The conventional wisdom has been for a long time that, while dairy is generally good in moderation, too much cheese is bad for you due to the high levels of saturated animal fats it contains.
However, an expanding body of medical research from Europe and the United States is calling this long-accepted fact into question, with data showing that cheese can, in fact, be good for your heart.
Research from Harvard Medical School, for example has identified that there is no discernible impact on heart health between full cream dairy and light dairy or carbohydrates – although replacing about 5% of dairy fat calories with unsaturated dairy fats could reduce the risk of cardiovascular disease by as much as 24%
Harvard Health Website:
A study of 2,000 British men by the British Journal of Nutrition found that those who consumed plenty of fermented dairy products such as cheese had a lower risk of heart disease than those who didn’t, consistent with earlier studies which indicate that fermented dairy products (including yoghurt) have a positive effect on blood lipid profile when compared to unfermented products. Similarly, a meta-analysis published in the European Journal of Nutrition in 2017 suggested that there was actually a negative correlation between consumption of cheese and the risk of cardio-vascular disease.