There’s creamy. And then there’s structurally unnecessary levels of creamy.

If you’ve ever sliced into a bloomy rind and watched the centre gently surrender under its own weight, you’ve experienced what extra cream does to cheese architecture. The difference between double and triple cream is not subtle once you understand the mechanics.

This isn’t marketing language. It’s fat chemistry.

What “double cream” and “triple cream” actually mean

The terms refer to fat in dry matter, not total fat percentage.

A double cream cheese contains at least 60% fat in dry matter. A triple cream contains at least 75%, which is a serious structural shift.

Dry matter means the cheese minus its water content. Because soft cheeses contain a lot of moisture, the dry matter calculation gives a more accurate picture of how rich the solid portion really is.

Triple creams achieve this by adding extra cream to the milk before coagulation. Double creams may be enriched, but not to the same extreme.

That added cream weakens the protein network. And when you weaken structure, you create softness.

How fat in dry matter is actually calculated

Let’s make this practical.

Imagine a cheese that contains 50% moisture and 25% total fat by weight. That means the remaining 50% is dry matter. To calculate fat in dry matter, you divide fat by dry matter. In this case, 25 divided by 50 equals 50% fat in dry matter.

Now imagine a triple cream with 36% total fat and 48% moisture. The dry matter is 52%, so 36 divided by 52 gives roughly 69% fat in dry matter.

Push that number above 75%, and you are firmly in triple cream territory. The key insight is this: small increases in total fat create large changes in dry matter fat percentage. And those changes radically alter texture.

Why fat changes everything

Cheese is a protein matrix holding water and fat in place. Casein proteins form a web. Fat globules sit inside that web like cushions.

When you increase fat, you dilute the protein scaffolding. Less scaffolding means less resistance, which means greater softness and faster breakdown during ripening. Triple creams are engineered to approach structural collapse. Double creams still have enough protein density to hold shape longer.

One feels creamy. The other feels buttery.

Double cream soft cheeses

Let’s look at what most people encounter first: commercial Brie and Camembert.

Many supermarket Bries are double cream styles, enriched slightly to guarantee smooth texture and reliable ripening. They slice cleanly but soften beautifully at room temperature.

Commercial Camemberts often behave similarly, particularly pasteurised versions made for broader markets. They deliver richness without becoming mousse-like. They are balanced cheeses. Creamy, yes, but still structured.

Ultrafiltration double creams

Two modern examples are Fromager d’Affinois and Cambozola.

Fromager d’Affinois uses ultrafiltration to concentrate milk solids before cheesemaking. This creates a dense, smooth paste with exceptional uniformity.

The texture feels almost triple cream in its silkiness, but it technically sits within double cream parameters. It spreads easily but does not liquefy dramatically. Cambozola blends bloomy rind technique with blue mould veining. It is rich and supple, yet retains internal support from its protein structure and mould activity.

These cheeses show how technology can amplify creaminess without fully crossing into triple cream indulgence.

What double cream tastes like

Because double creams maintain slightly more protein structure, they often develop more savoury nuance.

You may detect mushroom, cabbage, or gentle nuttiness as proteolysis progresses. The fat is present, but it does not dominate entirely.

Commercial double creams are usually mild and broadly appealing. They are designed to be accessible and consistent. They are indulgent without being exhausting.

Triple cream soft cheeses

Now we enter intentional decadence.

Triple creams are made by adding generous amounts of cream to the milk. This pushes fat in dry matter above 75% and transforms the internal mechanics of the cheese.

The most iconic example is Brillat-Savarin. Brillat-Savarin is dense, buttery, and almost mousse-like when ripe. It spreads effortlessly and coats the palate in a way double creams rarely do.

Another classic is Saint André. Saint André is uniform and smooth, with a rich lactic sweetness and very thin rind. It softens rapidly and feels closer to cultured butter than traditional Brie.

Délice de Bourgogne is another benchmark. It is often lightly whipped during production, creating an airy yet intensely rich interior. When warmed slightly, it becomes luxuriously spoonable.

L’Explorateur offers a similar experience with slightly firmer body and gentle tang.

It retains more internal density than some triple creams, but still delivers unmistakable butteriness.

From the United States, Mt Tam by Cowgirl Creamery is frequently described as triple cream in style. It combines rich fat content with earthy mushroom character from rind development. It bridges indulgence and complexity.

These cheeses prioritise texture above all else.

Melt behaviour and room temperature strategy

Triple creams soften quickly at room temperature because fat transitions from solid to semi-fluid within typical serving temperatures.

Leave one out for thirty minutes and you may see dramatic slumping. Leave it out for an hour and you may need a spoon.

Double creams soften more gradually. They hold their shape longer and offer a wider serving window.

If you are hosting a large gathering, this matters. Triple creams demand timing. Double creams offer forgiveness.

Cheeseboard architecture

Think about sequence. Start with lighter textures and build toward richness. If you open with triple cream, everything afterwards can feel muted.

Place triple creams toward the end of the board’s tasting journey. Let double creams act as the transition between fresh cheeses and more assertive styles.

Balance is critical. Pair triple creams with acidity such as Champagne, dry cider, tart apples, or berries. Pair double creams more flexibly. They handle light reds, toasted nuts, honey, and earthy crackers without overwhelming the palate.

Myth busting

Myth one: triple cream is automatically better.

Not true. It is richer, not superior.

Myth two: triple cream always tastes stronger.

Often the opposite is true. High fat can mute savoury protein-driven flavours.

Myth three: double cream is just “less good” triple cream.

Also incorrect. Double creams often deliver more complexity and nuance because protein structure contributes more actively to flavour development.

Myth four: all soft white cheeses are double or triple cream.

Many traditional Brie and Camembert styles are neither. They sit below double cream thresholds and rely on ripening rather than enrichment for softness.

Reading cheese labels properly

Look for fat percentage on the nutrition panel. Then consider moisture if available.

If the cheese lists around 30–36% total fat and is very soft, it may be approaching triple cream levels. If it sits closer to 20–28%, it is likely double cream or below.

Also look for production descriptions. Words like “enriched with cream” often indicate movement toward double or triple cream territory. Ultrafiltration cheeses will often advertise their smoothness or consistency. That is a clue to concentrated milk solids and higher perceived richness.

When in doubt, press gently on the paste. Texture rarely lies.

Nutritional perspective

Triple creams are undeniably high in fat. That is their defining trait.

However, because soft cheeses contain significant moisture, calorie density per gram is not dramatically higher than many aged hard cheeses. The difference lies in behaviour. Triple creams are easy to overconsume because they spread and melt so effortlessly.

Double creams provide slightly more resistance. That resistance subtly moderates portion size.

Choosing intentionally

Choose double cream when you want balance, structure, and broader pairing flexibility.

Choose triple cream when you want impact, indulgence, and textural theatre.

Neither is superior. They are stylistic tools. One is creamy and composed. The other is buttery and lavish. And once you understand the structural science behind them, you stop choosing blindly and start choosing deliberately.

That’s when cheese becomes architecture instead of habit.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Triple Cream Cheese Feels Like Butter (& Double Cream Doesn’t) appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s extensive archive of cheese nutrition facts →

Different types of fat

All of the macronutrients, fat is often the one that gets vilified the most. Macronutrients include water, proteins, carbohydrates and fats. And, even though some fats can be harmful (we’ll get to that a little bit later), they are actually an essential source of energy, good fatty acids and insulation for our body.

Without a doubt, the different types of fat have different roles to play. Let’s break them down to have a closer look.

Saturated fat

Our first type of fat is saturated fat. This particular fat is generally solid or waxy at room temperature and comes largely from animal products. A high intake of saturated fats can lead to high levels of bad (LDL) cholesterol and increased internal inflammation.

Trans fat

Next, we have trans fatty acids. This type of fat is formed when a liquid fat is transformed into solid form by a process known as hydrogenation. Trans fats will increase your bad cholesterol and also lower your good (HDL) cholesterol. This is one type of fat to avoid at all costs and it is found in foods such as solid margarine, shortening and powdered coffee cream.

Unsaturated fat

The final type of fat in unsaturated fat. As a matter of fact, there are two subtypes that fall under this category, monounsaturated fats and polyunsaturated fats. These are both usually liquid at room temperature and can help lower your cholesterol levels.

Some examples of sources of monounsaturated fats include olive oil, nut butter, olives and avocado. On the other hand, you can get polyunsaturated fats from sunflower oil, salmon, chia seeds and walnuts.

What type of fat is in cheese?

Now that we’ve discussed the various types of fat, let’s get to the reason why you’re here. Where does cheese fit in all of this?

Well, most full-fat dairy foods contain a fairly high amount of saturated fats and some cholesterol. As a matter of fact, milk fat is about 70% saturated fat, 25% monounsaturated fat and 5% polyunsaturated fat³. And, of course, this profile is maintained in the cheese that is made from said milk.

As a result, if you are on a fat restricted diet, it might be best to keep your consumption of high fat cheeses to a minimum. Having said that, as with all things, balance is key. Indeed, you can’t cut fats completely out of your diet and expect to have the energy to go about with your life.

How much fat should I eat?

The RDI for fat in adults in 20%-35% of total calories. This equates to about 44 grams to 77 grams of fat per day if you’re on a 2000 calories a day diet².

Moreover, it is critical to try to keep your trans fat intake to zero and your cholesterol to less than 300 mg per day. Finally, you should aim for up to 20% of your fat intake to come from monounsaturated fat, and 10% from polyunsaturated fat.

Best low fat cheeses

Since we all agree that we can’t live a “cheeseless” existence, let’s have a look at some great low fat options.

For the purpose of this post, we are looking at “regular” cheeses. By that, we mean that we are not considering any cheeses that are sold as low-fat versions of traditional cheeses. Some examples of the latter are Low-Fat Cheddar, Low-Fat Mozzarella and Low-Fat Monterey Jack.

Quark (3 g)

Topping our list, we’ve got Quark. Quark is a type of fresh cheese made by adding lactic acid bacteria to fresh milk. Traditionally, cheesemakers in the Germanic, Baltic and Slavic regions of Europe made this fresh curd without using any rennet.

Cottage Cheese (10 g)

Cottage cheese is a type of fresh cheese made by curdling milk with an acid such as vinegar or lemon juice. It has a mild, slightly tangy flavour and a creamy, lumpy texture. Due to its low fat content, cottage cheese is a popular ingredient in many dishes, including salads and dips.

Requesón (13 g)

Requesón is a whey cheese that finds its roots in South America. This mixed milk cheese (cow, goat and/or sheep) is the region’s take on Italian Ricotta. Unsurprisingly, it gets its name from the Spanish word requesón which means “made again from cheese”.

Ricotta (13 g)

Ricotta is a traditional Italian whey cheese that is most often made with cow’s milk. Originally, Italian cheesemakers would make this cheese using the leftover whey from producing cheeses like Parmigiano Reggiano.

This fresh, fluffy white cheese draws its name from the Italian word ricotta which means “twice cooked”. Indeed, this is a reference to its production method.

Bocconcini (18 g)

Bocconcini is a bite-sized pasta filata cheese that originates from southern Italy. Actually, it gets its name from the Italian word bocconcino which means “small mouthful”. This low-fat Italian cheese is the perfect cheese to elevate a simple garden salad.

Chèvre (18 g)

Chèvre, also known as goat cheese, is a type of fresh cheese made from goat’s milk. It has a tangy and slightly tart flavour with a soft and crumbly texture. Chèvre is a versatile ingredient that can be used in salads such as Salade de Chèvre Chaud (Warm Goat Cheese Salad).

Low-Moisture Part-Skim Mozzarella (18 g)

The results are in and, without a doubt, Mozzarella is America’s most popular cheese. This particular version of the Italian pasta filata is made with partly skimmed milk and has a lower moisture content. As a result, it is a spectacular melting cheese.

Feta (21 g)

Without a doubt, Feta is Greece’s most famous cheese. Indeed, its history goes back a few thousand years and the cheese first appeared in Homer’s Odyssey. Due to its relatively low fat content, Feta is a great addition to fresh salads.

Oaxaca (21 g)

Known locally as Quesillo, Oaxaca is a traditional pasta filata cheese that originates in Mexico. It was brought to the region by Italian Dominican monks who wanted to make Mozzarella. If you’re looking for a low-fat cheese to top your nachos, it does not get any better than Oaxaca!

String Cheese (21 g)

Midnight snacks do not get much better than String Cheese. If you’ve been hanging around us for a while, you will know that real String Cheese is a type of Mozzarella.

Queso Fresco (21 g)

Queso Fresco is a type of cheese that originated in Mexico and is made from cow’s milk. It has a mild and slightly savoury flavour with a crumbly texture.

Unsurprisingly, this unaged cheese is a very popular ingredient in Mexican cuisine. Indeed, you can use it in tacos, enchiladas and salads. Or even as a topping for grilled vegetables or fruits.

Neufchatel Cheese (21 g)

Not to be confounded with the French soft cheese Neufchâtel, Neufchatel Cream Cheese is a commercial cheese spread that is made in America and Australia. Compared to the famous Philadelphia Cream Cheese, Neufchatel has a lower fat content.

American Cheese (23 g)

Modern American Cheese is a type of processed cheese that is hugely popular in the United States and around the world. First developed in the 1910’s, this yellow cheese is made from a combination of Cheddar, Colby or some other similar cheeses.

Buffalo Mozzarella (23 g)

Mozzarella doesn’t get any better than the traditional form made with buffalo milk. Originally from Naples in southern Italy, this pasta filata cheese is referred to locally as Mozzarella di Bufala.

The Laughing Cow / La Vache Qui Rit (23 g)

There are very few foods that take me back to my childhood the way La Vache Qui Rit does. Also known as The Laughing Cow among anglophones, this commercial French spread is the ultimate spread on a warm crunchy baguette.

Did we miss your favourite cheese?

So, now you know which cheeses are lowest in fat. But remember, a balanced diet that contains appropriate amounts of fats, protein, carbohydrates and vitamins is best for your health.

Were you surprised to see Quark top the list? Were you expecting any other cheeses? Drop us a comment below.

References

¹ The fat content of cheese in our table comes from the USDA Food Data Central Repository. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.

² Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

³ Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Best Low Fat Cheeses (Low In Saturated Fats) appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s Index of Nutrition Facts by Cheese →

Is cheese actually healthy?

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

So, this leads us to the question: is cheese healthy? Well, there is no straight-forward answer to this question. The reason for this is that all cheeses are different. While some may be high in good fats, others may contain too much bad fats or salt.

On the other hand, most cheeses are a good source of protein and calcium. 

Which type of cheese is healthiest?

Furthermore, as consumers, we all have different dietary needs. As a result of this, a cheese that’s a good option for one person may not be suitable for another.

For this reason, we will break this post into separate sections looking at specific nutritional assessments. 

Cheeses with a high protein content

Let’s get the ball rolling with an assessment of the protein content in cheese. Protein is an essential nutrient that plays a vital role in numerous bodily functions. As a result, incorporating high protein cheeses into your diet can provide a significant boost.  

More specifically, protein helps build and repair tissues, supports the immune system and contributes to satiety. Actually, the recommended daily protein intake for the average adult is approximately 0.8 grams per kilogram of body weight¹. 

You can read more about why cheese contains protein in our dedicated post here. 

Now, let’s have a look at five cheeses that are very high in protein. 

Grana Padano (36 g of protein²)

Originating from northern Italy, Grana Padano is a renowned cheese that dates back to the 12th century. Made from cow’s milk, this pressed cooked cheese is aged for a minimum of nine months, resulting in a pale-yellow interior with a granular texture.  

Grana Padano offers a delicate and nutty flavour, perfect for grating over pasta dishes or enjoying on its own as a table cheese.  

READ MORE: Complete nutritional profile for Grana Padano → 

Parmigiano Reggiano (32 g of protein²)

Hailing from the Emilia-Romagna region of Italy, Parmigiano Reggiano is an iconic cheese with a history spanning over nine centuries. Known as the “King of Cheeses”, local artisans craft this cheese from raw cow’s milk and age their wheels for a minimum of 12 months.

This hard, granular cheese boasts a rich, complex flavour profile with notes of fruit, nuts and umami. Undoubtedly, Parmigiano Reggiano is a staple in Italian cuisine, and you can enjoy it grated over pasta, risotto and salads. 

READ MORE: Complete nutritional profile for Parmigiano Reggiano → 

Pecorino (29 g of protein²)

Another Italian cheese that is packed in protein is Pecorino. Pecorino is a distinctive cheese made from 100% sheep’s milk. It comes in various styles and ageing periods, each offering a unique taste experience.  

Young Pecorino tends to be mild, with a slightly tangy flavour, while aged versions develop a more robust profile. Pecorino Romano, one of the most famous types of Pecorino, has a crumbly texture and a salty, tangy taste, making it an ideal grating cheese for pasta dishes. 

READ MORE: Complete nutritional profile for Pecorino Romano → 

Gruyère (29 g of protein²)

Without a doubt, Gruyère is Switzerland’s most famous cheese with a heritage dating back centuries. Swiss cheesemakers use from raw cow’s milk to craft a semi-hard wonder that boasts a smooth, creamy texture.  

Moreover, its flavour is rich, nutty and slightly sweet, with delightful hints of fruit and a subtle earthiness. Gruyère is a versatile cheese that can be enjoyed in a variety of ways. It is perfect for melting, making it a staple in fondue, quiches and gratins. 

READ MORE: Complete nutritional profile for Gruyère → 

Caciocavallo (29 g of protein²)

Our final high protein cheese is Caciocavallo, an Italian cheese with ancient origins. Traditionally produced using raw milk in southern Italy, it is shaped like a teardrop and hung to age. In more modern times, cheesemakers use either raw or pasteurised cow or sheep milk to make Caciocavallo.

The flavour of Caciocavallo varies depending on the type of milk used and the ageing process. Young Caciocavallo has a mild and buttery taste, while aged versions develop a stronger, more complex flavour. It is a versatile cheese suitable for melting, grilling, or enjoying on a cheese board. 

READ MORE: Complete nutritional profile for Caciocavallo → 

Looking for more high protein options? We’ve got our top 15 list of the highest protein cheeses here. 

Low fat cheeses (saturated and unsaturated fats)

While fat is an important component of a balanced diet, opting for low-fat cheeses can be beneficial for those watching their fat intake. 

As you might be aware, there is more than one type of fat in food. And some fats are more detrimental to our health than others⁴. You can read more about the different types of fat in our in-depth post here. 

Moreover, some types of cheeses contain less saturated fat³, which is associated with an increased risk of heart disease.  Now, let’s dive into our list of five cheeses that are low in fat. 

Quark (3 g of total fats²)

Originating from Central Europe, Quark is a fresh cheese that has been enjoyed for centuries. Made by curdling soured milk and then straining the whey, Quark has a smooth and creamy texture similar to yoghurt.  

Quark possesses a mildly tangy and slightly sweet flavour, making it a versatile ingredient in both sweet and savoury dishes. Furthermore, Quark is a common ingredient in spreads, dips, desserts and as a topping for fruits. It pairs well with fresh herbs, honey, or jams for added flavour. 

READ MORE: Complete nutritional profile for Quark → 

Cottage Cheese (10 g of total fats²)

Cottage cheese is a soft and lumpy cheese made from cow’s milk. The curds are gently separated from the whey, resulting in a curd-like texture. Due to its production method, this fresh cheese is low in fat.  

It has a mild and slightly tangy taste, with a subtle hint of sweetness. Cottage cheese is a popular nutritious and protein-rich snack. But you can also combine it with fruits, vegetables or savoury ingredients like black pepper and herbs.

READ MORE: Complete nutritional profile for Cottage Cheese → 

Ricotta (13 g of total fats²)

Our next low-fat cheese is Italy’s Ricotta. To make this fresh and creamy cheese, Italian cheesemakers would use whey leftover during the production of other cheeses like Mozzarella. Ricotta has a smooth, grainy texture and a delicate, slightly sweet flavour with hints of nuttiness.  

This Italian whey cheese is very versatile and shines in both sweet and savoury dishes. It is a popular choice for Italian desserts like cannoli and tiramisu and is also used in pasta fillings, lasagne and pancakes. 

READ MORE: Complete nutritional profile for Ricotta → 

Bocconcini (18 g of total fats²)

Staying in Italy, Bocconcini is a fresh pasta filata cheese, traditionally made from buffalo milk. These small, round cheese balls have a soft and elastic texture. Bocconcini has a mild and milky flavour with a subtle tang.  

It is a common addition to salads, particularly the classic Caprese salad. To make a Caprese salad, you can pair Bocconcini (or other fresh Mozzarella cheeses) with ripe tomatoes, fresh basil and a drizzle of olive oil. You can also enjoy Bocconcini as a snack or add it to pasta dishes and pizzas for a creamy and indulgent touch. 

READ MORE: Complete nutritional profile for Bocconcini → 

Fresh Chèvre (18 g of total fats²)

Our final low-fat cheese is Fresh Chèvre. This type of goat cheese finds its origins in France and has a creamy and spreadable texture. Fresh Chèvre offers a distinct tangy and slightly acidic flavour profile with hints of citrus and herbs.  

This versatile cheese is perfect for spreading on bread or crackers, and it adds a delightful creaminess to salads and sandwiches. It pairs well with fruits like figs or pears, honey and nuts, enhancing the overall taste and texture of dishes. 

READ MORE: Complete nutritional profile for Fresh Chèvre → 

Looking for more low-fat options? We’ve listed the 15 best cheeses that are low in fat in this post here. 

Cheeses that contain a high amount of calcium

Calcium is crucial for maintaining strong bones and teeth, regulating blood pressure and supporting muscle function. And consuming high calcium cheeses is an excellent way to meet your daily calcium requirements.  

Here is our list of five cheeses that have a high calcium content. 

Comté (993 mg of calcium²)

Comté finds its origins in the Franche-Comté region in eastern France. Made from unpasteurised cow’s milk, it undergoes a long ageing process, resulting in a firm and dense texture.  

This classic mountain cheese boasts an incredibly complex flavour profile that can range from nutty and slightly sweet to fruity and earthy, depending on its age.

Moreover, Comté is a very versatile cheese suitable for a cheeseboard, melting in gratins, or as a delightful addition to sandwiches and salads. 

READ MORE: Complete nutritional profile for Comté → 

Kefalotyri (975 mg of calcium²)

Our next high calcium cheese comes from Greece. Kefalotyri is a traditional Greek cheese with origins dating back centuries. Made from sheep’s or goat’s milk, this hard and salty cheese often ages for several months before it is ready for consumption.

As a result, Kefalotyri develops a crumbly texture and a robust flavour with tangy and spicy undertones. Because of its texture and flavour, this Greek cheese is a popular ingredient the local cuisine. Some examples of dishes that celebrate Kefalotyri include Pastitsio or Saganaki.

READ MORE: Complete nutritional profile for Kefalotyri → 

Provolone Dolce (893 mg of calcium²)

We’re in Italy again for the third highest calcium cheese on our list. Provolone Dolce, originating from southern Italy, is a semi-soft, pasta filata cheese. It is made from cow’s milk and has a mild, buttery flavour with a hint of tanginess. 

Provolone Dolce has a smooth and supple texture that becomes more elastic when melted. Hence, you will want to melt this classic cheese in sandwiches, pizzas and pasta dishes.  

Furthermore, you can enjoy this sweet pasta filata on its own as a table cheese, or pair it with cured meats, olives and crusty bread. 

READ MORE: Complete nutritional profile for Provolone Dolce → 

Manchego (893 mg of calcium²)

There is no question that Manchego is Spain’s most iconin cheese. Manchego has a firm and crumbly texture with a pale ivory colour. And its flavour is rich, nutty and slightly tangy, with a pleasant sweetness.  

The locals often serve Manchego on a cheeseboard or grated over salads and roasted vegetables. Also, it pairs excellently with Spanish wines, quince paste and Marcona almonds, enhancing its unique characteristics. 

READ MORE: Complete nutritional profile for Manchego → 

Jarlsberg (825 mg of calcium²)

The final high calcium cheese on our list is Jarlsberg. Originating from Norway, Jarlsberg is a popular cheese known for its sweet and nutty taste. It is made from cow’s milk and has a semi-soft texture with large, irregular holes.  

This cheese is versatile and can be enjoyed on sandwiches, melted in dishes like quiches and fondues, or simply savoured on its own.

READ MORE: Complete nutritional profile for Jarlsberg → 

Low sodium (salt) cheeses

Sodium is an essential mineral involved in various bodily functions, but excessive sodium intake can lead to health issues such as high blood pressure.

Unfortunately, you can’t make cheese without using salt (and sodium). Indeed, salt plays an important role in both the production and ageing of almost every type of cheese.

However, opting for low sodium cheeses can help reduce your overall sodium intake. Reading labels and selecting cheeses with reduced sodium content is advisable for people aiming to limit their sodium intake. Read on for five of the best low sodium cheeses.

Paneer (18 mg of sodium²)

Paneer, originating from the Indian subcontinent, is a fresh cheese commonly used in Indian cuisine. It is made by curdling heated milk with lemon juice or vinegar, resulting in a soft and crumbly texture.  

Overall, Paneer has a mild and slightly tangy taste, allowing it to absorb the flavours of the dishes it is used in. It is a versatile cheese used in various Indian recipes such as curries, tikka masala and paneer tikka. Besides, Paneer is a popular choice for vegetarians since it does not contain animal rennet.

READ MORE: Complete nutritional profile for Paneer → 

Mascarpone (54 mg of sodium²)

Originally from Italy, Mascarpone is a creamy and indulgent cheese made from cow’s milk. It has a rich, buttery texture and a mildly sweet flavour. Today, Mascarpone is famously used in desserts like Tiramisu, where its velvety consistency adds a lusciousness to the dish.  

In addition to Tiramisu, you can add Mascarpone to savoury dishes like pasta sauces or spread it on bread as a delightful topping. 

READ MORE: Complete nutritional profile for Mascarpone → 

Burrata (304 mg of sodium²)

In the age of social media, one cheese has shone the brightest. Burrata, originating from the Apulia region in southern Italy, is a fresh pasta cheese. It is made from Mozzarella and cream, resulting in a thin, delicate outer shell encapsulating a soft and creamy centre.  

Burrata has a mild, milky flavour with hints of sweetness. It is commonly enjoyed in salads, paired with ripe tomatoes, fresh basil and a drizzle of olive oil. 

READ MORE: Complete nutritional profile for Burrata → 

Wensleydale (321 mg of sodium²)

Wensleydale is a cheese with English origins, specifically from the Wensleydale region in Yorkshire. It is a crumbly and creamy cheese made from cow’s milk. This pressed cheese has a mild and slightly sweet flavour with a pleasant tanginess.  

It is often flavoured with different fruits like cranberries or apricots, enhancing its taste profile. Due to the sugar content in most of the flavourings, the healthiest versions of Wensleydale are the unflavoured ones.  

READ MORE: Complete nutritional profile for Wensleydale & Cranberries → 

Requesón (387 mg of sodium²)

Our final low salt cheese is Requesón. Commonly found in Central and South American cuisines, Requesón is a soft and fresh cheese made from whey. It has a creamy and slightly grainy texture. And a mild and slightly tangy flavour with subtle earthy notes.  

It is often used in traditional dishes like empanadas, tamales or spread on tortillas. This whey cheese is very versatile and can be enjoyed in both savoury and sweet recipes. 

READ MORE: Complete nutritional profile for Requesón → 

Cheeses with low cholesterol content

The role of dietary cholesterol in relation to human health has been a topic of scientific debate in recent years. Previously, it was believed that consuming foods high in cholesterol, such as eggs and certain dairy products, would raise blood cholesterol levels and increase the risk of cardiovascular disease.  

However, current research suggests that the impact of dietary cholesterol on blood cholesterol levels may not be as significant as once thought⁵. You can read more about this ongoing debate in our post dedicated to cholesterol in cheese here.

Having said that, if you want to limit your cholesterol intake, we’ve got five great low-cholesterol cheeses for you! 

Bel Paese (18 mg of cholesterol²)

Bel Paese, originating from Italy, is a semi-soft cheese with a mild and buttery flavour. It was created in the early 20th century as a milder alternative to stronger-smelling cheeses. 

This popular pressed cheese has a smooth and creamy texture with a delicate aroma. Due to its mild flavour, it is a popular addition to sandwiches, salads and pasta dishes.

Moreover, this cheese pairs well with fruits, crusty bread, and light-bodied wines, adding a touch of elegance to any meal. 

READ MORE: Complete nutritional profile for Bel Paese → 

Buffalo Mozzarella (33 mg of cholesterol²)

Also known as Mozzarella di Bufala, Buffalo Mozzarella is a traditional Italian cheese made from the milk of water buffaloes. It has a soft and elastic texture with a delicate and milky flavour.  

While you can serve this versatile cheese in many different ways, the most popular dish is most certainly a Caprese salad. Scroll back up to our Bocconcini section for the recipe.

READ MORE: Complete nutritional profile for Buffalo Mozzarella → 

Ricotta Salata (54 mg of cholesterol²)

Our next low cholesterol cheese also hails from Italy. Ricotta Salata is a variation of Ricotta cheese that undergoes a process of salting and ageing. Consequently, it develops a firm and crumbly texture and a savoury flavour.

Presently, Ricotta Salata is commonly used as a grating cheese in Italian cuisine, adding a savoury touch to pasta dishes, salads and roasted vegetables. 

READ MORE: Complete nutritional profile for Ricotta Salata → 

String Cheese (54 mg of cholesterol²)

String Cheese, popularised in the United States, is a type of cheese that is typically made from Mozzarella. Due to its distinctive stringy texture, String Cheese is the ultimate midnight snack. And its a relatively healthy one too!  

This version of Mozzarella has a mild and slightly salty flavour, making it appealing to both children and adults. 

READ MORE: Complete nutritional profile for String Cheese → 

Oaxaca (71 mg of cholesterol²)

The final cheese on our healthiest list hails from Mexico. Oaxaca is a semi-soft pasta filata cheese named after the region where it is traditionally made. It has a stringy and elastic texture, similar to String Cheese or Mozzarella.  

On the palate, Oaxaca offers a buttery and slightly tangy taste with a hint of saltiness. It is a common ingredient in Mexican cuisine, in dishes like Quesadillas, Enchiladas and Chiles Rellenos.

READ MORE: Complete nutritional profile for Oaxaca → 

Summary: specific cheeses for specific dietary needs

In conclusion, the healthiest types of cheese depend on individual dietary needs and preferences. High protein cheeses provide a protein boost to your diet, while low-fat cheeses help reduce overall fat intake.  

Moreover, high calcium cheeses contribute to strong bones and teeth, and low sodium cheeses aid in limiting sodium intake. And finally, low cholesterol cheeses can be a suitable choice for those monitoring their cholesterol levels.  

Remember to consult with a healthcare professional or registered dietitian to determine which cheeses align with your specific dietary requirements. With the right choices, cheese can be enjoyed as a delicious and nutritious addition to a well-balanced diet. 

Did your favourite cheese not appear on this list? Drop us a comment below and we’ll give you a summary of its nutrition facts. 

References

¹ Protein RDI  for adult women is 0.75g/kg of body weight and for adult men is 0.84g per kg of body weight: Dietitians Australia

² Cheese nutritional values assembled by The Cheese Scientist using nutrition facts from nutritionvalue.org and/or cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.

³ Type of fat in cheese: Harvard T.H. Chan’s The Nutrition Source.

⁴ Fat RDI data and different types of fat: Cleveland Clinic’s Healthy Fat Intake resource.

⁵ Dietary Cholesterol and Cardiovascular Risk: A Science Advisory: American Heart Association

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 25 Healthiest Types of Cheese (Based on Lab Testing) appeared first on Cheese Scientist.