Cheese is one of the most nutritious foods as it is a good source of protein, calcium and a range of vitamins and minerals. Despite being a compact nutrient package, cheese is often avoided because of its fat content.

This can vary from about 85 per cent in mascarpone, which is made from cream, to 35 per cent in cheddar types and 5 to 10 per cent in cottage cheese and ricotta. Nowadays some cheeses are made from milk containing less fat and are labelled as 'reduced fat' cheese. They are characterised by being milder in flavour. If these cheeses are cheddar types they may still have a fat content of 25 per cent, which should be indicated on the label.