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Mar 29, 2013, 12:22 PM
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Member Since: Jun 2009
Posts: 1,096
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Quote:
Originally Posted by PAYNE1
Is it possible to get a lower fat cheese? Cheddar is my favorite, but it does have a lot of fat in it. I think I've seen a low fat cheddar before--or if not, some of the other cheeses aren't as fattening.
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Quote:
Originally Posted by PAYNE1
Maybe I shouldn't think this way, but I'm someone who ate almost a whole box of donuts in a few hours recently. 
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I tried the lower fat cheese. It is not strong tasting enough for me. AND it doesnt melt as well. But great idea ! I would eat a whole box of donuts if they were in front of me. My first thought was to ask you what kind of donuts, lol. Guess that question would not be helpful. Suffice to say, I do understand.
Quote:
Originally Posted by spondiferous
I hear you, and my heart goes out to you, sunsun. Cheese is on my list as well of things I have to avoid. For me it's not about the fat content; it's about the flavor and texture. I think that's why compulsive eating is so difficult to recover from; physically, there are so many things to take into consideration. Food becomes (or has become) like an addiction and it can be very difficult to break the cycle, and even a taste of an ingredient in something can set me off for months or even years of an uncontrollable cycle.
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Quote:
Originally Posted by spondiferous
If ridding your diet of cheese will help you maintain health and sanity, then I support you. I know it will be difficult, but you have my support.
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Thanks, Spondiferous. cheese was on my forbidden list for a long time. And I could be okay with having it 2 times a week IF I could find a way to not have it in my home otherwise. I will figure it out. There is great romano at the co-op I can scoop out myself. Its bulk. But it doesnt melt well. I so know what you mean about the abstainance, as you know. I am not positive that cheese is heart healthy anyway, lol.
Quote:
Originally Posted by hankster
There's stuff in cheese that makes you crazy. One is the salt, two is the fat, but then there's also the - it starts with c, or ch - or something to do with the rennet? It's what makes it so irresistible. Like high fructose corn syrup. Humans are powerless against it. What was the question??
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I do not use high fructose corn syrup. I make sesame brittle sometimes for people. Not for myself. I found a non high fructose corn syrup. It is very expensive. But it allows me to give it with a clear conscience. I think maybe the product in chees you are talking about is casein? I know that is in cheese. Although I know nothing about it other than it is not okay for vegans to eat in fake cheese.
Quote:
Originally Posted by neelamishi
Where's my will power when it comes to that lovely white cheddar from Vermont? I also adore feta and blue cheese
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Quote:
Originally Posted by neelamishi
One way to get an idea of how much fat is in cheese (this works best with cheddar) is to put it in a frying pan on medium low heat, and watch how much fat gets melted out of it. You are left with a crunchy good piece of cheese with all the oil from it sitting in the pan -- after you tilt the pan somewhat. Later when the oil solidifies a bit, you can really see how much of that small piece of cheese was pure fat.
This strategy works temporarily for me. I will lay off the cheese for awhile after the obvious visual proof!
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Are we related, lol? I use seriously sharp cheddar cheese from, well, Vermont ! The lower fat cheese from the same company is not strong enough and also doesnt melt well.
At night I was getting out of bed and putting grated cheese in the pan. Then heating it until it gets crispy. Then I would blot it in paper towel and enjoy the crunch. Oh my oh my. sighs.
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