Pancreatitis is an inflammation of the pancreas and as a therapy, in addition to taking medicines, requires compliance strict diet. The diet of the patient should be varied and consist of healthy foods and the correct processing of them. Doctors individually paint the diet and stipulate each product. Most patients wonder if it is possible to eat cheese during an illness, and if so, what kind? Cheese is useful product, which contains many valuable and nutritious substances. Therefore, doctors recommend including it in the diet, but only allowed varieties.
The benefits of cheese
Cheeses have medicinal and preventive properties due to their main component - milk. In the process of making this dairy product, all substances important for the human body are preserved. Due to the composition of the cheese, it has the ability to restore organs digestive system and keep her healthy. The composition of this healthy dairy product includes:
- up to twenty-five percent proteins;
- up to sixty percent milk fat;
- up to three percent of minerals;
- phosphorus;
- pantothenic acid;
- vitamins of groups A, D, E, C, B12, B1, B2;
- calcium.
Cheeses are characterized by easy digestibility, although their calorie content is high. They eat cheese with pancreatitis, but only certain varieties. In this way, milk product happens:
- fused;
- solid;
- recycled;
- brine.
How to use cheese in chronic pancreatitis?
The benefits of cheeses are great, but their use may be limited when various diseases including chronic pancreatitis. You can include a dairy product in the diet a month after the symptoms of the disease have decreased. Cheeses are introduced gradually and at first soft low-fat, unsalted and not peppered. Then you can turn on half solid, the initial portion should be within fifteen grams, gradually increasing to one hundred grams per day. Cheese can be seasoned pasta, add it to salads or eat separately.
Cheese for acute pancreatitis
Patients with acute pancreatitis should not include cheese in their diet. Despite the usefulness of the product, it is considered dense and heavy for digestion. Moreover, it is very fatty, which means it is able to stimulate the secretion of the "pancreas", which is unacceptable in the inflammatory process of the digestive system.
What cheeses can be eaten with pancreatitis?
An inflamed pancreas requires a strict diet, which means that the choice of products should be approached thoroughly. Although cheese has many useful elements, it is not always possible to include it in the patient's diet. If the doctor approved the use of this dairy product, you should pay attention to its varieties. The diet for pancreatitis includes the following types of cheese:
- hard;
- not spicy;
- without additives;
- low-fat;
- with little exposure.
As well as the following varieties:
- Cheese. At the expense of not a large number fats and sodium compounds of cheese (unsalted) is allowed for pancreatitis. It is able to normalize the digestive system and prevent the growth of bacteria. The value of cheese is calcium in a form that allows the product to be easily absorbed in the patient's body and help the hematopoietic organs to function properly.
- Adyghe. With pancreatitis, it is recommended to include this type of fermented milk product, since it has dietary properties and has in its composition the necessary enzymes, minerals and vitamins, amino acids that help the body resist disease. This cheese is able to normalize the digestive system and improve the microflora of the gastrointestinal tract. Circassian cheese can be used for salads, cold dishes, snacks and sandwiches. The daily portion can reach two hundred grams.
- Non-greasy. A diet for pancreatitis should consist of light food, cheese with a small inclusion of fat (from ten to thirty percent) will be an excellent product. It is easily digested and does not overload the inflamed organs of the digestive system. Such species are recommended to be used in a diet, as they are not capable of harming the figure. It could be Chechil granular cottage cheese, feta, gouda, ricotta or tofu. Tofu, also known as bean curd, has gained popularity and demand as it contains a large amount of high-quality protein. In terms of calories, all types are not higher than three hundred kcal per hundred grams, so they are allowed to be taken throughout the day in small portions several times.
What are the best cheeses to avoid?
Treatment of pancreatitis requires strict adherence proper nutrition based on the stage of the disease. For the duration of the illness, doctors recommend refraining from eating these types of cheese:
- Fused. It differs in the method of preparation, as a result of which the concentration of carbohydrates and cholesterol in the composition is reduced. Easily digestible, but citric acid it is prohibited during inflammation of the digestive system. Moreover, it is not recommended to include it in the diet, as many manufacturers make processed cheese with flavors and dyes, which is most harmful in the inflammatory process in the body.
- Smoked. Smoked or smoked products should not be eaten, as they include salts and aromatic additives that are undesirable for pancreatitis.
- Dairy products with mold, herbs, nuts and other additives.
How to choose the right cheese?
Diseases of the digestive system require treatment, which is based on taking medications and following a strict diet. The patient's diet should consist exclusively of healthy, permitted and fresh products, choosing which at retail outlets should be careful.
First of all, you need to look at the shelf life of the product and its shelf life. Some types of cheese products only increase their taste qualities over time, while others, on the contrary, should not be stale in the windows.
Soft types should not be purchased if their expiration date is at the end of the second month. Even if the products are fresh, it is necessary to choose those with a shorter overall shelf life, since a long shelf life is achieved by adding a large amount of preservatives to food.
If there is no palm oil in the product, then the cheese will become soft. When choosing cheese, you need to take a look at the entire showcase and skip past those whose appearance you didn’t like right away. Next, you should pay attention to the size and where the eyes are in the solid form of the fermented milk product. With a small size of the eyes, the cooking technology was violated if the eyes are located randomly throughout the piece.
It is necessary to pay attention to the structure and integrity. The crust should not have cracks, damage or punctures, as they may contain mold fungi and bacteria. The color of the product must be uniform, but this rule does not apply to blue cheese. The head coating should not have a white coating and an overdried crust.
When choosing, you need to pay attention to the elasticity that should be felt when you press the cheese head. If the surface immediately pressed through and took this position, this indicates poor-quality products.
In addition, you should look at the cut, if a dry crust is visible on it, then this indicates that there are no vegetable fat additives in the product, which can be seen if droplets of liquid appear on the cut. When choosing cheese, it must be smelled to eliminate the ammonia smell, which warns the buyer about the beginning of the rotting process inside. The seller can cut off a small piece for testing, so that the buyer can evaluate the taste and make sure of its quality.
When choosing cheese, you should pay attention to the price category. The lower production indicates that it is a cheese product and not real cheese, since produce a real fermented milk product requires a lot of investment and time. Which means it can't be cheap.
Cheese products should not be eaten with pancreatitis, as they contain a lot of vegetable fats and even Palm oil, which is strictly prohibited in the inflammatory process of the digestive system.
Even lean varieties cheeses have a small percentage of fat, but the percentage of fat is different.
There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat, horse, sheep, camel. They differ from each other in manufacturing technology, taste.
Are divided into:
- Rennet- in its production, rennet is used,
- Sour-milk- Add yeast to milk.
People who really care about their health eat foods with a reduced fat content. This is the right tactic.
Even adored by you, but high-calorie product, it is better to replace it with low-fat, for example, curd cheese, or any other low-fat. Standard fat content - 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.
Can you eat cheese on a diet?
I will answer right away: it is possible and necessary. Cheese is a very useful, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.
Nutritionists have long developed a well-known cheese diet where the fat content should not exceed 35%. This is when the basis of the diet is predominantly dominated by various varieties cheese. Such a diet always gives good results, helps to reduce weight, while the person does not feel hunger.
Because cheese, even fat-free, is quite hearty product. The main thing is to choose it correctly and consume it in reasonable quantities, if you are thinking of going on a diet due to ill health, adhere to a healthy lifestyle, want to lose those extra pounds, etc.
Immediately decide whether you can eat cheese or is it better to refrain from it. Consult with your family physician.
During the diet, you can use:
- Cheese Tofu- it has the lowest percentage of fat content, only 4%.
It can be eaten daily, it:- strengthens the human skeleton;
- has unique healing properties;
- significantly reduces bad cholesterol in the blood;
- Cottage cheese- can be consumed, only the percentage of fat content should be no more than 5%.
- Cheese Gaudette- a new low-fat type of cheese 6%.
- Can be bought Oltermani, Chechil, Ricotta, fitness cheese, only light.
Low-fat cheeses are a godsend for the diet. In addition, milk fats are healthy and easily absorbed by the body.
List of low-fat cheeses
Low-fat cheeses are made from skimmed milk. That is, cream is first removed from milk, then cheese is made.
Only it will be difficult to call it completely non-greasy, because the percentage of fat content will still be present, but in different percentages:
- fat-free - fat content less than 15%;
- lungs - fat content 15-40%;
- normal - fat content 40-60%;
Not fatty cheese on palatability and useful properties almost indistinguishable from fatty varieties. And in some respects it even surpasses them.
Here are some of them:
Hard cheeses
Hard cheeses are most widely used, these include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyere, Parmesan, Pecorino, Maasdam, Frisien, etc. Hard cheeses contain lecithin, it affects the proper metabolism of fats.
Lecithin is included in the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, stimulates the work of enzymes to break down fats.
Cheese production is a long process. And maturation takes up to 3 months or more.
Cheese features:
Soft cheeses
Soft cheeses have a pasty texture, milky or creamy taste.
It is produced from cow's milk and bacterial starter, classified:
- with maturation;
- without maturation.
Most popular:
- Dorogobuzhsky- the crust is covered with mucus, transparent color. Has a spicy spicy taste, very pronounced, without eyes.
Known Species: Road, Dorogobuzhsky, Kalininsky. - Camembert type- the head of the cheese is covered with white mold.
Main View: Russian Camembert. - Smolensky type- heads no more than 2 kg, spots of mucus are clearly visible on the crust. It is not necessary to remove the mucus before eating.
Its representatives: Hunting, Diner.
Homemade low fat cheese
Most healthy cheese- it's homemade. This is a good alternative to the store, because there you can buy stale and low-quality products. And at home you can always control the process.
Varieties of low-fat cheeses that can be bought at the store
It is not a problem to buy such cheeses in the store now. They are, of course, difficult to find in ordinary grocery stores, but large supermarkets have them.
Tofu
In lean Tofu, the fat content will range from 2-4%. It has a lot of protein and calcium, it has healing properties. It is also called bean curd because it is made from soy milk.
This is a curd cheese, in texture and color reminiscent of unsalted and low-fat cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages, in which the liquid is determined.
It differs in consistency and method of production: 
- solid;
- usual.
This cheese has many varieties, they are even made with additives: nuts, seasonings, peppers, etc.
Smoked tofu is popular, its types:
- Dense - has two varieties:
- Asiatic;
- west.
- Silk- soft, pudding-like.
- "Smelly"- strong smell, Chinese version.
Rich in vegetable protein, contains all the essential amino acids, a supplier of iron, calcium. Does not contain cholesterol at all, low calorie. It has spread all over the world.
Gaudette
The famous Dutch cheese Gouda now has a fat-free counterpart called Gaudette. This is the newest cheese from Scherdinger, contains only 8% fat (16% in solids).
He has a classic soft-thin cheese taste. It has a high content of calcium, it is easily and completely absorbed.
Chechil
Chechil cheese has interesting shape in the form of long threads of various thicknesses. The taste is pronounced, sour milk. Fat - up to 11%. 
The structure is slightly rough, layered, may be:
- braided into wreaths, or braids;
- roll up into bundles or balls.
Its varieties:
- in the usual smoked form;
- salty.
Has a wonderful milky taste, is issued:
- in plastic containers with a capacity of: 100 g, 200 g, 400 g;
- in the form of triangles;
- cutting.
With fillers: ham, mushrooms, chocolate, just creamy, etc. They make salad and soups. For their production take hard cheeses, add butter and other natural ingredients. Fat content - 5-10%.
Look here.
ricotta
Ricotta is an Italian delicacy dairy product. It is made from whey left over from making other cheeses. Milk for whey is taken differently. They can even use a mixture of milk, several types at once.
She has a slightly sweet taste, fat content:
- 9% from cow's milk;
- up to 25% from sheep's milk;
- 15% of goat milk;
- 28% from buffalo milk.
Calorie content per 100 g - 120 kcal. Its sodium content is the lowest when compared to other cheeses. It contains an impressive composition of trace elements and vitamins, especially a lot of calcium.
Even methionine is present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.
Types of cheese:
- Ricotta Forte- taste qualities are excellent, they are stored for a long time, they are made only from sheep's milk.
- Ricotta Fresca- only freshly prepared cheese is used, aging is not needed here.
- Ricotta affumicata- made from a mixture of goat and cow's milk, there are also smoked types.
- Ricotta al Forno- prepared from a mixture of goat, buffalo, cow milk, kept in ovens. It happens not only classical, but with different tastes: vanilla, lemon, chocolate, etc.
- Ricotta Romana- you need a long exposure, the cheese is hard, salty taste.
Feta
Feta is a Greek semi-hard cheese made only from goat and sheep milk. Keep in saline solution for at least 4 months. Fat content from 40 to 60%.
Varieties:
Outwardly, it looks like a snow-white, semi-solid mass, a bit like cottage cheese, but its taste is brighter, salty, slightly sour.
It contains many beneficial microorganisms that synthesize special antibiotics that help a person cope with food poisoning.
There is another option - this is Feta-light, although it will not be so easy to find it on the shelves. However, the time spent searching will be fully justified.
Suluguni
Suluguni is pickled cheese, dense, even a little hard consistency. It has a white or cream color, if smoked, then yellow. It is made from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.
Manufacturing technology:
- Strains of lactic acid and aroma-forming bacteria, pepsin, calcium chloride are added to pasteurized milk, heated to 38ºС.
- The cheese layer is separated and subjected to cheddarization.
- Cut into cubes and melt in whey or acidified water.
- Knead until uniform consistency, spread on the squeezing table, divided into pieces and hand-made balls, kept for 2 days in sour whey brine.
Arca cheese has a reduced fat content, only 17-35%, pleasant taste, dense uniform texture, with small eyes. Indispensable for nutrition, people who really care about their health.
Low fat cheese calories
Cheese has been produced by man since ancient times, it has always been valued and loved.
Now we will find out the calorie content of the most common low-fat cheeses:
In this list of cheeses, you can now easily find "your" cheese for yourself, which will satisfy you in terms of usefulness, taste and price.
Conclusion
No wonder low-fat varieties of cheeses are so revered and are considered an elixir of health and longevity. They are the main building material for bones, improve metabolism and digestion.
Cheese is natural protein product, which the human body can absorb almost completely. In the process of maturation, the cheese passes into a soluble form, which means that everything useful material stay in our body.
Cheese will saturate the body essential vitamins and trace elements, improve mood. Eat it with pleasure!
Cheese is the oldest natural product produced by man since the beginning of history. Cheese has been valued at all times: as a hearty product for every day, and as a delicacy. In this article, we will look at the most low-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 soy cheese. Its fat content ranges from 1.5 to 4%. According to its content, tofu is rich in high-quality proteins, so this cheese can be successfully replaced with meat. In addition, 100 grams of tofu contains only 80 kilocalories. Therefore, tofu is recommended to be included in the fitness menu.
2. Low-fat cheese - grained cottage cheese (fat content 5%). In the USA and European countries (and not only English-speaking countries), cottage cheese is called cottage cheese (English village or cottage cheese). Calorie content of grained 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 - from skim milk (8%). The calorie content of this cheese is 140 kcal.
4. Low-fat cheese - Kaluga "Chechil", gourmet smoked, rope. Its fat content is 10%, and calorie content: 140 kcal.
6. Low-fat cheese - Viola Polar, Grünlander, Fitness (5-10%), calories: 148 kcal
7. Low-fat cheese - Chechil(fat content 5-10%). - 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. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%. 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 salads or as an appetizer with any kind 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 fresh. Ricotta comes in a variety of fats. It can be made not only from whey, but from cream or milk (better yet from fat milk). Like a variety Italian cheese ricotta is practically not common with us, such as mozzarella or parmigiano.
However, in his homeland, he does not at all graze the back in fame. This amazing dairy product is suitable for most diets due to its low fat content and easy absorption by the human body. Compared to other cheeses, ricotta is much lower in 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 (fresh, 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, various cakes. However, ricotta is used for cooking not only sweet dishes.
Calorie content: Ricotta from skimmed milk -138 kcal, fat - 8%, Ricotta from whole milk- 174 kcal, fat - 13%
Pickled cheeses Their average calorie content is 250 kcal.
Suluguni- This is a Georgian cheese, with a pronounced sour-milk, slightly salty taste and smell. The consistency is thick and elastic. prepared from pasteurized cow's, goat's, sheep's or buffalo's 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 inapplicable attribute of Greek salad. According to the cheese classification, it is classified as soft varieties. "Feta" in Greek means "piece". By the way, this is due to the fact that it is made quite large piece. Feta is a bit like young pressed cottage cheese, but the taste of the cheese is very rich, with delicate sourness and slight saltiness. This is a rather fatty cheese (50%), so for those who watch their extra pounds, it will not work. Feta cheese should be eaten with pleasure, without thinking about how many calories it brings to the body. This cheese has been made since the time of Homer. Calorie cheese, feta: 260-270 kcal
Processed cheese
Milkana fresh cream cheese 65% - Calories: 239 kcal
Cheese President fresh with garlic and herbs 70% - Calories: 344 kcal
Almette curd cheese with greens Fat content not less than 60-70% - Calories: 266 kcal
Cream cheese Rama Creme Bonjour natural cottage cheese 27% - Calories: 280 kcal
Cream cheese Rama Creme Bonjour curd cheese with pieces of fresh herbs 26.7% - Calories: 277 kcal
Cheese is a versatile product that can be found in almost every refrigerator. It is enough just to put a slice on bread and butter - and a nutritious breakfast is ready, and grated cheese will become good addition for pasta or pizza. In other words, this product can and should be consumed in any form daily.
By size and weight, hard cheeses are conditionally divided into large and small. Another way of dividing is according to organoleptic indicators: groups of Swiss, Dutch cheeses and cheddar cheese.
If you want to indulge in varieties of hard spicy cheese, try cheese or vats. As a rule, they are white, slightly reminiscent of cottage cheese. The smell and taste of cheese is moderately salty. You will not see a pattern on the cut, there may only be small eyes of irregular shape. Chanakh is a Georgian pickled cheese made in pots. These pots are called vats, which gave the name to this type of cheese. It has a sharp taste and aroma. At home, it is considered a source of health and vitality.
If you want to pick up unsalted hard cheese, Maasdam should be to your liking. This cheese originally from Holland has long won the hearts of connoisseurs. Its exposure is at least 4 weeks. It has a smooth yellow crust, sometimes covered with wax, pale yellow color, very large holes on the cut.
Mild cheeses
Mild cheese varieties are useful for children to replenish calcium stores and growth. These include the following hard large cheeses: Soviet, Altai, Swiss. These cheeses can be safely offered to children from one and a half years old:
- Swiss. This cheese got its name from the country of origin. This is the most popular cheese today. Ripens at least six months, has the shape of a low cylinder. In the section, rather large "eyes" and a cheese "tear" are visible. If cheese is stored in right conditions, it can lie up to 2 years.
- Altaic. Has a mild fresh spicy taste. Its aroma is less concentrated than that of the Swiss, but the taste is slightly sharper. Has a fat content of about 50%.
- Soviet. It is made from pasteurized milk. Milk is taken from cows, special pure cultures of lactic acid bacteria are added to it. The fat content of cheese does not exceed 50%. Prepared in the form of bars weighing from 12 to 18 kg. The cheese has a smooth and crack-free surface, which is covered with paraffin and has a yellow color. The taste is light, there is a hint of sweetness and a nutty flavor. If the cheese is aged long enough, it acquires a more pronounced taste and aroma.
Blue cheese variety
Blue cheeses have been prepared for many years. Man could afford hard varieties of cheese without mold only after the invention of pasteurization. If you look closely at a piece of cheese (not without the help of a microscope), you will see many different organisms there. It is these invisible workers who turn milk into a favorite product. There are two ways to prepare blue cheese varieties: industrial and traditional. The first method involves pre-pasteurization 
milk, and then the introduction of the necessary organisms. With natural traditional cooking milk is curdled immediately after milking and prepared under special conditions. In this case, the taste of cheese directly depends on what the cows ate before milking. There are three types of mold that can be eaten: white (found in Camembert or Brie), red (in Livarot or Munster), and blue. The latter is found in elite varieties of cheese: Don Blue, Roquefort.
Cream cheese varieties
These cheeses are made from cream, which distinguishes them from other types of cheese. Thanks to this, the ripening time is much shorter, and the taste is very delicate. Butter varieties include cheeses called Mascarpone, Tilsiter, Boursin.
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 diet menu. Many celebrities have replaced dairy products and cheeses in their diets with soy products, so many diets have now been developed that involve reduced consumption. classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.
A number of nutritionists also claim it 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. Can be used as 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 if the most strict diets are observed.
3. Low-fat cheese - Gaudette(fat content 7%)
Gaudette is new cheese from Scherdinger s low content fat is an easy delight for those who strive for a healthy lifestyle.
Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with soft-thin, somewhat piquant taste, ideal for lovers of the famous Gouda cheese. In addition, cheese is easily digestible and has high content calcium. 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. 
By 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. This product has the lowest sodium content of any other product. 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 curd cheese 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 cheese, is a traditional product 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 placed in Greek salad together 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. natural milk, the texture is dense, uniform, with small evenly distributed eyes. Great for people who care about their health.
eating low-fat cheeses remember: easier 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?
