Recipe - Fat-Free Cheese (Reference)

None

Well, there is Sap Sago cheese (aka Schbzieger cheese). It's a hard herbed
cheese from Switzerland made from skimmed milk. It's sold in small foil
covered cones. This cheese has been around a long time long before the
push for fatfree foods. Best use is to grate it, toast it slightly and use
as you would parmesian. I've seen this at gourmet shops mostly, I'd bet it
is available worldwide.

Two American cheeses worth noting are: Cabot 75% fat reduced cheddar (with
simplesse). Best tasting low fat (2 grams fat per ounce) cheddar I've
found. Also a new entrant: Vermont Farms Skinny cheese a semihard
farmers cheese made from skimmed milk (1.5 grams fat per ounce. Very costly
at $11/lb, but only cheese I would eat plain. Note that although these have
some fat, they are close to the limit on how low a "pure" skimmed milk
cheese can be (skim milk has some fat condense the milk to cheese and
the fat becomes more concentrated).

There are lots and lots of fake fatfree cheeses in the US. IMHO, most are
terrible (but passable in combination dishes, pizzas, veggie melts and the
like). Mozarella types seem most palatable ("cheddars" are usually the
mozarellatype + orange food coloring).

Posted by Michelle Dick (owner)artemis artemis@rahul.net to Fatfree
Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip