All cheeses are a good source of calcium, because they are essentially concentrated milk. For example, a 50 g chunk of cheddar contains about the same amount of calcium as a cup of whole milk.
* Highest calcium: firm cheeses like cheddar and gruyere.
* Lower calcium: feta, blue vein and soft cheeses like camembert.
BRIE (27% fat)
Per 40g – 128 calories, 11g fat, 216mg calcium
Brie is made in a similar way to camembert but is formed in larger moulds so is usually sold by the wedge. It is richer in calcium and a bit higher in fat but it is still a lower fat alternative to hard cheeses.
RATING: ****