If there is an adjective that can describe cheese at its best, it would be ‘irresistible’. A creamy substance with a heavenly touch that comes in different shapes and sizes. But, the geometrical significance is only an aesthetic or superficial element of the revered diary when compared to its roots – the raw material that makes us ‘say cheese’ (in the end).
Is Cheese Good For You?
As most of us acknowledge, cheese comes from the curdled milk of cows, goats, or other animals like sheep. There are many different types of cheese, ranging from soft and creamy to hard and crumbly, and they can vary in flavor, texture, and color. The difference and variance in texture can be attributed to the unique processing measures tied to the crucial factor which is time.
In fact, cheese is made by curdling milk using bacteria or a combination of bacteria and rennet, a substance that is found in the stomachs of young mammals and is used to coagulate the milk. The curds are then separated from the whey and processed to create different types of cheese.
Cheese is a good source of protein and calcium, and it also contains other important nutrients such as vitamin B12 and phosphorus. However, it is also high in fat and cholesterol, so it should be consumed in moderation as part of a healthy, balanced diet.
But it doesn’t end there. Certain options are reserved for those dreaming of that extra bite indeed. Thanks to countless varieties – many can have that extra slice. Equally good news for the ones looking to lose weight too.
But before getting ready for a mouth-watery session, bear with us while we give you a brief intro about low-fat cheese Jump right in.
Reduced-fat cheese, also known as reduced-fat or light cheese, is a type of cheese that has had its fat content reduced compared to regular cheese. The fat content of reduced-fat cheese is typically around 25% to 50% lower than the fat content of regular cheese. These cheeses are made using the same methods as regular cheese, but the milk used to make them has had some of its fat removed before the cheese-making process begins.
Reduced-fat cheese can be a good option for people who are trying to reduce their intake of fat and calories, as it allows them to enjoy the taste and texture of cheese while still keeping their intake of fat and calories in check.
Now, time for the real game: cheese with lower cholesterol and fat content!
Mozzarella is a type of cheese that is typically made from cow’s milk and has a soft, white, and slightly elastic texture. A type of pasta filata cheese, it is made using a process called “spinning and stretching,” in which the curds of the cheese are heated and stretched until they become smooth and elastic.
There are several types of mozzarella cheese, including fresh mozzarella and aged mozzarella.
Relatively low in fat and calories, it’s one of the best options when compared to many. The probiotic bacteria Lactobacillus casei and Lactobacillus fermentum, which are beneficial for a person’s immune system, can help prevent upper respiratory infections, and can lower blood cholesterol, are found in mozzarella. In addition to being a good source of calcium and protein, mozzarella cheese is also low in sodium.
Cheddar cheese is a type of cheese that is named after the village of Cheddar in Somerset, England, where it is believed to have originated. It is a hard, yellow, or white cheese that is made from cow’s milk and has a sharp, tangy flavor.
It is made using a process called “cheddaring,” in which the curds of
the cheese are cut into small pieces, stacked, and then pressed together to remove the whey. The cheese is then aged for a period of time, during which its flavor and texture develop.
One of the low-cholesterol options, an ounce of low-fat cheddar cheese has only 6 grams of cholesterol. Cheddar is a good source of vitamin K, particularly vitamin K2, in addition to being high in protein and calcium – crucial for heart and bone health.
A type of soft cheese that is made from the whey of leftover milk from the production of other cheeses. It has a soft, creamy texture and a mild, slightly sweet flavor. Made using a process in which the whey is heated, and then an acid (such as vinegar or lemon juice) is added to coagulate the proteins in the whey, resulting in the formation of curds. The curds are then filtered and drained to produce the finished cheese.
One of the highly recommended when it comes to low calories and fat, it is also a good source of protein and calcium.
No cow or buffalo milk here. Then? Sheep milk. Goat milk may pay a visit sometimes. Made in Greece, it is a crumbly, salty cheese that is commonly used in Greek and Mediterranean cuisine. Feta cheese has a white or pale yellow color and a tangy, slightly salty flavor.
It has very few calories than other cheeses while having a higher sodium content. It is a very nutritious cheese that has 337 mg of phosphorus per 100 grams, which is less than half of the 700 mg recommended daily intake for adults of both sexes.
Also known as Emmental cheese, it is a hard, pale yellow cheese that is known for its distinctive holes, or “eyes,” that form as the cheese ages. The famous cheese variety has a mild, nutty flavor and a slightly sweet, slightly tangy taste.
Swiss cheese has 4% of the daily recommended caloric intake, making it a low-calorie cheese. It also has low sodium and fat content, which helps us go for that extra slice.