INGREDIENTS

INSTRUCTIONS

Well, there is Sap Sago cheese (aka Schbzieger cheese). It's a hard
herbed cheese from Switzerland made from skimmed milk. It's sold in
small foil covered cones.  This cheese has been around a long time --
long before the push for fatfree foods. Best use is to grate it,  toast
it slightly and use as you would parmesian. I've seen this at  gourmet
shops mostly, I'd bet it is available worldwide.  Two American cheeses
worth noting are: Cabot 75% fat reduced cheddar  (with simplesse).
Best tasting low fat (2 grams fat per ounce)  cheddar I've found.  Also
a new entrant: Vermont Farms Skinny  cheese-- a semi-hard farmers
cheese made from skimmed milk (1.5 grams  fat per ounce. Very costly at
$11/lb, but only cheese I would eat  plain. Note that although these
have some fat, they are close to the  limit on how low a "pure" skimmed
milk cheese can be (skim milk has  some fat -- condense the milk to
cheese and the fat becomes more  concentrated).  There are lots and
lots of fake fatfree cheeses in the US. IMHO, most  are terrible (but
passable in combination dishes, pizzas, veggie  melts and the like).
Mozarella types seem most palatable ("cheddars"  are usually the
mozarella-type + orange food coloring).  Posted by Michelle Dick
(owner)<artemis> artemis@rahul.net to Fatfree  Digest [Volume 13 Issue
13]  FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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