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March 2002
Say Cheese! The Lowdown on Lower-Fat Options
By Kitty Broihier, M.S., R.D.
Cheese lovers have learned to be wary of low-fat cheeses, because many of them proved to be tasteless, plastic-like and—in their first incarnation—resistant to melting. But EN’s latest foray into the world of low-fat cheeses has uncovered some improvement since our last report. The cheeses we tested all melted, and a few now actually look and taste like the real thing, though the best-tasting offer the least fat savings. Some is better than
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