Thread: What type of low fat or non fat cheese do you Use?

Hmm. How about trying the 2% kind? Most fat free cheeses taste bland. Or, you can always try mozzarella. It's part skim, generally low fat, and tastes pretty good IMO.

Kraft shredded fat free in the bag tastes great on eggs and other recipes.

I tried mozzarella, but it just doesnt have that chedder taste I like(used to) in eggs

I been eating my egg beaters mixed with veggies/onions/spices and it tastes great, but i was just wanted a little cheese action.

Got egg recipes from my own mother, I can cook egg beaters like a pro.

The kraft fat free swiss is not bad imo if you need to go fat free. The other flavors leave much to be desired.

i prefer to use less and go with the "real stuff" instead of fat free b/c i've yet to find one that tastes decent.

i was buying pre sliced packages of cheddar and monterey jack that were both very good.

i don't have the cheddar info in front of me but i believe it was similar to the monterey jack which has 40 cal and 3 g fat in 1/2 slice.

1/2 slice isn't much but when ya melt it it goes farther....

its very hard to get the fat free to work in omelets as there is so much water inthem that it turns the eggs soggy. this is only if you put the cheese and salsa mixture onthe eggs then flip one side over so that you get the stuff in the middle.

if you put the ff cheese slice in the pan first, then let the water evaporate, you can get some cheese-like flavor happening in there.

the 7% cheese isn't too bad but if you go with the cheese, you may want to try the 17% stuff. you may have to work a bit with it at first. you can then cut down on some of the 17% and substitute with the 7% or even the FF cheese slics- this way you can have your own specific percentage of fat in your cheese blend.

Hmm how about you just go with low fat? Fat free is so bland, but you may not want full fat cheese.

I use avocado in omlettes instead of cheese.

FF cottage cheese isn't bad...

As Iain Daniel would say, if it fits in your macros then have at it. Cheese has benefits like protein and calcium. The only downside I see in cheese is the fat is primarily saturated. For me, I get enough saturated fat indirectly through other fat sources like eggs and natural PB. I hardly ever eat most cheese. I usually let myself have some on a bagel sandwich in the morning on the weekend before a workout. I tend to avoid cheat meals -- opting instead for cheat ingredients. I don't need an entire meal out of my macros. I'd rather take an already solid meal that fits my macros and just add something like a bit of cheese and 2 pieces bacon to it.

But I digress, the only cheese I eat regularly is 1/2 cup fat-free cottage cheese daily. That's skim milk cottage cheese. 1/2 cup is 80 calories, 0g fat, and 14g protein. I mix that with 1 scoop whey isolate before bed (25g protein, 120 calories), and I have a nice mixture of slow-absorption (cottage cheese) and fast-absorption (powder) with 39g protein going into bed.

Again, there's nothing wrong with other cheeses. The only thing to watch for is the satured fat. Some cheeses also have trans fats. Off the top of my head I know a standard serving of feta cheese has something like 4g saturated and 0.5g trans.

I don't see cheese as "bad", just not the most productive food. If you're bulking it's not as big a deal, but I would never have anything but cottage cheese when cutting. Too much buck for not enough bang.

I recall Built saying something about the fats in cheese being good fats. Something about test. levels.

Only reason I would use FF cheese is for a PSMF.

Originally Posted by Phineas

Again, there's nothing wrong with other cheeses. The only thing to watch for is the satured fat. Some cheeses also have trans fats. Off the top of my head I know a standard serving of feta cheese has something like 4g saturated and 0.5g trans.

The trans fats are probably from CLA, not from partial hydrogenation.