Low-calorie cheeses list. The fattest varieties of cheese

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Brest-Litovsky Light, Roquefort, Fitness Cheese, Lakomo “Light”, dietary Ichalki. They are approved for use during diets. Each product has a specific taste, smell, color, preparation method, and composition. These cheeses contain a large number of micro- and macroelements, such as magnesium, potassium, calcium, phosphorus, sodium, iron, zinc, selenium, and vitamins.

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List of low-fat and low-calorie cheeses

List of names of the lowest-fat varieties of cheese:

1. Suluguni.
2. Feta.
3. Ricotta.
4. Tofu.
5. Brest-Litovsk light.
6. Roquefort.
7. Fitness cheese.
8. Lakomo “Light”.
9. Dietary cheese Ichalki.

Adyghe cheese - composition and KBJU, beneficial properties, recipe

Suluguni

Brine traditional Georgian low-calorie cheese. Suluguni tastes moderately salty and has a dense, layered consistency. The color of the product is white, the presence of voids and irregularly shaped eyes is allowed. A crust does not form on the cheese. It has 5% fat content.

Includes:

pasteurized cow's milk - 12 l;
rennet starter - 1.4 mg.

Cooking method:

1. Milk is heated to 35 degrees, rennet is added, the product is fermented - a dense clot is obtained, which must be crushed into small pieces and pressed.
2. After this, the cheese is cut into ropes and melted on the stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. The resulting mass is divided into equal pieces and formed by placing it in molds.
4. The molds with the product are placed in cold water for a few minutes, and then the cheese heads are taken out and kept in brine for several days until they are salted.

After salting, the cheese is ready for consumption.

Per 100 g of productcontained:

water - 51 g;
proteins - 18.5 g;
fats - 23 g;
carbohydrates - 3.0 g.

Calorie content per 100 g of product is 290 kcal.

Useful substances included:

vitamins A, E, C, B1, PP;
potassium;
sodium;
iron.

The beneficial substances found in cheese help maintain the heart, bones and the entire body in a healthy state at any age. Since cheese is low in fat, it is recommended to be consumed during diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling option for khachapuri; it is also fried with sesame seeds.

Feta

Feta is a traditional Greek cheese made from sheep or goat milk. The color is white or slightly creamy, the product has a cottage cheese smell and a dense consistency. Fat content - from 30 to 50 percent. Feta is one of the main ingredients in Greek salad. This product belongs to the group of pickled cheeses.

Includes:

sheep or goat milk - 8 l;
rennet - 1.5 mg.

Cooking method:

1. Milk must be boiled until foam appears, then cool it to room temperature.
2. Part of the milk should be poured into a clean glass and pour the package of dry starter into it.
3. Stir the starter with a spoon and pour the mixture into the main one.
4. Fermented milk must be sent to a warm place for 7 hours.
5. When the whey has separated, you need to line the bottom of a colander with gauze and pass the mixture through it.
6. Next, gather the edges of the fabric and tie them into a knot to make a bag. It must be hung on a tap or nail to allow liquid to drain. This will take about half an hour.
7. The curdled mass is placed in a colander, which is placed in a bowl and pressed down with pressure. The mass should remain in this position for 2 hours.
8. The whey is drained and mixed with salt.
9. The whey is poured with hot water and a bag of cheese is lowered into it.
10. You need to leave the product for 2 hours.

Feta should be kept in brine - this will significantly increase its shelf life.

Per 100 g of productcontained:

water - 55 g;
fats - 21.3 g;
proteins - 14.3 g;
saturated fatty acids - 15 g;
ash - 5.1 g;
carbohydrates - 4.08.

Calorie content - 265 kcal per 100 g.

Productrich:

vitamins B5, B6, B12, A, C, E;
calcium;
iron;
zinc;
phosphorus;
manganese;
sodium

Eating cheese is recommended for people with obesity, heart disease and diabetes, osteoporosis, the product strengthens bones and teeth. Cheese is combined with fresh vegetables and toasted bread, as well as pears.

Ayran - composition, benefits and harms, methods of preparation at home

Ricotta

Ricotta is a traditional Italian whey cheese. It is made from the whey left over from the preparation of other cheeses. The sweetish taste of ricotta and its fat content depend on the milk used in its production. Up to 10% fat content is from cow's milk, up to 20% is from sheep's milk. There are various varieties of ricotta that differ in taste and composition.

Compound:

whey from cow's or sheep's milk - 5 l;
citric acid - 0.5 tsp;
water - 50 g.

Cooking method:

1. It is necessary to heat the serum to 90 degrees.
2. Dilute citric acid in 50 g of water.
3. Mix the ingredients.
4. The resulting cheese flakes must be strained using cheesecloth.

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese can be stored for about 1 week.

In cheesecontains:

proteins - 11.3 g;
fats - 13 g;
carbohydrates - 3.05 g.

Calorie content is 160 kcal per 100 g.

Micro- and macroelements in ricotta cheese are presented:

vitamins of group A, B6, B12, D, C;
calcium;
phosphorus;
magnesium;
selenium

Cheese is useful for hypertension, problems with the gastrointestinal tract, and high cholesterol. Has a beneficial effect on the nervous system and visual acuity. Recommended for children and elderly people to strengthen bones and teeth. Cakes and cannoli are made with ricotta; the cheese is used in hot dishes and in the baking of Pastiera Easter bread.

Tofu

Tofu is a low-fat white soy cheese. Has a neutral taste.

There are the following typestofu:

silk;
solid;
pressed;
smoked;
dried.

Soy cheese contains a lot of protein and calcium. The amount of protein exceeds that found in foods such as beef and eggs.

The cheese contains:

soy milk - 1 l;
juice of 1 lemon.

Cooking method:

1. Heat the soy milk to a boil and leave it on the stove for 7 minutes.
2. Add lemon juice to the milk.
3. In order for the mass to curl well, you need to stir it thoroughly.
4. It is necessary to squeeze out the moisture from the resulting product.
5. Place the mass under the press.

In the refrigerator, the cheese must be kept in water and stored for no more than 7 days.

proteins - 8.05 g;
fats - 4.8 g;
carbohydrates - 1.89 g.

Calorie content is 72 kcal per 100 g.

Micro- and macroelements of cheese are presented:

vitamins E, B12, B6, D;
calcium;
phosphorus;
iron;
zinc

Due to its low fat content, tofu is a good choice for obese people in their diet. It has the property of removing dioxin from the body, which has a cumulative effect and can contribute to the formation of cancer. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal imbalances. Tofu can be combined with many ingredients; it can be baked, fried, boiled, stewed, and also added to salads and desserts.

Brest-Litovsk light

Brest-Litovsky light cheese has a pleasant cheesy smell and creamy taste. Its color is light yellow.

Compound:

pasteurized cow's milk - 4 l;
starter based on lactic acid mesophilic and thermophilic bacteria - 1.5 mg;
table salt - 1 tbsp. l.

Cooking method:

1. A starter of lactic acid thermophilic and mesophilic bacteria is added to warm milk, and fermentation occurs.
2. When ripening, a grain of cheese is obtained, which is mixed well and pressed for 30 minutes.
3. The cheese layer is cut and shaped, then placed under more pressure.
4. The cheese is placed in the salting department, dried, packaged and placed to ripen.

Natural food coloring “annatto” is added to the product.

Per 100 g of productcontains:

proteins -3 1.3 g;
fats - 18.1 g;
carbohydrates - 0 g.

The calorie content of cheese is 288 kcal.

Cheese contains the following beneficial substances:

vitamins A, B6, B12, D, PP;
potassium;
calcium;
phosphorus.

You can consume the product by combining it with bread in the form of a sandwich, adding it to salads and cold appetizers, and using it for baking. This cheese is perfect for people with problems of the cardiovascular system, for strengthening bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The ripening of the cheese takes place in limestone grottoes so that mold of the Penicillium Roqueforti species forms inside the product, giving it a characteristic smell and taste. The top of the cheese is covered with a white, moist crust. The consistency of the cheese is oily with blue mold, forming small cavities. It has a hazelnut flavor.

Compound:

sheep milk - 8 l;
water - 50 ml;
calcium chloride - 1/4 tsp;
Penicillium roqueforti mold - 1/16 tsp;
rennet - 1/4 tsp.

Cooking method:

1. Heat sheep's milk to 30 degrees.
2. To prepare the starter, place 100 ml of milk in a separate bowl and add mold to it. Add half of the mass to milk.
3. Scatter the starter over the surface of the milk and stir with a slotted spoon after 2 minutes.
4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to the main mass. Cover with a lid and place in a warm place for an hour.
5. Cut the resulting clot into cubes.
6. Place the cheese cubes in special molds and drain the liquid from them every 3 hours.
7. After the cheese has dried, it must be pricked with sourdough using a medical syringe.

In the productcontains:

proteins - 22 g;
fats - 27.75 g;
carbohydrates - 2.35 g.

Calorie content is 355 kcal.

The product contains such useful substances as:

vitamins PP, B3, B12, E, K;
potassium;
calcium;
phosphorus;
copper;
selenium;
zinc;
choline

It is recommended to eat 30 g of cheese per day. Penicillin in its composition helps to normalize intestinal function and improves its microflora and digestion. Roquefort is considered a good appetizer for dry and semi-sweet dishes. Blue cheese goes well with fruit and bread.

Fitness cheese

Cheese is included in the group of low-fat products - from 15 to 25 percent. The taste is fruity and nutty, the color is yellowish. Cheese with a low salt content.

Includes:

pasteurized normalized cow's milk - 3 l;
bacterial starter - 1.5 mg;
table salt - 1 tsp;
lysozyme - 1.2 mg.

Cooking method:

1. Milk is heated to the desired temperature, a bacterial starter is added and fermented.
2. Separate the curd mass from the whey, add salt and lysozyme.
3. Spread the mass into molds, press and set for ripening.

Per 100 g of productcontained:

proteins - 28 g;
fat - 10 g;
carbohydrates - 0 g.

Calorie content is 224 kcal per 100 g.

Compoundproduct presented:

vitamins A, B1, C, D, E, K, PP;
zinc;
selenium;
iron;
phosphorus.

Cheese is used for dietary nutrition, as well as for making pizza, sandwiches and sauces.

Lakomo Light

Light cheese is a low-calorie product. Made from cow's milk. It has the color of baked milk and is packaged in sealed packaging in the form of slices.

Compound:

normalized pasteurized cow's milk - 4 l;
bactericidal starter culture of mesophilic lactic acid bacteria - 1.6 mg;
table salt - 1.5 tsp;
calcium chloride - 1/14 tsp;
lysozyme - 1/16 tsp.

Cooking method:

1. A bacterial starter is added to the milk and ripening occurs.
2. The cheese mass is heated to a temperature of 32-42 degrees, calcium chloride, salt and lysozyme are added.
3. Then the cheese is pressed and ripened.

Per 100 g of productcontains:

proteins - 32 g;
fats - 11 g;
carbohydrates - 0 g.

Calorie content - 202 kcal.

The product contains:

vitamins;
calcium;
iron;
phosphorus;
selenium;
zinc.

Dietary Ichalki

Dietary cheese is a low-fat, semi-hard, light variety. The product is light yellow in color, with a delicate creamy taste and elastic consistency.

Compound:

pasteurized milk with the addition of mesophilic lactic acid bacteria - 700 ml;
greens - a bunch;
soda - 1 tbsp. l.;
eggs - 3 pcs.;
rennet NATUREN - 1.2 pcs.

Cooking method:

1. It is necessary to grind natural cottage cheese using a sieve or blender.
2. Place the resulting mass in a saucepan and add milk, put on low heat. The mixture must be stirred constantly.
3. After the mixture begins to boil, whey will appear. To make it drain, you should line a colander with gauze and wait until the liquid separates.
4. Beat 2 eggs with soda, herbs and salt. Add 1 egg to the mixture without whey and mash everything thoroughly so that no lumps of cottage cheese remain.
5. The cheese mixture is placed in a pan with thick walls, then it needs to be melted. It will become plastic.
6. The mass is placed in cling film and given the desired shape.
7. Next, put the cheese in the refrigerator.

The beneficial substances included in the product are:

vitamins B6, B12, D, H, PP;
magnesium;
potassium

Should be stored open in the refrigerator for no more than 7 days. The dietary product is suitable for preparing cold appetizers, salads, and used for baking.

Recipes

Popular and common recipes for preparing cheese salads at home are Greek with zucchini, cherry tomatoes, basil and feta; with crackers, suluguni and cinnamon; with Roquefort and persimmon.

Greek salad

Ingredients presented:

feta - 150 g;
zucchini - 1 pc.;
pepper - 1 pc.;
cucumber - 1 pc.;
cherry - 15 pcs.;
shallot - 1 pc.;
olives - 10 pcs.

Cooking method:

1. Peel the zucchini and cut into small cubes, add finely chopped garlic and some lemon juice, add salt and leave to marinate.
2. Cut the tomatoes into halves and add chopped basil to them.
3. Chop shallots into rings, cucumber halves, and bell peppers into small strips.
4. Place all the vegetables in a salad bowl, season with the remaining lemon juice, and mix.
5. Cut the feta cheese into cubes, cut the olives in half and add to the salad bowl with the vegetables, season with olive oil and salt.
6. The finished salad can be decorated with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients presented:

smoked suluguni - 200 g;
chicken breast - 300 g;
eggs - 4 pcs.;
canned corn - 1 can;
crackers - 1 pack;
mayonnaise - to taste.

Cooking diagram:

1. Boil chicken breast in salted water and cut into oblong pieces.
2. Divide the suluguni cheese (in the form of a braid) into fibers.
3. Boil the eggs, cool and cut into cubes.
4. Drain the liquid from the corn and place in a salad bowl.
5. Mix all ingredients in a deep salad bowl, season with mayonnaise and salt.
6. Before serving, sprinkle the salad with croutons and herbs.

Persimmon and Roquefort salad

Ingredients presented:

persimmon - 1 pc.;
grapes - a handful;
pomegranate seeds - a handful;
arugula leaves;
walnuts - 3 pcs.;
Roquefort cheese - 50-100 g.

For refueling you will need:

olive oil - 1 tbsp. l.;
lime or lemon juice - 1 tsp.

Cooking steps:

1. Cut the persimmon into thin circles and place it in a shallow dish.
2. Add chopped walnuts, arugula, pomegranate seeds, grapes and cheese.
3. To prepare the dressing, you need to mix olive oil, lime juice, beat the resulting mixture and pour it over the salad.

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I was especially depressed about my weight. I gained a lot, after pregnancy I weighed as much as 3 sumo wrestlers together, namely 92 kg with a height of 165. I thought the belly would go away after giving birth, but no, on the contrary, I began to gain weight. How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure. At the age of 20, I first learned that plump girls are called “WOMAN” and that “they don’t make clothes that size.” Then at the age of 29, divorce from my husband and depression...

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. That's why I chose a different method for myself...

Cheese is the oldest natural product produced by man from the very beginning of history. Cheese has been valued at all times: as a nourishing product for every day, and as a delicacy. In this article we will look at the lowest-fat varieties of cheese. And also, let's talk about the calorie content of the most common types of cheeses.

1. Low-fat cheese – Tofu. This is soy cheese. Its fat content ranges from 1.5 to 4%. Tofu is rich in high-quality proteins, so this cheese can successfully replace meat. In addition, 100 grams of tofu cheese contains only 80 kilocalories. Therefore, it is recommended to include tofu in the fitness menu.

2. Low-fat cheese - cottage cheese(fat content 5%). In the USA and European countries (and not only English-speaking ones), grain cottage cheese is called cottage cheese. Calorie content of grain cottage cheese: 98-125 kcal. The lowest calorie produced in Russia is grained cottage cheese “Savushkin product “101 grains + cream” BIO 5%. Its calorie content: 98.6 Kcal.

3. Low-fat cheese - made from skim milk (8%). The calorie content of this cheese is 140 kcal.

4. Low-fat cheese - Kaluga “Chechil”, delicacy smoked, rope. Its fat content is 10% and calorie content: 140 kcal.

6. Low-fat cheese - Viola Polar, Grünlander, Fitness (5-10%), calorie content: 148 kcal

7. Low-fat cheese - Chechil(fat content 5-10%). - fibrous brine cheese, the consistency resembles suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the shape of a pigtail, often smoked. It contains up to 10% fat, no more than 60% moisture, and 4-8% salt. With a fat content of 5%, the calorie content is 155 kcal.

8. Low-fat cheese - Feta Arla Apetina. Apetina in traditional packaging - the cheese has a slightly salty taste and delicate texture. Perfect for preparing salads or as a snack with any type of bread. Nutritional value: proteins 15.0g, carbohydrates 5.0g, fats 8.5g. Calorie content: 160 kcal.

The taste of ricotta is slightly sweet, not sour, but rather freshish. Ricotta comes in different fat contents. It can be made not only from whey, but from cream or milk (preferably from fat milk). As a variety of Italian cheese, ricotta is practically not widespread in our country, like, for example, mozzarella or Parmigiano.

However, in his homeland he is not in the least bit famous. This amazing dairy product is suitable for most diets due to its low fat content and easy absorption by the human body. If you compare ricotta with other cheeses, it has much less fat and calories. Its most famous varieties are: ricotta Romano, ricotta Piemontese, ricotta siciliano, etc., depending on the density: ricotta moliteor (salted), ricotta forte (soft, not aged), ricotta dolce (unleavened, without salt). In cooking, ricotta is widely used as a dessert. Neapolitan pie (pastiera), as well as Sicilian pastries (cassata or cannoli) are the most common desserts with ricotta. Also, it is present in pancakes, pies, and various cakes. However, ricotta is used to prepare not only sweet dishes.

Calorie content: Ricotta from skim milk -138 kcal, fat - 8%, Ricotta from whole milk - 174 kcal, fat - 13%

Brine cheeses Their average calorie content is 250 kcal.

Suluguni is a Georgian cheese with a distinct fermented milk, slightly salty taste and smell. The consistency is dense and elastic. prepared from pasteurized cow, goat, sheep or buffalo milk or a mixture thereof. Calories – 286, fat 22%.

Cheese feta or is the most popular cheese in Greece. But its popularity is no longer limited to Greece; this sheep’s cheese is known all over the world. In our country it is known as an indispensable attribute of Greek salad. According to the cheese classification, it is classified as a soft variety. "Feta" means "piece" in Greek. By the way, this is due to the fact that it is made in a rather large piece. Feta is a bit like young pressed cottage cheese, but the taste of the cheese is very rich, with delicate sourness and a slight saltiness. This is a rather fatty cheese (50%), so it is not suitable for those who are watching their extra pounds. Feta cheese should be eaten with pleasure, without thinking about how many calories it brings to the body. This cheese has been prepared since the time of Homer. Calorie content of cheese, feta: 260-270 kcal

Processed cheese

Milkana fresh cream cheese 65% – Calories: 239 kcal

Fresh President cheese with garlic and herbs 70% – Calories: 344 kcal

Almette curd cheese with herbs Fat content not less than 60-70% – Calories: 266 kcal

Rama Creme Bonjour natural curd cream cheese 27% – Calories: 280 kcal

Rama Creme Bonjour cream cheese curd with pieces of fresh herbs 26.7% – Calories: 277 kcal

“A meal without cheese is like a one-eyed beauty,” said the unsurpassed French culinary specialist Jean Anthelme Brillat-Savarin, and he was somewhat right. We are all accustomed to this product: for breakfast it is the basis of a tasty and nutritious sandwich, at lunch it makes an excellent cream soup, and in the evening what else, if not it, to snack on exquisite red wine?

But the time comes to get rid of extra pounds, and everyone begins to ask nutritionists with longing and hope in their voices, is it possible to eat cheese while losing weight - well, at least a little? The question is justified, because the calorie content in this product is simply off the charts and amounts to 300-400 kcal per 100 g. This is clearly a non-dietary indicator. However, a loophole can be found.

Is it possible?

Many people hesitate to eat cheese while losing weight. For different reasons:

high-calorie;
does not apply to ;
contains a lot of fat;
Expensive;
is not the basis of mono-diets;
in a number of diets it is included in the list of prohibited foods.

Calorie content plays a decisive role, but it is precisely this that turns out to be the easiest problem to solve. Cheese can be eaten as part of most diets, because it does not interfere with weight loss because:

at one time you are unlikely to eat more than 1-2 pieces, the weight of which does not exceed 20-30 g, respectively, it will be only 60-80 kcal;
Those on a vegan diet can enjoy tofu;
There are varieties with a low percentage of fat;
the same tofu is not so expensive;
there is no cheese mono-diet, because this product cannot provide the body with all the necessary substances;
prohibited only in certain diets: vegan, raw food, low-fat, vegetable. And allowed in all others.

And one more huge plus in favor of cheese as a dietary product: almost all its varieties have a low GI. For comparison:

tofu = 14 units;
cheese = 0 units;
suluguni = 0 units;
cottage cheese = 29 units;
durum varieties = 0 units.

We conclude: when losing weight, you can eat low-calorie cheese, rich in proteins and low in fat, observing the daily norm. This will not harm your figure, will allow you to diversify your diet and improve your health.

Did you know that... Do the French consider a day when they haven't tasted a piece of cheese a wasted day?

Benefit

If you regularly include cheese in your diet while losing weight, it will have the most positive effect on health, as it has a number of beneficial properties:

improves digestion;
is a source of potassium, calcium and proteins;
normalizes blood circulation;
increases performance, gives a boost of vigor and energy;
activates cellular respiration;
relieves insomnia;
has a calming effect on the nervous system, helping to cope with stress, thereby reducing the production of cortisol, which promotes fat deposition and stimulates appetite;
normalizes the processes of growth and development in childhood and adolescence;
increases erectile capabilities in men;
Promotes visual acuity and prevents eye diseases.

It is not surprising that it has such a complex effect on the body. After all, it is a storehouse of easily digestible proteins, milk fat, amino acids, mineral salts, water- and fat-soluble vitamins (A, B1, B5, B12, C, E, D, PP).

Kinds

By production method

Fresh is cottage cheese, which in many countries is considered a cheese product.
Soft - has a crust made of mold: with a washed crust (it is treated with alcohol) and fluffy (with mold).
Semi-hard and hard: boiled (Parmesan, mozzarella) and uncooked (Gouda, cheddar).
Brine: feta cheese, suluguni, feta.
Blue - with mold (Roquefort).
Fused: orbit, viola, friendship, amber.
Smoked: sausage, braid.

Based on this classification, it is recommended to eat fresh and hard cheeses when losing weight. Those with mold are expensive and require getting used to their smell and taste. Despite the low calorie content of pickled varieties, they contain too much salt, which disrupts the body's water balance and promotes the formation of edema, which is unacceptable when losing weight. Processed cheese contains too many additives, dyes and flavors, so you should be careful with them. It is also not recommended to use smoked ones, since this method of preparing products is prohibited both in diets and in proper nutrition.

By raw materials

Cow: more than 85% of varieties.
Goat: chevroux, manchego.
Sheep: feta cheese.
Kobyliy: kurt.
Mixed: feta (sheep + goat milk).

The healthiest one comes from goat's milk, but it is far from dietary, as it contains a large amount of fat. Sheep and mares are difficult to obtain. Therefore, all that is left for losing weight is cow fat.

Dietary (10%).
A quarter fat (20%).
Bold (30%).
Three quarters fat (40%).
Bold (45%).
Very fatty (50%).
Creamy (60%).
Maximum creamy (85%).

Many varieties have a similar gradation. Therefore, it is important to carefully study the packaging and buy cheese with no more than 40% fat content. The best option is lean.

By type of starter

Whey (ricotta).
Rennet.
Fermented milk: grated (green), curd.

Fermented milk is the most natural, made from skim milk, which is fermented using lactic acid starter. It can be safely eaten on any diet.

According to the presence of additives

With nuts.
With greens.
With onion.
With sugar.
With mushrooms.
With salmon.
With chocolate.
With ham, etc.

Want to lose weight without giving up cheese? Then it’s better not to buy it with additional flavors: to extend its shelf life, manufacturers add a lot of preservatives to the product.

It is a fact. Until now, no one can calculate how many varieties of cheese are produced in the world today. The largest review of this product was made by André Simon, a French cheese maker. His treatise “On the Cheese Business” mentions 839 types; he wrote it over 17 years.

Calorie content

Since to lose weight you need to choose the lowest-calorie cheeses, this table will show you in comparison which of them are dietary and which are better not to abuse.

Calorie content in the table is presented in ascending order, i.e. the lowest calorie varieties are in the first positions.

Low calorie

High calorie

According to this table, the leaders are:

The highest calorie is Mascarpone, the lowest calorie is Tofu.
The highest protein content is Parmesan, the lowest protein content is Mascarpone.
The fattest is Mascarpone, the least fat is Fermented Milk.
The most carbohydrate-rich one is Omichka.

From the world of stars. Salvador Dali's favorite cheese is Camembert.

Contraindications

You should refrain from this method of losing weight if you have the following conditions and factors:

obesity (we talk about methods of combating this disease);
ulcer;
gastritis;
tendency to edema;
pancreatitis;
lactose intolerance;
cholecystitis;
atherosclerosis;
hypertension;
kidney diseases;
children under 2 years of age.

Naturally, one piece 2-3 times a week will not worsen the listed diseases. However, if you plan to include cheese in your regular diet, the presence of these diseases will prevent you from doing so.

In addition, do not forget that each variety also has its own list of contraindications. For example, those with mold are prohibited to eat during pregnancy. But tofu can be consumed by people suffering from lactase intolerance. So each case requires separate consideration and consultation with a doctor.

This is interesting. The shelf life of some varieties is very limited, and after it expires they can be poisoned. This, for example, is brie.

Ways to lose weight

Fasting day

The daily dosage is no more than 200 g, i.e. approximately 40 g for each meal (2 plates/pieces). For this purpose, you can choose tofu, Fitness Cheese (semi-hard rennet), curd or Serbian cheese, as well as any hard varieties. Green tea and water are allowed. You can't eat anything else. The result is minus 1 kg. You can repeat it only once a month.

Cheese diet

Type: low-calorie, protein. Duration: 1 week. Results: 3-4 kg. Difficulty: medium.

Recommended for weight loss during intense training. All low-fat protein foods are allowed (chicken breast, fish, fermented milk drinks, egg whites, legumes). The main condition is to eat a slice of low-fat cheese three times a day. Nutritionists recommend mozzarella, ricotta, almetta, Philadelphia, Adyghe. It is advisable to include different varieties in your diet.

Interesting fact. The French are passionate about cheese. They consider it not only dietary due to the minimal amount of carbohydrates, but also prolonging life and giving the joy of love (an aphrodisiac).

How to choose a quality one?

Calorie content should be no more than 300 kcal per 100 g of product, fat content should not exceed 40%. The lower these indicators, the better the weight loss results will be. The composition should contain only natural ingredients: sourdough and milk, possibly adding spices. Don't forget to look at the expiration date. The wax coating must be smooth, solid, uniform in color, without blisters, damage or white deposits.

Color - milky, with a yellowish tint. The smell should not be sour or pungent. It squeaks on the teeth - it contains starch, it’s better not to buy it. A sticky consistency indicates a violation of manufacturing technology. The taste of a quality product is salty with a creamy tint.

When is the best time to eat?

The optimal time is for breakfast. According to scientific research, in the morning the stomach is able to fully absorb all the nutritional elements of cheese. For lunch, you can use it as an ingredient in a dietary dish (cream soup, julienne, vegetable salad). For dinner, you can eat a small slice, since, according to the principles of proper nutrition, the last meal should be protein. But late in the evening, at night, it is not recommended to eat it either when losing weight or with a normal diet. Proteins and fats will weigh down your stomach and slow down the digestion process.

In any form?

Exclusively fresh. A baked cheese cap and a viscous mass of creamy soup are the height of culinary sophistication, but they are of little use. During heat treatment, the protein is destroyed and the amount of fat increases. And try not to eat it cold. Cut a piece and keep at room temperature for at least half an hour.

How to store it correctly?

On the top shelf of the refrigerator for no more than a week. As soon as mold appears on it, it becomes hard, covered with a yellow crust or droplets of liquid, do not risk your health - throw it away.

With the world - one by one. The leader in production is America. The leader in consumption is Greece. The best product is made in Switzerland. The experts are French.

Review of the best

Adyghe(264 kcal)

Homeland - Cherkessk. It is prepared from cow's milk with the addition of fermented whey and is pasteurized at high temperatures. Refers to soft dietary varieties. It has a sour-milk, spicy, slightly salty taste, and is distinguished by a delicate, dense consistency. Contains amino acids, vitamins A, B2, B3, B6, B9, B12, H, PP, calcium, magnesium, sodium, phosphorus, zinc, copper.

Fetaxa(251 kcal)

Homeland - Mediterranean. It is prepared from sheep's milk based on rennet starter by coagulation. Refers to the brine processed varieties. It has a specific, spicy, slightly salty taste, somewhat reminiscent of Philadelphia, and a cottage cheese smell. Rich in vitamins E, D, C, B, A, calcium, sodium, phosphorus, magnesium, sulfur, potassium, iron. Recommended for dietary programs, as it normalizes intestinal microflora. Good in vegetable salads.

Suluguni(286 kcal)

Homeland - Georgia. Produced from cow and buffalo milk by pasteurization based on rennet starter. Made entirely by hand. No machine technology is used in this process. Refers to pickled cheeses. It has a sour milk, slightly salty taste. It has a dense, layered consistency. It contains vitamins from group B, amino acids, iron, zinc, copper, calcium, phosphorus, potassium. Can be used as part of weight loss, as it solves problems associated with the circulatory system.

Ricotta(147 kcal)

Homeland - Italy. Refers to soft, curd varieties. Made from cow's or sheep's milk. It is based on whey remaining after the preparation of other cheeses, with the addition of rennet. It has a sweetish taste, without a sour odor. Contains phosphorus, potassium, zinc, vitamins A, D, E, K. Stimulates brain activity, quenches appetite, blocks hunger attacks.

Feta(264 kcal)

Homeland - Greece. Made from sheep's milk with the addition of goat's milk. Refers to soft cheeses. It has a slightly salty taste and spicy aroma. Contains calcium, phosphorus, riboflavin, cyanocobalamin. Improves the psycho-emotional background, preventing overeating (you can learn how to cope with irresistible gluttony and what it leads to).

Mozzarella(253 kcal)

Homeland - Italy. It is made from black buffalo milk (the classic version), but in stores you will only find cow’s product. Refers to hard boiled cheeses. It has a delicate but fresh taste. Rich in protein, fatty acids and monosaccharides. Used for weight loss due to its low calorie content and improved digestion.

Brynza(262 kcal)

Produced in different countries. Made from sheep, goat and cow milk. Refers to pickled cheeses. It has a sour milk, moderately salty taste. Enriches the body with vitamins and minerals. Calcium in feta cheese is absorbed much better than from any other type of cheese.

Sirtaki(231 kcal)

Homeland - Greece. Made from cow's milk. Refers to pickled cheeses. It has a specific salty taste. It contains protein that is well absorbed by the body, so sirtaki can be eaten for dinner without fear of stomach problems. Improves digestion and blood circulation.

Tofu(85 kcal)

Produced in different countries. Made from soybeans. Has a neutral taste. This is the healthiest cheese for weight loss, as it contains many bioactive substances and a minimum of calories, and can be included in the diet of any diet (including vegetarian), as it is of plant origin. It can be hard (dense) and soft (silk).

For comparison. Everyone wonders why tofu stands out from all other varieties with its low calorie content and low price. It won't seem like a miracle after you know the following numbers. It takes 10 liters of milk to make regular cheese; the same amount of tofu requires only 600 grams of soybeans.

So you can eat cheese while losing weight, the main thing is to choose the right variety and not exceed the daily intake.

Dietary cheese is used, rather, for a special diet; these are special dietary varieties that cannot even be purchased everywhere.

Low-fat cheese varieties mean that the product has a low percentage of fat; this should not be taken literally, since they cannot be completely fat-free.

Light cheeses contain 20 and 30%, and low-fat cheeses are those that have less than 20% fat (for example, Philadelphia).

Names and types of dietary cheeses

The normal fat content of such a dairy product is 50–60%.

Surely, some of them are familiar to you, while others you haven’t tried:

the lowest fat is tofu soy cheese (1.5–4%), it is enriched with protein and calcium;
grained curd cheese (5%). often used as an addition to salads;
Gaudette – easily digestible, with a classic, appropriate aroma (7%);
Chechil – a popular braided cheese (5–10%), a combination of milky and salty taste;
ricotta (13%);
oltermani (up to 17%);
feta cheese (10-15%);
feta – comes in different types (about 30%);
Adyghe (19-20%).

Cheese is a source of calcium, phosphorus, protein, potassium, sodium, iron and a whole bunch of nutrients.

Solid or melted?

Hard varieties contain more calcium than processed varieties, and they are also fattier. Low-fat processed, often made at home, based on low-fat milk and cottage cheese and adding flavorings to taste. White varieties are the least fatty in hard cheeses. That is why they are advised to be added to the diet of pregnant women.

If you can’t eat fatty foods, replace them with low-fat ones: mozzarella, gouda, edamer, etc. Remember that moldy varieties have a high percentage of fat.

Buy or try homemade?

Low-fat cheese is an elite product; you won’t find it in every store, and the price for such a product is not cheap.

But it is very useful and necessary for those who are on a diet due to illness or who want to lose weight. For this reason, dietary cheeses are made at home.

The simplest recipe requires milk, eggs, cottage cheese, soda and spices. For 500 g of cottage cheese, take 100–150 g of skim milk and heat it over low heat, bringing this cocktail until smooth, you should get a “sticky” mixture. Various vegetables and spices are added to the homemade fermented milk product.

Where to buy dairy products?

Shop, market, village?

No one questions the benefits of fresh cottage cheese, farm sour cream, fresh milk and other dairy products. The only question is, where can city people get them? We are intimidated by phrases like: “supermarkets are full of chemicals”, “you should only buy them at granny’s market” etc. How to distinguish good dietary curd cheeses from bad ones?

The milky smell and taste are very dependent on the cow’s menu and the conditions under which the animal is kept. For example, if it eats wormwood, then the milk will be bitter. They say that goat's milk has a special smell that is very different from cow's milk. The presence of any odor indicates improper hygiene.

Goats are mountain animals that grind their hooves on stone. If they do not do this, then bacteria will grow in the hooves, and it is they that give the specific aroma. Attentive and knowledgeable owners give their goats a pedicure. As a result, dairy products and the milk itself have a quite pleasant smell.

On store shelves

When purchasing products in a supermarket, to a certain extent you can be sure of their safety.

Importers and manufacturers undergo inspections by testing goods in laboratories, and the packaging bag is marked with the date of manufacture and shelf life.

Before purchasing any product, pay attention to these notes! High-quality cheese or cottage cheese should not have impurities such as flavorings, dyes or flavor enhancers. Milk, salt, rennet - only this should be indicated on the package. If any other ingredients are indicated there, there is no need to take it.

Be especially careful with so-called spreads, and products with names like "cheese product"(cottage cheese, etc.). Most likely, in such products, vegetable fat exceeds animal fat.

At the market stall

There is an opinion that cheese or cottage cheese from the market is fresher and healthier than in the supermarket. This statement is true, but under the following conditions: the cow must be healthy, the container in which the products are transported must be sterile, and the owner must be decent. In good markets, all goods go through a laboratory, but nothing prevents the owner from submitting one milk for examination and selling another. From this comes the most important point - the owner’s honesty and conscientiousness.

Look for a private farm

Perhaps the surest option is to come to the village on your own and ask the local residents where they get their dairy products. So you get to know the owner personally, ask her about recipes for healthy homemade cheese, look at the cow and agree on how many times a week you will stop by.

It is expensive, problematic, and time-consuming, but you will be confident that you are eating fresh and natural food.

What is low-fat cheese?

Low-fat cheeses are most often used as a dietary product; these are special varieties that are not always available to buy.

The term “low-fat” should be understood correctly, because cheese cannot be completely devoid of fat.

Low-fat cheeses are called low-fat cheeses, which is why they are popular among those who want to lose weight.

And low-fat are those that have a fat content of no more than twenty percent, for example low-fat Philadelphia cheese.

Dietary cheeses (with fat content up to 10%).

We will look at the types of low-fat cheeses in order of increasing fat content (you can use the fact that normal fat content is 50-60%).

Tofu cheese boasts maximum “low-fat” content; it is a soy cheese with a fat content of only 1.5-4%.

Tofu is a low-calorie, but at the same time protein and calcium-rich product, which makes it almost indispensable in the diet of many people.

Of the cheeses listed above, mozzarella can be considered the least fatty cheese - its fat content is 55%. The fat content of Almette cheese ranges from 60-70%, Philadelphia has a fat content of 69% and, finally, the fattest is mascarpone cheese - its fat content reaches 75%.

If you are using any kind of diet for weight loss or just trying to eat healthy, you should not eat only low-fat foods, because.

The only thing is that you need to choose products with a low percentage of fat, they are lower in calories. The list below will help you with this - a list of low-fat varieties of cheese.

As you know, cheese is a healthy, easily digestible product, it contains a lot of protein for the structure of muscle tissue (more than in fish or meat), calcium, zinc, phosphorus, vitamins E, C, A, D, PP, group B.

However, it is necessary to distinguish between low-fat and fatty cheeses. Most of the cheeses we are used to have a fat content of 50-70% (50-70 grams of fat per 100 grams of product). The task of a person who cares about his appearance and figure is to consume cheeses with a maximum fat content of 30%.

Low-fat cheeses and their calorie content

First on our list is soy cheese Tofu. This cheese has a fat content of 1.5 to 4%. It contains in large quantities and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal in the form of sandwiches for a snack, as well as a valuable ingredient in salads.

Ricotta cheese It is not made from skim milk, as many believe, but from whey, which remains during the preparation of other types of cheese. Its fat content is 8-13%, and its calorie content is 174 kcal. In addition to calcium, vitamins A and B, it contains the essential amino acid methionine - the most important amino acid for the liver. This cheese is often used in the form of salads, desserts and as an independent snack.

Mozzarella It is also made from skim milk. It is usually sold in the form of balls in a saline solution. Contains 22.5% fat, 149-240 calories, depending on the type of mozzarella.

(grain cheese) looks like cottage cheese grains cooked in salted fresh cream, its fat content is no more than 5%, calorie content is up to 125 kcal. It is used to season salads and is also used as an independent dish. It is also often called homemade or country cheese (cottage cheese in the West).

Cheese Chechil also applies to low-fat varieties of cheese (only 5-10%). The consistency of this cheese resembles Suluguni. It is produced in the form of dense fibrous threads, which are twisted in the shape of a pigtail. It contains large quantities of salt, as it ripens in a salt solution; it is also often sold smoked. Contains 313kcal.

Low-fat cheeses Valio Polar, Fitness, Grünlander contain approximately 148 kcal with a fat content of only 5-10%. You just have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may contain not 5% fat, but 5% yogurt.

Feta or light cheese. Many people consider feta cheese a dietary product; they love it in salads, especially Greek ones, but the calorie content of ordinary feta cheese is 250 kcal with a high percentage of fat content. An alternative has appeared in stores: feta light (light cheese), its fat content ranges from 5 to 17%, calorie content on average 160 kcal.

Low-fat cheeses Arla, Natura and Valio, Oltermanni . The taste is reminiscent of fresh milk, an excellent product for those who are trying to eat right and maintain their figure. The calorie content of such cheeses is 210-270 kcal and 16-17% fat content.

Suluguni is a Georgian pickled cheese. Its fat content is 24%, calorie content is 285 kcal.

I think that in this list of low-fat cheeses you will be able to choose “your” cheese for yourself, which will satisfy you both in taste and in the benefits it will have on your body.

Bon appetit!

Calorie content (energy value) of food is the amount of energy received by the body after its complete absorption. In order to determine the energy value of the product, it is burned in a calorimeter. Then the amount of heat released into the environment is determined. If a person eats more calories per day than he expended, excess weight appears.

The maximum amount of calories is produced in the process of digesting fatty foods, and extra “folds” appear on the body. If you dream of getting rid of a few extra pounds, you need to select low-calorie foods. It is customary to call a diet rational if it implies compliance with the proportion between animal and vegetable proteins of 55% to 45%, vegetable and animal fats as 30% to 70%.

Diet foods are foods with a negative or minimal amount of calories. Dietary nutrition involves consuming a significant amount of liquid, at least 1.5 liters per day, and low-calorie foods.

Is it possible to lose weight by eating cheese?

Cheese is an unsweetened dairy product that contains a significant amount of protein. Among the main disadvantages of cheeses, high fat content should be noted. The increased caloric content of this product has long made it inappropriate for dietary nutrition.

Currently, special diets are offered that allow the use of special varieties of cheese with low fat content.

The problem of buying low-fat cheese

What is the effectiveness of the cheese diet? Similar to various protein foods, you can try the “cheese” option for weight loss.

Among the tested and effective options for the cheese diet, one can note a 7-10-day low-calorie diet based on cheese and other protein products, which includes additives from vegetables and fruits. The calorie content of this nutrition option is 1500-1900 kcal, additional physical activity is assumed. Staying on such a diet for 10 days allows you to reduce weight by. Such nutrition is not balanced, however, it gives excellent results.

Less common are longer-term cheese diets, which involve strict restrictions on the type of cheese consumed. Options with minimal fat content are rarely found on the shelves of regular grocery stores. Mostly, customers are offered varieties of cheeses with a fat content of more than 40%. For example, such a popular cheese as Maasdam, which has a fat content of 45%, has a calorie content of 348 kcal per 100 grams. Such characteristics do not allow us to consider that it is the lowest-calorie cheese, and it is not worth recommending for dietary nutrition.

How to choose low-calorie cheese?

For a long time, nutritionists have not been able to decide on the type of cheese with the lowest calorie content; their opinions differ. The line between “diet” and “regular” cheeses is set at 30 percent. Some cheese manufacturers indicate the fat content of their product at 29%, but the calorie content will be about 360 kcal, which exceeds the calorie content of the Maasdam described above. Do not forget to ensure that the product has the “correct” numbers, because otherwise you risk not losing weight, but gaining extra pounds.

Eight of the lowest fat cheeses

We list some options for low-calorie cheeses, the use of which will help you maintain a slim and beautiful figure. To do this, instead of Roquefort you need to use cottage cheese. You can find such products on the shelves of large supermarkets:

When choosing low-fat light cheese, do not forget that for weight loss, only maintaining a sense of proportion in the process of “eating light cheeses” will give the desired result - weight loss. And the cheese diet does not mean that you should eat only cheese - you need to harmoniously combine it with plenty of vegetables and fruits.