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    Cheese

    Posts: 38 Member
    edited November 2024 in Food and Nutrition
    Does anyone know of any low calorie cheese? I’m desperate, I’m such a cheese junkie!

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    • Posts: 4,571 Member
      Laughing Cow cheese wedges are 35 calories
    • Posts: 127 Member
      I like laughing cow!
    • Posts: 96 Member
      Cheese is one of my food vices! I don't give a hoot about sweets, but my cheese and crackers and wine are problematic. Following post for tips! :)
    • Posts: 5,864 Member
      I love nutritional yeast sprinkled on veggies or air popped corn.
    • Posts: 22 Member
      Trader joe's light string cheese has like 60 calories
    • Posts: 35,719 Member
      singingflutelady wrote: »
      Low fat cheese is sad

      I don't mind it... as long as you don't have any normal cheese to compare it to!! :laugh:
    • Posts: 3,502 Member
      I find I do better if I pick a smaller quantity of very good cheese. Sometimes I'll get a few higher end cheeses and make myself a mini cheese plate along with an evening malted beverage.
    • Posts: 4,047 Member
      A Laughing Cow wedge on two rye crisps or rice cakes is under 100 cals and a decent snack.
      Some parmesan is surprisingly low in cals, or the grated kind I am getting goes further and I don't notice?
      I think which cheese is recommended depends on what you are doing with it.
    • Posts: 36,022 Member
      rheddmobile wrote: »
      Feta is only 35 calories an ounce.

      Which feta? The lowfat/no fat? Standard feta is somewhere close to 100 IME, details depending on goat/cow/sheep, brand, etc.
    • Posts: 4,246 Member
      I <3 cheese, as well! No way would I give it up and I'm super glad I'm not lactose intolerant.

      Several yummy and lower fat options:

      Athenos reduced-fat feta (not the fat-free kind) is delicious and 50 calories for a 1/4 cup. It's good melted in eggs or used like cojita cheese in Mexican dishes like tacos. I eat some on a salad nearly every day.

      Jarlsberg lite swiss cheese is 70 calories an ounce.

      Lucerne light string cheese is 50 calories per piece. I actually like them better than the whole milk kind.

      Another vote for laughing cow wedges! One of them spread on two corn thins is my favorite snack.
    • Posts: 1,787 Member
      Sap Sago or Schabziger is a hard Swiss cheese made with an herb - virtually fat free. It's grated and used kind of like parmesan for flavoring rather than eaten as slices. I used to see it in grocery stores all the time when I was younger but only see it online these days. Here's a source for it:

      http://www.homesteadmarket.com/Sap-Sago-Cheese--3-oz-cone_p_55.html
    • Posts: 9 Member
      I eat 70-100 cals of goat cheese every single day. I have it allocated to put on the salad I make for lunch.... but generally I shove a little bit of it in my face before it ever makes it to the salad.
    • Posts: 1,049 Member
      mozzarella is pretty low calorie
    • Posts: 2,132 Member
      Babybell! Its high in protein, no carbs, low in fat. I eat at least 2 of them a day and they fit my macros perfectly. I eat the red ones. Haven't tried the lower calorie ones or the different flavors.

      Laughing Cow is good too. I've tried many flavors of those.
    • Posts: 402 Member
      I find it easier to eat small quantities of full flavoured sharp cheeses than trying to eat low fat cheese, which is often a disappointment.
      For example, I will sprinkle a tiny amount of Parmesan over my scrambled eggs - just like 2-3 grams is enough to give it flavour. Shavings of Parmesan in salad are also great - and a little of it goes a long way.
    • Posts: 896 Member
      edited November 2017
      Bleu cheeses work well too. Just a few crumbles give a lot of flavor for few calories.
    • Posts: 2,383 Member
      I work regularly cheese into my daily goal, I love it too much to avoid it or choose lower-fat alternatives.

      I love aged cheddar, so when I buy it I really savour it and enjoy it in small quantities every day with some fruit or salami. Mmmmm.
    • Posts: 4,877 Member
      Laughing cow is good. Sadly, I have had to eliminate most cheese since it is too calorie dense. I dont like low fat cheese in general so I would rather have a half ounce of full fat cheese than one ounce of low fat. I do use a little mozzarella to make pizza at home, occasional small amount of cheddar on eggs or tacos, and pinch of parmesan on Italian dishes.
    • Posts: 2,163 Member
      Parmesan is 20 cals/TBSP. I add to it zoodles, pasta, all cauliflower, pop corn, etc.
    • Posts: 215 Member
      I adore cheese, too. But I make room for the real thing because it tastes better. 1oz of real cheese is usually 100 calories. I'd rather cut carbs to allow for more fat. Lunch is often a salad with 1 oz of blue cheese and a balsamic dressing. Or an open ham sandwich (low carb bread) topped with 1 oz melted Swiss. Blue cheese and an apple is a yum late night snack. I use reduced fat cheddar on chilli because the other flavours are so strong I don't notice the difference. It would be a sad world without cheese!
    • Posts: 36,022 Member
      I can't really accept that cheese, at roughly 100 calories per ounce, is too calorie expensive to eat regularly. I've eaten some nearly every day throughout weight loss and maintenance, often more than one serving.

      It's really just a question of priorities, and we've all got some. I've looked at diaries of people who were mourning cheese, and have seen things I would cheerfully have traded for cheese, in terms of nutritional profile vs. calories . (I'm not questioning their food choices; we all have to know our own tastiness and satiation needs, not to mention food triggers.) It's just food, it has macros, and there's nutritional value (calcium, protein, etc.).

      I sometimes wonder if cheese is one of those foods some people give up almost as a religious principle of "dieting": If you're cutting calories, you shouldn't be eating cheese, chocolate, beer/wine, ice cream, white foods, pasta - whatever.

      +1 to strongly flavored cheeses as a good choice if one needs to moderate, and nutritional yeast as as flavoring in some cases.

      Also, a suggestion to cut or reduce it, perhaps gradually, to open-mindedly find the best threshold level of cheese happiness in your foods - especially in things where it's not that visible (melted in).
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