Cheese adds flavor and texture to many foods, and we find it hard to live without it. But at 110 calories and 9 grams of fat per ounce, it’s hard to enjoy much of it without putting a major dent in our daily fat allowance. Cheese also adds calcium and protein to our diets, which is helpful for vegetarian or low meat diets. Most of us have tried reduced fat and fat free cheeses, but they can be very different in texture and flavor than regular full fat cheeses. Various brands also taste different, so you may have to try several until you find one that is satisfactory to you. Try the following tips to help make lower fat cheeses more palatable: – When cooking with nonfat or reduced fat cheeses, shed finely for easier melting. – Use nonfat cheeses in foods that add moisture, like lasagna, and save reduced fat cheeses for foods such as pizza. – Remember that the lower the fat, the longer the time it takes for it to melt. – Combine shredded full fat and shredded reduced or non fat cheeses for best flavor and melting, if you don’t like it straight. – If you must eat only full fat cheeses, you can usually get by with much less than you think. Try reducing the amounts and you may not even notice.