Salted cheese name. Diet cheese: varieties, calories and diet recipes

Cheese is a favorite product of many people. Due to the wide variety of varieties and tastes, colors and textures, it is suitable for any gastronomic event, as an appetizer or dessert.

Like many other dairy products, cheese provides the body with protein, vitamins, useful minerals. Cheese is one of the best sources of calcium.

Cheeses are classified geographically or by place of origin, according to variations in production techniques, milk type, general characteristics (taste, structure, size), physical properties (shape and appearance), moisture content. Cheese is categorized into four main types - soft, semi-soft, semi-hard and hard. It depends on the amount of moisture, which directly affects the texture of the cheese.

Recently, it has become relevant to define a product by such characteristics as low-fat cheeses, soft cheeses and spicy cheeses. This aspect of cheeses is actually what we are talking about, although the same kind of cheese can be both low-fat and soft, and soft and spicy at the same time.

Most cheeses are made from certain varieties - from skimmed milk or whey. The distinctive taste, structural features depend on the type of milk, the methods of its curdling, the type of bacteria that are used for the cheese ripening process. Also the amount of salt or other seasonings added to the cheese. No less important are conditions such as temperature, ripening time, and humidity levels. Sometimes, seemingly minor changes in processes can have significant consequences, and the end result is a completely different tasting cheese that differs from a particular variety.

In general, of course, as such, the definition of "low-fat cheese" is somewhat incorrect, since any cheese contains fat.

Among the cheeses that have become habitually referred to as low-fat varieties of cheese due to their low fat content, the following can be listed: ricotta; feta; chechil; Gaudette; suluguni; Polar Valio; Adyghe; Arla, oltermani; Viola Polar, Grunlander, Fitness. However, it should be borne in mind that the concept of "low-fat varieties of cheese" does not mean "light" products at all.

Homeland Armenia and Türkiye (Anatolia). In structure, it resembles suluguni and mozzarella. It is produced in the form of dense, thick, “cords” rolled into eights. Chechil ripens in sea water and is often smoked before consumption.

Another cheese that is also classified as a low-fat cheese, although it is made on the basis of soy milk, is tofu.

Available in both Eastern and European markets, tofu surprises with its great variety. However, it falls into two main categories: fresh tofu, made from soy milk, and processed tofu, made from fresh tofu.

Tofu is a low-calorie product, contains a relatively large amount of protein and little fat. It has a lot of iron, depending on the coagulant used in production, calcium and magnesium.

Soft cheeses include cottage cheese brie, dor blue, roquefort, mozzarella, muenster, and the like. These cheeses harmonize well with fruits and meats, and are often used as a breakfast product.

Spicy varieties of cheese have a strong aroma. The longer the cheese matures, the sharper it becomes. It is believed that after nine months of maturation, the cheese can be classified as spicy. After fifteen months of ripening - extra spicy. Spicy cheeses are served with various dishes and with wine. Among the sharp cheeses, cheddar, dor blue, limbburger, and asiago can be distinguished.

Blue cheeses are defined as soft and sharp varieties. They are served in salads or with fruits - pears, figs, dates. Sometimes with varieties Porto, Zinfandel.

If you are using any diet for weight loss or just trying to eat right, you should not eat only low-fat foods, because.

The only thing you need to choose products with a low percentage of fat, they are less high in calories. The list below will help you with this - a list of low-fat cheeses.

As you know, cheese is the most useful, easily digestible product, it has a lot of protein for building muscle tissue (more than in fish or meat), calcium, zinc, phosphorus, vitamins E, C, A, D, PP, group B.

However, it is necessary to distinguish between low-fat and fatty varieties of cheese. Most cheeses that we are used to have a fat content of 50-70% (50-70 grams of fat per 100 grams of product). The task of a person who takes care of his appearance and figure is to use cheeses up to a maximum of 30% fat.

Low-fat cheeses and their calorie content

First on our list is soy cheese Tofu. This cheese has a fat content of 1.5 to 4%. It contains in large quantities and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal as a sandwich for a snack, as well as a valuable ingredient in salads.

Ricotta cheese it is not made from skimmed milk, as many believe, but from whey, which remains during the preparation of other types of cheese. Its fat content is 8-13%, and the calorie content is 174 kcal. In addition to calcium, vitamins A and group B, it contains the essential amino acid methionine, an essential amino acid for the liver. This cheese is often used in the form of salads, desserts and as an independent snack.

Mozzarella also made from skimmed milk. It is usually sold in the form of balls in saline solution. Fat contains 22.5%, calories 149-240, depending on the variety of mozzarella.

(grain cheese) looks like grains of cottage cheese, cooked in salty fresh cream, its fat content is not more than 5%, calorie content is up to 125 kcal. They are seasoned with salads, and also used as an independent dish. It is also often referred to as homemade or country cheese (in the West, cottage cheese).

Chechil cheese also applies to low-fat varieties of cheese (only 5-10%). The consistency of this cheese resembles Suluguni. It is produced in the form of fibrous dense threads, which are twisted in the form of a pigtail. It contains salt in large quantities, as it ripens in brine, it is often sold smoked. Contains 313kcal.

Low fat cheeses Valio Polar, Fitness, Grünlander contain approximately 148 kcal with a fat content of only 5-10%. You just have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may not contain 5% fat, but 5% yogurt.

Feta or light cheese. Many consider cheese to be a dietary product, they love it in salads, especially in Greek, but the calorie content of ordinary cheese is 250 kcal with a high percentage of fat content. An alternative appeared in stores: feta-light (light cheese), its fat content is from 5 to 17%, an average calorie content is 160 kcal.

Low-fat cheeses Arla, Natura and Valio, Oltermanni. The taste is reminiscent of fresh milk, an excellent product for all those who are trying to eat right and keep their figure. The calorie content of such cheeses is 210-270kcal and 16-17% fat.

Cheese Valio, Oltermanni

Suluguni is a Georgian pickled cheese. Its fat content is 24%, calorie content is 285kcal.

I think that in this list of low-fat cheeses, you can choose for yourself "your" cheese, which will satisfy you both in terms of taste and the benefits that it will have on your body.

Bon appetit!

Most nutritionists unanimously agree that low-fat cheeses for a diet can not only be used, but also necessary. They are easily absorbed by the body, contain vitamins (A, B, C, D, E, F, PP), trace elements (calcium, potassium, phosphorus, zinc, iron) and protein. Specialists have even developed a cheese diet, more than a third of the diet of which is made up of different varieties.

The remaining 2/3 is occupied by fruits, vegetables and other protein products. For 10 days of such weight loss, you can get rid of 5 kg of excess weight. If you use a quality product that does not contain vegetable fats in a reasonable amount, the figure will not suffer. During weight loss, it is allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Cheese, cottage cheese (no more than 5% fat), Ricotta, etc.

What are low-fat cheeses in a diet

Skimmed cheese is a product made from skimmed milk, lactic acid bacteria and clotting enzymes. Cream is skimmed off the drink first, and then it is used to make a fermented milk product. Although there are no completely low-fat varieties, there are dietary varieties containing an average of up to 30 g of fat in dry matter.

List of lean cheeses

Having received an answer to the question whether it is possible to eat low-fat varieties of cheese with a diet, you should learn more about the types of such fermented milk products. These include:

1. Tofu is a low-calorie cheese made from soy milk. Fat content 1.5-4%, contains 73 kcal / 100 g. It belongs to curd cheeses, has a consistency similar to feta cheese. It contains a lot of protein, calcium, which contributes to the prevention of osteoporosis, strengthening the bone skeleton.
2. Cottage cheese with 5% fat and 105 kcal per 100 g. Often used in diets, used for salads, prepared with the addition of salted cream. In English-speaking European countries, it is known as cottage cheese (rustic).
3. Gaudette is a cheese with a low fat content (7%), semi-hard, calorie content - 199 kcal / 100 g. It has a mild taste with spicy notes, contains a large amount of calcium.
4. Chechil, fat content 5-10%, calories 253-313 kcal / 100 g. It resembles suluguni in texture, is sold in the form of bundles of fibrous threads, contains a lot of salt.
5. Ricotta (fat content 13%, 49 kcal / 100 g). The lowest calorie cheese. It is made from whey, contains a minimum amount of sodium, many vitamins, trace elements and methionine (a sulfur-containing amino acid), useful for the liver.
6. Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced from skimmed milk, sold in the form of balls in packages with saline.
7. Feta (fat content 24%, 290 kcal / 100 g). This Greek cheese is considered by many to be high in calories, but it is also produced in a lighter version. It is prepared from natural sheep's milk, and low-calorie - from goat's. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, many useful living organisms. Useful for disorders of the gastrointestinal tract.
8. Oltermani (fat content 16-17%, 270 kcal / 100 g). It has a dense texture of a homogeneous nature with uniform holes over the entire surface, has a delicate milky aftertaste.
9. Fitness Viola Polar (5-10% fat, 250 kcal / 100 g). One of the most popular for those who are on a diet. Some varieties contain yogurt instead of fat, which makes the product even more beneficial for health and weight loss.
10. Adyghe (14% fat, 240 kcal / 100 g). An ideal option for a hearty breakfast on a diet, it does not contain carbohydrates at all. It has a delicate texture, sour-milk taste, and is produced by fermenting cow's milk with bacteria.

For a diet, hard varieties of low-fat cheese are excellent, which often have a high energy value, but in small quantities do not harm the figure. They contain lecithin, which improves the metabolism of fats, stimulates the processes of their splitting, and normalizes cholesterol levels. These include:

1. Swiss (45% fat, 380 kcal / 100 g). Has small eyes, sweetish taste.
2. Parmesan (32% fat, 292 kcal / 100 g), has a specific smell, a slight aftertaste.
3. Dutch (45% fat, 345 kcal / 100 g). Cheese of yellow color (dark or bright), has a salty aftertaste. It is considered dietary, well absorbed, replenishes the lack of energy in the body.
4. Cheddar. It happens in a dietary version (fat content 33%, calorie content 380 kcal / 100 g). It has a delicate, slightly sour nutty flavor. Produced from cow's milk.
5. Russian - semi-hard cheese with a creamy sweetish taste, fat content 50%, calorie content 360 kcal / 100 g. Color - yellow.

How to choose

Diet cheese should be selected according to the percentage of fat content, if you want to lose weight, not gain excess weight, a product containing no more than 30% fat is suitable for you. It happens that smaller numbers are indicated on the packaging of some varieties, but then you need to pay attention to the calorie content. Often this indicator exceeds the norm for weight loss. Foods with a spicy or overly salty taste are not suitable for a diet.

High-quality cheese should have a uniform color (without stains, traces of being washed or cleaned), a fresh smell, complete packaging and not contain palm oil, vegetable fats. Pay attention to the cut of the product: even, not crumbling edges indicate freshness (with the exception of the Idiazabal variety). It is also important not to overdo it with the amount of cheese during consumption, otherwise even the most low-fat varieties of cheese will add extra centimeters to the diet.

Recipe for cooking at home

High-quality, low-fat diet cheese is often expensive, and some types are hard to find. For this reason, you should not abandon the diet, you can cook a dietary product at home. So, you can be sure of its freshness, naturalness and the absence of harmful preservatives. The process does not take long, but then the low-fat homemade cheese should be allowed to brew.

• Time: 12.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 78 kcal / 100 g.
• Cuisine: international.
• Difficulty: easy.

To prepare low-fat hard cheese, you will need milk, cottage cheese, soda, salt and an egg. If desired, you can add finely chopped fresh herbs, chopped carrots or garlic. These ingredients will give the dish an amazing aroma, spicy flavor. Herbs and spices will not be superfluous either. It is better to choose milk and cottage cheese with a minimum percentage of fat content in order to reduce the calorie content of the future cheese.

Ingredients:

• milk (0.5%) - ½ l;
• cottage cheese (0%) - ½ kg;
• egg - 1 pc.;
• salt, soda - ½ tsp each;
• seasonings - to taste.

Cooking method:

1. Warm up some milk in a water bath.
2. Pour the cottage cheese, mix the mass with your hands until a homogeneous consistency.
3. Fold the gauze in several layers, transfer the milk-curd mixture into it when it becomes hot. Hang to glass unnecessary serum.
4. In a separate container, beat the egg with soda, salt, spices.
5. When whey drains from the curd, transfer the mass to a bowl, pour in the egg.
6. Place the container in a water bath, heat, stirring constantly and vigorously so that there are no lumps. Seasonings can be added at this stage.
7. When the mass becomes homogeneous, cool it at room temperature, and then transfer to another bowl lined with cling film.
8. Put in the refrigerator overnight.

homemade mozzarella

• Time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 52 kcal / 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Mozzarella cheese was originally made in southern Italy using buffalo milk. Today it is made from ordinary cow, adding rennet. To prepare a low-fat variety of mozzarella at home, you can use pepsin acidin, which is sold in a pharmacy, to curdle milk. Take purified water, without impurities and in no case chlorinated.

Ingredients:

• milk (not pasteurized) - 1.5 l;
• water - 250 ml;
• acidin-pepsin - 2 tablets;
• citric acid - 1/3 tsp;
• salt - 1 tsp

Cooking method:

1. Heat the milk on the stove to 25-28 degrees, pour in a thin stream of citric acid dissolved in ½ part of the water. Continue to heat, stirring constantly, bringing the temperature to 30-35 degrees.
2. Dissolve crushed acidin-pepsin tablets in the remaining water, pour into milk. Continue to heat up to a temperature of 40 degrees without ceasing to interfere. Remove from stove.
3. At this stage, the milk will begin to curdle, cheese flakes will appear on its surface.
4. Cover the container with a lid, leave to complete the fermentation process for 20 minutes.
5. Curled mass should be thick, have a slightly yellowish tint. Stir it with a spoon.
6. Put on a sieve, separating from the whey, grind. The resulting cheese will stick together.
7. Place the mass in hot water (60-70 degrees), wait until it warms up, it starts to melt slightly.
8. Squeeze lightly to get rid of excess whey. Add salt (seasoning), mix gently. Stretch the cheese several times and reheat.
9. Stretch again, give the desired shape, put in the refrigerator.

Price

Low-fat cheeses that are suitable for a diet are more expensive than regular cheeses because special techniques are used to produce them. The cost of such products in different retail chains may differ, in stores in the Moscow region it is as follows:

Video

From the article you will learn how cheese is useful, how to choose it correctly, store it, and whether it can be used by sick people.

For most people, cheese is the most delicious treat. This product can be eaten just like that or added to salads, casseroles, cook the most delicate cheese-creamy soups from it. But eating it in huge quantities, we do not think at all about whether such food benefits our body.

Until now, nutritionists have not given a clear answer to this question. Some consider it just a storehouse of useful substances, others categorically forbid eating it for people who watch their figure. Therefore, let's see what effect this popular product has on our body.

Why is cheese useful?

Although cheese is considered a fairly high-calorie product, if you eat it in moderation, it will definitely not bring harm to the body and figure. We all know that this nutritious meal is made from whole cow, goat or even sheep milk. Substances are added to fresh milk that help it curdle, and as a result, manufacturers teach a clot-billet on the basis of which all known varieties are produced.

Due to the fact that this product is made exclusively from milk, it contains a huge amount of calcium, which our bones need so much. If you eat at least 50 grams of quality cheese per day, then your body will receive a daily dose of healthy fats.

It also has a fairly good effect on the appearance of the skin, nails, helps improve vision and accelerates growth. Based on this product, you can prepare various healing masks for our skin. They will have a beneficial effect on the skin, moisturizing and toning them.

Useful substances that are in cheese:
Squirrels
Amino acids
Various vitamins
Salts of mineral origin
Zinc and phosphorus

Cheese Selection Criteria

Now in stores and markets you can see a fairly large assortment of dairy products, but unfortunately you have to look for high-quality and healthy cheeses.

After all, sometimes it happens that, having bought a product we like, and bringing it home, we only notice there that not everything is in order with it. In order not to get into such a situation, you need to be a little more careful.

Recommendations for choosing a healthy cheese:
Compound. Be sure to read the packaging carefully. On a quality product, and preferably not in a foreign language, a complete list of the ingredients from which the product is made should be indicated. Natural cheese should not contain various fillers and synthetic additives. It should contain milk and bacterial starter. If you decide to buy a product without packaging, then you can ask the seller or store manager for all the necessary documents. If it contains, for example, palm oil, it is better to refuse such a purchase.

Mode of production. Cheese products are of two types: mature and unripened. Healthy cheeses are usually left to mature after making. This technology improves the taste of the product and makes it more aromatic. But, unfortunately, there are much more cheeses on sale now, which are prepared according to accelerated technology. And, although they are much cheaper than mature ones, they are quite inferior in quality to them.

Taste and texture. If you want to buy a truly healthy cheese, then do not forget to pay attention to its structure. It should not crumble, be too soft or hard. If at least one of the properties described above is present in the selected variety, then this is a sign that it was amenable to freezing or that it contains not very useful food additives. Also, taste the cheese before buying. If it is very bitter and smells something like ammonia, refuse to buy, because this is an indicator that the cheese was made using accelerated technology.

Criteria for choosing cheese for weight loss

As you probably already understood, a quality product has a rather positive effect on a person. But what about women or men who have set themselves the task of bringing their body into perfect condition. Indeed, at the very first consultation with a nutritionist, they will find out that cheese is a rather fatty product and it would be better to refuse to use it in food.

Of course, most people, when compiling a new diet, cross out their favorite treat from there and try to somehow do without it. But still, if you approach the selection process correctly, you can find varieties that you can safely eat even during the period of weight loss.
Simple recommendations:
Choose varieties with the lowest percentage of fat
Pay attention to the amount of protein
Do not buy strongly sharp and salty cheeses

Types of cheese

When buying cheese, we first of all pay attention to its taste, color, texture, appearance, and, of course, its price. In addition, dairy products may differ in density, fat content, amount of liquid and the presence of vitamins and minerals.

Each variety has its own taste qualities, based on which they are used either to prepare delicious dishes or eat it in its pure form.

Classification of healthy cheeses:

Solid. Such a product after manufacturing is mandatory sent for ripening. After about 6-8 months, it hits the shelves of stores. Hard cheeses have a high density and a pronounced crust. The greater its thickness, the longer the product matured. High-quality and healthy cheese is easy to cut, does not crumble and does not stick to the knife. This type includes parmesan, cheddar, gouda, edam and maasdam

Soft. Typically, these cheeses have a fairly short shelf life (from 2 to 7 weeks) and this affects their price. Because of this, they can be classified as elite products. Some fall on the shelves of shopping centers cut after production, others require additional processing. Most often, they have an oil-grained structure and emit the smell of damp earth and mushrooms. This type includes camembert, brie, mascarpone, dor blue, roquefort and stilton.

Pickled. This type of cheese product is prepared using the same technology as the others, but the main difference from other varieties is storage in a special brine. Properly prepared cheese has a moderately salty, slightly sour taste, with the smell of fresh milk and mushrooms. And remember, this variety should not be bitter, because this is an indicator of not quite proper storage. Pickled varieties include feta, suluguni, brynza

How to store cheese?

Since cheese is a living product that continues to ripen even after purchase, its storage must be approached quite seriously. If you do not maintain the temperature, humidity at the same level and do not periodically ventilate the storage place, then it is likely that it will change for the worse both its appearance and its taste.

Recommendations to help extend the shelf life of the cheese product:
Store in a glass container
Do not buy a lot of cheese at once
Can be additionally wrapped in paper or cotton towel
Avoid temperature fluctuations

What do different types of cheeses eat with?

All cheeses are good in their own way. Some perfectly complement the finished dish with new flavors, while others act as a separate element. If you choose the right type, then on the basis of cheese you can cook delicious desserts, casseroles, first and second courses.

So:
Soft varieties. Most often, this delicacy is served with high-quality chilled wine and beer. An addition to such an appetizer can be thin slices of crispy bread or a cracker. In some countries, Brie cheese is added to freshly brewed coffee instead of cream or milk. It is believed that it makes coffee even more aromatic.

hard varieties. It is usually served as an appetizer instead of dessert. For sweetness, sweet fruits can be served with it, for example, grapes, cherries, melons. It can also be used to make pasta or sauces. Such cheese is washed down exclusively with red wine. In extreme cases, pre-warmed port or sherry may be served.

Blue cheese. It has a fairly rich taste and pungent odor, so it is quite difficult to combine it with other components. It is usually eaten in its pure form or with the addition of arugula. You can drink both white and red wine

Is it possible to eat cheese with diseases?

If you have, for example, a banal SARS or tonsillitis, then there is such a product can be quite calm. The main thing is to use it in small amounts and combine it correctly with the rest of the food and drinks.

But if you have chronic kidney disease, gastritis or pancreatitis, then this fermented milk product should be used with caution in food.

Kidney diseases. Since cheese is a dairy product, it contains a large amount of phosphorus. It is he who, in the event of a sharp exacerbation, will have a negative effect on the kidneys. In the first stages of the disease, sick people can afford to eat just a couple of pieces of cheese, as long as it is not salty and spicy. But if the disease begins to progress, then such people are credited with a phosphorus-free diet, which means that a person needs to do everything to ensure that phosphorus enters the body in the smallest possible doses.

Gastritis. This disease is quite difficult to treat and is most often manifested by quite severe nausea and rather painful spasms. In the case of a severe exacerbation, a person has to refuse food for a day, in general. Only clean water is allowed. After the condition improves a little, you can start eating vegetables, cereals, soups and jelly. From all this we can conclude that it is better for people suffering from gastritis to exclude cheese from their diet.

Pancreatitis. If a person's pancreas becomes inflamed, then he has no choice but to go on a diet. High-quality and healthy cheese in it may well be, most importantly, it will correctly determine the view. With pancreatitis, it is strictly forbidden to eat smoked, processed and hard varieties. When the pancreas begins to return to normal, you can buy yourself a soft, mild and unsalted product. Start introducing it into your diet gradually. To begin with, eat literally from 15-25 g, and over time, bring the daily dose to 50-100 g. If you follow these simple rules, you can safely eat your favorite treats without fear for your health

Video: How to buy real Cheese, not fake?

Low-fat cheese is a non-existent concept. In any cheese there is fat, the difference, attention, only in its quantity. Let's find out: which cheese is the lightest?

Low fat cheeses.

Anyone who cares about their figure chooses high-quality products with a reduced fat content. And this is the right tactic. Less fat, starchy and sweet. And more movement - here it is, the formula of harmony.

In order to maintain a slender silhouette, it is better to replace your adored Roquefort with something less high-calorie, sometimes even curd cheese.
It is worth noting that the standard fat content of cheese is 50-60 g or 50-60% in dry matter, while we offer reduced fat cheeses up to 30 g of fat in dry matter. You need to look for such cheeses either in hypermarkets or in expensive grocery stores.

1. low-fat cheese - tofu - soy cheese (fat content 1.5-4%).

Although it is made on the basis of soy milk, tofu is classified as a curd cheese, as it resembles low-fat and unsalted cheese in color and texture. According to its content, tofu is rich in high-quality proteins, so it can be successfully replaced with meat. Calcium, present in excess in this product, has an excellent effect on the bone skeleton, which makes tofu an ideal product for consumption by the elderly in order to prevent diseases such as osteoporosis.
In addition, 100 g of tofu contains only 90 calories, so it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses with soy in their diets, so many diets have now been developed that involve reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.
A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "Bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.

2. low-fat cheese - granulated cottage cheese (fat content 5%).

Cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. It can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with cottage cheese.

In Russia, it is sometimes found under the unofficial names "Grainy Cottage Cheese" and "Lithuanian Cottage Cheese". In the United States and European countries (and not only English-speaking countries), cottage cheese is called Cottage Cheese (English Village or cottage cheese.
It is often referred to as homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the most strict diets.

3. low-fat cheese - Gaudette (7% fat).

Gaudette is Scherdinger's new low-fat cheese and is an easy treat for those seeking a healthy lifestyle.
Semi-hard goudette cheese contains only 7% fat (15% in solids). This cheese with a soft - thin, somewhat spicy taste, is ideal for lovers of the famous gouda cheese. In addition, the cheese is easily digestible and has a high calcium content. Therefore, this cheese is a must present in the diet of every cheese lover.

4. low-fat cheese - chechil (fat content 5-10%).

Chechil is a fibrous pickled cheese, similar in texture to suluguni. It is produced in the form of dense fibrous strands, twisted into tight bundles in the form of a pigtail, often in a smoked form. Chechil is often mixed with cottage cheese or other cheese and stuffed into jugs or wineskins.
In appearance, this cheese has nothing to do with any other. It is produced in the form of strands of fibrous structure, tied into a bundle. Chechil ripens in brine, but often it is mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.
The taste and smell of this cheese are sour-milk, sharp, the fibrous dough is dense, the surface of the product is rough. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%.

5. low-fat cheese - Viola Polar, greenlander, fitness (fat content 5-10%).

Such cheeses are just a godsend for losing weight! But you need to look for them in large stores. Learn more about the reverse side of the package - the label, some cheeses contain 5% yogurt, not fat!

6. low-fat cheese - ricotta (fat content 13%).

Ricotta is an invariable component of the Italian breakfast. Often it is called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from the whey remaining after the preparation of other cheeses.
A slice of ricotta contains, on average, 49 calories and 4 grams of fat, half of which is saturated. The content of this product has the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. In addition, this variety of curd cheese is recognized as a protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. low-fat cheese - light cheese, Feta (fat content 5-15%).

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a high-fat, high-cholesterol food with a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the Feta cheese they love is produced in the light version, although, to be honest, it is this variety that is hard to find on supermarket shelves.

However, the effort you put into searching will justify itself in full. Feta Light is usually made from goat's milk and contains only 30% fat, while traditional Feta uses sheep's milk and then its fat content is 60%. It is usually put in a Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella.
In the event that Feta is not consumed in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. low-fat cheese - Arla, oltermani (fat content 16-17%).

Such low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, uniform, with small evenly distributed eyes. Great for people who care about their health. When eating low-fat cheeses, remember: lighter does not mean more.

Cheese has been produced by man since ancient times, it has always been valued and loved. Now we will find out the calorie content of the most common low-fat cheeses:

In this list of cheeses, you can now easily find "your" cheese for yourself, which will satisfy you in terms of usefulness, taste and price.

The problem of buying low-fat cheese

How effective is the cheese diet? Similar to a variety of protein, you can try the “cheese” version of weight loss. Among the proven and effective variants of the cheese diet, one can note a 7-10 day low-calorie diet based on cheese and other protein products, which includes supplements from vegetables and fruits. The calorie content of this food option is 1500-1900 kcal, additional physical activity is expected. Staying on such a diet for 10 days allows you to reduce weight by 3-5 kilograms. Such a diet is not balanced, however, it gives an excellent result.

Less common are longer cheese diets, which involve severe restrictions on the type of cheese eaten. Variants with a minimum fat content are rarely found on the shelves of ordinary grocery stores. Basically, buyers are offered varieties of cheeses, the fat content of which is more than 40%.

For example, such a popular cheese as Maasdam, which has a fat content of 45%, has a calorie content of 348 kcal per 100 grams. Such characteristics do not allow us to consider that it is the lowest calorie cheese, and it is not worth recommending it for dietary nutrition.

Almost all varieties of cheese can be divided into three groups depending on their fat content:

• Group 1 - fat-free, which have up to 20% fat.
• Group 2 - lungs - from 20 to 30%.
• Group 3 - from 30% fat - ordinary cheeses.

Among fat-free ones, so-called “white” cheeses are also distinguished - mozzarella, brynza, Adyghe. If you list the varieties in ascending order of fat percentage, then Tofu is the least fat. In addition to the fact that it contains a record minimum of fats (from 1.5 to 4 percent and only 80-90 calories per 100 g), this variety is also valued for its beneficial qualities.

Scientists have found that it contains substances that positively affect the purification of blood from cholesterol. In addition, like many cheeses, it contains a large amount of calcium, which is responsible for the condition of bone tissue. Cottage cheese also boasts a low amount of fat - only 5% and 85 calories per 0.1 kg of product. It is used to prepare various dishes (salads, etc.), and is consumed in its pure form.

In appearance, it is very similar to fresh cottage cheese. However, unlike the latter, it is mixed with fresh salted cream. Other low-fat representatives of the varieties are Valio Polar, Fitness and Grunlander. They contain about 150 calories, and the fat content ranges from 5 to 10 percent. Some of them may also contain yogurt instead of 5% fat. Goudette is a lighter cheese for Gouda fans. It contains a large amount of calcium and at the same time only 7% fat and 199 kcal per 100 g. Chechil is very similar in appearance to suluguni, but has a more fibrous structure. It can be easily seen among the rest on the counter, as it is sold in the form of threads tied into a bundle. This product contains up to 10% fat and 313 kcal per 0.1 kg. Ricotta, unlike many varieties, is not made from skimmed milk, but from whey, which appears after the preparation of two other varieties of cheese. This variety also has a low fat content (from 8 to 13 percent and 174 kcal per 100 g) and is suitable for those who love cheese and at the same time try to lose extra pounds. About the same amount of fat is contained in Oltermani cheese - 17% and 210-270 calories. When you try it, the first taste association arises with milk. Also, similar varieties are Arla, Natura and Valio. Feta (fats - from 5 to 15%, about 160 kcal) is also called light cheese. It is also considered a dietary product and is often found in various vegetable salads and as snacks. Mozzarella, although it differs in a fat content of more than 20% (or rather 22.5), also belongs to dietary cheese varieties. It is usually sold in the form of small balls, no larger than a quail egg, which are immersed in a special saline solution.

Ricotta is an invariable component of the Italian breakfast. This cheese contains no salt. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. This variety of curd cheese is recognized as a protector of our liver, it contains methionine, a sulfur-containing amino acid. With what and how to eat? This cheese is good with fresh vegetables and fruits, honey, ham, pasta, basil, salmon, broccoli. It is customary for them to stuff pancakes and pancakes.

Like any other cheese, "Lamber" has high nutritional qualities. There are 357 kcal per 100 grams of product. In fact, black bread and it can make a completely full-fledged snack, and also healthy (unlike cakes and fast food). After all, cheese does not contain a single gram of carbohydrates and is great for a carbohydrate-free diet.

However, you should not abuse it, since an excess amount can lead over time to obesity and related diseases. There are 30 grams of fat and 24 grams of protein per 100 grams of product. And, of course, it should not be eaten by people suffering from lactase deficiency. Otherwise, moderate consumption will help improve the overall condition of hair, nails, and skin due to its high calcium content.

Adyghe cheese

Adyghe cheese is a soft pickled cheese made from natural cow, sheep or goat milk. Previously, Adyghe cheese was made only from sheep's milk, but now its basis is mainly cow's.

Interesting! The birthplace of pickled cheese is the mountainous regions of the Caucasus.

During the manufacturing process, the cheese acquires a curdled texture, which may crumble slightly and have a sour-milk, salty taste. Usually the head of cheese is white, sometimes it has a yellowish tint. This type of cheese is considered the signature dish of Circassian cuisine and is served with homemade wine and herbs.

Manufacturing

Before direct preparation, milk undergoes a pasteurization process at a temperature of 95 degrees. Further, sour-milk whey is added to pasteurized milk, which causes the process of protein precipitation. Thus, the milk curdles and clots appear, which are collected in the head and salted. This method retains all the beneficial properties of soft cheese.

High-quality cheese should be elastic, soft and tender when cut. The fat content of this product is 40%.

Kinds

• Fresh;
• Smoked;

Compound

• pasteurized milk;
• fermented milk whey;
• salt;

Chemical composition

The calorie content of Caucasian cheese, in comparison with other cheeses, is average - 264 calories per 100 gr. It may vary slightly from the fat content of the feedstock. Adyghe cheese is filled with milk protein and calcium. It is rich in vitamins B, A, C, D, PP, water and ash.

Minerals: phosphorus, sodium, potassium, iron, zinc, copper are part of soft cheese. In addition, it is saturated with amino acids - methionine, lysine, tryptophan, fatty acids, carbohydrates.

Benefit

All soft cheeses have a positive effect on the human body, including Adyghe. It has a high nutritional and medicinal value.

Important! A small slice of cheese contains the daily requirement for calcium and sodium, as well as B vitamins.

1. Due to its dietary composition and a large amount of proteins and amino acids, cheese is an ideal product for athletes and those who lose weight. Since it is easily digested and absorbed, it is recommended for pregnant girls, children and the elderly.
2. A large amount of calcium has a strengthening effect on the teeth, nails and skeletal system, it is advisable to use after fractures and injuries. Improves calcium and the condition of the hair, nail plate. Useful cheese enzymes have a positive effect on the intestinal microflora, improve metabolic processes.
3. B vitamins have a stabilizing effect on the nervous system, improve performance and concentration. Necessary for the prevention of cancerous tumors.
4. Due to the important amino acid tryptophan, Adyghe cheese improves mood, sleep quality, relieves anxiety.
5. A small percentage of salt in the composition makes this product suitable for people with high blood pressure. And in diseases of the digestive system.
6. Adyghe cheese is recommended in the diet for tuberculosis, it saturates the weakened body with all useful elements.

Harm

Adyghe cheese is contraindicated for persons with individual intolerance to dairy products. It is possible, but not proven, that the amino acid tryptophan can cause migraine attacks. Although cheese does not have a high calorie content, it should not be consumed in large quantities. And of course, remember the expiration date.

Use in cooking

The use of Adyghe cheese in cooking is quite wide. It can be consumed as a standalone product, for example, with a piece of toast or bread. And it can be used in recipes for snacks, salads, first courses. Adyghe cheese also appears in recipes for tasty and healthy cheesecakes and casseroles.

Very tasty simply fried slices in a skillet cheese. It goes well with fruits and vegetables, pasta. And in its Caucasian homeland it is used in khachapuri recipes and fillings for baking.

Storage

Adyghe cheese is a perishable product, it is sold in refrigeration units and vacuum packaging completely sealed. After opening the package, its shelf life in the refrigerator is only a week; freezers are not suitable for storing it.

It is better to put it in a tightly closed container, as this type of cheese absorbs odors well. The list of ingredients of Adyghe cheese should not contain foreign elements, except for fermented milk whey, milk, salt and rennet.

Interesting! On the shelves you can also find smoked Adyghe cheese, its shelf life can be up to a year. Calorie content 264kcal Energy value of the product (Proportion of proteins, fats, carbohydrates): Proteins: 19.8g. (∼ 79.2 kcal) Fat: 19.8g (∼ 178.2 kcal) Carbohydrates: 1.5g. (∼ 6 kcal) Energy ratio (b|g|y): 30% | 67% | 2%

Soy tofu contains phytoestrogens. This is a plant analogue of female sex hormones, so tofu is useful for women who have experienced hormonal disruptions. In particular, it is recommended to use it during menopause or during PMS. In addition, tofu cheese helps women to be beautiful. The protein, fiber and isoflavones contained in it contribute to the rapid renewal of skin cells and maintain the balance of collagen, which is responsible for skin elasticity.