The mild cheeses are generally good and may be eaten with fruits or
vegetables or with bread. Two or three ounces are sufficient for the
protein part of the meal, taking the place of flesh. Use less if less is
desired.
When cheese becomes very odorous and ripe, no one with normal nose and
palate will eat it. People who partake of excessive amounts of meats or
alcoholic beverages are often fond of these foul cheeses. One perversion
leads to another.
Cheese of good quality, eaten in moderation, is a nutritious food,
easily digested. Gauthier says of cheese: "Indeed, this casein, which
has the composition of muscular tissue, scarcely produces during
digestion either residue or toxins."
Because good cheese is concentrated and of agreeable flavor, it is
necessary to guard against overeating. An excess of rich cheese soon
causes trouble with the liver or constipation or both.
Cheese should not be eaten in the same meal with fish, meat, eggs, nuts
or legumes, for such combining makes the protein intake too great.
There is nothing incompatible about such combinations, but it is safest
not to make them. The course dinners, ending up with a savory cheese,
crackers and coffee, are abominations.
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