I've actually been wondering about what kind of fats are found in cheese. I know that they are mainly saturated, but what about chain length? This coming on the heels of the MCT debate makes for an interesting thought - saturated fats ought to be very good material for ketone production because they are broken down faster than unsaturated (no double C=C bonds to mess with) and quickly create an excess of acetyl-CoA from ketones are made. I've noticed that sometimes eating saturated fat gives me a burst of energy that unsaturated fat doesn't. Anyways, I'll stop rambling...