Low fat cheeses. List of fat-free cheeses: names, composition, method of preparation

Because you are eating a piece of cheese, not a piece of dry matter. It should be noted that the standard fat content of cheese is 50-60g or 50-60% in dry matter. Many of the percentage of fat indicated on the package is taken literally. Those. I ate 100g of 50% cheese, which means I got 50g of fat (450kcal). Wow! 40 minutes on the ellipsoid! But it's not!

So, if it is indicated that the fat content of Swiss cheese is 50%, then this means that 100 g of cheese contains 32.5 g of fat (in cheese of this variety, 100 g of weight usually has 65 g of dry matter, 50% of which will be 32. 5 g).

Low-fat cheese, list of examples in increasing fat content	grams of fat in 100 grams of cheese
Soy Cheese Tofu with Dill and Garlic	2.5g
Corned cottage cheese "Domashniy", carat	4g
Valio Polar	5g
Cream cheese President light	7g
Meadow Fresh - Light	9g
Bulgarian Brynza	11g
Cheese Gallery Light	11g
Cheese Bonfesto soft "Ricotta"	11.5g
Cheese "Domashny Light", Karat - natural	12g
Cheese KRAFT PHILADELPHIA light	12g
Sirtaki cheese pickled for Greek salad Classic	13.3g
Cheese "Legky", "Thousand Lakes"	15g
Cheese Casket light	15g
Cheese Arla Natura Light creamy	16g
Cheese President Brynza	16.7g
Cheese Svitlogorye "Fetu"	17.1g
Cheese President Chechil White Straws	18g
Cheese President Chechil White Spaghetti	18g
Cheese Ugleche Pole brine cheese	18g
Product Bellanova brine Delicatessen Bella	18g
Cheese Bonfesto Mozzarella	18g
Umalat Unagrande Cachoricotta	18g
Cheese Lactica "Adyghe"	18g
Cheese President processed Mozzarella sliced	19.5g
Cheese Lactica "Suluguni"	22g
Suluguni cheese Lugovaya freshness pancakes	23g

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

Although it is made from soy milk, tofu is classified as 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 grams of tofu cheese contains only 90 calories, Therefore, 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.

With what and how to eat? Suitable for miso soup, for salads.

2. Cottage cheese, country cheese, grained cottage cheese - in English. cottage cheese (fat content 4-5%)

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 "granular cottage cheese" and "Lithuanian cottage cheese". In the USA, Europe and Asia, cottage cheese is called 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. 100g of grained cheese will provide our body with 85 calories and 17g of protein, so it is recommended by nutritionists even with the most strict diets.

With what and how to eat? Without additives, in salads, in curd omelettes.

3. Processed light cheese (fat content 7.5%)

In President cheese "melted creamy light" the percentage of fat pleases slimming! There are only 7.5 g of fat per 100 grams! Low calorie is another plus! Cheese for processed cheese lovers.

With what and how to eat? With porridge and bread.

4. Whey cheese - ricotta (fat content 9-18%)

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.

5. P assol feta type cheeselight cheese, feta (fat content 11-18%)

This 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 is then 60% fat.

With what and how to eat? It is usually put in a Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella. Usually served with olives. And these cheeses go well with tomatoes, sweet peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, baked chicken. And when preparing a Greek salad, they are simply irreplaceable!

6. Semi-hard light cheese - cheese to the taste of which we are accustomed (fat content 9-17%)

Light cheese with low fat content, usually labeled as Light, Light, Light is an affordable pleasure for those who strive for a healthy lifestyle. These 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. Suitable for making sandwiches, for example, on the basis of bread, as well as for a snack at work or at a picnic. Such cheeses are just a godsend for losing weight! Learn more about the reverse side of the package - the label, in some cheeses on the package flaunts 5% yogurt, not fat! This type of cheese has a mild-thin, somewhat savory flavor, is easy to digest, and is high in calcium.

With what and how to eat? Cheese for harmony can be wrapped in lettuce leaves.

7. Cream cheese, cream cheese (fat content 12%)

This Philadelphia type cheese (light) consists of skimmed pasteurized milk and milk fat, whey protein concentrate, cheese culture, salt, whey.

With what and how to eat? With toast, bread, vegetables.

8. Fresh buffalo mozzarella cheese (fat content 18%)

Not to be confused with the usual! It can be found in the form of white balls soaked in brine, the cheese is not stored for long. The most delicious one-day mozzarella, but so far it can only be tasted in Italy. Now buffalo mozzarella is produced all over the world. Not to be confused with the traditional type of mozzarella used in pizza. Its fat content is 23%.

With what and how to eat? The best option is with olive oil, black pepper, basil and tomatoes. This cheese can also be quickly marinated in olive oil with herbs, garlic and sun-dried tomatoes and baked.

9. Low-fat cheese - Chechil (fat content 18%)

Chechil- fibrous pickled cheese, the consistency resembles 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.

With what and how to eat? An appetizer from boredom - in moderation, suitable for a salad. Check the amount of salt. As you know, salt retains fluid.

10. Pickled, unripe, young cheeses - Suluguni, Adyghe (fat content 18-22%)

Traditionally, Suluguni cheese was made only with the help of natural sourdough. from abomasum and only by hand without the use of any mechanical devices. Ready cheese can be eaten raw, baked, smoked or fried. Adyghe is a soft cheese with a sour-milk taste and delicate texture. It belongs to the group of soft cheeses without ripening.

With what and how to eat? Combined with cucumbers, spicy herbs, olives, tomatoes, sweet peppers, honey and green tea. It fries and melts well. Excellent stuffing for khachapuri.

Low-fat cheeses - serving

Low-fat cheeses on store shelves - photo

How to cook low-fat homemade cheese - video

When eating low-fat cheeses, remember: low-fat does not mean that you can eat more. From this, the whole point of eating low-fat cheese will be lost, because. in dry matter, most cheeses have a fat content beyond the limit and reaches 40-50%. You can lose weight on “light” foods if you are careful. And what low-fat varieties of cheese do you know and eat?

Even low-fat varieties of cheese have a small percentage of fat, but the percentage of fat varies.

There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat, horse, sheep, and camel. They differ from each other in manufacturing technology, taste.

Are divided into:

1. Rennet- in its production, rennet is used,
2. Sour-milk- Add yeast to milk.

People who really care about their health eat reduced-fat foods. This is the right tactic.

Even your favorite, but high-calorie product, it is better to replace it with a low-fat one, for example, curd cheese, or any other low-fat one. Standard fat content - 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.

Can you eat cheese on a diet?

I will answer right away: it is possible and necessary. Cheese is a very useful, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.

Nutritionists have long developed the well-known cheese diet, where the fat content should be no more than 35%. This is when different varieties of cheese predominate in the basis of the diet. Such a diet always gives good results, helps to reduce weight, while the person does not feel hunger.

Because cheese, even fat-free, is quite a satisfying product. The main thing is to choose it correctly and consume it in reasonable quantities if you are thinking of going on a diet due to ill health, adhere to a healthy lifestyle, want to lose those annoying extra pounds, etc.

Immediately decide whether you can eat cheese or is it better to refrain from it. Consult with your family physician.

During the diet, you can use:

1. Cheese Tofu- it has the lowest percentage of fat content, only 4%.
   It can be eaten daily, it:
   • strengthens the human skeleton;
   • has unique healing properties;
   • significantly reduces bad cholesterol in the blood;
2. Cottage cheese- can be consumed, only the percentage of fat content should be no more than 5%.
3. Cheese Gaudette- a new low-fat type of cheese 6%.
4. Can be bought Oltermani, Chechil, Ricotta, fitness cheese, only light.

Low-fat cheeses are a godsend for the diet. In addition, milk fats are healthy and easily absorbed by the body.

List of low-fat cheeses

Low-fat cheeses are made from skimmed milk. That is, cream is first removed from milk, then cheese is made.

Only it will be difficult to call it completely non-greasy, because the percentage of fat content will still be present, but in different percentages:

1. fat-free - fat content less than 15%;
2. lungs - fat content 15-40%;
3. normal - fat content 40-60%;

low fat cheese in terms of taste and useful properties, it is almost not inferior to fatty varieties. And in some respects it even surpasses them.

Here are some of them:

Hard cheeses

Hard cheeses are most widely used, these include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyere, Parmesan, Pecorino, Maasdam, Frisien, etc. Hard cheeses contain lecithin, it affects the proper metabolism of fats.

Lecithin is included in the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, stimulates the work of enzymes to break down fats.

Cheese production is a long process. And maturation takes up to 3 months or more.

Cheese features:

Soft cheeses

Soft cheeses have a pasty texture, milky or creamy taste.

It is produced from cow's milk and bacterial starter, classified:

1. with maturation;
2. without maturation.

Most popular:

• Dorogobuzhsky- the crust is covered with mucus, transparent color. It has a spicy-spicy taste, very pronounced, without eyes.
  Known Species: Road, Dorogobuzhsky, Kalininsky.
• Camembert type- the head of the cheese is covered with white mold.
  Main view: Russian Camembert.
• Smolensky type- heads no more than 2 kg, spots of mucus are clearly visible on the crust. It is not necessary to remove the mucus before eating.
  Its representatives: Hunting, Diner.

Homemade low fat cheese

The healthiest cheese is homemade. This is a good alternative to the store, because there you can buy stale and low-quality products. And at home you can always control the process.

Varieties of low-fat cheeses that can be bought at the store

It is not a problem to buy such cheeses in the store now. They are, of course, difficult to find in ordinary grocery stores, but large supermarkets have them.

Tofu

In lean Tofu, the fat content will range from 2-4%. It has a lot of protein and calcium, it has healing properties. It is also called bean curd because it is made from soy milk.

This is a curd cheese, in texture and color reminiscent of unsalted and low-fat cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages, in which the liquid is determined.

It differs in consistency and method of production:

1. solid;
2. ordinary.

This cheese has many varieties, they are even made with additives: nuts, seasonings, peppers, etc.

Smoked tofu is popular, its types:

1. Dense - has two varieties:
   1. Asiatic;
   2. west.
2. Silk- soft, pudding-like.
3. "Smelly"- strong smell, Chinese version.

Rich in vegetable protein, contains all the essential amino acids, a supplier of iron, calcium. Does not contain cholesterol at all, low calorie. It has spread all over the world.

Gaudette

The famous Dutch cheese Gouda now has a fat-free counterpart called Gaudette. This is the newest cheese from Scherdinger, contains only 8% fat (16% in solids).

It has a classic soft-thin cheesy taste. It has a high content of calcium, it is easily and completely absorbed.

Chechil

Chechil cheese has an interesting shape in the form of long threads of various thicknesses. The taste is pronounced, sour milk. Fat - up to 11%.

The structure is slightly rough, layered, may be:

• braided into wreaths, or braids;
• roll up into bundles or balls.

Its varieties:

• in the usual smoked form;
• salty.

It has a wonderful milky taste, is produced:

• in plastic containers with a capacity of: 100 g, 200 g, 400 g;
• in the form of triangles;
• cutting.

With fillers: ham, mushrooms, chocolate, just creamy, etc. They make salad and soups. For their production, hard cheeses are taken, butter and other natural ingredients are added. Fat content - 5-10%.

Look here.

ricotta

Ricotta is an Italian delicacy dairy product. It is made from whey left over from making other cheeses. Milk for whey is taken differently. They can even use a mixture of milk, several types at once.

She has a slightly sweet taste, fat content:

• 9% from cow's milk;
• up to 25% from sheep's milk;
• 15% from goat milk;
• 28% from buffalo milk.

Calorie content per 100 g - 120 kcal. Its sodium content is the lowest when compared to other cheeses. It contains an impressive composition of trace elements and vitamins, especially a lot of calcium.

Even methionine is present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.

Types of cheese:

• Ricotta Forte- taste qualities are excellent, they are stored for a long time, they are made only from sheep's milk.
• Ricotta Fresca- only freshly prepared cheese is used, aging is not needed here.
• Ricotta affumicata- made from a mixture of goat and cow's milk, there are also smoked types.
• Ricotta al Forno- prepared from a mixture of goat, buffalo, cow milk, kept in ovens. It is not only classic, but with different flavors: vanilla, lemon, chocolate, etc.
• Ricotta Romana- you need a long exposure, the cheese is hard, salty taste.

Feta

Feta is a Greek semi-hard cheese made only from goat and sheep milk. Keep in saline solution for at least 4 months. Fat content from 40 to 60%.

Varieties:

Outwardly, it looks like a snow-white, semi-solid mass, a bit like cottage cheese, but its taste is brighter, salty, slightly sour.

It contains many beneficial microorganisms that synthesize special antibiotics that help a person cope with food poisoning.

There is another option - this is Feta-light, although it will not be so easy to find it on the shelves. However, the time spent searching will be fully justified.

Suluguni

Suluguni is a pickled cheese with a dense, even slightly hard consistency. It has a white or cream color, if smoked, then yellow. It is made from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.

Manufacturing technology:

1. Strains of lactic acid and aroma-forming bacteria, pepsin, calcium chloride are added to pasteurized milk, heated to 38ºС.
2. The cheese layer is separated and subjected to cheddarization.
3. Cut into cubes and melt in whey or acidified water.
4. It is kneaded to a homogeneous consistency, laid out on a squeezing table, divided into pieces and made by hand into balls, kept for 2 days in an acid whey brine.

Arca cheese has a reduced fat content, only 17-35%, a pleasant taste, a dense, uniform texture, with small eyes. Indispensable for nutrition, people who really care about their health.

Low fat cheese calories

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.

Conclusion

No wonder low-fat varieties of cheeses are so revered and are considered an elixir of health and longevity. They are the main building material for bones, improve metabolism and digestion.

Cheese is a natural protein product that the human body can absorb almost completely. In the process of ripening, the cheese becomes soluble, which means that all the beneficial substances will remain in our body.

Cheese will saturate the body with essential vitamins and minerals, improve mood. Eat it with pleasure!

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 from the drink beforehand, 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:

Name	Price in rubles
Sernour Ricotta Provence herbs, 200 g
Russian, 300 g
Cheese, 320 g
Mozzarella, Rossini, 250 g
Cheese 45%, 500 g
Adyghe, 450 g
Cheddar, Hochland, 1.04 kg
Parmesan, Dolce, 300 g
Dutch, 350 g
Parmesan 32%, Cheese Gallery, 175 g
Parmesan 40%, Skorobogatov, 270 g

Video

“A meal without cheese is like a one-eyed beauty,” said the unsurpassed French culinary expert Jean Antelme Brillat-Savarin, and he was somewhat right. We are all used to this product: for breakfast it is the basis of a delicious and nutritious sandwich, for lunch it makes an excellent cream soup, and in the evening what else, if not for them, to have a bite of exquisite red wine?

But the time comes to get rid of extra pounds, and everyone begins to ask nutritionists with longing and hope in their voices, is it possible to eat cheese while losing weight - well, at least a little? The question is justified, because in this product the calorie content simply rolls over and amounts to 300-400 kcal per 100 g. It is clearly a non-dietary indicator. However, a loophole can be found.

Is it possible?

Many do not dare to eat cheese during weight loss. For different reasons:

• high-calorie;
• does not apply to ;
• contains a lot of fat;
• Expensive;
• is not the basis of mono-diets;
• in a number of diets is listed in the list of prohibited foods.

Calorie plays a crucial role, but it is she who is the easiest problem to solve. Cheese can be eaten as part of most diets, because it does not interfere with weight loss, because:

• at a time, it is unlikely that you will eat more than 1-2 pieces, the weight of which does not exceed 20-30 g, respectively, it will be only 60-80 kcal;
• those on a vegan diet can afford to enjoy tofu;
• there are varieties with a low percentage of fat;
• the same tofu is not so expensive;
• there is no cheese mono-diet, because this product cannot provide the body with all the necessary substances;
• prohibited only in some diets: vegan, raw, fat-free, vegetable. And allowed in all others.

And one more huge plus in favor of cheese as a dietary product: almost all of its varieties have a low GI. For comparison:

• tofu = 14 units;
• cheese = 0 units;
• suluguni = 0 units;
• cottage cheese \u003d 29 units;
• hard varieties = 0 units.

We conclude: when losing weight, you can eat low-calorie cheese, rich in proteins and low in fat, observing the daily allowance. This will not harm the figure, will diversify the diet and improve health.

Did you know that... Do the French consider a day when they haven't tasted a piece of cheese a waste of time?

Benefit

If cheese is regularly included in the diet during weight loss, it will have the most positive effect on health, as it has a number of useful properties:

• improves digestion;
• is a source of potassium, calcium and proteins;
• normalizes blood circulation;
• increases efficiency, gives a charge of vivacity and energy;
• activates cellular respiration;
• relieves insomnia;
• has a calming effect on the nervous system, helping to cope with stress, thereby reducing the production of cortisol, which promotes the deposition of fat and stimulates appetite;
• normalizes the processes of growth and development in childhood and adolescence;
• increases erectile capacity in men;
• promotes visual acuity, prevents eye diseases.

No wonder it has such a complex effect on the body. After all, it is a storehouse of easily digestible proteins, milk fat, amino acids, mineral salts, water- and fat-soluble vitamins (A, B1, B5, B12, C, E, D, PP).

Kinds

By production method

1. Fresh is cottage cheese, which in many countries is considered a cheese product.
2. Soft - has a crust of mold: with a washed crust (it is treated with alcohol) and fluffy (with mold).
3. Semi-hard and hard: boiled (parmesan, mozzarella) and unboiled (gouda, cheddar).
4. Pickled: cheese, suluguni, feta.
5. Blue - with mold (roquefort).
6. Fused: orbit, viola, friendship, amber.
7. Smoked: sausage, pigtail.

Based on this classification, when losing weight, it is recommended to use fresh and hard cheeses. Those with mold are expensive and require getting used to their smell and taste. Despite the low calorie content of brine varieties, they contain too much salt, which disrupts the body's water balance and contributes to the formation of edema, which is unacceptable when losing weight. There are too many additives, dyes and flavors in processed cheese, so you should be careful with them. Smoked ones are also not recommended, since this method of cooking is banned both in diets and in proper nutrition.

By raw material

1. Cow: over 85% varieties.
2. Goat: shavru, manchego.
3. Sheep: cheese.
4. Mare: kurt.
5. Mixed: feta (sheep + goat milk).

The most useful is obtained from goat's milk, but it is far from dietary, as it contains a large amount of fat. Sheep and mares are hard to come by. Therefore, everything that remains losing weight is cow.

1. Dietary (10%).
2. Fat by a quarter (20%).
3. Bold (30%).
4. Three quarters fat (40%).
5. Bold (45%).
6. Very oily (50%).
7. Creamy (60%).
8. Maximum creamy (85%).

Many varieties have a similar gradation. Therefore, it is important to carefully study the packaging and buy cheese with no more than 40% fat. The best option is lean.

By type of leaven

1. Whey (ricotta).
2. Rennet.
3. Sour-milk: grater (green), curd.

Sour-milk - the most natural, is made from skimmed milk, which is fermented using lactic acid starter. It can be safely eaten on any diet.

According to the presence of additives

1. With nuts.
2. With greens.
3. With onion.
4. With sugar.
5. With mushrooms.
6. With salmon.
7. With chocolate.
8. With ham, etc.

Want to lose weight without giving up cheese? Then it’s better not to buy it with additional flavors: to extend its shelf life, manufacturers add a lot of preservatives to the product.

It is a fact. Until now, no one can calculate how many varieties of cheese are produced today in the world. The largest review of this product was made by Andre Simon - a French cheese maker. In his treatise "On the cheese business" 839 species are mentioned, he wrote it for more than 17 years.

calories

Since for weight loss you need to choose the lowest-calorie cheeses, this table will show you in comparison which of them are dietary and which are better not to be abused.

The calorie content in the table is presented in ascending order, that is, the lowest calorie varieties are in the first positions.

low calorie

High-calorie

According to this table, the leaders are:

1. The highest calorie is Mascarpone, the lowest calorie is Tofu.
2. The most protein - Parmesan, the lowest content of proteins - Mascarpone.
3. The fattest - Mascarpone, the most low-fat - Sour-milk.
4. The most carbohydrate - Omichka.

From the world of stars. Salvador Dali's favorite cheese is Camembert.

Contraindications

It is worth refraining from this method of losing weight in the presence of the following conditions and factors:

• obesity (we are talking about methods of combating this disease);
• ulcer;
• gastritis;
• tendency to edema;
• pancreatitis;
• lactose intolerance;
• cholecystitis;
• atherosclerosis;
• hypertension;
• kidney disease;
• children's age up to 2 years.

Naturally, from one piece 2-3 times a week, the listed diseases will not worsen. However, if you plan to include cheese in your regular diet, the presence of these diseases will prevent you from doing so.

In addition, do not forget that each variety also has its own list of contraindications. For example, those with mold are forbidden to eat during pregnancy. But tofu can be used by people suffering from lactase intolerance. So each case requires separate consideration and consultation with a doctor.

This is interesting. The shelf life of some varieties is very limited, and after it expires, they can be poisoned. Such, for example, is brie.

Ways to lose weight

Fasting day

The daily dosage is not more than 200 g, i.e., approximately 40 g for each meal (2 plates / piece). For this purpose, you can choose tofu, Fitness Cheese (semi-hard rennet), cottage cheese or Serbian cheese, as well as any hard varieties. Green tea and water are allowed. There is nothing else to eat. The result is minus 1 kg. You can only repeat once a month.

cheese diet

Type: low-calorie, protein. Deadline: 1 week. Results: 3-4 kg. Difficulty: medium.

Recommended for weight loss against the background of intense training. All low-fat protein foods are allowed (chicken breast, fish, sour-milk drinks, egg whites, legumes). The main condition is to eat a slice of low-fat cheese three times a day. Nutritionists advise mozzarella, ricotta, almetta, Philadelphia, Adyghe. It is advisable to include different varieties in the diet.

Curious fact. The French are passionate about cheese. They consider it not only dietary due to the minimum amount of carbohydrates, but also prolonging life and giving the joy of love (aphrodisiac).

How to choose a quality one?

Calorie content should be no more than 300 kcal per 100 g of product, fat content should not exceed 40%. The lower these figures, the better the results of losing weight. The composition should contain only natural ingredients: sourdough and milk, it is possible to add spices. Don't forget to check the expiration date. The wax coating should be smooth, solid, uniform in color, without swelling, damage and white bloom.

Color - milky, with a yellowish tint. The smell should not be sour or pungent. Squeaks on the teeth - contains starch, it is better not to buy it. A sticky consistency indicates a violation of manufacturing techniques. The taste of a quality product is salty with a creamy tint.

When is the best time to eat?

The best time is for breakfast. According to scientific research, in the morning the stomach is able to fully assimilate all the nutritional elements of cheese. At lunch, you can use it as an ingredient in a dietary dish (cream soup, julienne, vegetable salad). For dinner, you can eat a small slice, because, according to the principles of proper nutrition, the last meal should be protein. But late in the evening, at night, eating it is not recommended either for weight loss or for a normal diet. Proteins and fats will weigh down the stomach and slow down the digestion process.

In any form?

Exceptionally fresh. A baked cheese cap and a gooey mass of creamy soup are the height of culinary delights, but they are of little use. During heat treatment, the protein is destroyed, and the amount of fat increases. And try not to eat it cold. Cut off a piece and hold at room temperature for at least half an hour.

How to store?

On the top shelf of the refrigerator for no more than a week. As soon as mold appears on it, it will become hard, covered with a yellow crust or droplets of liquid, do not risk your health - throw it away.

With the world - on a string. The leader in production is America. The leader in consumption is Greece. The best product is made in Switzerland. Experts are French.

Review of the best

• Adyghe(264 kcal)

Homeland - Cherkessk. It is prepared from cow's milk with the addition of fermented milk whey, pasteurized at high temperatures. Refers to mild dietary varieties. It has a sour-milk spicy, slightly salty taste, has a delicate, dense texture. Contains amino acids, vitamins A, B2, B3, B6, B9, B12, H, PP, calcium, magnesium, sodium, phosphorus, zinc, copper.

• Fetaxa(251 kcal)

Homeland - the Mediterranean. It is prepared from sheep's milk based on rennet sourdough by curdling. Refers to brine processed varieties. It has a specific, piquant, slightly salty taste, somewhat reminiscent of Philadelphia, and a cottage cheese smell. Rich in vitamins E, D, C, B, A, calcium, sodium, phosphorus, magnesium, sulfur, potassium, iron. Recommended for diet programs, as it normalizes the intestinal microflora. Good in vegetable salads.

• Suluguni(286 kcal)

Homeland - Georgia. Produced from cow and buffalo milk by pasteurization on the basis of rennet sourdough. Made exclusively by hand. No machine technology is used. Refers to pickled cheeses. It has a sour-milk, slightly salty taste. It has a thick, layered texture. It contains vitamins from group B, amino acids, iron, zinc, copper, calcium, phosphorus, potassium. It can be used as part of weight loss, as it solves problems associated with the circulatory system.

• ricotta(147 kcal)

Homeland - Italy. Refers to soft, curd varieties. Made from cow's or sheep's milk. It is based on the whey remaining after the preparation of other cheeses, with the addition of rennet. It has a sweetish taste, without a sour smell. Contains phosphorus, potassium, zinc, vitamins A, D, E, K. Stimulates brain activity, quenches appetite, blocks hunger pangs.

• Feta(264 kcal)

Homeland - Greece. It is made from sheep's milk with the addition of goat's. Refers to soft cheeses. It has a slightly salty taste and spicy aroma. Contains calcium, phosphorus, riboflavin, cyanocobalamin. Improves the psycho-emotional background by preventing overeating (how to cope with irresistible gluttony and what it leads to, you can learn from).

• Mozzarella(253 kcal)

Homeland - Italy. It is made from black buffalo milk (the classic version), but in stores you will find only a cow product. Refers to hard boiled cheeses. It has a delicate but fresh taste. Rich in protein, fatty acids and monosaccharides. It is used as part of weight loss due to low calorie content and improved digestion.

• Brynza(262 kcal)

Produced in different countries. It is made from sheep, goat, cow milk. Refers to pickled cheeses. It has a sour-milk, moderately salty taste. Enriches the body with vitamins and minerals. Calcium in cheese is absorbed much better than from any other kind of cheese.

• Sirtaki(231 kcal)

Homeland - Greece. Made from cow's milk. Refers to pickled cheeses. It has a specific salty taste. It contains protein, which is well absorbed by the body, so it is sirtaki that you can eat for dinner without fear of stomach problems. Improves digestion and blood circulation.

• Tofu(85 kcal)

Produced in different countries. Made from soybeans. Has a neutral taste. This is the most useful cheese for weight loss, as it contains many bioactive substances and a minimum of calories, it can be included in the diet of any diet (including vegetarian), as it is of plant origin. It can be hard (dense) and soft (silk).

For comparison. Everyone wonders why tofu stands out from all other varieties with its low calorie content and low price. It won't seem like a miracle after you know the following numbers. It takes 10 liters of milk to make ordinary cheese, for the same amount of tofu - only 600 g of soy.

So you can eat cheese while losing weight, the main thing is to choose the right variety and not exceed the daily intake.

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, 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 piquant 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 tinge. 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 slice 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.