Cheese is a versatile product that can be found in almost every refrigerator. Just put a slice on bread and butter - and a nutritious breakfast is ready, and grated cheese will be a good addition to pasta or pizza. In other words, this product can and should be consumed in any form daily.

By size and weight, hard cheeses are conditionally divided into large and small. Another way of dividing is according to organoleptic indicators: groups of Swiss, Dutch cheeses and cheddar cheese.

If you want to indulge yourself with varieties of hard spicy cheese, try feta cheese or chanakh. As a rule, they are white, slightly reminiscent of cottage cheese. The smell and taste of cheese is moderately salty. You will not see a pattern on the cut, there may only be small eyes of irregular shape. Chanakh is a Georgian pickled cheese made in pots. These pots are called vats, which gave the name to this type of cheese. It has a sharp taste and aroma. At home, it is considered a source of health and vitality.

If you want to pick up unsalted hard cheese, Maasdam should be to your liking. This cheese originally from Holland has long won the hearts of connoisseurs. Its exposure is at least 4 weeks. It has a smooth yellow crust, sometimes covered with wax, pale yellow color, very large holes on the cut.

Mild cheeses

Mild cheese varieties are useful for children to replenish calcium stores and growth. These include the following hard large cheeses: Soviet, Altai, Swiss. These cheeses can be safely offered to children from one and a half years old:

1. Swiss. This cheese got its name from the country of origin. This is the most popular cheese today. Ripens at least six months, has the shape of a low cylinder. In the section, rather large "eyes" and a cheese "tear" are visible. If stored properly, cheese can last up to 2 years.
2. Altaic. It has a slight fresh spicy taste. Its aroma is less concentrated than that of the Swiss, but the taste is slightly sharper. Has a fat content of about 50%.
3. Soviet. It is made from pasteurized milk. Milk is taken from cows, special pure cultures of lactic acid bacteria are added to it. The fat content of cheese does not exceed 50%. Prepared in the form of bars weighing from 12 to 18 kg. The cheese has a smooth and crack-free surface, which is covered with paraffin and has a yellow color. The taste is light, there is a hint of sweetness and a nutty flavor. If the cheese is aged long enough, it acquires a more pronounced taste and aroma.

Blue cheese variety

Blue cheeses have been prepared for many years. Man could afford hard varieties of cheese without mold only after the invention of pasteurization. If you look closely at a piece of cheese (not without the help of a microscope), you will see many different organisms there. It is these invisible workers who turn milk into a favorite product. There are two ways to prepare blue cheese varieties: industrial and traditional. The first method involves pre-pasteurization milk, and then the introduction of the necessary organisms. With natural traditional preparation, milk is curdled immediately after milking and prepared under special conditions. In this case, the taste of cheese directly depends on what the cows ate before milking. There are three types of mold that can be eaten: white (found in Camembert or Brie), red (in Livarot or Munster), and blue. The latter is found in elite varieties of cheese: Don Blue, Roquefort.

Cream cheese varieties

These cheeses are made from cream, which distinguishes them from other types of cheese. Thanks to this, the ripening time is much shorter, and the taste is very delicate. Butter varieties include cheeses called Mascarpone, Tilsiter, Boursin.

Cheese is a healthy and nutritious product, rich in valuable substances and having excellent taste. Cheese serves as a source of easily digestible animal protein, essential and rare amino acids (tryptophan, lysine, methionine), milk fat, important trace elements and vitamins. The technologies for preparing this product determine the unique feature of cheese: its components are absorbed by our body by almost 100%.

For people suffering from pancreatitis, cheese is an important addition to the daily menu, providing patients with much-needed protein and adding variety to a rather meager diet. However, the choice of cheese and its inclusion in the diet should be approached very carefully.

Cheese during acute pancreatitis and exacerbation of chronic

Unfortunately, cheese is contraindicated during these periods. The fact is that cheese is a rather dense product that does not correspond to a diet with the principles of mechanical sparing. In addition, it is also too fatty, contains a certain amount of extractive substances that stimulate the secretion of the pancreas, which should never be allowed during exacerbations.

Cheese in chronic pancreatitis

After the symptoms of the disease subside, but not earlier than a month after the exacerbation, the introduction of cheese into the diet is allowed. First, the menu includes soft cheese (low-fat, non-sharp and unsalted), and then semi-hard. You should start with one small piece (about 15 g), then you can eat up to 50-100 g per day. It can be used as an addition to dishes (adding to a salad or pasta) or consumed separately for an afternoon snack.

Features of the choice of cheeses for patients with pancreatitis

As you know, there are a huge number of varieties of cheese. They differ in raw materials (goat, cow, sheep milk, etc.), cooking technology, the presence of additives and other indicators. As a result, the ratio of proteins, fats and carbohydrates in them is completely different. So, the fat content of cheese of different varieties can vary from 1.5 to 60%. And not all varieties of cheese are suitable for feeding patients with pancreatitis.

The following types of cheese should not be consumed:

1. Melted - to give a characteristic texture, taste and aroma, salts (phosphates, citrates and sodium chlorides), dyes, flavors are introduced into the cheese mass. All of them are dangerous even for a healthy pancreas, and even more so for a damaged one.
2. Smoked and smoked cheeses - all products prepared using smoking are contraindicated in patients with pancreatitis, since they have a pronounced extractive effect and, as a rule, contain extraneous aromatic additives and salts.
3. Hard cheeses - are too dense and rough, have a high fat content.
4. Cheese with mold.
5. Cheeses with additives (nuts, herbs, etc.).

What to look for when buying cheese:

• composition - it must be real cheese, and not the so-called "cheese product", in which vegetable fats are present. The presence of other additives - flavors, preservatives, etc. is also undesirable.
• fat content - should not exceed 30%.
• quality - get fresh cheese without signs of drying and damage.

What cheeses are preferable in the diet of patients with pancreatitis:

1. Soft low-fat and non-spicy varieties, for example, "Adyghe", unsalted cheese, mozzarella, buratta, low-fat varieties of feta, unsalted ricotta.
2. Semi-hard cheeses - such as "Russian".

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 foods with a reduced fat content. 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 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. normal.

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!

Cheese has been criticized a lot by nutritionists. It allegedly promotes weight gain and clogged arteries. But just because you shouldn't gobble up the pounds doesn't mean you should avoid cheese altogether. Cheese is a tasty and excellent source of protein, calcium, phosphorus and other useful components, especially if you choose the right variety. Here are five types of cheese that, according to doctors, give odds to all others.

Feta

A key ingredient in Greek cuisine, feta is lower in fat and calories than most cheeses, says Natalie Kane-Bish, professor of nutrition and dietetics at Kent State University. One serving is enough to make a Greek salad - 4 grams of protein and only 74 calories.

The characteristic strong flavor of feta means you can use less cheese without feeling "punched". The salty taste of feta makes it a good choice for crumbling into salads and soups. Plus, it pairs well with sweet foods like watermelon or sweet potatoes.

Advice: While imported feta is more commonly made from cow's milk, Greek feta cheese is made from sheep's or goat's milk, making it a good choice for people with problems digesting cow's milk. Be aware, however, that unpasteurized feta and other soft cheeses may be more likely to contain the harmful Listeria bacteria than other cheeses, so be sure to buy pasteurized feta cheese, especially if you're pregnant or have a weak immune system.

Mozzarella

A favorite snack for kids, it's a great choice for adults. But for this you need to choose a "pigtail" of partially defatted mozzarella. It's not actually processed cheese - mozzarella cheese is naturally gooey. It's low in calories and high in protein (one serving has 71 calories, 7g of protein).

Advice: the fact that this cheese is usually pre-packaged makes it convenient for a healthy meal at work or at home.

Parmesan

Parmesan is also an excellent choice. The birthplace of cheese is the Parma region in Italy, and its strong aroma inspired even the classics (this cheese did not offend even Boccaccio in the Decameron with its brilliant attention).

Parmesan is a cheese that is relatively low in calories (110 per serving) but high in salt (449 mg per serving), so use it in moderation.

Advice: try putting it on a salad or eating small pieces with ripe apples or pears, as well as in pasta and pizza.

Swiss cheese

What we call Swiss cheese is more often Swiss Emmental, although other cheeses with similar flavors and textures are sometimes identified in the same way. Swiss cheese is popular. Since it comes in several varieties, including low-salt and low-fat varieties, it's easy to find an option that suits your dietary needs.

As a hard cheese, Swiss is richer in phosphorus than nearly all soft cheeses. Calcium and phosphorus are key elements for bone formation and maintaining bone density. This is important for people of all ages.

Advice: try adding a slice to a sandwich. Cut into small slices or cubes, the cheese will make a great snack, especially with fruit.

Cottage cheese

There's a reason nutritionists love cottage cheese: it's high in protein and low in fat (if you buy low-fat cottage cheese), and it's versatile enough to mix with most other foods. You can eat it with vegetables, or add fruit and cinnamon to make it sweet.

One serving of low-fat cottage cheese contains only 3 grams of protein and only 20 calories. Like all cheeses, it is also high in calcium.

Tip: Cottage cheese can be high in salt, especially when it's fat-free or low-fat. Be sure to check the label before buying it.

8 Low Fat Cheeses

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

The one who cares about his figure, chooses high-quality products with a reduced fat content. And this is the right tactic. Less fatty, starchy and sweet ... and more movement - that's it, the formula of harmony.

It should be noted that the standard fat content of cheese is 50-60g or 50-60% in dry matter, while we offer cheeses with reduced fat content 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 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 gm 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.

2. Low-fat cheese - grained 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 "granular cottage cheese" and "Lithuanian cottage cheese". In the USA and European countries (and not only English-speaking countries), corned 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 if the most strict diets are observed.

3. Low-fat cheese - Gaudette(fat content 7%)

Gaudette is Scherdinger's new low-fat cheese and is an easy treat for those seeking a healthy lifestyle.

Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat savory taste is ideal for lovers of the famous Gouda cheese. In addition, cheese is easily digestible and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

4. Low-fat cheese - Chechil(fat content 5-10%)

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. 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, Grunlander, 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 back 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 are 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 is then 60% fat. It is usually put in a Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella.

If you do not consume feta 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. You can lose weight on “light” foods if you are careful.

And what low-fat varieties of cheese do you know and eat?