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Cheese classified under 'Fromage'
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This cheese variety invariably includes calcium in its composition, which is essential for preserving bone health. Moreover, it also serves as a provider of minor amounts of vitamins D, E, B1, B2, B3, B6, and B12. Depending on the manufacturer, it may also incorporate niacin, also referred to as vitamin PP.
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Cheese syrup in broth
It is also a source of low doses of vitamins D, E, B1, B2, B3, B6 and B12. Depending on the manufacturer, it may also contain niacin, or vitamin PP. In higher quality products, you can find retinol, or a derivative of vitamin A, which is extremely important for the proper functioning of the sense of sight. Its deficiency is also caused by other so-called "blindness" or poor vision disorders.
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The cheese type shall be used
The cheese cheese is most commonly used to lubricate sandwiches. It is rarely used in vegetable-based pastries or as an ingredient for vegetables. The product available on store shelves usually has very little to do with the French original. It's worth replacing this type of ready-made cheese with homemade cheese. Just use white cheese with additives as you like. Always read the packaging of the cheese.
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Scientifically reviewed by a clinical dietitian
• 24.09.2026
Julia Wójcik
Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
USDA FoodData Central
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PubMed Clinical Guidelines
