This is an index of the health notes included in recipes. These short tidbits of information can help answer questions on everything from Omega-3 Fats in fish to whether to cook chicken with the skin on or not. Want to know about garlic and cholesterol? Is it okay to eat eggs or not? It's all here.
Cheese averages about 8 to 10 grams of fat per ounce. This is only part of the issue when using cheeses in recipes. Just because a cheese is "high fat" doesn't mean that it's off limits. I use cheeses that are higher in fat but in lower amounts. Two ounces of a bland low-fat cheese can easily have more fat and calories than an ounce of a good quality higher fat cheese.
The intense flavor of parmesan is a good example. Averaging about 9–10 grams per ounce, sometimes a half an ounce is almost too much for a recipe. As with any ingredient ,using the best quality goes a long way. Using Parmigiano-Reggiano instead of domestic parmesan will enhance the flavor of a recipe without having to add more cheese (and thus more fat). Good quality blue cheese is another example. Full of flavor and you only need a little.
Don't get me wrong; there are a lot of lower fat cheeses with plenty of flavor. You can find low-fat cheddar and Swiss on the market that range between 4–6 grams per ounce. In many recipes these cheeses cook better because they don't separate when melting (as do full fat cheddar cheeses).
Non-fat or very low-fat cheeses are something to avoid. They taste terrible eaten plain or in recipes. They don't cook well and in some cases they won't melt at all (sort of like eating orange plastic). Read More "The Health of It All..." Articles