00:00Hi friends, today a little focus on traditional cheeses because we are tired of doing only supermarket cheeses.
00:06I think it's much better, we'll talk about it. Welcome to the Jean-Michel Cohen channel,
00:10the channel where we only talk about nutrition and where we never tell you about salads.
00:17Masterclass, personalized menu, individualized dietary follow-up,
00:21go to the doctor.jeanmichelcohen.fr website.
00:26A focus on traditional cheeses because the Ficello, the Babybel, etc. are fine.
00:31I want us to take a look at what I call artisanal cheeses,
00:35that is, the real cheeses, even if they are produced almost industrially
00:39because they don't make them one by one.
00:41Cheese is always the same composition, it is milk in which we have added presure
00:47and ferments and or ferments and then we will mature them, refine them, heat them,
00:53press them, clean them, wash them, but whatever the method, it's milk at the base.
00:59The particularity of cheeses is that as they undergo this set of transformations,
01:04and I say that for those who complain about lactose intolerance,
01:07there is no lactose in cheeses.
01:08The difference will be essentially in terms of caloric value
01:12compared to how much water we will leave inside,
01:16so if we heat them or if we don't heat them,
01:18if we pressed them, if we removed a lot of water or if we didn't remove a lot of water,
01:22and then on refining, that is to say the production technique of the product.
01:26When some cheeses use you as a promotion rich in calcium, don't be mistaken.
01:31Calcium is always the same, it's exactly the same quantity as in milk,
01:35it's just that it will be concentrated differently.
01:38We will see this especially in the case of Parmesan, which is a very hard cheese,
01:41so as it is very hard, it is very concentrated in calcium.
01:43Of course, it contains more calcium than the others,
01:46but it's not by originality, it's simply the manufacturing technique.
01:50Cheeses vary in terms of calories depending on that.
01:53For example, if you take camembert,
01:54camembert is one of the cheeses that we call soft paste,
01:58which undergoes a slow thawing and we have a choice for these cheeses,
02:02either to leave a flowery crust,
02:05that is to say that we let the mushroom develop on the surface,
02:07which is not bad for health, we can eat the crust of the camembert,
02:10or we brush them in such a way as to remove the mushrooms that will form on the surface.
02:16Typically, for example, in the case of Pont-le-Vac or Saint-Nectaire,
02:19we will brush them, but these are soft paste cheeses that have not been pressed.
02:23The caloric value of camembert is low, 265 calories.
02:27It's still relatively low, you will see, compared to cheeses like Parmesan,
02:30around 400 calories.
02:32The difference is what? It's the hydration of the product.
02:34It will give you an indication, or from time to time, the addition of fat,
02:39which can be done in some cheeses.
02:41The second cheese is the traditional Emmental.
02:44Normally, I should have bought a Emmental for the cut,
02:46they have a much better taste than the others.
02:48I only had that in the refrigerator and I don't want to waste it.
02:50These are called pressed paste cheeses.
02:53They are cooked first, that is to say that once we have proceeded
02:56to the process of the beginning of the cheese production,
02:58we cook them, then we press them afterwards.
03:01But you see that it is a little more consistent than camembert,
03:03hence a slightly higher caloric value,
03:06which will be around probably 360 calories.
03:09The calcium content will be exactly proportional to the state of hydration.
03:13That means that here, for example, in calcium, we have 300 mg.
03:16That's a lot, we need a maximum of 900 mg per day.
03:20And here, the value in calcium, well, they have nothing to do with it.
03:25They didn't give it.
03:26The third type of cheese, I made a deal of € 3.50.
03:29These are called persillé cheeses.
03:31This means that we let the mold develop inside.
03:34Here, I took a Roquefort au lait de brebis.
03:36The caloric value is high, in my opinion.
03:38It is 364 calories, the same as that of the Emmental.
03:42It's a fatty cheese, and that's all.
03:44And when I talk to you about fats,
03:46the problem with all these cheeses is the saturated fatty acid content.
03:50So you know saturated fatty acids.
03:52You know that they are divided into two categories, saturated and unsaturated.
03:55Saturated, you shouldn't overdo it because it clogs the arteries,
03:58it sticks to the arteries, it can cause heart problems.
04:01But you can still eat some, you shouldn't overdo it.
04:03And the second problem with cheeses is the salt inside.
04:06Cheese is a salty product,
04:07since in general we prefer to use salt from time to time to cook them,
04:12and from time to time to let them immerse in salty water by osmosis,
04:16which means that the salt goes inside.
04:17That's how we salt the cheese.
04:19Otherwise, the milk wouldn't have a salty taste.
04:21Then, a cheese that I particularly like,
04:23goat cheese, in terms of taste,
04:25but I also like it in terms of value.
04:27It is low in calories, 277 calories.
04:30It's the equivalent of camembert,
04:31but it's classified as a cheese like camembert,
04:35a cheese with no flour.
04:37So it's quite interesting.
04:38This low-calorie cheese,
04:40which brings in calcium,
04:42well, they don't care, they don't tell us,
04:44it's still swollen.
04:45And 22% fat,
04:46it's the average fat content of this type of cheese.
04:50Always the same characteristic, low-calorie.
04:53The advantage of goat is...
04:55So, there are people who will tell you
04:57that goat has particular therapeutic characteristics,
04:59that's not true, it has never been demonstrated.
05:01Parmesan, we love it because it is very salty,
05:04so it exalts our tastes.
05:05And in fact, as it is an extremely hard cheese,
05:08that is, it is solid, you see?
05:10Well, it's a cheese that is much more caloric than the others,
05:12but the manufacturing techniques are almost the same.
05:15It has been plunged.
05:16A little anecdote, by the way.
05:17You know, there are a lot of people who like this folkloric side
05:20of the pasta that you throw in the parmesan mold
05:23and you light the fire
05:25to cook and melt the parmesan inside and put the pasta.
05:28You know how it was found?
05:30It's because, in fact, in these large parmesan molds,
05:32after a while, there were little worms
05:34that were developing.
05:35And to kill the little worms,
05:36the Italians had this great idea
05:38to set the fire to the parmesan while it diluted the pasta,
05:41so it eliminated the worms from the plate.
05:43It's funny.
05:44La feta, goat cheese,
05:45a particular manufacturing technique.
05:47Also a cheese that is seasoned,
05:49so 272 calories.
05:50Good cheese, tasty, but very salty.
05:53And there I put this, because you see,
05:55this is classified in the cheeses.
05:58It's not called cheese.
05:59It says burger, cheddar and menthol.
06:02So in fact, it's a cheese composition.
06:05And that's what you're going to find more and more
06:07in supermarkets,
06:08cheese preparations.
06:10That is, as they are smart,
06:11they reinvented not artisanal cheese,
06:14refined, matured, dried, etc., etc.
06:18They made industrial cheese.
06:19They mix milk with other cheeses
06:22or with cream.
06:23They format it, mold it, cook it.
06:25And they call it cheese.
06:26It's not cheese.
06:27Besides, this product is not called cheese.
06:28It's not bad.
06:29I admit it's not bad.
06:30But it's more of a thing
06:32that we could consider a sauce when it's cooked.
06:34Two things.
06:35What is the amount of cheese to eat per day?
06:37We recommend 40 to 50 grams maximum per day.
06:40Can I take cheese if I have cholesterol?
06:43You can take it, but you have to stay moderate.
06:45We don't exceed the amount I just gave you.
06:4740 to 50 grams per day.
06:49And we monitor the rest of his diet.
06:52Can I eat cheese with bread?
06:55Yes, if you want.
06:56But you have two salt additions.
06:59So you just have to be careful
07:00what you eat during the rest of the meal.
07:02It's not the time to take smoked salmon
07:04or to take extremely salty products.
07:07Are there any equivalents with cheese
07:09when I'm fed up with eating cheese in my diet?
07:11There is one that I can't resist.
07:13In all diets to lose weight,
07:15I say that 25 grams of cheese
07:17from time to time can be replaced by 20 grams of chocolate.
07:19It's about the same calorie value.
07:21That's what I had to tell you about cheeses.
07:24If you liked it, like it, share it,
07:26comment, criticize, give me suggestions.
07:29And I'll see you soon, friends!
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