Fat, Flavor and Cheese
A quote from this article—pointed out by Ellie Krieger on twitter–on American cheese producers and the struggle to slim down their offerings really resonated with me. Most of the article is fairly scientific about cheese production and what the reduction in fats and sodium will do, but anyone who’s tried to eat or cook with reduced-fat or fat-free cheese will probably agree with this sentiment…
“When you take a lot of the fat out, essentially cheese will turn into an eraser” Dr Gregory Miller, Dairy Research In… say.ly/qHv3VTW
— Ellie Krieger (@Ellie_Krieger) August 8, 2012
I usually try to avoid recipes that call for reduced-fat cheese unless it’s for sprinkling, like over chili. We’re still concerned about our fat/calorie intake, but some sacrifices simply aren’t worth it.
