HOME > Chowhound > Cheese >
What are you cooking today?
TELL US

natually low fat/low salt cheese?

tarepanda Nov 6, 2007 07:53 AM

I personally don't care much for that but I have a friend who has been limiting herself to those labels. I want to enlighten her on some great cheese that don't come in square wrapped packages.
What would be some good ones to recommend? Is it fact that a more aged cheese will have higher salt content?
Maybe a fresh chevre? I just don't have much clue on this, so your help is most appreciated.

  1. jroxybabe19 Nov 6, 2007 03:11 PM

    I'm 100% sure if this is what you are looking for but some fresh mozzarella with olive oil basil and tomatoes. Its light and delicious. Also burrata is very similar.

    1. wino22 Nov 6, 2007 03:26 PM

      fresh chevre - yes, buffalo mozzarella (any fresh mozzarella) - yes, and I think possibly fontina?? I'm a little mystified as well... I heard harder cheeses had a lower fat content, but this could be entirely false.

      4 Replies
      1. re: wino22
        s
        sweetTooth Nov 6, 2007 04:12 PM

        From what I remember low fat diets recommend hard cheeses not necessarily because they are low-fat on a grams-of-fat per ounce of cheese basis, but because hard cheeses tend to have more assertive flavors and so you only need say a few teaspoons of grated parmesan to impart a great flavor versus a quarter cup or more of the much milder mozzarella.

        1. re: sweetTooth
          h
          Humbucker Nov 6, 2007 04:56 PM

          Many soft cheeses like brie are surprisingly lower in fat than harder cheeses.

          1. re: Humbucker
            jeni1002 Nov 6, 2007 05:22 PM

            This is actually true (I was surprised, too): soft cheeses are lower in fat. Taleggio could be an option; a good sheep's feta, halloumi - they all range in the 7g fat/oz.

            1. re: jeni1002
              tarepanda Nov 6, 2007 07:43 PM

              Wow that is surprising. But I guess not the triple creme brie! Which is what I like...
              But about feta - it could be low in fat, but I would think it's rather high in salt content? At least it tastes salty. Though from what I had before, a French sheep feta seems to be milder and less salty than a goat one. But I don't know if that's true as a fat.

      Show Hidden Posts