It really depends on the cheese, there is a range. For example, parmesan is naturally pretty low in fat, while things like muenster are definitely high. For the usually higher-fat cheeses you can switch to low-fat and still get decent taste most of the time. For example, both Kraft and Cracker Barrel have a line of cheeses made with 2% milk instead of whole. You still can't overdo it, though. Treat it as part of your protein intake for the day, not as a benign snack.
P.S. I think non-fat cheese and soy cheese is NASTY.
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