Healthy Cheese?

[Chromaflage]

OK, I'm a cheese lover and it shows. I have a real weakness for Tilly cheddar, swiss and parmesan. Is there a healthier, low fat, lo cholersterol brand out there that actually taste like cheese intead tasting like melted Legos?

CrF

[Rock Stick or Fish]

I think that the best way to go is to get the sharpest, strongest cheeses you can and just use less of it.

RSF

[Lawdog]

Oh, Chromaflage, I feel your pain. I got kidney stones about a year and a half ago and the Doc said I had to cut back. With that pain fresh in my mind, it was no issue, but the further away I get, the more I crave it. I make a mean Lasagna, but I can't very often, because I want to eat the whole thing. I hope someone has the answer.

[Chromaflage]

:grin:

Hey, FastWater!!!! Where'd your post go? That was halarious!!!!

CrF

[Jennie@ifish]

He probably had reply regret or something.

Better he remove it, then the big bad mods!

OK, what was it?

PM me. I like a private joke now and then, too!

Or maybe I don't want to hear it.... :smile:

Jen

[Fast Water]

It was harmless.

CF accidentally started two cheese threads and I posted on the other one which has since been nuked.

Post regret?!? Moi???

:grin:

[Chromaflage]

Oops! I had no idea I double posted - I've seen that a lot lately and not sure how that happens. Anyway, Jen, it was nothing that would have been modded. All I remember is that it was funny.

CrF

[Zodiac-Fisherman]

Kerry,

Dont get me started on cheese..

Fontina, Gorgonzola, Pecorino, Holland Smoked Gouda, English Double Gloucester, Stilton, Tellegio, Piave. Its all good.

I could eat cheese all day long, everyday..

Then I would have to go fishing more often to burn off the calories.. Hehe

[Fast Water]

CrF,

Though your not gonna cook with it, here is a reasonable low/no fat cheese spread you can make for yourself.

4 to 6 cups of plain, low/no fat active yogurt

Place 3 to 4 layers of cheese cloth in a large strainer and place the strainer in a bowl.

Dump in the yogurt and spread to the sides.

Refridgerate for 24 hours.

A good portion of the whey should seperate into the bowl. Take up the edges of the cheesecloth and squeeze the bahjeebers out of the remaining yogurt "curd".

It should have a soft creamcheese like texture that is just begging for flavoring.

Dill
Oregano
Basil
Cilantro
Smoked fish
Red and black pepper
Blah blah blah...

:smile:

[Jennie@ifish]

Go get yourself some havarti and have a good day. :smile: YUM.

[brshooter]

I fell in love with Allgäuer Emmentaler while in Bavaria last year. Lots of good cheese over there. The Butterkäse was fantastic as well. To top it all off, I alway hated Limburger because of the smell. The Bavarians make a spread with limburger that is to die for.

Locally, I really enjoy the Willamette Cheese Companies creamy havarti and gouda cheeses. Especially the garlic-pepper or jalapeno havarti.

[Amahnee]

Mozzarella is low-fat and ain't half bad.

[StickFish]

snip.

Locally, I really enjoy the Willamette Cheese Companies creamy havarti and gouda cheeses. Especially the garlic-pepper or jalapeno havarti.

Oh man where can I get some of the jalapeno havarti -

When I was a teenager I worked in a wine and cheese place in a southern state to be left unnamed - There are so many good ones. One of my favorites was Morbier - which is a semi soft that is covered in ash - the ash migrates to the middle of the cheese forming a thin ash line - what a treat - kind of a cross with Dofino Havarti and Brie. Great with a really dri salami or Pate'

My absolute favorite is a very ripe double cream Brie needs to be showing brown gray cords on the rind and smell like amonia - on sourdough - ok you made me hungry

There were so many other really good ones

[brshooter]

StickFish,
Willamette Valley Cheese Co is at the Beaverton Farmers Market every Saturday.

http://www.wvcheeseco.com/