Low-fat cheeses in the diet: which to eat and which to avoid?

The words cheese and diet seem to live on different levels, but that's not really the case. Let's find out together which low-fat cheeses are most suitable for those who undergo a low-calorie diet.

The cheeses are the result of the processing of whole, skimmed or semi-skimmed milk. To these are then added rennet, enzymes, salt and flavors, the so-called blue cheeses. The choice between one type of milk and another changes the percentage of lipids in the product. This last factor and seasoning are, in fact, the elements that differentiate one cheese from another and that are able to determine the caloric and nutritional intake of a cheese.
Cheese is a food rich in nutritional properties such as: calcium, phosphorus, magnesium, vitamins, pantothenic acid, iron, zinc, proteins and copper. It also contains a high saturated fat content. Dieticians suggest consuming cheese three or four times a week, instead of meat and fish, accompanied by cereals and vegetables. But let's see together which are the best low-fat cheeses to combine with your diet

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Low-fat cheeses: classification

Low-fat cheeses exist. As you have just read, to classify them as fat or lean, you have to look at different criteria including: type of milk used, consistency of the pasta, maturation period, cooking temperature.
On the market there are low-fat, semi-fat and fatty cheeses, fresh and aged.
But on the basis of what are they classified in this way? Let's find out together.

If we consider the classification based on the fat content, we can

find:

• low-fat cheeses: with a dry fat content of between 20%
• semi-fat cheeses: with a fat content between 20% and 42%
• fatty cheeses: with a fat content greater than 42% on the dry side.

This classification refers to the old law n. 396 of February 2, 1939, which has, however, been replaced by Community law number 142 of 19 February 1992. This law has abolished the previous distinction, so much so that there is no longer a minimum fat content for cheeses, with the exception of those denominated d&' origin and typical denomination, which are governed by the relevant provisions.

A new classification has therefore been arrived at:

• low-fat cheeses: percentage of fat in the dry matter less than 20%.
• light cheeses: percentage of fat in the dry matter between 20 and 35%.
• medium-light cheeses: percentage of fat in the dry matter between 36 and 43%.
• medium-fat cheeses: percentage of fat in the dry matter between 44 and 47%.
• fatty cheeses: percentage of fat on the dry matter between 48 and 52%.
• very fatty cheeses: percentage of fat in the dry matter greater than 53%.

Here are some concrete examples:

• low-fat cheeses: lean curds, totally skimmed fresh cheeses, skimmed ricotta.
• light cheeses: Semi-lean fresh cheeses, cow's ricotta, parmesan cheese and semi-skimmed hard mountain cheeses.
• medium-light cheeses: Caprini, Montasio, Bra, Canestrato, Asiago d&' Allevo.
• medium-fat cheeses: Mozzarella, Caciotta, Fontal, Edam, Caciocavallo, Provolone, Sbrinz, aged Caciotta, Scamorze, Goat with a flowery and seasoned crust.
• fatty cheeses: Fontina, Butterkäse, Italico, Taleggio, Gorgonzola, Sheep Caciotta, Quartirolo, Camembert, Murazzano, Crescenza, Buffalo mozzarella.
• very fatty cheeses: Mascarpone, Caprice des Dieux, Vacherin Mont d&' OR, Double or triple cream cheeses.

Low-fat cheese properties

Low-fat cheeses, as you read before, are all those cheeses that have a low percentage of saturated fat, not more than 20%. They provide a large amount of nutrients, essential for the proper functioning of our body. Low-fat cheeses, in fact, are an energy food, rich in proteins, vitamins and minerals, which have no influence on the cholesterol level. In addition, they are an ally for bone health thanks to the significant presence of calcium and phosphorus. A highly digestible food that is suitable for all those who are following a low-calorie diet

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Low-fat cheeses and calories: here's

the list Low-fat

cheeses are, for example: low-fat caliate, totally skimmed fresh cheeses and skimmed ricotta. But, keeping aside the classification according to the law that we have seen before, the only lean cheeses par excellence are cottage cheese and ricotta, even if they are not to be considered real cheeses since they are produced from buttermilk or whey.

Here are the main low-fat cheeses and their caloric intake per 100

g of product:

• 99 calories cottage cheese
• Ricotta from cow's milk 136 calories
• Whole milk ricotta 146 calories
• Quark 159 calories
• light spreadable cheese 160 calories
• Mozzarella light 163 calories
• Stracchino light 175 calories
• mixed sheep and cow ricotta 204 calories
• 208 calorie line cheese
• Smoked scamorza cheese 210 calories
• 240 calories goat's milk cheeses
• Greek feta 250 calories
• Primo sale 267 calories

Low-fat cheeses: goat cheese

Goat cheeses are among the most digestible, thanks to the molecular structure of their proteins that our body can better assimilate. In addition, goat cheese is considered among the lean cheeses because it has a low percentage of fat and a high presence of water, making it excellent for those suffering from hypercholesterolemia.

As you have seen, you have a wide choice of cheeses that can accompany you in your diet, of course you must be careful with the quantities and do not overdo it. Being on a diet does not mean losing your taste in eating.
Take a look at the wide selection of cheeses that Spaghetti & Mandolino offers you: from fresh to aged cheeses, from the most refined and refined to blue, from lactose-free to drunk cheeses immersed in wine.
You will discover how you can stay in shape without sacrificing goodness

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