Healthy Cheese Recipes

Ingredients:

1 none

Instructions:

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).

Posted by Michelle Dick (owner)<artemis>
artemis@rahul.net to Fatfree Digest [Volume 13 Issue
13]

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1