High fat cheese is popular for many reasons. They can add moisture to soups and stews, and are a great addition to sandwiches and hamburgers. They can also be used as a topping for cookies, cakes, ice cream toppings, and ice cream sodas. There are many varieties available, and there is some dispute over which is the best. The fat content varies widely, but the consistency is near cream. All of the more popular types are sold in block form.
Swiss Emmentaler is one of the highest rated high fat cheeses on the market. It contains no fat and has a pleasant flavor. It has a mild cheesy texture, similar to brie. Brie, like Emmentaler, is a high fat cheese which packs a significant amount of protein in a very small amount of cheese. It also provides large amounts of calcium and vitamin B12.
Another premium cheese, Roquefort is another high fat cheese with a soft and velvety texture. It can be found in block form, or as a pasteurized cheese slice. It’s a good source of riboflavin, vitamin B complex.
Pecorino, another popular Swiss cheese, has a firm and creamy texture, but it’s not as rich in flavor as Roquefort. It is high in saturated fat, however, Pecorino is still a favorite American cheese. Feta is a white cheese that is high in saturated fat and protein. It has a smooth and creamy texture, and is a good source of calcium. Feta comes in several varieties, including tortellini and pane di foche.
Roquefort and Pecorino are both available at grocery stores. Be sure to purchase them from a reputable company. Buy cheese from a well-known brand that uses a pasteurized milk formula. A good quality cheese maker will guarantee that the milk is pasteurized at a high temperature and at the right moisture level. If possible, choose a milk that is not processed, such as goat’s milk.
Sprout for variety by trying different combinations of cheeses. The creamy texture of brie and the crispness of cheddar make a combination exciting. Make Roquefort a little more mild by using less butter, and add less cream if you are using Roquefort for baking. Sprout some sprouts of alfalfa or other green bean variety, if you are using spinach as an ingredient. Sprout some kale, beets, or cabbage and eat it plain, with or without salt.
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