Cheese is a widely consumed, easily digestible and well tolerated dairy product, the annual per capita average is 15.5 kg of cheese in the USA and 17.9 kg in Europe (around 49.0 g / day). Cheese is a rich source of dietary calcium, with average concentrations of 360 mg of calcium per 50 g of hard cheese, but contains a high content of saturated fatty acids that could contribute to an increase in LDL and the consequent risk of diseases cardiovascular
It is not yet clear, however, whether the consumption of cheese can affect the development of cardiovascular disease in the long term. A recent meta-analysis of prospective observational studies has been published on  European journal of nutrition, 2017 to clarify the risks of cardiovascular disease, coronary heart disease and stroke associated with cheese consumption.
The statistical models used highlighted a non-linear and inverse relationship between cheese consumption and cardiovascular disease risks, with the greatest risk reductions observed for consumption of about 40 g / day.

Chen, Guo-Chong, et al. “Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies.” European journal of nutrition 56.8 (2017): 2565-2575.