I often mix cheeses for best results in a cooked product, using a mixture of low fat and regular cheese. I still reduce fats overall, but don't lose some of the better qualities, such as flavor, melting, and consistency. Many reduced fat or fat free cheeses turn to rubber or rocks when cooked, or they separate. Various brands have different results. I rarely have problems if it's an uncooked meal.
I find that using fat free cheese makes the dish taste like plastic. It has the oddest taste to it! And I know some people are using low fat cheese, but for whatever reason, I can't find low fat cheese around here. So, I'm stuck with trying to use full fat cheese sparingly.
Weight Loss Progress: 19 Pounds Lost, 81 To Go!