Are Ya Eatin' Yer Cheese?

I

imp

Senior Member
Interesting stats about cheese consumption, chart from my latest "Dairy" magazine. imp

 

Butterfly said:
Isn't there a lot of saturated fat in cheese?
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Yes, there is, if made with whole milk. Reduced fat, or non-fat milk used to make cheeses lower the fat content markedly, especially the saturated fat to combined fat ratio. However, non-fat cheeses lack the "mouth-feel" that makes products containing fat so tasty and thus appealing.

Non-fat cottage cheese for example, tastes (to me anyway) as good as the whole-milk variety, with similar nutrition benefits, but not the fat, and therefore, less calories. Considering the "nutritional bang" it's an excellent choice for protein and calcium, without getting those from meat, fish, or poultry. 100 grams of tuna fish gives you about 20 grams protein with 100 calories and NO calcium, while the same amount of non-fat cottage cheese has 36 gramsof protein, nearly twice as much, 168 calories and 1.1 grams of calcium. Both have 20 mg. of cholesterol, that's 6% or recommended daily adult max.

I still love fish! imp
 

All of the flavour elements are found in the milk fat.
Low fat cheese isn't worth eating.

I love the soft cheeses - brie and camembert - and fancy cream cheeses with fruit and nuts in them.
Mozzarella doesn't appeal to me except as a pizza topping but a good hard cheddar would be what I buy most.

By the way, cheese should not be orange.
 
I enjoy cheese but find it binding. I have to eat a bowlful of bran cereal to pass the cheese. And, as you pointed out, it is high in sat fat and the low fat / nonfat varieties taste awful.
 
I eat an Irish low fat cheddar but melted like grilled cheese or nuked in a wrap. I'd rather have full fat but I only have that as a treat. Calories.
 
I love cheese, particularly the creamy kind. Mozzarella is for pizza... EXCEPT fresh mozzarella.. We love that with sliced tomato and fresh basil sprinkled with a good olive oil and balsamic vinegar. I don't skimp on the balsamic.. I pay $17 for a 16 oz bottle. However, this is only a summertime treat when I have home grown tomatoes.
 
I love cheese!
I know its fatty but once in awhile I need it. Mozzarella is a favorite especially fresh with basil and tomato

Hard to name favorites but gruyere, brie, Roquefort and parmigiĂ no reggiano are way up there. I don't tend to think of cottage cheese and cream cheese as "cheese" but more as some other kind of dairy product, how silly!
 
It's also a good food for diabetics, dairy products - whole milk dairy products slow down the absorption rate of glucose into your blood stream, hence no spikes. Cheese is very, very low in the GI table. It's the calories that get ya. I have a little mild cheese on and in my omletes. But like 'chic' said I find it to be a little binding. All things in moderation.
 
Love cheese, but with the family history of nasty heart disease, have to eat it in moderation. Every once in a while I'll make a mac & cheese and throw in three or four tasty varieties. Then I freeze small portions for later dinners so I don't plow through it in the days afterwards.
 
Love cheese, but with the high fat and salt content, I am careful not to overindulge. Use mozz in pasta/tomato sauce recipes.
 
I wish I could sit every night and shovel cheese and crackers in my mouth.. but I can't. however, it's not the constipation I worry about.. but my cholesterol levels would suffer horribly..
 
I love broccoli with cheese sauce, also cauliflower with cheese sauce, but have to be careful not to eat the whole darn potful. I'm pretty crackered out, so no more cheese on crackers for awhile. Cheddar with apples is good and celery stalks with cream cheese quite yummy.
 
Cookie said:
I love broccoli with cheese sauce, also cauliflower with cheese sauce, but have to be careful not to eat the whole darn potful. I'm pretty crackered out, so no more cheese on crackers for awhile. Cheddar with apples is good and celery stalks with cream cheese quite yummy.
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Have you tried the Campbell's Healthy choice cheddar cheese soup over veggies? It's pretty good, although as with all canned soups.. you have to watch the sodium. If it ain't one thing it's another..
 
Sounds good, QS, and I'll give is a try, if I can find it here. I usually just grate cheddar into a light white sauce and mix in cooked veggies, maybe a splash of sherry. Nice over brown rice. I think I'm making myself hungry so it might be time for a late lunch.
 
Just snarfed back a plate of rice with broccoli & cheese sauce, a fav comfort food on this bleak and rainy day. Naptime!
 
Warrigal said:
All of the flavour elements are found in the milk fat.
Low fat cheese isn't worth eating.

I love the soft cheeses - brie and camembert - and fancy cream cheeses with fruit and nuts in them.
Mozzarella doesn't appeal to me except as a pizza topping but a good hard cheddar would be what I buy most.

By the way, cheese should not be orange.
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This is undoubtedly true. In my case, however, having limited "tasting" ability remaining, non-fat cheeses taste the same to me, so I go no-fat. "Low-Fat" is a misnomer, and is most often propaganda. Ditto "Reduced-Fat". Cheese is always orange when mushed carrots are included in the mix.

An interesting aside was our entry into indigence back during the Reagan Recession, when we lived out of an old school bus up in the woods of Northern Arizona. We got a big Nubian milk goat, which gave a half-gallon + of milk daily. My wife was into the Rodale self-sufficiency thing and used a rectangular metallic International Flavored Coffee tin with holes pierced around the bottom sides, and a weighted tin lid "piston" to compress the milk curd and squeeze the whey out, thus making a nice loaf of goat-cheese. The rest of the milk provided small loaves of delicious bread, baked in our wood-fired cookstove. Probably the best yearof my life! imp
 
QuickSilver said:
I even like Limburger cheese.. It's surprisingly tasty... but stinky...
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When my Dad was a teen, his Pa, my Grandpa, living in Cicero, loved Limburger too. Once, upon opening the wrapper, he found it to be "moving" with worms! A window was thrown open, the cheese tossed out with vigor, to hit the brick wall adjacent, which left the squirming mass stuck there. My Dad never forgot that, nor have I, the story.

Wonder why I remember mainly the unimportant things? imp
 
Bobw235 said:
Love cheese, but with the family history of nasty heart disease, have to eat it in moderation. Every once in a while I'll make a mac & cheese and throw in three or four tasty varieties. Then I freeze small portions for later dinners so I don't plow through it in the days afterwards.
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This must be hitting it "on the head". Only my Mother's mother had a heart attack, no one else, my folks and I ate the particularly "heavy with fat and grease" Slavic Czech foods all our lives, and no heart disease. At 73, I have never had any chest pain, inexplicably cholesterol hangs around 200, and blood pressure is very moderately elevated. As my Mormon friend in Utah say's, I'm a pretty lucky guy-- he's a Pharmacist, with whom I occasionally discuss things related to meds, so I know better here on the forum to not stick a foot in my mouth as often! :eek:

imp
 
QuickSilver said:
Have you tried the Campbell's Healthy choice cheddar cheese soup over veggies? It's pretty good, although as with all canned soups.. you have to watch the sodium. If it ain't one thing it's another..
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Found here an alternative canned soup, comparatively better than any other in the store: Safeway house-brand Cream of Mushroom and Cream of Chicken, "Reduced Sodium". These have also much lower fat content, though that is not part of the "selling point", and also, considerably lower calories. Tastes good, use it as a "sauce" for my "daily soup". A big bucket of this concoction almost daily has kept my belly full enough, that over 6 months or so, I lost 12 pounds without an effort. imp
 

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