Side Pannel
Fat-Free Cheese (Reference)
Fat-Free Cheese (Reference)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- None
Directions
Well, there is Sap Sago cheese (aka Schbzieger cheese). It's a hard herbed
cheese from Switzerland made from skimmed milk. It's sold in small foil
covered cones. This cheese has been around a long time long before the
push for fatfree foods. Best use is to grate it, toast it slightly and use
as you would parmesian. I've seen this at gourmet shops mostly, I'd bet it
is available worldwide.
Two American cheeses worth noting are: Cabot 75% fat reduced cheddar (with
simplesse). Best tasting low fat (2 grams fat per ounce) cheddar I've
found. Also a new entrant: Vermont Farms Skinny cheese a semi-hard
farmers cheese made from skimmed milk (1.5 grams fat per ounce. Very costly
at $11/lb, but only cheese I would eat plain. Note that although these have
some fat, they are close to the limit on how low a "pure" skimmed milk
cheese can be (skim milk has some fat condense the milk to cheese and
the fat becomes more concentrated).
There are lots and lots of fake fatfree cheeses in the US. IMHO, most are
terrible (but passable in combination dishes, pizzas, veggie melts and the
like). Mozarella types seem most palatable ("cheddars" are usually the
mozarella-type + orange food coloring).
cheese from Switzerland made from skimmed milk. It's sold in small foil
covered cones. This cheese has been around a long time long before the
push for fatfree foods. Best use is to grate it, toast it slightly and use
as you would parmesian. I've seen this at gourmet shops mostly, I'd bet it
is available worldwide.
Two American cheeses worth noting are: Cabot 75% fat reduced cheddar (with
simplesse). Best tasting low fat (2 grams fat per ounce) cheddar I've
found. Also a new entrant: Vermont Farms Skinny cheese a semi-hard
farmers cheese made from skimmed milk (1.5 grams fat per ounce. Very costly
at $11/lb, but only cheese I would eat plain. Note that although these have
some fat, they are close to the limit on how low a "pure" skimmed milk
cheese can be (skim milk has some fat condense the milk to cheese and
the fat becomes more concentrated).
There are lots and lots of fake fatfree cheeses in the US. IMHO, most are
terrible (but passable in combination dishes, pizzas, veggie melts and the
like). Mozarella types seem most palatable ("cheddars" are usually the
mozarella-type + orange food coloring).
Tweet
 "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
