KiDNotorious
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I dont consider FF Cottage cheese or any other type of cottage cheese good enough to be cheese, its just too disgusting. I can live with the other stuff I'm eating, but just not cottage cheese, is there anything else?
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Cheese Subsitute
- Thread starter KiDNotorious
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i'm not a fan of cheese, in fact the only cheese i like is cottage cheese, but with your ? have you ever tried ricotta cheese, i think they make some low fat versions of those
I dont' see why you can't just eat cheese, get some fat free cheese and you're set.
Peace.
Peace.
Do you have a decent deli in your area? Most mass-market commercial fat-free or low-fat cheese sucks, but I've found some good ones made in small batches by local dairies.
Michigan? any Amish or Mennonites or general Germanic-type people in Michigan? If you like stinky drippy old cheese, you might like "cook cheese". It's made from skim milk, and tastes like the inside of a Brie. The texture is a bit weird, but included in other dishes, it really adds flavour. (Very good in egg white omelettes.)
Another good one, reasonably low in fat, is Danbo cheese, from Denmark. There's a low-fat version available which has about 60 cals per ounce at 20% fat, which isn't bad. A bit more "cheeselike" in texture, though still fairly soft, and also very tasty.
Another option is Parmesan. Shell out the cash, and buy a hunk of the real imported Italian stuff. It's only 25 cals a tablespoon -- sure, most of those are fat, but if it's the genuine deal, you only need a bit. Don't include it in things, though. Sprinkle on top of dishes at the end of cooking, and melt or broil lightly if desired. Way more cheese impact than you'd expect.
Velveeta. Bazooka-barf. I thought we were talking about cheese, here.
Michigan? any Amish or Mennonites or general Germanic-type people in Michigan? If you like stinky drippy old cheese, you might like "cook cheese". It's made from skim milk, and tastes like the inside of a Brie. The texture is a bit weird, but included in other dishes, it really adds flavour. (Very good in egg white omelettes.)
Another good one, reasonably low in fat, is Danbo cheese, from Denmark. There's a low-fat version available which has about 60 cals per ounce at 20% fat, which isn't bad. A bit more "cheeselike" in texture, though still fairly soft, and also very tasty.
Another option is Parmesan. Shell out the cash, and buy a hunk of the real imported Italian stuff. It's only 25 cals a tablespoon -- sure, most of those are fat, but if it's the genuine deal, you only need a bit. Don't include it in things, though. Sprinkle on top of dishes at the end of cooking, and melt or broil lightly if desired. Way more cheese impact than you'd expect.
Velveeta. Bazooka-barf. I thought we were talking about cheese, here.
