Let’s clear the air—cheese isn’t a guilty pleasure. It is a nutrient-dense, probiotic-packed, metabolic ally that deserves a permanent place at the real food table. It is one of the most complete animal-based foods you can eat, especially when made the traditional way.
Cheese contains highly bioavailable protein, saturated fat (which your hormones love), live enzymes, probiotics, and essential nutrients like calcium, phosphorus, vitamin B12, and the wildly underappreciated K2. And unlike the fake plant-based “superfoods” that come in plastic tubs with twenty ingredients you can’t pronounce, cheese is actually super.
Maybe this is why the French—with all their brie and Bordeaux—have some of the lowest rates of heart disease in Europe. No guilt. No seed oils. Just real food, rich in flavor and nutrition. And yes, it might even save your liver after a few drinks…
1. Cheese: Nutrient-Dense, Probiotic-Packed, and Hangover-Resistant
Cheese is an animal-based multi-vitamin in disguise. With protein, fat, and an impressive list of micronutrients, it fuels the body in ways few foods can. The live bacteria in aged cheeses also promote a healthy gut and immune function. And in a surprising twist? Some probiotic-rich cheeses may help buffer the effects of alcohol, easing hangovers and supporting liver function. Cheese as a pre-game ritual? Now that’s ancestral wisdom.
2. Protein Powerhouse: Parmigiano Reggiano Packs a Punch
Cheese isn’t just a vehicle for flavor—it’s a legitimate source of protein. Parmigiano Reggiano delivers an impressive 38 grams of protein per 100 grams. That’s more than many cuts of meat. This cheese is aged, lactose-free, and packed with peptides that support muscle, bone, and immune function. Whether you’re strength training, intermittent fasting, or living carnivore-adjacent, cheese is a powerful tool to meet your protein goals.
3. Cheese Protects Your Liver From Alcohol?
A 2023 study revealed that probiotics found in fermented dairy can help reduce alcohol-induced liver damage. Researchers found that these probiotics help decrease blood alcohol levels, clear aldehyde toxins more efficiently, and protect liver tissue from inflammation. In other words, eating probiotic-rich cheese before or after drinking could help you detox more efficiently. Who needs charcoal pills when you’ve got gouda?
4. Win Her Over With Brie?
“You may fascinate a woman by giving her a piece of cheese.” That might sound like an old quote, but it holds up. Cheese is not just nourishment—it’s a love language. The perfect wedge of raw milk sheep’s cheese or a sharp cheddar can evoke nostalgia, pleasure, and deep satisfaction. No one swoons over soy yogurt. Cheese hits different. Give the girl some cheese.
5. American Cheese ≠ Real Cheese
Let’s set the record straight. That orange “cheese” wrapped in plastic? That’s not food—it’s a science project. American cheese is loaded with seed oils, dyes, preservatives, and emulsifiers designed to simulate the real thing. It is a far cry from the raw, aged, microbe-rich cheeses that humans have consumed for thousands of years. If your cheese can sit in the fridge for a year and not change texture, it is not cheese. It is corporate cheese-like substance.
6. Cheese Does Not Make You Fat or Kill Your Heart
Despite decades of fear-mongering, full-fat cheese does not cause heart disease or make you fat. In fact, multiple studies have shown that people who consume more full-fat dairy tend to have better metabolic markers, lower rates of obesity, and even reduced risk of cardiovascular events. Cheese contains conjugated linoleic acid (CLA), which supports fat metabolism and immune function. And when your diet is low in sugar and high in protein and fat, cheese fits in perfectly.
7. Cheese is Packed With Essential Nutrients You Can’t Get Elsewhere
Let’s talk micronutrients. Cheese delivers vitamin K2, calcium, phosphorus, zinc, selenium, riboflavin, B12, and more—in highly absorbable forms. K2, in particular, helps shuttle calcium to bones and teeth and away from arteries, supporting both skeletal and cardiovascular health. Good luck getting that from a vegan nut-based cheese spread. Real cheese is built for human physiology.
8. Raw Cheese: Gut Gold
Raw cheese is rich in live cultures that benefit the microbiome. These beneficial bacteria help maintain a balanced gut environment, support digestion, reduce inflammation, and enhance immunity. Unlike pasteurized dairy, raw cheese retains the full spectrum of enzymes and microbes that make fermented foods so powerful. If you want to improve your digestion and immunity without a supplement, start with a sliver of aged raw cheese.
9. The Real Superfoods: Beef, Eggs, Carnivore Bars… and Cheese
Let’s stop pretending that kale, quinoa, or acai bowls are superfoods. The real nutrient powerhouses are animal-based. Beef. Eggs. Carnivore Bars. And cheese. These are the foods your ancestors thrived on—foods that nourish deeply, support hormone function, build muscle, and keep you sharp and strong. When your plate is full of meat, fat, and cheese, you’re winning.
Final Bite: Cheese is Carnivore-Adjacent Gold
We built Carnivore Bar for people who want real nourishment, real fuel, and real flavor—and cheese fits right into that world. Whether you are full carnivore, nose-to-tail, keto, or just trying to eat like a human again, cheese can be your ally.
It is time to unlearn the guilt, toss out the plastic-wrapped fakes, and rediscover the raw, nutrient-rich magic of real cheese.
Grab a slice. Pair it with a Carnivore Bar. And thrive.
References:
- Mayo Clinic Staff. “Nutrition facts and health benefits of cheese.” Mayo Clinic, 2022.
- Brandolini, Martina, et al. “Antioxidant and Liver-Protective Properties of Probiotic-Rich Dairy Products.” Journal of Functional Foods, vol. 101, 2023, 105319.
- Tiso, Mauro, and William B. Schechter. “The Microbiome, Probiotics, and the Liver–Gut Axis.” Clinical Liver Disease, vol. 10, no. 2, 2017, pp. 40–44.
- Willett, Walter C., et al. “Dietary Fats and Coronary Heart Disease.” The American Journal of Clinical Nutrition, vol. 62, no. 5, 1995, pp. 1017S–1029S.
- Hjerpsted, Julie, and Arne Astrup. “Cheese and Cardiovascular Disease Risk: A Review.” Current Nutrition & Food Science, vol. 7, no. 3, 2011, pp. 161–166.
- Hickey, Christopher D., et al. “Raw Milk and Raw Milk Cheese: Microbiology, Risks, and Benefits.” Comprehensive Reviews in Food Science and Food Safety, vol. 14, no. 4, 2015, pp. 442–464.
- Berger, Aaron, et al. “Vitamin K2 in Fermented Dairy Foods.” Nutrients, vol. 9, no. 5, 2017, 445.
- Simopoulos, Artemis P. “Conjugated Linoleic Acid (CLA) and Obesity.” The Journal of Nutritional Biochemistry, vol. 13, no. 12, 2002, pp. 704–716.
- Weston A. Price Foundation. “The Real Superfoods: Traditional Animal-Based Nutrition.” Wise Traditions, vol. 23, no. 3, 2022.