Cheese calories: 5 cheeses – full of flavor but low in calories

We wrote here that cheese is a good and quite healthy product. We gave recommendations on choosing cheese in the store and even introduced you to some manufacturers.

And if in the first article we limited ourselves to only the least fatty cheeses, in this one we will try to cover everything that is on the shelves. Let's find out the calorie content of Adyghe cheese, processed, smoked, curd cheese, feta, suluguni, mozzarella and others.

Energy value data is presented in the table. The calorie content of cheese per 100 grams is indicated. The data will be updated and expanded. Our goal is a complete review!

As you can see, the calorie content of mozzarella, feta, ricotta and tofu cheeses is relatively low, which means they can be consumed on a diet. The same applies to the Adyghe language, sirtaki. The main thing is to know when to stop.

The calorie content of hard cheese is slightly higher (if you focus on Russian cheese, at least 360 kcal per 100 grams). But smoked and sausage cheeses are not recommended at all when losing weight (they can cause fluid retention in the body). The calorie content of processed cheese is also quite high (especially with additives: ham, mushrooms, etc.).

In the table below we have provided more complete data (by manufacturer):

LLC Syrovarenny

Blue cheese varieties

Roquefort . This famous creation of French cheese makers is extremely popular in our country. It is worth noting that real Roquefort must be made from sheep's milk. A little fungus penicillium roqueforti, which grows on rye bread, is added to the cheese mass. The crumbling pieces of cheese are riddled with veins of blue mold. This cheese is also called aristocratic. Its calorie content is 332 kcal per 100 grams.

Gorgonzola is a worthy competitor to Roquefort cheese. The cheese is very famous and is produced only in Italy. Its body is soft, semi-solid, calorie content is 310 kcal per 100 grams.

Camembert is a French cheese that is quite rare in Russia. Now it is made in France. Cheese connoisseurs are convinced that the best Camembert is made in Normandy. The calorie content of this product is 291 kcal per 100 grams.

Brie is a famous French cheese. Its taste is very subtle, with a nutty flavor. Calorie content is 291 kcal.

Hochland Russland LLC

For fitness nutrition

The beneficial properties of hard cheeses are a godsend for a vegetarian menu or for those who want to diversify their protein diet. They act as a replacement for meat or fish. Protein is involved in the formation of muscles and organs, and phosphorus and calcium strengthen the structure of joints and bones. When choosing hard cheeses for your diet while losing weight, you need to pay attention to the product label, which indicates the exact energy value of the product in calories. For example, the calorie content of hard cheese with 45% fat content can vary from 310 kcal to 420 kcal.

At the same time, Cheddar cheese can be produced with either a fat content of 49-50% (405 kcal) or 33%. The calorie content in the second case will be only 380 kcal. A dietary version of this cheese called “Cheddar” contains only 18% fat and has only 282 kcal. At the same time, milk fat is absorbed by the human body quite easily, but a high percentage of lipids can hinder weight loss. Therefore, when losing weight, it is more advisable to eat no more than two cheese slices (plates) in the first half of the day. You can also consume no more than 20 g of your favorite hard cheese before lunch, but no more than twice a week.

The product helps maintain muscle mass and health while fighting extra pounds, but it is necessary to ensure sufficient physical activity.

JSC "UMALAT" (Umalat, Unagrande)

Laime, Russia

About the benefits of cheese

When talking about the benefits of cheese, the first thing that comes to mind is the huge amount of minerals and vitamins it contains. Which not only has a beneficial effect on the condition of the body as a whole, but also helps to cope with certain diseases. Cheese on average contains up to 32% fat, 26% protein, 2.5 - 3.5% organic salts, vitamins A and B, and most importantly, during the ripening process of cheese, its protein becomes soluble and therefore is almost completely (98.5%) absorbed by the body. This feature of cheese makes it one of the best, healthiest and most valuable food products.

The benefits of cheese are priceless for humans; thanks to its properties, it is easily and completely absorbed in the body. Doctors strongly advise children, pregnant women and the elderly, as well as those suffering from bone damage and tuberculosis, to regularly consume this wonderful product.

Meadow Freshness, PiR-PAK LLC

Other manufacturers

Continued here

The history of cheese

They say that cheese has come to us from pre-primitive times. Most likely, it was not invented, but was discovered by observing milk: left in a warm environment, it curdles. Perhaps this was the beginning of the technological production of cheese.

Archaeologists suggest that people knew how to make cheese already in the Neolithic - this is somewhere around 5,000 years BC, i.e. cheese has been known to people for over 7,000 years! Most researchers believe that the birthplace of cheese is the Middle East. Nomadic tribes, trying to preserve milk during long searches for pastures, curdled mare's milk and dried it in the sun.

Over time, people discovered that if milk was curdled in bags made from goat or sheep stomachs, the resulting product acquired very special properties: it “ripened” longer, but at the same time acquired the ability to retain its properties for a long time. Particularly famous was Greek cheese from the island of Demos, which was exported even to Rome in the 1st century AD. Although later the Romans developed their own varieties of cheese, for example, moon cheese. And in England, the first recipe for making cheese is considered to be one found in a cookbook from 1390, which belonged to the cook of King Richard II.

The heyday of cheese making came in the Middle Ages, when monks noticed this amazing product. It is difficult to say what prompted them to make cheese: perhaps they had nothing to occupy themselves with while waiting for the wine to ripen, or perhaps they were looking for a product that would best combine with wine, but, one way or another, it was the monks who had the honor of creating the majority currently known varieties of cheese. Moreover, it is generally accepted that it was since the Middle Ages that the words “cheese” and “wine” became inseparable.

Cheese has been known in Russia for a long time, especially by the peoples of the Caucasus, although as such there was no tradition of cheese making in Russia until Peter I. But on the other hand, “cheese curd” was known - a product obtained by natural coagulation of milk, and researchers claim that the Slavs even managed to pay tribute with their cheese. Peter I, as befits a reformer, invited Dutch master cheese makers to Russia, and from that moment on it is customary to count the history of cheese making in Russia. (By the way, they say that it was then that the term “Dutch cheese” appeared.) However, the first cheese factory was created only at the end of the 18th century, on the estate of Prince Meshchersky, and the beginning of industrial cheese production in Russia dates back to 1866. And although cheese production was a very labor-intensive process that required a lot of manual labor, nevertheless, by 1913, almost 100 varieties of cheese were produced in Russia, many of which were successfully exported.

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