Cheese Benefits, Qualities As Per Ayurveda

By Dr Regina Antony.

Cheese is a dairy product produced by coagulation of the milk protein Casein. Here, we have compiled different types of cheese that are available in the market and have tried to arrive at Ayurvedic analysis of their benefits. These are our assumptions. If you find any corrections and improvements, please help us by letting us know in the comment section, below this article.
Read – Butter Benefits: Ayurveda Details

Cheese, blue

Taste – Spicy, pungent
Guna – not very unctuous
Potency – hot (because of spicy pungent taste)
Vipaka – Pungent (because of pungent taste)

Action on Doshas –
kapha balancing
Pungent and sharp taste
low in calories
Blue cheese also helps in lowering cholesterol levels, and prevents artery inflammation and blood clotting in veins or arteries

Vata balancing
Innate unctuous nature of cheese
Hot potency (because of sharp pungent taste)
Prevents osteoporosis Slightly increases Pitta (plain cheese is neutral on Pitta; blue cheese is slightly pungent, which increases Pitta)
Read – Low Bone Density Causes, Ayurvedic Treatment, Diet

Cheese, brick

The cheese making process was derived from white American Cheddar that is cultured at a slightly higher temperature

Taste – slightly sweet (property of brick cheese), slightly pungent & bitter (property of cheddar cheese)
Qualities – not very heavy and hot (as it is processed at higher temperatures)
Potency – hot
Vipaka – Pungent (cheddar cheese is pungent, bitter; taste of brick cheese is sweet)
Effect on Doshas
Slightly increases kapha  – innate property of cheese to increase kapha; due to hot guna, and less unctuousness due to processing in high temperatures, it reduces the extent of kapha increase.

Balances Vata – heaviness and unctuousness of cheese balances Vata, hot guna of brick cheese also balances Vata.

Neutral on Pitta – plain cheese is neutral on pitta; sweet taste of brick cheese balances its hot potency).
Read – Health Benefits Of Curd From Different Animals

Cheese, brie

Brie is milder and has lighter tones of cream and butter
Taste – sweet

Taste – slightly sweet (earthy, nutty, fruity taste)
Qualities – heavy (Most of the calories in brie come from its protein and fat content; Since brie is an energy-dense food — containing a relatively large number of calories in a small portion size)
Potency – cold (due to earthy taste)
Vipaka – sweet

Action on Doshas
Vata balancing – due to heavy, unctuous nature of cheese, sweet taste of brie
Pitta balancing – due to sweet taste
Kapha increasing – due to heaviness, unctuousness, sweetness
Read – Bad Food Combinations And Solution As Per Ayurveda

Cheese, camembert

During the cheese-making process, cream is added to brie, but in camembert, it is not; as a result, brie is 60 percent milk fat, while camembert is only 45 percent. (hence it is lighter than brie)

camembert has a stronger, slightly sour

Taste – slightly sour
Qualities – heavy (but lighter than brie cheese)
Potency – hot
Vipaka – sour vipaka

Action on Doshas
Vata balancing – due to heaviness, unctuousness of cheese; sour taste of camembert
Pitta – neutral effect on pitta
Kapha increasing but not to a great extent – increases kapha due to heaviness, unctuousness of cheese and sour taste (which increase kapha) ; but since camembert has less milk fat, it does not increase kapha to a great extent.
Read – 21 Foods That Are Incompatible With Milk

Cheese, caraway

Taste – pungent (due to pungent taste of caraway)
Qualities – not very heavy, not very unctuous (cheese is innately heavy and unctuous, but caraway is light and dry)
Potency – hot in potency (innate property of caraway)
Vipaka – pungent
Effect on Doshas
Neutral on Kapha – cheese increases kapha but caraway alleviates kapha
Balances Vata – cheese balances vata due to its unctuousness and heaviness; caraway seeds balance kapha due to its hot potency.
Increases Pitta – cheese is neutral on pitta; caraway increases Pitta due to its hot potency.
Read – Importance Of Diet (Pathya) For Specific Diseases

Cheese, cheddar

(Includes foods for USDA’s Food Distribution Program)

Cheddar cheese dates back to the late 12th century, in the caves found at the edge of the village in the Cheddar Gorge. According to a myth, a milkmaid forgot a pail of milk in one of the caves and when she returned the milk had turned hard.
Increases Kapha
Taste – slightly bitter
Qualities – heavy (cheddar cheese contains a high concentration of essential nutrients, it is an excellent source of protein)
Potency – hot
Vipaka – pungent
Effect on Doshas
Slightly increase Kapha – cheese naturally increases Kapha, but bitter taste of cheddar cheese prevents excessive kapha increase.
Vata balancing – Balances vata because of unctuous, heavy quality
Neutral on Pitta – bitter taste decreases pitta, hot potency increase Pitta.
Read – Buttermilk Benefits, Side Effects, Usage, Home Remedies

Cheese, cheshire

Taste – mild salty taste
Qualities – not very unctuous, heavy (dense and crumbly)
Potency – hot
Vipaka – Sweet
Effect on Doshas

Vata balancing – due to saline taste, sweet vipaka, heaviness
neutral on Pitta– (salty taste increases pitta, but vipaka is sweet which balances Pitta)
Kapha increasing – (salty taste increases Kapha, unctuousness, heaviness)
Read – Local Foods, Cooked and Raw Foods As Per Ayurveda

Cheese, colby

Taste – lightly sweet
Qualities – not very heavy and unctuous (has not undergone the process of cheddaring – a process which removes excess whey and makes the cheese more dense)
Potency – cold (processed through a wash curd process)
Vipaka – sweet
Effect on Doshas
Greatly increase Kapha – cheese naturally increases Kapha, sweet taste, cold potency further increase Kapha.
Neutral on Vata – sweet taste balances vata, but coldness increases Vata. This cheese is also not very heavy and unctuous.
Balances Pitta – sweet taste and cold potency decreases pitta.
Read – Eating Etiquette: Ayurvedic Healthy Eating Rules

Cheese, cottage, creamed, large or small curd

Curds are obtained from milk, reheated, water is drained and the curd is made dry. Cream is added.

Taste – sour
Qualities – heavy, unctuous (curd is heavy, heat processing makes it light, but addition of cream makes it heavy again)
Potency – hot (as it is obtained from curds which is hot and is further heat processed)
Vipaka – sour
Effect on Doshas
Vata balancing – due to sour taste, heaviness and unctuousness; curds also balance vata (dadhi vatajit)
Pitta increasing – due to sour taste and hot potency; curds also increase Pitta
Kapha increasing – due to Sour taste and heavy unctuous nature, it increases Kapha, curds also possesses innate property of increasing Kapha
Read – How Much Food To Eat Per Day As Per Ayurveda?

Cheese, cottage, creamed, with fruit

Taste – sour, slightly sweet
Qualities – heavy, unctuous (curd is heavy, heat processing makes it light, but addition of cream makes it heavy again, fruits are heavy to digest)
Potency – hot (as it is obtained from curds which is hot and is further heat processed)
Vipaka – sour
Effect on Doshas
Vata balancing – due to sour and sweet taste, heaviness and unctuousness; curds also balance vata (dadhi vatajit)
Pitta increasing – due to sour taste and hot potency; curds also increase Pitta
Kapha increasing – due to Sour taste and heavy unctuous nature, it increases Kapha, curds also possesses innate property of increasing Kapha
Read – Can Fruits Be Consumed With Meals? Ayurveda Explains

Cheese, cottage, nonfat, uncreamed, dry, large or small curd

Taste – sour
Qualities – not very heavy (high in protein, low in fat), not very unctuous (curd is heavy, heat processing makes it light)
Potency – hot (as it is obtained from curds which is hot and is further heat processed)
Vipaka – sour
Effect on Doshas
Slightly Vata balancing – due to sour taste, mild heaviness and unctuousness;
Pitta increasing – due to sour taste and hot potency
Mildly Kapha increasing – due to Sour taste and slight heavy and unctuous nature, it increases Kapha, curds also possesses innate property of increasing Kapha.

Cheese, cottage, lowfat, 2% milkfat

Taste – sour
Qualities – not very heavy (high in protein, low in fat), not very unctuous (curd is heavy, heat processing makes it light)
Potency – hot (as it is obtained from curds which is hot and is further heat processed)
Vipaka – sour
Effect on Doshas
Slightly Vata balancing – due to sour taste, mild heaviness and unctuousness;
Pitta increasing – due to sour taste and hot potency
Mildly Kapha increasing – due to Sour taste and slight heavy and unctuous nature, it increases Kapha, curds also possesses innate property of increasing Kapha.
Read – What Is The Right Time For Food? How Many Meals A Day?

Cheese, cottage, lowfat, 1% milkfat

Taste – sour
Qualities – not very heavy (high in protein, low in fat), not very unctuous (curd is heavy, heat processing makes it light)
Potency – hot (as it is obtained from curds which is hot and is further heat processed)
Vipaka – sour
Effect on Doshas
Slightly Vata balancing – due to sour taste, mild heaviness and unctuousness;
Pitta increasing – due to sour taste and hot potency
Mildly Kapha increasing – due to Sour taste and slight heavy and unctuous nature, it increases Kapha, curds also possesses innate property of increasing Kapha.
Read – Cow’s Milk Benefits According To Ayurveda

Cheese, cream

Taste – Sweet, sour
Qualities – heavy, unctuous (Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. containing at least 33% milk fat; Cream cheese has a higher fat content than other cheeses)
Potency – Hot
Vipaka –
Effect on Dosha
Vata balancing – due to sweet, sour taste, and heavy, unctuous qualities– balances Vata dosha.
Pitta increasing – even if sweet decreases Pitta and Sour increases Pitta, hence balancing each other’s effect, vipaka is hot, which increases Pitta.
Kapha increasing – sweet, sour tastes, heaviness and unctuousness increases Kapha.

Cheese, edam

Edam is a semi hard cheese and made with partially-skimmed pasteurized cow’s milk. The milk is heated to 86 degrees F (30 C), and bacteria is added. Then, rennet is added to create curd. The curds are cut into small pieces, heated to 104 F (40 C), then drained of the whey, moulded and pressed into small balls or wheels and salted. It is let ripen at 50 F (10 C.)

Its insides are yellow and the outside is covered with a red paraffin wax. It does not spoil quickly.
Taste – sour, Salty
Qualities – not very heavy (low-fat cheese),
Potency – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sour and salty taste, hot potency and unctuousness, it balances Vata
Pitta increasing – due to sour, salty tastes, hot potency, increases Pitta
Neutral effect on Kapha – since the tastes are Kapha increasing and potency is kapha decreasing
Read – Cow Milk And Buffalo Milk – A Comparison

Cheese, feta

According to Greek mythology, the Cyclops Polyphemus was the first to prepare cheese. He transported milk that he collected from his sheep in bags made of animal stomachs. It wasn’t long until he realized the milk had curdled and had taken on a solid form. It is white and crumbly in nature. Its made from sheep’s and goat’s milk or a mix of both.

Taste – sour, salty
Qualities – heavy
Potency – hot (as it is prepared from sheep’s milk)
Vipaka –

Effect on Doshas –
Kapha increasing – due to sour, salty taste and heavy quality; sheep milk increases kapha
Pitta increasing – due to sour salty taste and hot potency; sheep milk also increase Pitta
Vata balancing – due to sour salty taste, hot potency, heavy quality.
Read – Sheep Meat and Sheep Milk Benefits – Ayurveda Details

Cheese, fontina

Taste – sweet, slightly pungent
Qualities – heavy
Potency – hot (obtained from curds, and undergoes brining process with salt which is hot)
Vipaka – sweet
Effect on Doshas
Kapha neutral – sweetness and heaviness increases kapha, hot potency decreases Kapha
Pitta – increases Pitta – due to pungent taste, hot potency
Vata balancing – due to sweet taste, heaviness and hot potency

Cheese, gjetost

Prepared from goat’s cream and/or milk.
Taste – sweet, slightly bitter in taste
Qualities – not very heavy (as it is prepared from goats milk which is light)
Potency – cold
Vipaka – sweet
Effect on Doshas
Vata – slightly balances vata – as it is sweet
Pitta balancing – due to sweet bitter taste and sweet vipaka
Kapha neutral – as sweet increases kapha, bitter decreases kapha, and it is not very heavy
Read – Goat Milk Benefits According to Ayurveda

Cheese, gouda

After cultured milk is curdled, some of the whey is then drained and water is added. This is called “washing the curd”, and creates a sweeter cheese, as the washing removes some of the lactose, resulting in a reduction of lactic acid produced.

Taste – sweet, slightly sour
Qualities – not very unctuous, not very heavy (as it is dried),
Potency – Cold (as it is washed)
Vipaka – sweet
Effect on Doshas
Vata – neutral effect – sweetness and sourness decreases Vata, but coldness increases vata
Pitta balancing – sweetness and coldness alleviates pittaKapha increasing – sweetness, sourness, coldness increase Kapha.
Read – Benefits Of Liquid Foods – Ashtang Hriday Sutrasthan 5th Chapter

Cheese, gruyere

Taste – sweet, slightly salty
Qualities – unctuous, heavy
Potency – hot (as curds are prepared and heated)
Vipaka – sweet
Effect on Dosha
Vata balancing – due to sweet, salty, unctuous and heavy qualities
Pitta neutral– due to salty taste and hot potency – pitta increase, which is balanced by sweet taste and vipaka
Kapha increasing – due to sweet, unctuous and heavy nature

Cheese, limburger

Taste – bitter
Qualities – unctuous, heavy
Potency – Hot (because curd which is hot is further heated)
Vipaka –  pungent
Effect on Doshas
Vata neutral effect – bitter taste and pungent vipaka increases Vata, unctuousness and heaviness decreases Vata
Pitta increasing – even though bitter taste decreases pitta, pungent vipaka, hot potency increases Pitta
Kapha balancing  – bitter taste, hot potency, pungent vipaka balances Kapha dosha.
Read – Ghee Benefits, Usage, Side Effects, Contra Indications

Cheese, monterey

Taste – slightly sweet
Qualities – heavy (helps in weight gain),
Potency – Hot
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet taste, heaviness, hot potency
Kapha neutral – due to sweet taste and heaviness increasing Kapha and hot potency decreasing Kapha.
Pitta neutral – due to sweet taste decreasing pitta and hot qualities increasing Pitta.

Cheese, mozzarella, whole milk

Mozzarella cheese was originated in southern Italy. It was created by mistake, when cheese curds accidentally fell into hot water. It can be produced from any milk, in Italy it is traditionally produced from the milk of the Italian water buffalo. It is spongy, soft and moist in nature.
Made from milk by kneading of fresh curd in hot water
Taste – salty, slightly sour
Qualities – not very heavy (low in fat)
Potency – hot
Vipaka – sweet
Effect on Doshas –
Vata balancing – due to sour salty taste, hot potency, slight heaviness
Pitta neutral – sweet taste decrease Pitta, hot potency increases Pitta
Slightly increases Kapha – due to salty sour taste, slight heaviness and sweet vipaka.

Cheese, mozzarella, whole milk, low moisture

Low-moisture Mozzarella, which is also known as “low-moisture part-skim”, is made by souring fresh Mozzarella just a little longer, and then carefully drying it out. Due to the lower moisture content, it has a longer shelf life and saltier flavour.
Taste – salty, slightly  sour
Qualities – not very heavy (low in fat),
Potency – hot
Vipaka – sweet
Effect on Doshas –
Vata balancing – due to sour salty taste, hot potency, slight heaviness
Pitta neutral – sweet taste decrease Pitta, hot potency, increases Pitta
Slightly increases Kapha – due to salty sour taste, slight heaviness and sweet vipaka.
Read – Cow Milk Vs Goat Milk – According to Ayurveda

Cheese, mozzarella, part skim milk

Made from milk by kneading of fresh curd in hot water
Taste – salty, slightly sour
Qualities – light when compared to Cheese, mozzarella, whole milk
Potency – hot
Vipaka – sweet
Effect on Doshas –
Vata balancing – due to sour saline taste, hot potency, slight heaviness
Pitta neutral – sweet taste decrease Pitta, hot potency increases Pitta
Slightly increases Kapha – due to saline, sour taste, slight heaviness and sweet vipaka.

Cheese, mozzarella, low moisture, part-skim

Low-moisture Mozzarella, which is also known as “low-moisture part-skim”, is made by souring fresh Mozzarella just a little longer, and then carefully drying it out. Due to the lower moisture content, it has a longer shelf life and saltier flavour.

Taste – salty, slightly  sour
Qualities – heavy, less unctuous (low in fat),
Potency – hot
Vipaka – sweet
Effect on Doshas –
Vata balancing – due to sour saline taste, hot potency, heaviness
Pitta neutral – sweet taste decrease Pitta, hot potency, increases Pitta
Slightly increases Kapha – due to saline sour taste, heaviness and sweet vipaka.
Read – Camel Milk Benefits- Ayurveda Details

Cheese, Muenster

It is American made and its an imitation of Munster cheese of France. Its smooth and yellow in color and has an orange rind. It is made from pasteurizing cow milk.

Taste – slightly sweet
Qualities – heavy, unctuous
Potency – hot
Vipaka – sweet
Effect on Dosha
Vata balancing – due to sweet taste and vipaka, unctuousness, heaviness, hot potency
Pitta neutral – sweetness decreases Pitta, hotness increases Pitta
Increases kapha – due to sweetness, heaviness, unctuousness, Kapha increases, but not to a great extent due to hot potency.

Cheese, neufchatel

Taste – salty, slightly sweet
Qualities – not very heavy (has more moisture content compared to other cheese)
Potency – Hot in potency
Vipaka – Sweet
Effect on Doshas
Vata balancing
Pitta neutral
Kapha neutral

Cheese, parmesan, grated

Prepared from unpasteurized cows milk.
Taste – slight sour, sweet taste
Qualities – heavy
Potency – Hot (prepared by heating of curds)
Vipaka –
Effect on Doshas
Vata balancing
Slightly increases Pitta – due to sour taste, hot potency
Slightly increases Kapha– sour and sweet taste increases Kapha, heaviness increases kapha, hot potency decreases Kapha
Read – Curds Benefits, Side Effects As Per Ayurveda

Cheese, parmesan, hard

Prepared from unpasteurized cows milk.
Taste – slight sour, sweet taste
Qualities – heavy (heavier than Cheese, parmesan, grated)
Potency – Hot (prepared by heating of curds)
Vipaka –
Effect on Doshas
Vata balancing
Slightly increases Pitta – due to sour taste, hot potency
Slightly increases Kapha– sour and sweet taste increases Kapha, heaviness increases kapha, hot potency decreases Kapha

Cheese, port de salut

Taste– sweet, sour
Qualities– heavy
Potency – hot
Vipaka –
Effect on Doshas –
Vata balancing due to sweet, sour taste, hot potency
Slightly Pitta increasing – due to sour taste and hot potency, but not to a greater extent due to sweet taste
Kapha increasing due to sweet sour and heavy nature.
Read – Classification Of Foods And Drinks – Charaka Samhita Sutrasthana 27

Cheese, provolone

Taste – pungent, slightly sweet taste
Qualities– very heavy (full fat cow’s milk cheese)
Potency – hot
Vipaka – pungent
Effect on Doshas
Slightly balances Vata – due to heavy quality, hot potency, but pungent taste is vata increasing
Slightly balances Kapha – due to pungent taste, hot potency and pungent vipaka, but heavy quality tends to increase kapha
Pitta increasing – due to pungent taste and hot potency.

Cheese, ricotta, whole milk

Taste – slightly sweet
Qualities – not very heavy, not very unctuous
Potency – hot
Vipaka – sweet
Effect on Doshas
Vata balancing
Pitta neutral – sweetness decreases Pitta, hotness increases Pitta
Kapha neutral – sweetness increases Kapha, hotness decreases Kapha.
Read – Is Ayurveda Totally Vegetarian?

Cheese, ricotta, part skim milk

Taste – slightly sweet
Qualities – not very heavy, less unctuous when compared to Cheese, ricotta, whole milk
Potency – hot
Vipaka – sweet
Effect on Doshas
Vata balancing, but to a lesser extent when compared to ricotta cheese whole milk, since it contains less unctuousness.
Pitta neutral – sweetness decreases Pitta, hotness increases Pitta
Kapha neutral – sweetness increases Kapha, hotness decreases Kapha.

Cheese, romano

After brining, it is rubbed with salt and washed several times. Next it is dry-cured. 
Taste – salty
Qualities – unctuous, heavy
Potency – cold (due to washing process)
Vipaka – sweet
Effect on Doshas
Vata balancing due to saline taste, unctuous and heavy nature
Pitta neutral – due to saline taste that increases Pitta and cold potency that decreases Pitta
Kapha increasing – due to sweet taste, unctuousness, heaviness, coldness.

Cheese, Roquefort

It is known to be one of the world’s best blue cheeses. It is a sheep milk cheese. It is moist and breaks into little pieces easily. It is white, tangy, crumbly and slightly moist in nature.

Taste – sour, salty
Qualities – heavy, unctuous
Potency – very hot (as sheep milk itself is hot, curds prepared is hot and it is further heated)

Vipaka –
Effect on Doshas
Vata balancing – due to sour, saline taste, heaviness, unctuousness, hot potency
Pitta increasing – due to sour, saline tastes, hot potency
Slightly Kapha increasing- due to sour saline taste, heaviness and unctuousness, but not to a greater extent because of hot potency.
Read – Health Benefits Of Vegetarian Diet – Ayurvedic Opinion

Cheese, swiss

Taste – sweet, slightly sour
Qualities – unctuous, heavy
Potency – hot
Vipaka – sweet
Effect on Doshas
Vata balancing
Slightly increases Pitta
Kapha neutral effect – as sweet, sour tastes increase Kapha, hot potency decreases Kapha.

Cheese, tilsit

Taste – sour, slightly pungent
Qualities – unctuous, heavy
Potency – hot (washed in brine many times)
Vipaka – sour
Effect on Doshas
Vata balancing – due to sour taste, heaviness, unctuousness (innate cheese property), hot potency
increases Pitta – due to sour, pungent tastes, hot potency
Slightly increases Kapha – as sour taste and heaviness, unctuousness increases Kapha, hot potency decreases Kapha.
Read – Diet And Lifestyle Advice For Vata Dosha Body Type

Cheese, Paneer

Paneer is the common cheese used throughout the Indian subcontinent. It is made with milk curds. It is prepared by adding food acids such as lemon juice, yogurt or vinegar to hot milk. The curds are separated from the whey and drained in a muslin or cheese cloth. So that excess water can be pressed out and paneer can be produced. Paneer is used in many Indian cuisines.

Taste – sour
Qualities – unctuous, heavy
Potency – hot (washed in brine many times)
Vipaka – sour
Effect on Doshas –
Calms Vata and increases Kapha.

Cheese, Ayibe

This crumbly cheese is from Ethiopia. It is served with spicy dishes to help ease the heat.

Taste – sour
Qualities – unctuous, heavy
Potency – hot (washed in brine many times)
Vipaka – sour
Effect on Doshas –
Calms Pitta and increases Kapha.

Cheese, Halloumi

Originated on the Mediterranean island of Cyprus. Traditionally it was made from sheep and goat milk. But now it is also made from cow milk. It is white and has a salty flavor.

Cheese, Salguni

It is made from pasteurized cow’s, goat’s and water buffalo’s milk. It has a sour and moderately salty taste.

Cheese, Gruyere

It is named after its place of origin, which is located in Switzerland. Its a type of swiss cheese made from cow milk. Its a hard cheese, that melts well. It is sweet, but slightly salty and there will be change in taste with time.

Cheese, Havarti

Its a soft, creamy cheese, prepared by washing curds in fresh spring water, then pressed into cheese molds and drained.

Cheese, Cotija

It is named after the town Cotija, in the Mexican state of Michoacan. Its hard and crumbly and made from unpasteurized cow milk. It is white in color, dry and has firm texture. It is very salty in taste.

Cheese, Oaxaca

Its commonly known as quesillo, white in color, semihard and stretchy. Its bnamed after its place of origin Oaxaca, a state in Mexico.

Cheese, Paski sir

It is produced from Paska ovca, a unique breed of small sheep. Their milk is very salty and they produce very small quantity of milk.

Cheese, Leipajuusto

It is finnish cheese and also known as juustoleipa. In Englsh its also known as Finnish squeaky cheese. Its made with cow’s, goat’s or reindeer’s milk.

Cheese, Manchego

It is made from unpasteurized sheep milk. It has a firm, compact consistency and a buttery texture.

Cheese, Jarlsberg

Jarlsberg cheese originated in Norway, is mild and buttery. It has a slightly sweet and nutty flavor.

Cheese, Nabusi

Its a salty white cheese with small, black nigella seeds. It is slightly spicy in taste. It originated from the town of Nablus in Palestine. It is usually produced from sheep milk, goat’s milk also used.

Cheese, Ezine

Its made from pasteurized goat, sheep and cow’s milk.

Cheese, Queso del pais

It is sometimes referred as Queso blanco. It is usually prepared by boiling fresh milk , adding vinegar or such other acidic agents, stirring until it curdles, then draining the curds in cheesecloth for three to five hours.

Cheese, pasteurized process, American, fortified with vitamin D

Processed cheese is not 100% cheese. Most of the time it hovers around 50% cheese, sometimes more and sometimes less, but at a base level, processed cheese is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. It is further heated and emulsifiers and acidifiers are added.

American cheese though criticized for its high fat and sodium content is still used in regular cooking as it melts well and contains a good amount of calcium and protein.

Taste – sweet, slightly sour
Qualities – heavy, unctuous
Potency – hot (due to heat processing, preservatives, emulsifiers, acidifiers)
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet, sour, heavy, unctuous, hot nature
Pitta neutral – sweet taste decreases, hot potency increases
Kapha increasing – sweet, sour, heavy, unctuous qualities increases Kapha
Read – Vitamins In Ayurveda – Sources, Functions, Deficiency Disorders

Cheese, pasteurized process, pimento

Typically, it includes sharp cheddar cheese, mayonnaise, pimentos and some simple seasoning, such as salt and pepper.

Taste – slightly sweet and sour (pimento is sweet)
Qualities – heavy (but not as heavy as cheddar cheese if seasoned with pepper or other spices and also due to beating of cheese, which lightens it), unctuous
Potency – hot
Vipaka – sweet
Effect on Doshas
Slightly increase Kapha – cheese naturally increases Kapha, sweet, sour taste, heaviness increases kapha, but hot potency decreases Kapha.
Vata balancing – Balances vata because of sweet, sour taste, heaviness, unctuousness
Slightly increases Pitta – due to hot potency
Read – Black Pepper- Piper Nigrum Benefits, Usage Dose Side Effects

Cheese, pasteurized process, swiss

Taste – sweet, slightly sour
Qualities – unctuous, heavy
Potency – hot (swiss cheese is hot in potency, and further addition of emulsifiers and acidifiers make it more hot in potency)
Vipaka – sweet
Effect on Doshas
Vata balancing
Slightly increases Pitta
Kapha neutral effect – as sweet, sour tastes increase Kapha, hot potency decreases Kapha.

Cheese food, cold pack, American

Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat.
Taste – sour
Qualities – heavy, unctuous
Potency – cold (not heat processed while blending)

Vipaka – sour
Effect on Doshas
Vata balancing – due to sour, heavy, unctuous qualities
Pitta neutral – even though sour taste increases Pitta, cold potency decreases Pitta
Greatly increases Kapha – due to sour taste, unctuousness, heaviness, cold potency

Cheese food, pasteurized process, American, vitamin D fortified

Cheese food contains more moisture and less fat when compared to cheese.
Taste – sweet, slightly sour
Qualities – heavy, unctuous (less heavy and unctuous when compared to Cheese, pasteurized process, American, fortified with vitamin D)
Potency – hot (due to heat processing, preservatives, emulsifiers, acidifiers)
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet, sour, heavy, unctuous, hot nature
Pitta neutral – sweet taste decreases, hot potency increases
Kapha increasing – sweet, sour, heavy, unctuous qualities increases Kapha
Read – Ayurveda Vitamin D Foods: Natural Sources Of Vitamin D

Cheese food, pasteurized process, swiss

Taste – sweet, slightly sour
Qualities – unctuous, heavy (not as heavy and unctuous as Cheese, pasteurized process, swiss)
Potency – hot (swiss cheese is hot in potency, and further addition of emulsifiers and acidifiers make it more hot in potency)
Vipaka – sweet
Effect on Doshas
Vata balancing
Slightly increases Pitta
Kapha neutral effect – as sweet, sour tastes increase Kapha, hot potency decreases Kapha.

Cheese spread, pasteurized process, American

Taste – sweet, slightly sour
Qualities – heavy, unctuous
Potency – hot (due to heat processing, preservatives, emulsifiers, acidifiers)
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet, sour, heavy, unctuous, hot nature
Pitta neutral – sweet taste decreases, hot potency increases
Kapha increasing – sweet, sour, heavy, unctuous qualities increases Kapha