Are you a cheese lover?
Are you a cheese Lover?
Cheese is definitely something I have grown up with. Living close to the Swiss and Austrian border in Germany I can say I am from the “land of cheese”.
At my parents guesthouse in Germany you can order a cheese platter and this is a real supersize deal cheese platter (served with butter bread).
Most Saturdays my father drives to a cheese factory in Austria, stocking up on those popular cheeses. I wished I could send some images of the beautiful cheese they have there.
But what does Ayurveda say about cheese?
Fresh cheese is heavy, sweet and hard to digest and less suited for anyone with a Kapha imbalance (congestion, heaviness, excess weight...).
But in smaller quantity and less frequently with an extra serving of pungent spices it is a good source of calcium, vitamin B12 and omega fatty acid and is an important part in a vegetarian diet.
Ayurveda ranks food in terms of freshness and digestion. The less fresh and harder to digest the less healthy it is.
Aged cheeses are very acidic and lower the body’s ph making it a very favourable environment for inflammation, Ama, digestive toxins and congest/block the channels (srotas).
Ayurvedic cheeses are always fresh and not ripened with bacteria and rennet.
Fresh cheese aroma is sweet and light not heavy or stinky. We literally have a cheese in Germany called “Stinkerkaese” the name says it all - it stinks like a pair of old socks. My Dad loves this cheese.
Fresh homemade cheese (paneer) is considered best followed by an organic soft cheese, cottage cheese, ricotta, mozzarella or goat cheese.
Brie and Camembert are heavier to digest and aged hard cheese such as cheddar, Parmesan and blue cheese are considered very channel obstructing and Ama forming and less recommended in Ayurveda especially if there is inflammation in the body.
The great news is that you still can have cheese!
Cheese eating tips:
1. Choose a fresh cheese.
2. Limit the quantity.
3. Don’t have it frequently.
4. Eat it at lunch when digestion is strongest.
5. Add some warming spices such as black pepper or ginger.
6. Choose cow or goats milk cheese as sheep and buffalo is very heavy.
My favourite is Paneer in a curry with some warming spices and some extra chilli.
Let us know your cheese experience, we would love to hear.
With Love from Lakshmi Ayurveda.
#lakshmiayurveda #paneer #cheese #ayurvedicrecipes #ayurveda#ayurvedaperth #ayurvedaaustralia #ayurvedictips#ayurvedaandcheese #cheeselover #paneercurry
Cheese is definitely something I have grown up with. Living close to the Swiss and Austrian border in Germany I can say I am from the “land of cheese”.
At my parents guesthouse in Germany you can order a cheese platter and this is a real supersize deal cheese platter (served with butter bread).
Most Saturdays my father drives to a cheese factory in Austria, stocking up on those popular cheeses. I wished I could send some images of the beautiful cheese they have there.
But what does Ayurveda say about cheese?
Fresh cheese is heavy, sweet and hard to digest and less suited for anyone with a Kapha imbalance (congestion, heaviness, excess weight...).
But in smaller quantity and less frequently with an extra serving of pungent spices it is a good source of calcium, vitamin B12 and omega fatty acid and is an important part in a vegetarian diet.
Ayurveda ranks food in terms of freshness and digestion. The less fresh and harder to digest the less healthy it is.
Aged cheeses are very acidic and lower the body’s ph making it a very favourable environment for inflammation, Ama, digestive toxins and congest/block the channels (srotas).
Ayurvedic cheeses are always fresh and not ripened with bacteria and rennet.
Fresh cheese aroma is sweet and light not heavy or stinky. We literally have a cheese in Germany called “Stinkerkaese” the name says it all - it stinks like a pair of old socks. My Dad loves this cheese.
Fresh homemade cheese (paneer) is considered best followed by an organic soft cheese, cottage cheese, ricotta, mozzarella or goat cheese.
Brie and Camembert are heavier to digest and aged hard cheese such as cheddar, Parmesan and blue cheese are considered very channel obstructing and Ama forming and less recommended in Ayurveda especially if there is inflammation in the body.
The great news is that you still can have cheese!
Cheese eating tips:
1. Choose a fresh cheese.
2. Limit the quantity.
3. Don’t have it frequently.
4. Eat it at lunch when digestion is strongest.
5. Add some warming spices such as black pepper or ginger.
6. Choose cow or goats milk cheese as sheep and buffalo is very heavy.
My favourite is Paneer in a curry with some warming spices and some extra chilli.
Let us know your cheese experience, we would love to hear.
With Love from Lakshmi Ayurveda.
#lakshmiayurveda #paneer #cheese #ayurvedicrecipes #ayurveda#ayurvedaperth #ayurvedaaustralia #ayurvedictips#ayurvedaandcheese #cheeselover #paneercurry