The Forgotten Superfood
Cheese is one of the most nutrient-dense foods available today.
In my practice, I frequently recommend good-quality cheese for children, adults, the elderly, and especially for my fertility clients.
Cheese provides an ideal balance of fat-soluble vitamins (A, D, E, and K₂), bioavailable minerals, and a preferable fatty-acid composition that supports hormone synthesis, egg and sperm quality, and overall reproductive health.
It helps fill the nutritional gaps created by industrialised, nutrient-depleted diets, making it one of the most complete and fertility-supportive natural foods available.
When Milk Isn’t Milk Anymore
Many people tell me they “can’t tolerate milk.”
Yet often, the real problem is not milk itself, but what has been done to it.
Industrial processing — ultra-pasteurisation, homogenisation, protein denaturation, and removal of natural enzymes — transforms milk into something the body no longer recognises.
Traditional raw or gently pasteurised milk, fermented into natural cheese, is often far more digestible.
What Makes Real Cheese?
Authentic cheese needs only a few ingredients:
-
Whole milk
-
Starter culture (beneficial bacteria)
-
Animal rennet (natural coagulant enzyme)
-
Salt
That’s all.
Anything more complicated usually means the product has been tampered with.
The Hidden Change: FPC Replacing Animal Rennet
Most consumers are unaware that a quiet shift has taken place in the cheese industry.
Traditional animal rennet, extracted from the stomach of young calves, contains natural chymosin and related enzymes that not only help coagulate milk but also aid human digestion.
In the 1990s, pharmaceutical companies (notably Pfizer) developed a genetically engineered substitute called FPC (Fermentation-Produced Chymosin).
This synthetic enzyme is produced by inserting the calf chymosin gene into microbes such as Aspergillus niger or Kluyveromyces lactis.
Today, FPC has replaced animal rennet in most mass-market supermarket cheeses, even in products that look “traditional.”
Animal Rennet vs. FPC — A Different Digestive Effect
-
Animal rennet brings a mild enzymatic benefit, helping to pre-digest milk proteins and supporting digestive health.
-
FPC, although functionally similar for coagulation, lacks the broader enzymatic profile of natural rennet. Many sensitive individuals report bloating, loose stool, or digestive discomfort when eating cheese made with FPC.
This is often misdiagnosed as dairy intolerance, when in fact it may be an intolerance to the synthetic rennet — a case of natural food tampered with.
How to Spot FPC and Avoid It
When buying cheese in UK or European shops, look closely at the label:
| Label Wording | Meaning | Contains FPC or microbial substitute? |
|---|---|---|
| “Suitable for vegetarians” | Made with non-animal rennet | ✅ Yes — avoid |
| “Vegetarian rennet” | Usually FPC or microbial rennet | ✅ Yes — avoid |
| “Microbial rennet” | Synthetic or genetically modified enzyme | ✅ Yes — avoid |
| “Animal rennet” | Traditional calf rennet | ❌ Safe |
Most British Cheddar, Red Leicester, goat and supermarket cheeses now use FPC.
Examples include Cathedral City, Davidstow, Snowdonia, Jarlsberg, and many own-label supermarket brands.
PDO/AOP Cheeses: The Safe Choice
European PDO/AOP cheeses (Protected Designation of Origin / Appellation d’Origine Protégée) are protected by strict traditional standards — they must use real animal rennet.
These are typically free from FPC or microbial substitutes:
✅ Parmigiano Reggiano
✅ Grana Padano
✅ Roquefort
✅ Comté
✅ Traditional Manchego
When possible, choose the authentic PDO version (look for the official seal).
Avoid generic “Parmesan” or “Italian hard cheese,” which may use FPC.
The Problem with “Vegetarian” or “Vegan” Cheese
Vegetarian or vegan cheese substitutes are not benign.
They are often ultra-processed mixtures of starches, seed oils, emulsifiers, gums, and flavouring agents — a “Frankenstein” combination of ingredients created to mimic the real thing without the nutrition.
They may satisfy a label claim but do little for human health, metabolism, or gut function.
My Clinical Rule of Thumb
-
The less processed, the better.
-
The simpler the ingredient list, the safer.
-
Prefer traditional, full-fat, animal-rennet cheese — ideally from pasture-raised animals and reputable producers.
-
For sensitive digestion, start with aged hard cheeses such as Parmigiano Reggiano or Comté — naturally low in lactose and rich in bioavailable nutrients.
Final Thoughts
Cheese, when made properly, is a living food — fermented, enzyme-active, and deeply nourishing.
But when its natural processes are replaced by engineered shortcuts, we lose more than flavour; we lose biological harmony with our food.
