According to a new study, we should all be face-deep in a melted brie wheel right now because cheese might not be as bad for us as we all might think.
The University College of Dublin looked at the diets of 1,500 people and found that those with high-dairy intakes didn't suffer from higher cholesterol than those with a minimal intake of cheese and other dairy products.
This is because cheese has a "unique set of nutrients" which don't negatively effect cholesterol levels.
In fact, the study brought us even better news by finding that the cheese lovers were more likely to have a lower body mass index, lower percentage of body fat, lower waist size, and lower blood pressure than their low-fat-consuming counterparts.
This is because those who chose low-fat options were more likely to consume more carbohydrates, according to the study.
Dr. Emma Feeney, the lead author on the paper, commented: "What we saw was that in the high consumers [of cheese], they had a significantly higher intake of saturated fat than the non-consumers and the low consumers and yet there was no difference in their LDL Cholesterol levels."
"We have to consider not just the nutrients themselves but also the matrix in which we are eating them in and what the overall dietary pattern is, so not just about the food then, but the pattern of other foods we eat with them as well."
Of course, while this will definitely make us feel less guilty the next time we ask for extra parmesan on our pasta, it's worth remembering that eating anything excessively is unlikely to be good for your health.
The Metro followed up on the news with Nutritional Therapist Dee Brereton-Patel from Optimised Personal Wellness who said: "It's worth noting that a diet which has a high milk intake can increase low-level inflammation in the body which is associated with long-term chronic health problems such as heart disease, diabetes, and high blood pressure."
So take it easy, people.
This article originally appeared on Cosmopolitan.com/uk. Minor edits have been made by the Cosmo.ph editors.