Low-fat cheese has less fat and calories than regular cheese, but the taste and texture may be sacrificed. The difference between low-fat and regular cheese is the type of milk used. The fat content of low-fat cheese varies by type and brand, and some may have added artificial flavors or high sodium content. It’s important to read labels when choosing low-fat cheese.
Low-fat cheese has less fat per serving than regular versions. Sometimes referred to as reduced fat, these cheeses come in a variety of styles and varying fat content. Typically, low-fat cheeses are also lower in calories, but some people complain that taste and texture are sacrificed.
Many people enjoy cheese as a snack or as part of a meal. Cheese can be a healthy source of protein and calcium as well as a host of other vitamins and nutrients. Unfortunately, while cheese is delicious and nutritious, it is generally high in calories and high in fat, most of which is usually saturated fat. As a result, dieters often skip the cheese, much to their dismay.
In response to this dilemma, a low-fat cheese was developed. Basically, the difference between low-fat and regular cheese is the type of milk used in the process. In order to reduce the fat content, manufacturers generally use low-fat cow’s milk, for example 1% or 2% milk. Some manufacturers use goat’s milk as a substitute for cow’s milk because it is naturally lower in fat but tastes very similar when made into a cheese.
While some whole-milk cheeses are lower in fat than others, some can have up to 10 grams (0.4 oz) of fat per serving. Similarly, the amount of fat in low-fat cheese can vary based on the type of cheese and the percentage of butterfat used. For example, low-fat cottage cheese is typically lower in fat than low-fat Swiss simply because of the differences between the products. Similarly, cheeses that are made with one percent milk have a slightly lower fat content than two percent products.
Often, people criticize low-fat cheeses due to their taste and texture. For the most part, it’s the milk fat that gives the cheese its rich flavor and creaminess. Reducing the milkfat necessarily sacrifices some of that creaminess, and low-fat cheese may have a grittier feel and waxier flavor. The fat also gives the cheese its ability to melt. As a result, many types of low-fat cheeses don’t melt well, which can be a problem when making favorites like grilled cheese, pizza, and nachos.
The flavor and quality of low-fat cheese also varies from brand to brand. While many cheese makers keep their low-fat cheese natural as well, others add artificial flavors or additives in an effort to improve taste and texture, some of which may not be healthy. For example, some low-fat cheese products may have a higher sodium content to compensate for the loss of flavor. This can be a problem for anyone watching their salt intake. When choosing a low-fat cheese, therefore, it’s always best for people to read the labels not only to determine the exact fat and calorie content, but also to gauge what other ingredients could have been added.
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