The former head of Cardiovascular Surgery at the Valdecilla Hospital in Santander, José Manuel Revuelta, assured this Thursday that cheese made with pasiega milk is a good food whose consumption can help maintain “good” cholesterol levels.
Recent studies demonstrate the nutritional qualities of Pasiego cheese that until now were not recognized, stated Revuelta who, together with Pedro Arce, is the author of the book Queso, corazón y vida, published by the Ministry of Rural Development, Livestock, Fisheries and Food and the Cantabria Cheese Brotherhood.
Contrary to what was thought a few years ago, Revuelta added, the consumption of dairy products, and especially cheese, does not negatively influence the increase in cholesterol, given its fat and mineral components that promote bone growth and strengthening. .
Arce emphasized, in the presentation of the book, that pasiego cheese, a food that has been known for “thousands of years”, has a “great future projection”, according to the Government of Cantabria in a press release.
The Minister of Rural Development, Pablo Palencia, has highlighted the benefits of Pasiego cheese “since it differs from the rest in that the Pasiega cow is unique in our country since due to its characteristics its milk is more digestible and can be ingested more easily. “.
“From the Government we are studying through the development of a genetic selection of the Pasiega red cow so that its milk is beneficial for people who suffer from intestinal problems,” he said.
According to Palencia, pasiego cheese contributes to a healthy diet and stands out for its economic and cultural value, in addition to being the product of an essential artisanal industry that contributes to the settlement of the population in the rural environment. The publication of the book Cheese, heart and life coincides with the 40th anniversary of the Cantabria Cheese Brotherhood.
