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Cheese Search Or Cheese Dilemna?

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Old 08-13-2007, 08:30 AM   #1
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Default Cheese Search Or Cheese Dilemna?

I started this thread to point out a change in the fat requirements for cheese as listed in the new plan. I believe it is an important change and one that I have not heard mentioned before.

In the color plans (blue, red, purple, etc), the specification for cheese was “lite or reduced fat.”

In the new numbered plans, the description is changed to “cheeses with 3 grams of fat or less per ounce.”

Here is the problem as I see it. I have been searching for hard cheeses that meet the new description and so far I have not been successful. Note: I am in Wisconsin which has a reputation as a “Cheese State”. Example: I find that Kraft Natural Reduced Fat Mild Cheddar Cheese made with 2% milk still has 6 grams of fat per ounce.

Last time I visited my COD, I told my counselor that I was having trouble finding a cheese that meets the new requirement and the answer was maybe you have to look at white cheeses. I thought farmers’ cheese? So I looked at white cheeses and did not find any that meet the requirement.

I was also told not to use ricotta cheese because I am not a vegetarian and it is not going to help me lose weight because ricotta has low amounts of protein.

If you have searched and found a cheese or cheeses that meet the requirement, please share that information with us. For those who, like me, wish to use cheese in our menus, I believe we have to use it sparingly.

One other change in the cheese usage is that the classification of cheese depends on the serving size. 3 oz of cheese counts as a protein, while 2 oz of cheese is counted as a dairy.
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Old 08-13-2007, 08:55 AM   #2
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I do acknowledge that light string (mozarella) cheese made with 2% milk is 2.5 grams of fat per ounce, but I hope that string cheese is not the only cheese that meets the new guidelines.
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Old 08-13-2007, 09:18 AM   #3
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I'm not much of a cheese eater, Lynn...but I did find this on the national dairy council webpage...

In addition to cheeses naturally lower in fat (e.g., cottage, ricotta, part skim mozzarella), manufacturers have developed a variety of cheeses reduced in fat (e.g., 0 to 6g fat /oz) (7,13). Researchers are using new technologies, processes, and ingredients to improve the quality of cheeses reduced in fat (5,14). The U.S. Food and Drug Administration has established definitions for foods, including cheese, labeled as low fat, reduced fat, light, less fat, nonfat and fat free (1,15). Under these definitions, for a cheese to qualify as low fat, it must contain no more than 3g fat per serving.
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Old 08-13-2007, 12:15 PM   #4
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Hmmm, I always use the Kraft 2% as well. I have Laughing Cow Lite at home. I will check it later.
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Old 08-13-2007, 04:08 PM   #5
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I use the light string cheese for snacks mainly and other than that most of my dairy is in yogurt or milk. Not much help but if I find anything I'll let you know.
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Old 08-13-2007, 04:57 PM   #6
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I hadn't even noticed that! I've checked online to see if the cheese I've been using qualifies, and it doesn't...

As a fellow cheesehead, this is going to be HARD!
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Old 08-13-2007, 06:35 PM   #7
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Have you tried the Land O Lakes r/f individual pieces?

Then again maybe I should be happy I'm maintaining from Red. No need to worry about the numbered plan thing.
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Old 08-13-2007, 07:03 PM   #8
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Okay, the Laughing Cow lite wedges are 2 grams each, and I think that we have determined that 2 wedges are one dairy. The Kraft 2% individual American slices are 2.5 grams. Each slice is 3/4 of an oz of cheese, so not quite an ounce, but that still helps.
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Old 08-13-2007, 08:24 PM   #9
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Lynn,

I had the same problem. I searched multiple grocery stores looking for something that fit the requirement. I finally asked my COD and they asked if I had looked at FF cheeses. However, due to the sodium, I thought we were suppose to stay away from them, plus they're nasty.

Anyways, after a nationwide search (or at least a city search), I found that Cabot makes a cheese that fits the requirement. It is Cabot 75% reduced fat sharp cheddar. It is made with 1% milk. Unfortunatley, they only make it in sharp cheddar, but that's better than nothing. It comes in a block and I found it at Food City in TN. Kroger had Cabot cheese but did not carry this particular one in my area.

I also found Swiss cheese slices at Kroger that fit the requirement. (2.5 grams for 3/4 oz) The brand is Jarlsberg & it was over by the deli like where they sell their prepackaged potato salad, chicken fingers, etc... It is in the packages that spread the slices out, so it is a long, thin package. The only problem with it is it is expensive. I think 5.99 for 10 slices!!!

I'm not sure that the 2% Kraft slices that come stacked on top of each other (I think they are Kraft Deli in a blue wrapper) count. If you read the package it says processed cheese "product", so I am not sure if it is true cheese. May want to check with COD.

Hope this helps,
Kathryn
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Old 08-13-2007, 08:27 PM   #10
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Oh & quick question.... can we use laughing cow cheese? I had wondered if this counted as cheese...the spreadable stuff in wedges right? If so, I would be thrilled to use that on a bagel.

Kathryn
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Old 08-13-2007, 09:44 PM   #11
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Kathryn,
Yes, the Laughing Cow Lite cheese wedges are approved, 2 wedges=1 dairy.
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Old 08-13-2007, 10:15 PM   #12
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I was going to mention the cabot 75percent lite, but ya beat me to it. It is very sharp, but I really like that. When you don't get a lot you need a flavorful cheese imo. Have you checked your deli counter vs the dairy section?
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Old 08-14-2007, 06:58 PM   #13
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Thanks Katie, I'll have to get me some of that.
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Old 08-14-2007, 07:25 PM   #14
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Thanks Tina, Katie, Katy, Teresa, Megan, Kathryn and Dairy Fairy for your suggestions and help.
I have found that it is sometimes the little things that we know and what we do that can make the difference......
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Old 09-18-2007, 02:24 PM   #15
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bumping this thread up to help answer merem's thread question.
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