Diet cheese: varieties, calories and diet recipes. Low-fat cheese is what

Cheese is a favorite product of many people. Due to the wide variety of varieties and tastes, colors and textures, it is suitable for any gastronomic event, as an appetizer or dessert.

Like many other dairy products, cheese provides the body with protein, vitamins, useful minerals. Cheese is one of the best sources of calcium.

Cheeses are classified geographically or by place of origin, according to variations in production techniques, milk type, general characteristics (taste, structure, size), physical properties (shape and appearance), moisture content. Cheese is categorized into four main types - soft, semi-soft, semi-hard and hard. It depends on the amount of moisture, which directly affects the texture of the cheese.

Recently, it has become relevant to determine the product by such characteristics as low-fat cheeses, soft cheeses and sharp cheeses. This aspect of cheeses is actually what we are talking about, although the same kind of cheese can be both low-fat and soft, and soft and spicy at the same time.

Most cheeses are made from certain varieties - from skimmed milk or whey. Distinctive taste, structure features depend on the type of milk, the methods of its curdling, the type of bacteria that are used for the cheese ripening process. Also the amount of salt or other seasonings added to the cheese. No less important are conditions such as temperature, ripening time, and humidity levels. Sometimes, seemingly minor changes in processes can have significant consequences, and the end result is a completely different tasting cheese that differs from a particular variety.

In general, of course, as such, the definition of "low-fat cheese" is somewhat incorrect, since any cheese contains fat.

Among the cheeses that have come to be commonly referred to as low-fat cheeses due to their low fat content, the following can be listed: ricotta; feta; chechil; Gaudette; suluguni; Polar Valio; Adyghe; Arla, oltermani; Viola Polar, Grunlander, Fitness. However, it should be borne in mind that the concept of "low-fat varieties of cheese" does not mean "light" products at all.

Homeland Armenia and Turkey (Anatolia). In structure, it resembles suluguni and mozzarella. It is produced in the form of dense, thick, “cords” rolled into eights. Chechil ripens in sea water and is often smoked before consumption.

Another cheese that is also classified as a low-fat cheese, although it is made on the basis of soy milk, is tofu.

Available in both Eastern and European markets, tofu surprises with its great variety. However, it falls into two main categories: fresh tofu, made from soy milk, and processed tofu, made from fresh tofu.

Tofu is a low-calorie product, contains a relatively large amount of protein and little fat. It has a lot of iron, depending on the coagulant used in production, calcium and magnesium.

Soft cheeses include cottage cheese brie, dor blue, roquefort, mozzarella, muenster, and the like. These cheeses harmonize well with fruits and meats, and are often used as a breakfast product.

Spicy varieties of cheese have a strong aroma. The longer the cheese matures, the sharper it becomes. It is believed that after nine months of maturation, the cheese can be classified as spicy. After fifteen months of ripening - extra spicy. Spicy cheeses are served with various dishes and with wine. Among the sharp cheeses, cheddar, dor blue, limbburger, and asiago can be distinguished.

Blue cheeses are defined as soft and sharp varieties. They are served in salads or with fruits - pears, figs, dates. Sometimes with varieties Porto, Zinfandel.

8 Low Fat Cheeses

Low-fat cheese is a non-existent concept. Any cheese has fat, the difference is only in its quantity. Let's find out: which cheese is the lightest?

The one who cares about his figure, chooses high-quality products with a reduced fat content. And this is the right tactic. Less fatty, starchy and sweet ... and more movement - that's it, the formula of harmony.

It should be noted that the standard fat content of cheese is 50-60g or 50-60% in dry matter, while we offer cheeses with reduced fat content up to 30 g of fat in dry matter. You need to look for such cheeses either in hypermarkets or in expensive grocery stores.

1. Low-fat cheese - tofu - soy cheese(fat content 1.5-4%)

Although it is made from soy milk, tofu is classified as curd cheese, as it resembles low-fat and unsalted cheese in color and texture. According to its content, tofu is rich in high-quality proteins, so it can be successfully replaced with meat. Calcium, present in excess in this product, has an excellent effect on the bone skeleton, which makes tofu an ideal product for consumption by the elderly in order to prevent diseases such as osteoporosis.

In addition, 100 gm of tofu cheese contains only 90 calories, Therefore, it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses with soy in their diets, so many diets have now been developed that involve reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.

A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.

2. Low-fat cheese - grained cottage cheese (fat content 5%)

Cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. It can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with cottage cheese).

In Russia, it is sometimes found under the unofficial names "granular cottage cheese" and "Lithuanian cottage cheese". In the USA and European countries (and not only English-speaking countries), corned cottage cheese is called cottage cheese(English village or cottage cheese).

It is often referred to as homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the most strict diets.

3. Low-fat cheese - Gaudette(fat content 7%)

Gaudette is Scherdinger's new low-fat cheese, an easy treat for those seeking a healthy lifestyle.

Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat savory taste is ideal for lovers of the famous Gouda cheese. In addition, cheese is easily digestible and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

4. Low-fat cheese - Chechil(fat content 5-10%)

Chechil- fibrous pickled cheese, the consistency resembles suluguni. It is produced in the form of dense fibrous strands, twisted into tight bundles in the form of a pigtail, often in a smoked form. Chechil is often mixed with cottage cheese or other cheese and stuffed into jugs or wineskins.

In appearance, this cheese has nothing to do with any other. It is produced in the form of strands of fibrous structure, tied into a bundle. Chechil ripens in brine, but often it is mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.

The taste and smell of this cheese are sour-milk, sharp, the fibrous dough is dense, the surface of the product is rough. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%.

5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for losing weight! But you need to look for them in large stores. Learn more about the reverse side of the package - the label, some cheeses contain 5% yogurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable component of the Italian breakfast. Often it is called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from the whey remaining after the preparation of other cheeses.

A slice of ricotta contains, on average, 49 calories and 4 grams of fat. half of which are saturated. The content of this product has the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. In addition, this variety of curd cheese is recognized as a protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. Low-fat cheese -light cheese, feta (fat content 5-15%)

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a high-fat, high-cholesterol food with a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they love is produced in the light version, although, to be honest, it is this variety that is hard to find on supermarket shelves.

However, the effort you put into searching will justify itself in full. Feta Light is usually made from goat's milk and contains only 30% fat, while traditional feta uses sheep's milk and is then 60% fat. It is usually put in a Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella.

If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani(fat content 16-17%)

Such low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, uniform, with small evenly distributed eyes. Great for people who care about their health.

When eating low-fat cheeses, remember: lighter does not mean more. You can lose weight on “light” foods if you are careful.

And what low-fat varieties of cheese do you know and eat?

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

The only thing you need to choose products with a low percentage of fat, they are less high in calories. The list below will help you with this - a list of low-fat cheeses.

As you know, cheese is the most useful, easily digestible product, it has a lot of protein for building 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 varieties of cheese. Most cheeses that 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 takes care of his appearance and figure is to use cheeses up to a maximum of 30% fat.

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 as a sandwich for a snack, as well as a valuable ingredient in salads.

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

Mozzarella also made from skimmed milk. It is usually sold in the form of balls in saline solution. Fat contains 22.5%, calories 149-240, depending on the variety of mozzarella.

(grain cheese) looks like grains of cottage cheese, cooked in salty fresh cream, its fat content is not more than 5%, calorie content is up to 125 kcal. They are seasoned with salads, and also used as an independent dish. It is also often referred to as homemade or country cheese (in the West, cottage cheese).

Chechil cheese 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 fibrous dense threads, which are twisted in the form of a pigtail. It contains salt in large quantities, as it ripens in brine, it is 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 not contain 5% fat, but 5% yogurt.

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

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

Cheese Valio, Oltermanni

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

I think that in this list of low-fat cheeses, you can choose for yourself "your" cheese, which will satisfy you both in terms of taste and the benefits that it will have on your body.

Enjoy your meal!

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

IT'S IMPORTANT TO KNOW! Fortuneteller Baba Nina:"There will always be plenty of money if you put it under your pillow..." Read more >>

Show all

List of low fat and low calorie cheeses

List of names of the most low-fat varieties of cheese:

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

Adyghe cheese - composition and KBJU, useful properties, recipe

Suluguni

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

The composition includes:

pasteurized cow's milk - 12 l;
rennet sourdough - 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 that, the cheese is cut into bundles and melted on a stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. The resulting mass is divided into identical pieces and formed by laying in molds.
4. Forms with the product are placed in cold water for several minutes, and then the cheese heads are pulled out and kept in brine for several days until they are salted.

After salting, the cheese is ready for consumption.

In 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 - 290 kcal.

Useful substances in the composition:

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 the cheese is low in fat, it is recommended to use it in diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling for khachapuri, it is also fried with sesame seeds.

Feta

Feta is a traditional Greek cheese made from sheep's or goat's milk. The color is white or slightly creamy, the product has a cottage cheese smell and a dense texture. 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.

The composition 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 must be poured into a clean glass and pour a package of dry starter into it.
3. Stir the starter with a spoon and pour the mass into the main one.
4. Fermented milk must be sent to a warm place for 7 hours.
5. When the whey separates, you need to cover the bottom of the colander with gauze and pass the mass through it.
6. Next, collect 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 drain the liquid. This will take about half an hour.
7. The curd mass is placed in a colander, which is placed in a bowl and pressed down with oppression. In this position, the mass should be 2 hours.
8. Serum is drained and mixed with salt.
9. Serum 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 must be in brine - so its shelf life is significantly increased.

In 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.

The use of cheese is indicated 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 cooking at home

ricotta

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

Compound:

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

Cooking method:

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

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese keeps 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 macro elements in the composition of ricotta cheese are:

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

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

Tofu

Tofu is a fat-free 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 is superior to that found in foods such as beef and eggs.

Cheese contains:

soy milk - 1 l;
juice of 1 lemon.

Cooking method:

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

Cheese must be kept in the refrigerator 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 macro elements of cheese are presented:

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

Due to its low fat content, tofu is good for obese diets. It has the ability to remove dioxin from the body, which has a cumulative effect and can contribute to the formation of a cancerous tumor. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal disruptions. Tofu is combined with many ingredients, it can be baked, fried, boiled, stewed, and also added to salads, desserts.

Brest-Litovsky lightweight

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;
food salt - 1 tbsp. l.

Cooking method:

1. A starter from lactic acid thermophilic and mesophilic bacteria is added to warm milk, fermentation occurs.
2. When ripening, a cheese grain is obtained, which is well mixed and pressed for 30 minutes.
3. The cheese layer is cut and formed, then placed under the press.
4. The cheese is placed in the salt compartment, dried, packaged and placed for maturation.

Natural food coloring "annatto" is added to the product.

In 100 g of productcontains:

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

Calorie cheese - 288 kcal.

Cheese contains the following useful substances:

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

You can use the product, combining it with bread in the form of a sandwich, add to salads and cold snacks, use for baking. This cheese is perfect for people with problems of the cardiovascular system, to strengthen bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The maturation of the cheese takes place in lime grottoes, so that a mold of the Penicillium roqueforti type 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's milk - 8 l;
water - 50 ml;
calcium chloride - 1/4 tsp;
mold Penicillium roqueforti - 1/16 tsp;
rennet - 1/4 tsp

Cooking method:

1. Heat sheep's milk to 30 degrees.
2. To prepare the sourdough, 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 mix with a slotted spoon after 2 minutes.
4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to bulk. Close the lid and put in a warm place for an hour.
5. Cut the resulting clot into cubes.
6. Arrange the cheese cubes in special forms and drain the liquid from them every 3 hours.
7. After the cheese has dried, it must be pricked with leaven 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 contributes to the normalization of the intestines and improves its microflora, digestion. Roquefort is considered a good snack 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 foods - from 15 to 25 percent. The taste is fruity and nutty, the color is yellowish. Cheese with low salt content.

The composition includes:

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

Cooking method:

1. Milk is heated to the desired temperature, 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 put on ripening.

In 100 g of productcontained:

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

Calorie content is 224 kcal per 100 g.

Compoundproduct is presented:

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

Cheese is used for diet food, as well as for making pizza, sandwiches and sauces.

Lakomo Light

Cheese Light is a low-calorie product. Made from cow's milk. It has the color of baked milk, packed in a sealed package in the form of cuts.

Compound:

normalized pasteurized cow's milk - 4 l;
bactericidal starter 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. Bacterial starter culture is added to milk, and fermentation takes place.
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.

In 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 belongs to low-fat semi-solid light varieties. The product is light yellow in color, with a delicate creamy taste, 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 with a sieve or blender.
2. Place the resulting mass in a saucepan and pour milk, put on a small fire. The mixture must be constantly stirred.
3. After the mass begins to boil, whey will appear. To make it glass, you should line the colander with gauze and wait until the liquid separates.
4. With soda, herbs and salt, you need to beat 2 chicken eggs. Add 1 egg to the mass without whey and knead everything thoroughly so that no lumps of cottage cheese remain.
5. The cheese mixture is laid out in a pan with thick walls, then it must be melted. It will become plastic.
6. The mass is placed in a cling film, the desired shape is given.
7. Next, send the cheese to the refrigerator.

The useful substances that make up the product are:

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

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

1. Peel the zucchini and cut into small cubes, add finely chopped garlic and part of the lemon juice, salt, leave to marinate.
2. Cut the tomatoes in half and add chopped basil to them.
3. Chop shallots, cucumber halves, bell pepper into small strips.
4. Put all the vegetables in a salad bowl, season with the remaining lemon juice, 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. Ready salad can be decorated with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients are presented:

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

Cooking scheme:

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

And some secrets...

The story of one of our readers Irina Volodina:

I was especially depressed by the eyes, surrounded by large wrinkles, plus dark circles and swelling. How to remove wrinkles and bags under the eyes completely? How to deal with swelling and redness?But nothing ages or rejuvenates a person like his eyes.

But how do you rejuvenate them? Plastic surgery? Learned - not less than 5 thousand dollars. Hardware procedures - photorejuvenation, gas-liquid peeling, radiolifting, laser facelift? A little more affordable - the course costs 1.5-2 thousand dollars. And when to find the time for all this? Yes, it's still expensive. Especially now. So for myself I chose a different way ...

Someone in their daily diet uses cheese as a main course, someone - as part of a salad, appetizer, sandwich or hot. A wide variety of varieties and producers is often confusing - what to choose? What kind of cheese to give preference to, so that extra centimeters are not added to the waist, and the body does not have to deal with an excessive amount of saturated animal fats, we understand below.

Back side of the cheese

Cheese, like any other fermented milk product, contains substances that are extremely useful for our body - potassium, calcium and vitamin D, A, B2, B12. 70 grams of some types of cheese, such as Emmenthal, contains as much protein as 100 grams of meat, fish or 2 eggs. Despite such a valuable “reserve” of vitamins and nutrients, cheeses also contain a large amount of saturated fats, which we try to avoid. Especially a lot of these elements in cheese varieties made from whole milk with the addition of milk fat.

If you love cheese and want to get the most out of this product, give preference to low-fat, unsalted varieties. All over the world, low-fat, unsalted cheeses are considered the best food for adults and children alike.

How many calories?

The calorie content of cheese depends on what kind of milk and what technology was used for its production. Cheese is made from whole, skimmed or reduced fat milk. Butter, cream, etc. can be added as additional ingredients - at the discretion of the manufacturer. Of course, the least high-calorie (about 83 kcal / 100 g) is cheese made from skim milk, but cheese made from whole milk or with the addition of cream will not be so dietary - about 233 kcal / 100 g.

Cheese added to the finished dish automatically increases the calorie content of a serving by about 70-100 kcal. So, for example, a baked potato with a calorie content of 145 kcal after adding cheese automatically turns into 245 kcal per 100 g.

Average calorie content of some types of cheese
Type of cheese - calories, 100 gr.

Dutch round - 377
Suluguni - 290
Goat cheese - 243
Maasdam - 350
Russian - 360
Cheese - 246
Gouda - 364
Swiss - 396
Estonian - 350
Parmesan - 392
Bursen - 404
Brie - 304
Camembert - 310
Cheddar - 426
Edam - 314
Emmental - 370
Feta - 304
Mozzarella - 278
Chechil - 255
Tilsiter - 361

Debunking the Myths

Cheese contains a lot of calcium.
The statement itself is not a myth. The fact is that not all the calcium that enters the body from cheese can be absorbed. The animal fats contained in this product interfere with the absorption of calcium. In fat-free and low-fat varieties, calcium is absorbed much better.

Low-fat cheeses are healthy, so they can be eaten in unlimited quantities.
Low-fat cheeses - Adyghe, brynza, suluguni - really contain very little fat. However, these "brine" varieties contain a large amount of salt. These types of cheeses are ripened in concentrated brine. Salted cheeses are not advisable to use for hypertensive patients, people suffering from kidney diseases. So not every low-fat cheese can bring exceptional health benefits. To rid low-fat cheese of excess salt, soak cut pieces in cold water. Such unleavened cheese certainly can be consumed by everyone without exception.

Cheese is a hypoallergenic product.
Any kind of cheese belongs to the rennet or non-rennet category. The latter are prepared with fermented milk dressing and rarely cause allergies. But rennet varieties are produced using rennet of animal origin, which often causes allergic reactions - indigestion, skin problems, asthma attacks. Such consequences can be after taking moldy cheeses. Experts do not recommend that allergy sufferers choose any hard-to-cut cheeses.

Very hard cheeses: Parmesan (Italy), Romano (Italy) and Sbrinz (Switzerland).
Hard: Emmental, Gruyère (Switzerland), Cheddar, Cheshire (England).
Semi-hard: edam, gouda (Netherlands).
Semi-soft: Limburg (Belgium), Munster (France), Tilsit (Germany).
Soft (ripening with mold throughout the mass of cheese or on the surface): Roquefort (France), Gorgonzola (Italy), Brie, Cashmere, Neuchâtel (France).
Soft (unripened): creamy (UK), mozzarella, whole milk ricotta (Italy).