Lean cheeses

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Are there low-fat cheeses?

The classification of cheeses can be carried out following multiple criteria (type of milk used, consistency of the paste, ripening period, cooking temperature, etc.). According to the content of fatty substances they are traditionally divided into several categories:

• fatty cheeses: fatty substance, dry,

  

  more than 42%
• semi-fat cheeses: fatty substance, dry, between 42 and 20%
• low-fat cheeses: fatty substance, on the dry, less than 20%

This classification refers to the old law n. 396 of February 2, 1939 which was however replaced by Community law number 142 of February 19, 1992. This law abolished the previous distinction, so much so that a minimum fat content is no longer envisaged for cheeses, except for those with denomination d "origin and typical denomination, which are governed by the relative provisions. This law has however introduced a new classification:" the "labeling of cheeses for which a minimum fat content is not required - if said content refers to dry matter , is less than 20 percent or between 20 and 35 percent - must indicate information for the consumer about the quantity of fat and the consequent "lean" or "light" quality of the cheese ". Translating the law into practical terms:

in "light cheeses" the percentage of fat on dry matter must be between 20 and 35%; in "low-fat cheeses" this percentage must be less than 20%

Lean for the more traditionalists or light for the more innovative, a self-respecting lean cheese has very little. It is in fact the high percentage of fat that gives this food flavor and creaminess, characteristics that are irresistible for many and much more precious than one's own silhouette. Even choosing a low-fat cheese, for example with a lipid content between 15 and 20%, the percentage of fat remains significant, especially when compared with that of other protein sources such as meat, eggs, fish or legumes.

It should also be noted that both laws do not refer to the edible part (the one shown on the label and in the common nutritional tables), but to the dry matter, that is to the whole food deprived of its aqueous content. It turns out that many cheeses, traditionally considered "lean" actually fall into the category of fats or semi-fats. Mozzarella, for example, once deprived of water, is in effect a full-fat cheese.

Examples of low-fat, light, fatty and very fatty cheeses

Cheeses % fat on dry matter Example THIN < 20

Lean curds, totally skimmed fresh dairy products, skimmed ricotta

LIGHTWEIGHT 20-35

Semi-sour fresh cheeses (Cottage, Quark), cow's milk ricotta, parmesan cheese and semi-skimmed hard mountain cheeses

MEDIUM-LIGHT 36-43

Caprini, Montasio, Bra, Canestrato, Asiago d "Allevo

MEDIUM-FATS 44-47

Mozzarella, Caciotta, Fontal, Edam, Caciocavallo, Provolone, Sbrinz, Caciotta seasoned, Scamorze, Caprino with flowery and seasoned crust

FATS 48-52

Fontina, Butterkäse, Italic, Taleggio, Gorgonzola, Sheep's Caciotta, Quartirolo, Camembert, Murazzano, Crescenza, Buffalo mozzarella

VERY FAT >53

Mascarpone, Caprice des Dieux, Vacherin Mont d "OR, Double or triple cream cheeses

 

Table taken from "Atlas of cheeses: guide to over 600 cheeses and dairy products from all over the world" by Ottogalli Giorgio. Hoepli, 2001.

Beyond the purely legislative aspects, the only "light" cheeses are cottage cheese and ricotta, which however are not real cheeses, since they are produced from buttermilk or whey.

Cheese is a food with a high nutritional value since it contains, in concentrated form, most of the nutrients present in milk (abundant presence of noble proteins, calcium, phosphorus, vitamin A and riboflavin). However, we cannot forget its considerable content in saturated fats and its high caloric intake. These last two elements, combined together, have a notable "fattening" and hypercholesterolemic action, one more reason not to overdo it with the use of cheese in the kitchen.

Other articles on "Lean cheeses"

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3. cheese processing
4. nutritional value cheese
5. cheeses calories
6. cheeses rich in calcium

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