Milk derivative product from the milk curd with cream to form a thick cream, its main use is to serve as spreadable food usually with toast or crackers, but was incorporated into the cuisine for the preparation of many dishes, serving as filling, in the preparation of pasta, appetizers and even desserts.
Cheese shares almost the same nutritional properties of milk, except it contains more fat and concentrated proteins. Besides being a protein source of high biological value, it stands out as an important source of calcium and phosphorus needed for bone remineralization.
