If you are using any diet for weight loss or simply strive to eat right, you should not eat only low-fat foods, after all.

The only thing you need to choose foods 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 varieties of cheese.

As you know, cheese is a useful, easily digestible product, it contains a lot of protein for the structure of muscle tissues (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 cheeses. Most of the cheeses 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 monitors his appearance and figure is to consume 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 is high in quantity and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal in the form of sandwiches for a snack, as well as a valuable ingredient in salads.

Ricotta cheese It is not made from skim milk, as many believe, but from whey, which remains during the preparation of other types of cheese. Its fat content is 8-13%, and its calorie content is 174 kcal. In addition to calcium, vitamins A and B, it also contains the essential amino acid methionine - the most important 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 skim milk. It is usually sold in the form of balls in a saline solution. Fat contains 22.5%, calories 149-240, depending on the type of mozzarella.

(grain cheese) looks like grains of cottage cheese cooked in salted fresh cream, its fat content is no more than 5%, calorie content is up to 125 kcal. It is used as a salad dressing and is also used as an independent dish. It is also often called homemade or country cheese (in the West, cottage cheese).

Chechil cheese also refers to low-fat cheese (only 5-10%). This cheese resembles Suluguni in consistency. It is produced in the form of fibrous dense threads that are twisted in the form of a pigtail. Contains a large amount of salt, as it matures in a saline solution, it is often sold smoked. Contains 313kcal.

Low-fat cheeses Valio Polar, Fitness, Grunlander contain about 148 kcal with a fat content of only 5-10%. Only you will have to look for them in expensive supermarkets or hypermarkets. And read the package, some of them may not contain 5% fat, but 5% yogurt.

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

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

Cheese Valio, Oltermanni

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

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

Enjoy your meal!

Bodybuilders generally choose all foods that are as low in fat as possible. What can I say, this is the right strategy. Eat less sweets, flour products, fatty foods and add sports - slimness will quickly appear on the horizon.

Cheese is considered to be a rather fatty product. Of course, it is rich in useful minerals, vitamins; there is much more protein in cheese than even in meat. In fact, cheese is considered a milk concentrate, it contains 20-25% protein. For comparison: milk contains only 3.2% protein. However, in dietary nutrition, the consumption of cheese is severely limited or completely excluded.

It is not necessary to do this, there is no need to deprive the body of such a useful and easily digestible product, to risk health. After all, there are low-fat and low-fat types of cheese, they can be an excellent alternative to a diet that limits the consumption of fatty foods.

Most of the cheeses we are used to have a fat content of about 50-70% (in other words, for every 100 g of the product there is 50-70 g of fat). If you want to keep slim, then you should give preference to dietary cheeses with a specially low fat content (within 20-30%). It is such a product that is considered light.

There is also low fat cheese (up to 20%). From any milk, the cream is preliminarily and thoroughly removed, only then diet cheese is created. Similar products can be found in hypermarkets or specialized expensive stores. You can't argue, this is the best option for losing weight, an ideal alternative for people trying to maintain weight.

By the way, nutritionists have long ago developed a special cheese diet, where the basis of the diet (2/3) are different types of cheese with a fat content of up to 35%. For 10 days of such nutrition, it is really possible to lose 5 kg or more of excess weight. The emphasis is on tofu, feta cheese, gaudette, ricotta, cechil, cottage cheese and other healthy and varied cheeses, which we will discuss below. Some of them can be prepared without any problems at home.

The best low-fat cheeses

Sometimes low-fat cheeses are required to be consumed not only to maintain the thinness of the waist, but also for health reasons. So, therapeutic diet No. 5, used for diseases of the gallbladder and liver, also involves a restriction in fatty foods (maximum 90 g of fat per day), and therefore there is a switch to low-fat cheeses in the diet. Ricotta and Adyghe cheese are perfect.

Here is a list of the most famous dietary cheeses.

Tofu (1.5-4%)

This cheese is made from soy milk and is considered curd cheese. Most of all resembles feta cheese, but unsalted. It is impossible not to note the highest content of high-quality protein, tofu can replace meat and eggs in this indicator. Caloric content - up to 90 kcal. Nutritionists note the healing properties of tofu, because this cheese helps to lower "bad" cholesterol and prevents vascular diseases, osteoporosis, heart problems, etc.

Tofu contains phytoestrogens, so it is an ideal dish for women with hormonal disruptions, during menopause, etc. The only "but": tofu can contribute to excessive gas formation.

Important: this cheese can be kept in the refrigerator for up to a week, be sure to store it in an aqueous solution.

Ricotta (2-24%)

True, this is not cheese, at least in our usual sense, but rather cottage cheese. The consistency is like a sandwich paste. Manufacturers often add sugar, even dried fruits, to ricotta, turning the dietary product into curd mass. Therefore, it is important to ensure that the cheese is free of these additives.

Created from whey leftovers from other cheeses. In ricotta there are no usual milk proteins, there is only albumin, which is present in human blood (the reason why the absorption of ricotta is many times faster and easier). Its calorie content is a maximum of 172 kcal.

Ricotta has a lower fat content - 8% - from cheeses made from cow's milk (from goat - up to 24%). It contains the minimum amount of Na. This product has a high nutritional value, quickly saturates the body. It also heals the nervous system, improves visual acuity, normalizes the condition in hypertensive patients.

Interesting: ricotta is the best cheese for protecting the liver, because it contains methionine, a sulfur-containing amino acid. True, this variety in a soft state is not stored for a long time - a maximum of 3 days; in solid - up to 2 weeks.

Adyghe cheese (14%)

It is produced by introducing fermented milk bacteria into already pasteurized milk. It is similar in taste to its Italian counterparts. Adyghe cheese is an obligatory part of the diet of those who are losing weight, as well as those following the diet of diet number 5. For it lacks carbohydrates and as much as 19 grams of protein.

Mozzarella (17-24%)

You cannot call it the source of the necessary, beneficial bacteria, because the milk for such a cheese is fermented thanks to rennet; the addition of any additional microflora is not provided either.

Important: truly natural mozzarella has a short shelf life - up to a week. If the shelf life is longer on the label, preservatives are definitely added to the cheese.

Feta (24-50%), aka light cheese

The basis of the cheese is sheep's milk, the product is rich in calcium, beta-carotene, vitamins, sodium. Stored in light brine. The product has a delicate taste, therefore it is allowed at table No. 5. In feta, there is an abundance of beneficial lactic acid bacteria. Therefore, its use helps to cope with food poisoning, it is advisable to choose cheese with a fat content of 27% or more.

Everyone who is losing weight should pay attention to the feta light version, it is made from goat's milk, so it has a lower fat content limit.

Cottage cheese (5%)

In fact, this is a low-fat cottage cheese. Some people in Russia call it Lithuanian cottage cheese or homemade cheese. And in Europe, it is rural. Calorie content - only 85 kcal. In texture, it is delicate, creamy, slightly salty.

Chechil (5-10%)

It is a product of a fibrous structure. Somewhat reminiscent of suluguni. Usually created in the form of threads. Often sold already twisted into a pigtail. Often, the fibers of the chechil are smoked. It is unlike any other cheese, it ripens in a special brine, sometimes it is mixed with another cheese, cottage cheese.

Fitness cheeses

This is a special invention for losing weight. Such versions of cheeses are now available from many manufacturers. Replacing fatty cheese in the usual home recipes with such an alternative, you can significantly reduce the calorie and fat content of the diet, which means that you can lose weight sooner. Now you don't have to choose between healthy teeth, hair and a thin waist. Let's list the most popular names.

• Gaudette (7%).It is semi-solid, has a delicate piquant taste, high calcium content. This is an analogue of regular Gouda cheese, but fat-free.
• Viola Polar, Grunlander (5-10%), Fitness cheese.Great food for the diet, sometimes containing 5% yoghurt for added health benefits.
• Oltermani (16-17%) fat.It has a pleasant taste of milk, a dense and fairly homogeneous structure; a godsend for lovers of healthy food.
• Diet Ichalki (12.8%), Nature. It is considered a semi-hard variety, has a light yellow color, pronounced creamy taste. You can store up to a week. Rich in Mg, K and a number of vitamins.
• Lacomo Light (20%).Made from cow's milk. Free from carbohydrates. Usually sold sliced.

Hard varieties are also perfect for a diet, albeit with a low fat content. They can have a fairly high calorie content, but if they are consumed in modest quantities, then they will definitely not harm the figure. Such cheeses contain lecithin, which only improves our metabolism, stimulates the breakdown of fats, and at the same time normalizes cholesterol levels.

So, the following varieties can be safely attributed to this kind of cheeses.

• Swiss (45%).It has a pronounced sweetish taste, externally there are small eyes. Contains 380 calories.
• Parmesan (32%),known for its specific smell and light aftertaste. Caloric content - 292.
• Dutch (45%). The product is yellow in color with a salty aftertaste. Caloric content - 345 kcal.
• Cheddar.It is often found in the dietary variant (33%). Has a nutty flavor, sometimes slightly sour. Contains 380 kcal.
• Russian (50%). It has a creamy and slightly sweet taste. It has 360 calories.

Selection features

Of course, dietary cheese should be selected according to its fat content. When you need to lose weight, preference should be given to products with a fat percentage of up to 30. It is also important to pay attention to what is the calorie content of the cheese. Particularly cunning manufacturers indicate a fat content of 29%, but the calorie content of the product may exceed 390 kcal (for example, higher than the nutritional value of Maasdam). Foods with a spicy or too salty taste are absolutely unsuitable for dietary nutrition.

What you should look for in order to choose a really high quality cheese:

• fresh smell;
• uniform color (no stains, no traces of washing, cleaning);
• lack of palm oil;
• integral packaging;
• the presence of vegetable fats in the composition;
• the cut should remain even, without crumbling edges (with the exception of the Idiasabal variety).

Keep in mind that absolutely any processed cheese will have lower fat content, but much less calcium. At the same time, hard low-fat cheese is several times more caloric, but with its maximum content.

Among hard cheeses, the least fat is found in white varieties. Vivid examples: Gouda, Edamer, Mozzarella.

Remember that spicy cheeses with various molds are leaders in fat content, it is better to bypass them for people who are losing weight.

Usage rules and recipes

Most cheeses do not last too long, even in a refrigerator, so this is important to consider. Expired cheese cannot be consumed without health risks.

No matter how low-calorie and low-fat cheese is, it is still important to focus on the amount of this product consumed in a diet - therapeutic or for weight loss. On average, it is advisable to eat even dietary cheese no more than 100-150 g, and not dietary cheese with a fat content of more than 30% - up to 50 g per day.

No one will argue that the most useful will be a home-made product, where you know exactly what ingredients you put. The cooking process will not take much time and everyone can do it.

Homemade Hard Cheese Recipe (value: 78 kcal)

Take half a liter of milk (ideally 0.5 percent fat), half a kilogram of cottage cheese (0%), half a spoonful of soda, an egg, a pinch of salt; to taste garlic, chopped herbs, spices, carrots.

We heat the milk, add cottage cheese to it and mix. We do everything in a water bath. We transfer the mixture to cheesecloth. We hang up the serum we do not need faster than glass. Now beat the egg and soda in another container. If the whey is glass, you need to transfer the cheese mass to a suitable bowl, where you add the egg and spices. Put everything in a water bath again; it is important to stir vigorously, otherwise there will be lumps. As soon as the mass becomes more homogeneous, remove from the stove, cool. It remains only to remove the cheese and infuse in the refrigerator for 12 hours. Pre-wrap the dishes with cling film.

Homemade mozzarella recipe (52 kcal)

You will need: one and a half liters of milk (you cannot pasteurized), 0.25 liters of water, 2 tablets of the drug pepsin acidin (available in pharmacies, it is necessary for normal curdling of milk), 0.4 tsp. citric acid, a spoonful of salt.

We heat the milk to 25 ° C, pour citric acid into it (dissolve it in half of the water). Bring it to 35 ° C, stirring constantly. At the same time, dissolve pepsin acidin tablets in the remaining water, pour them into milk. We warm it up to 40 ° C. We remove from the stove, at this moment the milk should already begin to curl up: cheese flakes will form at the top. We keep it under the lid for another 20 minutes. As a result, the curled mass turns out to be a thick and barely yellow hue. We mix.

Now we need to put our future cheese on a sieve, grind it. The resulting product should stick together. We put it in water (up to 70 ° С), wait until it starts to melt a little. We squeeze it out, again getting rid of all excess whey. At this stage, add the seasonings. Stretch the mozzarella a couple more times and heat it up. Then give the desired shape to your cheese and remove the infusion in the refrigerator.

Tofu cheese recipe

You only need 1 liter of soy milk and the juice of one lemon. It is necessary to heat the milk to a boil, leave it to infuse on the stove for 7 minutes. Then add lemon juice. The mass will begin to curl up, it is important to stir it well. Thoroughly squeeze moisture out of the product and place it under a press in the refrigerator.

Ricotta recipe

We take 5 liters of whey from cow or sheep milk, 50 g of water, half a teaspoon of citric acid. We heat the whey to 90 degrees, add water with citric acid previously added to it. Mix thoroughly. Strain the cheese flakes with cheesecloth and put the mass in the refrigerator.

Panir recipe

The product of Indian cuisine is not yet very familiar to us. We take 1 liter of milk (0% fat), spices, 0.5 cups of lemon juice and 0.5 liters of kefir. We heat the milk, add kefir to it (as usual - a water bath), add lemon juice when the milk begins to curd. It is important not to miss the moment. Then the resulting mass is thoroughly filtered and mixed with your favorite spices. Put under oppression in the refrigerator to infuse for 6 hours.

For information on how to make diet cheese, see the next video.

Some people mistakenly believe that cheeses are non-nutritive and low-fat foods. Be aware that even the most fat-free cheese contains fat, the only difference is in their quantity. Today we will tell you which cheeses are light and dietary.

People who follow their figure, with all their share of responsibility, approach the choice of food, be it cheese or some other product. In fact, this is the right direction for losing weight and maintaining your own health.

The average fat content of the cheese is about 60% in dry matter. This is a pretty high figure, so avoid such dairy products. It is better to stop at 30% fat, such cheeses are freely sold in any supermarket. It is about them that we will talk.

Low-fat cheese "Tofu" with a fat content of 1.5 to 4%

This fermented milk product belongs to curd cheeses. It is made from the taste resembles low-fat feta cheese. It is a healthy product from a medical point of view: it is rich in calcium and proteins. Tofu is recommended for the prevention of osteoporosis. It also helps lower cholesterol and prevents the development of cardiovascular diseases.

In addition to its medicinal properties, tofu is a low-calorie product (90 kcal) and can be used as a separate dish or as part of another in the diet. Most nutritionists recommend that you include plant-based foods, including cheeses, in your diet. they have a lot of nutrients and little fat.

Low-fat or low-fat Gaudette cheese (7%)

Semi-hard cheese, with a very spicy taste, somewhat reminiscent of "Gouda". Light and tasty fermented milk delicacy is well absorbed and digested by the body. The absence of excessive fat content and an affordable price make it a favorite product of most people.

Low-fat Feta cheese or feta cheese (5-15%)

Not everyone knows that feta is produced in a light version, but this type of cheese is very difficult to find on Russian counters. Usually in our hypermarkets only fatty varieties with a caloric value of 260 kcal are on sale. However, if you manage to buy a light version of this product, you will not be disappointed. Light feta is made from goat's milk, so the cheese is low in fat. Traditional feta is generally suitable as a diet, if not consumed with fatty foods.

Cheese also refers to low-fat types of cheese. She is very popular all over the world. Various salads and even desserts are prepared from cheese.

Goat white low fat cheese

Soft, unsalted, non-greasy, with a pleasant aroma and unique taste. Although goat cheese has lost some popularity due to its high price and specific taste, it nevertheless contains several times more magnesium, zinc, protein, calcium and beta carotene than ordinary cream cheese. It is also low in salt and unhealthy fats, does not cause allergic reactions and is suitable for baby food.

Low-fat Chechil cheese (up to 10% fat)

It is very reminiscent of fermented milk and brine varieties of cheeses in their fibrous consistency. It is made from low-fat milk using a very original technology. It consists of 3-8 g of salt, 5-10% fat and 60% moisture. Chechila has a slightly sour taste, a bit like whey.

Low-fat Ricotta cheese (13% fat)

This fermented milk product is very popular in Italy. This is with an impressive composition of useful micro and macro elements. It is not even quite a cheese product, because it is made from the whey left over from the rest of the cheeses. And thanks to its content of methionine (a sulfur-containing amino acid), our liver will be protected.

Here are just a small part of low-fat cheese varieties, which, undoubtedly, will only benefit our body. Now you know that absolutely fat-free fermented milk products simply do not exist - the myth has been dispelled. Be healthy and observe the measure in everything!

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 quality products with low fat content. And this is the right tactic. Less fatty, starchy and sweet. And more movement - here it is, the harmony formula.

To maintain a slim silhouette, it is better to replace your adored Roquefort with something less high in calories, sometimes even curd cheese.
It should be noted that the standard cheese fat content is 50-60 g or 50-60% in dry matter, while we offer cheeses with reduced fat content up to 30 g 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 from soy milk, tofu is considered a curd cheese, as it resembles lean and unsalted feta cheese in color and consistency. In terms of its content, tofu is rich in high-quality proteins, so it can be a good substitute for meat. Calcium, which is present in abundance in this product, has a great effect on the 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 in their diets with soy products, so many diets have now been developed that involve a 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 - cottage cheese (5% fat).

Grain 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 Curd" and "Lithuanian Curd". In the United States and European countries (and not only in English), grain cottage cheese is called Cottage Cheese.
It is often called homemade cheese. At first glance, a 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 strictest diets.

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

Gaudette, the new low-fat scherdinger cheese, is an easy delight for those seeking a healthy lifestyle.
Semi-hard Gaudette cheese contains only 7% fat (15% in solids. This cheese with a soft - thin, somewhat piquant taste, ideal for lovers of the famous Gouda cheese. In addition, the cheese is easy to digest and has a high calcium content. Therefore, this cheese is a must be 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 consistency to suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the form of a pigtail, often smoked. 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 filaments, fibrous in structure, tied in a bundle. Chechil ripens in brine, but it is often mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.
The taste and smell of this cheese are sour-milk, spicy, dense fibrous dough, the surface of the product is rough. It contains up to 10% fat, moisture - no more than 60%, salt - 4-8%.

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

Such cheeses are just a Find for those who are 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 have 5% yogurt, not fat!

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

Ricotta is a constant component of the Italians' breakfast. It is often called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from whey remaining after the preparation of other cheeses.
A slice of ricotta has an average of 49 calories and 4 grams of fat, half of which are saturated. This product has the lowest sodium content of any other cheese product. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as the protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. low-fat cheese - light feta 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 fatty food, high in cholesterol and approximately 260 kcal / 100 gm. But not everyone knows that their adored Feta cheese is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves.

However, the efforts you put into searching will pay off in full. Feta - light is usually made from goat's milk and contains only 30% fat, whereas for the production of traditional feta, sheep milk is used, and then its fat content is 60%. It is usually placed in 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 cheeses of low fat content have a delicate pleasant taste of natural milk, the texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health. When eating low-fat cheeses, remember that lighter does not mean more.

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

In this list of cheeses, you can now easily find your "own" cheese, 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 options for the cheese diet, one can note a 7-10 day low-calorie diet based on cheese and other protein products, implying supplements from vegetables and fruits. The calorie content of this food option is 1500-1900 kcal, additional physical activity is assumed. Staying on such a diet for 10 days allows you to reduce weight by 3-5 kilograms. Such food is not balanced, however, it gives excellent results.

Longer cheese diets are considered less common, with severe restrictions on the type of cheese eaten. Variants with the lowest fat content are rarely found in regular grocery stores. Basically, customers are offered varieties of cheeses with a fat content of more than 40%.

For example, such a popular cheese as "Maasdam", which has a fat content of 45%, has a caloric 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 types 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 - common cheeses.

The so-called "white" cheeses - mozzarella, feta cheese, Adyghe cheese - are also distinguished among the low-fat ones. If we list varieties in ascending percentage of fat, then the least fatty is Tofu. In addition to the fact that it contains a record minimum of fat (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 have a positive effect on cleansing the 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 for the preparation of various dishes (salads, etc.), and it is consumed in its pure form.

In appearance, it is very similar to fresh cottage cheese. However, unlike the latter, it is blended with fresh, salted cream. Valio Polar, Fitness and Grunlander are other low-fat varieties. They contain about 150 calories, and the fat content ranges from 5 to 10 percent. Some of them may still contain yogurt instead of 5% fat. Goudette is a lighter cheese for fans of the Gouda variety. 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 spotted among the others on the counter, as it is sold in the form of a bundle of threads. This product contains up to 10% fat and 313 kcal per 0.1 kg. Ricotta, unlike many varieties, is not made from skim milk, but from whey that appears after the preparation of two other types of cheese. This variety is also low in fat (8 to 13 percent and 174 kcal per 100 g) and is suitable for those who love cheese while trying to lose those extra pounds. Oltermani cheese contains approximately the same amount of fat - 17% and 210-270 calories. When you taste 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 a snack. Mozzarella, although it has a fat content of more than 20% (or rather 22.5), also belongs to dietary varieties of cheeses. It is usually sold in small balls, no larger than a quail's egg, which are submerged in a special saline solution.

Ricotta is an invariable ingredient in Italians' breakfast. This cheese contains no salt. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. This type of curd cheese is recognized as the 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, Lambert has a high nutritional quality. There are 357 kcal per 100 grams of the product. In fact, black bread and it can make a completely full-fledged snack, and also healthy (as opposed to 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 the 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, the Adyghe cheese was made only from sheep's milk, but now it is mainly based on cow's milk.

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

During the manufacturing process, the cheese acquires a curdled consistency, which can slightly crumble and have a sour-milk, salty taste. Usually the head of cheese is white, sometimes has a yellowish tint. This type of cheese is considered a 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, fermented milk whey is added to the 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 preserves all the beneficial properties of soft cheese.

Quality cheese should be firm, soft and tender when cut. The fat content of this product is 40%.

Views

• Fresh;
• Smoked;

Composition

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

Chemical composition

The calorie content of Caucasian cheese, in comparison with other cheeses, is on average 264 calories per 100 g. 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 the 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 are losing 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 it after fractures and injuries. Improves calcium and condition of 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. Essential 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 allows people with high blood pressure to use this product. And with diseases of the digestive system.
6. Adyghe cheese is recommended in the diet for tuberculosis disease, 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 trigger migraine attacks. Although cheese does not have a large calorie content, you should not eat it in large quantities. And of course, remember the expiration date.

Cooking use

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

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

Storage

Adyghe cheese is a perishable product; it is sold in refrigeration units and vacuum packages that are 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 foreign odors well. The list of ingredients of the Adyghe cheese should not contain extraneous 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. Caloric content 264kcal Energy value of the product (Ratio of proteins, fats, carbohydrates): Proteins: 19.8g. (~ 79.2 kcal) Fat: 19.8g. (∼ 178.2 kcal) Carbohydrates: 1.5g. (∼ 6 kcal) Energy ratio (b | f | y): 30% | 67% | 2%

Soy tofu cheese contains phytoestrogens. It is a plant-based analogue of female sex hormones, so tofu is useful for women who have hormonal disruptions. In particular, it is recommended to use it during menopause or during PMS. Moreover, tofu cheese helps women to be beautiful. It contains protein, fiber and isoflavones that promote rapid skin cell renewal and maintain the balance of collagen, which is responsible for skin elasticity.