Cheese

This is another category that is often too quickly surrendered when one decides to diet. As someone who grew up in Wisconsin however, cheese is not just a food, but a powerful tie to childhood that embodies warmth and comfort. But when many dieters try to keep beloved cheese in their life they make a ghastly choice: faux cheese. In an attempt to recapture the delightful, heart-warming melty goodness of cheese without blowing the diet, dieters often reach for highly processed, part-skim “cheese product.” The offerings are usually slim and hew to the “big three” cheeses: American, Cheddar, and Swiss.

American, Cheddar, and Swiss are beloved childhood favorites for most people, and far be it for me to disparage them. But too often we need to really add on the mild cheddar before we can even taste it on the cheeseburger. That makes for a lot of extra fat and calories without a big taste. The key to having a truly satisfying relationship with cheese while trying to eat healthfully is to make intelligent indulgences. The right cheese, in the right quantity, in the right place can be a thing of beauty.

But there are plenty of cheeses out on the market that have huge taste. There is a mild goat’s milk cheese that I tried once when the local gourmet store had a sample out. Immediately I was in love. Less than an ounce of this cheese on a sandwich adds a ton of flavor. Experiment with cheeses with strange names, from places you have never heard of. Many cheese counters will even let you sample cheeses. Don’t be afraid to ask. In fact, a truly great cheese counter will even make recommendations for you. Tell them you are looking for big taste. Describe cheese you already like.

My husband and I recently hosted a going away party for a dear friend of ours who is crazy for cheese fondue. For her party I designed a very flavorful cheese fondue with garlic, herbs, and white wine. .