I've been trying to eat more cheese lately. it doesn't mess with my stomach like milk does (lactose intolerant) and it's got more saturated fat, which i need. it also tastes good. i don't many people who don't like to eat it. even most of the 'minimally processed foods' folks around here eat cheese from what i've gathered. so, let's talk cheese:
what's your favorite, which ones should people look out for, how do you buy it, how do you eat it, etc.
try to avoid cottage cheese...just because i hate it....j/k
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Thread: Let's talk about cheese.
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05-31-2014, 11:04 AM #1
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Let's talk about cheese.
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05-31-2014, 11:09 AM #2
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I buy artisanal cheeses that are extremely aged--aged cheddar, gouda, bleu cheese, random Italian cheeses I find at Eataly. Like you, I'm lactose intolerant, and I find the the older the cheese, the easier it is to digest. I often choose cheddar cheeses just because of the higher calcium content, but that's more relevant to me as a female with a history of stress fracture than it would be to you [males need less calcium]. But they also melt well and make the best classic grilled cheese, IMHO.
I also love goat cheeses. Both soft goat cheese and feta have fewer calories per serving than most other cheeses, and they're VERY flavorful, plus unlikely to cause digestive issues because they have even less lactose than cow's milk cheese. But, on the downside, goat cheeses are often high in sodium and lower in calcium. Still tasty in salads, spanikopita, mixed into a ratatouille, or added to pasta dishes of all kinds.Last edited by shesprints; 05-31-2014 at 11:16 AM.
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05-31-2014, 11:11 AM #3
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05-31-2014, 11:15 AM #4
Jarlsberg Lite cheese tastes pretty amazing, with 7g protein per slice and 2.5g fat and 50 cals.
I'm a fan of lite string cheese and cheddar cheeses too.
In terms of full fat cheese, good mozzarella (packed in water) is amazing, especially with tomato, basil & vinaigrette.
Bourisin cheese w/ garlic and herbs is crazy good too, especially on the right crackers.
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05-31-2014, 12:13 PM #5
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05-31-2014, 12:22 PM #6
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05-31-2014, 12:23 PM #7
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05-31-2014, 01:13 PM #8
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05-31-2014, 01:36 PM #9
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i'm not generally a fan of softer cheeses...so i generally pass on the goats cheese and feta. they do have their places where they shine, but i rarely eat them.
as for the aged cheddar, i'll keep in mind that i can be more cavalier with my consumption.
you really know your cheeses...
where do you folks buy your cheese? do you buy grocery store, processed cheeses or the more fancy stuff in the specialty aisle?Last edited by Domicron; 05-31-2014 at 01:52 PM.
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05-31-2014, 01:42 PM #10
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05-31-2014, 01:53 PM #11
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05-31-2014, 02:10 PM #12
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05-31-2014, 02:24 PM #13
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05-31-2014, 02:37 PM #14
Trader Joe's has some awesome cheeses as well.
Including the strange chocolate marbled cheese. dafuqSF Bay Area Crew
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05-31-2014, 02:48 PM #15
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05-31-2014, 04:08 PM #16
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05-31-2014, 06:56 PM #17
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Love cheese, goat cheese is great, nice and creamy. Usually hit up Whole Foods or Trader Joe's every other week and spend a little extra picking up anything that sounds interesting to try out, variety is the spice of life.
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05-31-2014, 07:11 PM #18
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05-31-2014, 07:30 PM #19
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05-31-2014, 07:36 PM #20
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05-31-2014, 08:11 PM #21
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05-31-2014, 08:21 PM #22
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05-31-2014, 08:35 PM #23
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05-31-2014, 08:41 PM #24
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05-31-2014, 09:15 PM #25
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05-31-2014, 11:33 PM #26
I'd have to go with
Blue/Bleu cheese
Muenster
Marbled "monterey jack & colby"
2% low sodium cottage cheese large curd
Limburger "aged atleast 3 months/spreadable"
SHARP Cheddar "Aged 6 years"
Don't really like ricotta unless it's in a meatball calzone
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05-31-2014, 11:47 PM #27
big brands use the same process than the local cheese makers, but on a bigger scale. It's quite a remarkable feat IMO
some may use modified milk ingredients (but that shouldn't be a big concerns to bodybuilders anyway since modified milk ingredients= milk protein concentrate, whey protein concentrate, calcium caseinate, etc. which most of us also consume separately anyway), but that takes nothing from quality/safety. (As a matter of fact, at the last World cheese championship alot of big companies ranked 1st place in various categories. see http://www.worldchampioncheese.org/ for more details)
Using these ingredients ensure a faster and standardized process (not much help on the taste and speed of the aging, although cheese ingredients suppliers such as Arla claim to have ingredients speeding up aging (always skeptic of such claims). for more details: http://www.dairyreporter.com/Ingredi...ade-faster-AFI)
Cheese spreads however, now that's a whole other story. Historically they were made using cheese scraps and those delicious sodium polyphosphates, diphosphates, phosphate & citrates. These sodium salts are used to replace calcium ions in the cheese matrix by sodium. Sodium being a monovalent ion vs the divalent calcium, salt bridges are disrupted and the cheese becomes spreadable. Nowadays, to meet the demand (and again for the sake of standardization) they aren't made with scraps anymore, but use the same ingredients.
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05-31-2014, 11:52 PM #28
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Blue Cheese, Smoked Cheese, Brie, Camembert, Haloumi, Cheddar, Jarlsberg, Apricot & Almond Cheese, Goats Cheese, Bulgarian Feta, Greek Feta, Ash Cheese, Edam Cheese, any cheese, the list is endless.
Personally I prefer smoked apricot and almond gouda.“We didn’t find any reason to rush to the locker room and do that whey dextrose slammer, after your last set of squat rack curls.” Alan Aragon
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06-01-2014, 12:02 AM #29
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06-01-2014, 06:42 AM #30
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