JJ Virgin ate Swiss cheeses like raclette and fondue made from pasture-raised cows, which contain higher levels of CLA, C15, and omega-3s. Full-fat fermented dairy delivers protein, calcium, probiotics, vitamin K2, and bioactive peptides, making it nutrient-dense for those who tolerate it.
I just got back from Switzerland where I indulged in all sorts of cheese. I had raclette and fondue. The reality is the Swiss do it differently. They've literally created superfoods of cheese. What's different? Well, Swiss cheese comes primarily from grazing cows, and that means that you're gonna get way more naturally occurring amazing fatty acids, CLA, C15, and you've also heard of it, I think, as fatty 15, and omega-3s, plus The dairy there is mostly A2, which most people find so much easier to digest. And here's the really, really important part of all of this: full-fat fermented dairy, which is what I was eating— no low-fat, no non-fat— it just doesn't behave the same way metabolically. Cheese is a whole food matrix, and it's packed with all sorts of incredible things. First of all, protein, calcium, probiotics and postbiotics, vitamin K2, bioactive of peptides and beneficial fatty acids. And don't even get me started on their amazing full-fat A2 Greek-style yogurt that was in glass containers. Wish I could have figured out how to take this home. One of my girlfriends literally like took half a suitcase full of cheese. These things are just amazing. Of course, if you aren't dairy intolerant, but quite often you can do it if you are A2, right? If you're using A2 cows. So think of it, organic, A2, full-fat fermented dairy options. These are amazing. Amazing addition to your healthy plate.
