6 tips for cheese lovers
1 Weigh out 30g portions of your favourite varieties, so you become familiar with what they look like.
2 When you buy a block of cheese, divide it into 30g portions before putting it in the fridge. That way you won’t constantly be tempted to ‘neaten up’ the block!
3 Choose mature or strong-flavoured varieties – you’ll be able to use less and still get a good, satisfying taste.
5 When cooking, put the pack straight back in the fridge when you’ve cut off the quantity you need.
6 Buy individually wrapped portions to eat as snacks.
The pros and cons of your favourite cheeses…
CHEDDAR: This is the nation’s favourite, according to a recent survey, with 41% of us naming it as the cheese we’re most likely to pick.
Cheddar naturally has more calories and fat than many other cheeses. Fortunately, there are plenty of reduced-fat versions, so you can enjoy it without damaging your waistline or heart health. Reduced-fat versions have around 275kcal, 16g fat and 10g saturates per 100g. Better still, they contain more protein and calcium than full-fat versions (33g and 840mg per 100g, respectively). This means a 30g serving provides 20% of an adult’s need for protein and 32% of their need for calcium.
Reduced-fat cheese doesn’t usually melt as well as full-fat varieties.
Try our cheesy bean nachos with cheddar.
HFG tip – Grating cheddar using the finer side of the grater means a little goes further in sandwiches.
MOZZARELLA: Its stretchiness makes this an ideal topping for pizza recipes, and it’s also the perfect partner for tomatoes and basil in salads.
The lower calorie, fat, saturates and salt content make mozzarella a healthier choice than cheddar. In fact, some brands are an even better bet for salt, with just 0.5g salt per 100g, so it’s worth checking the label. And you can go even lower on calories if you try a reduced-fat version. This can have as little as 10% fat, bringing calories down to 175 and saturates to 7g per 100g.
It has only half the protein and calcium content of cheddar. The cow’s milk versions can taste bland, but the texture is good when melted, so use it on pizzas that are topped with other strong-tasting ingredients, such as tomatoes and onions.
HFG tip – When using on pizza, slice and give it a squeeze first to get rid of any excess moisture – this will help to prevent a soggy base.