![]() ![]() Add less Monterey Jack and spike it with peppers instead. Try using less Havarti and sprinkling it with dill. If your supermarket doesn’t carry these, you can even hack some of them. You can also try flavored cheeses, like dill-packed Havarti, pepper jack, flavored feta (like sun-dried tomato) and smoked cheeses. It’s more fattening, but it’s also higher in flavor, so you can use less. Real French Neufchâtel isn’t much like its idiot American cousin (actually, I like American Neufchâtel, but that’s what I imagine the French think). There are cheeses like feta and blue cheese and even extra-sharp cheddar that are so flavorful, you don’t actually need that much. MORE: 25 Winter Salads You’ll Actually Crave After Trying Once Go High-Flavor They may be higher in vitamins and minerals, be easier for lactose-intolerant people to digest and contain gut-friendly bacteria (which may reduce the risk of certain infections in non-immunocompromised people). But raw cheese also might have health benefits. This is because eating unaged raw cheese increases your risk of getting sick from things like E. In the U.S., raw cheese must be aged a minimum of 60 days and be clearly marked. They’re no different in flavor or nutrition than a white version from the same batch. “Yellow” cheeses like cheddar and Colby are dyed yellow using annatto seed. All cheeses start out white, off-white or lightly golden-ish (think muenster). Likewise, the cheese’s color makes no difference. While some creamier cheeses are more fattening than hard, crumbly cheeses, others, like Camembert and Brie, are lower in fat. ![]() Just make sure you look at the label if you’re focusing on fat. If you find yourself missing the sharpness of cheddar, try sprinkling on a little dill or using a little mustard. Try using Swiss or mozz on your burger instead of cheddar. Examples include Swiss, mozzarella, Parmesan, feta and goat cheese, though there are many more. ![]() Some varieties of cheese are naturally lower in fat. Shine bright like a diamond, cheese lover! Pick Naturally Lower-Fat Cheeses Plus, you’ll feel like a fancy pants-type like you’re freakin’ Rihanna or something. If you let your cheese come to room temperature before you eat it, it’ll pack more of a punch and you won’t have to use as much. You can use this culinary nugget to your advantage. That’s when cheese is at its most flavorful. Let Your Cheese Get to Room TemperatureĪny cheesemaker or monger will tell you cheese is meant to be enjoyed at room temperature, not cold from the fridge. We tend to overestimate how much that is when we try to guess (our tummies are master manipulators when we’re hungry or craving). When it comes to ingredients you’re supposed to consume in moderation, don’t eyeball it! A serving of cheese is 1-1/2 to 2 ounces depending on the type of cheese. You’ve heard it a hundred times, but it bears mentioning. MORE: 30 Recipes to Learn (or at Least Try) by Age 30 Get a Scale-and Use It If a cheese has a good amount of something else you know you need, stock up. When you’re checking that label, remember you can control the fat by not eating three servings’ worth at a time. The low-fat cream cheese has less fat and more vitamins than its French-aberration counterpart. Contrary to popular belief, American Neufchâtel is not better for you than one-third-less-fat cream cheese. As an added bonus, casein is also good for your teeth.īeing a label lookie-loo can also save you from making some common mistakes. Weightlifters even buy casein in powder form, which is probably overkill for most of us, but a serving of cottage cheese with some pineapple or on top of a salad (or even in your lasagna) isn’t a bad idea. But some may have other necessary nutrients.Ĭottage cheese, for example, is jam-packed with casein, a type of protein that helps build muscle tissue, making it a great cheese for workout buffs. You might think of cheese as a source of calcium, and most of it is. While it doesn’t hurt to check those lines so you know what you’re getting yourself into, you’re also looking for other nutrients. Neither fat nor calories are inherently bad (you actually need both). “But why?” you ask, “I already know it’s fattening!” Ah, but it’s not all about the fat and calories. The keys to responsible cheese consumption are moderation and a few tips and tricks that’ll maximize the gooey, salty, creamy, fruity, buttery, floral, nutty cheese-tasticness of your food without compromising your healthy-eating lifestyle. Tom Brady’s Diet Includes These Surprising Food Rules-Here’s if He Plans to Follow the Same Eating Habits After Retiringīut that’s still not an excuse to go overboard, cha-cha. ![]()
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