BEST FOR A LATE-NIGHT SNACK - Eat This: Low-fat cottage cheese

Not That!: Whole-milk cottage cheese

You don't have to completely avoid food before bedtime in fear that your
body won't metabolize it. In fact, going to sleep hungry can actually be
bad for your weight loss goals by disrupting a restorative night's
sleep. Instead, have a little cottage cheese before hitting the hay. Not
only is it rich in casein protein-a slow-releasing milk protein that
will keep a rumbling tummy at bay through the night-it also contains the
sleep-inducing amino acid tryptophan. Just be sure to opt for a low-fat
cheese before bed. Eating high-fat foods (like a whole milk cottage
cheese) before bed can cause bloating and indigestion that interferes
with a sound night's rest.

BEST FOR THOSE ALLERGIC TO PENICILLIN - Eat This: Fresh cheeses and
rindless cheeses

Not That!: Aged, moldy cheese (Blue cheeses like Roquefort, Gorgonzola,
and Blue Stilton) or bloomy rind cheeses (such as Brie and Camembert)

According to the American Academy of Allergy Asthma & Immunology
(AAAAI), it's possible that those who are allergic to the medication
penicillin can also be allergic to penicillium mold. In which case,
eating certain cheeses that are aged with bacterial strains similar to
penicillin may (but will not always) cause you to have an allergic
reaction. Although a study published in Applied and Environmental
Microbiology found that the species of mold used in blue cheese
Penicillium roqueforte and in other creamy soft cheese Penicillium
camemberti or Penicillium glaucum don't possess the same antibacterial
activity as the medicine itself (which comes from the Penicillium
chrysogenum strain), consuming these cheeses may still cause an allergic
reaction to those who have an allergy to the medicine penicillin.

BEST FOR ANIMAL LOVERS - Eat This: Ricotta

Not That!: D.O.P. (Denominazione di Origine Protetta, the Italian
equivalent of protected designation of origin) Parmigiano-Reggiano

It may surprise you to hear that not all cheeses are vegetarian. That's
because of an ingredient used in many cheese-making processes: rennet.
Harvested from the stomach lining of young cows, rennet is a coagulant
that helps to separate curds from the watery whey. Luckily, scientists
have developed vegetarian alternatives. You can look out for a
"vegetarian" label to be sure your cheese follows your diet, or you can
simply make your own ricotta at home (it only requires milk, vinegar,
and salt!). On the other hand, steer clear of any European and Old-World
cheeses, such as Italian certified Parmigiano-Reggiano. Because this
cheese is D.O. (designation of origin) protected, cheese-makers have to
follow an exact recipe and method to make it, and it includes animal
rennet.

BEST FOR THOSE LOOKING TO IMPROVE THEIR GUT HEALTH - Eat This: Brie

Many cheeses are created by adding live bacteria cultures, which ferment
the milk's natural sugars into anti-inflammatory lactic acid. Aged, soft
cheeses-like brie-are usually the only type of cheese that will maintain
the beneficial bacteria. The longer the cheese ages, the more beneficial
bacteria for your belly. Bloom cheeses, in particular, have extra
bacterial cultures added to their rind. Results are preliminary, but a
recent study published in the journal Food Microbiology has found
evidence that some of these cultured bacterial strains found on aged
cheese may provide probiotic benefits.

BEST FOR CALCIUM - Eat This: Parmesan

This aged Italian cheese is teeming with the bone-building nutrient,
providing 360 mg of calcium per ounce; that's 15 percent of the FDA's
recommended daily intake. Calcium isn't just great for preventing
osteoporosis, it can also help you lose weight! The combination of
calcium and protein found in dairy products has been found to increase
thermogenesis-the body's core temperature-and thus boost your
metabolism.

BEST FOR FLAVOR LOVERS - Eat This: Raw milk cheese

Want to impress your friends or test your taste buds? Try a raw milk
cheese! You probably shouldn't drink unpasteurized, raw milk (due to the
risk of harmful bacterial contamination), but eating raw milk cheese is
perfectly safe. In fact, the United States requires any raw milk cheese
to be aged for a minimum of 60 days to allow the acids and salt in the
cheese to destroy harmful bacteria. What's unique about raw milk cheeses
is that they have a more diverse flavor profile. When you pasteurize
milk, which requires bringing up the liquid to a high enough temperature
to kill any bacteria, you end up killing off good bacteria that will
eventually infuse the cheese with natural, exotic flavors that aren't
easily replicated by synthetic bacterial cultures.

BEST FOR BONE HEALTH - Eat This: Gouda

Serena Williams may get most of the credit for her dominance in the
tennis world, but we'd bet her success would not have been possible
without the help of her older sister, Venus. The same thing goes for
calcium. The mineral is famous for its role in maintaining bone health,
but it wouldn't be able to do its job without Vitamin K2 (i.e. Venus).

Also known as menaquinone, vitamin K2 is essential for allowing your
bones to take in calcium, hence why it's connected to improving bone
mineral density. Studies have underscored its importance: postmenopausal
women who consume the most amount of vitamin K2 have the lowest risks of
bone fractures and for every 10 micrograms of K2 consumed per day, your
risk of heart disease decreases by 9 percent. There currently is no
daily recommended intake for vitamin K2, but a Journal of Nutrition
study has found that 97 percent of Western populations are deficient.
Luckily, eating a slice of cheese can help! According to vitamin expert,
Dr. Rheamue-Bleue, Gouda-as well as Brie and a Norwegian cheese called
Edam-contains about 75 mcg of vitamin K2 per ounce.

... My dentist told me I need a crown. I was like: I KNOW! Right?
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