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X Watch the video on youtubeAre there low-fat cheeses?
The classification of the cheeses can be made following multiple criteria (type of milk used, consistency of the dough, maturation period, cooking temperature, etc.). Based on the fat content they are traditionally divided into different categories:
- fat cheeses: fatty substance, on the dry,
- semi-fat cheeses: fatty substance, on the dry, between 42 and 20%
- low-fat cheeses: fatty substance, on dry basis, less than 20%
This classification refers to the old law n. 396 of 2 February 1939 which was however replaced by the Community law number 142 of 19 February 1992. This law abolished the previous distinction, so that for the cheeses a minimum fat content is no longer provided, except for those with denomination of origin and typical name, which are regulated by the relevant provisions. However, this law has introduced a new classification: "the labeling of cheeses for which there is no minimum fat content - if the said content, referred to the dry substance, is less than 20 percent or between 20 and 35 per cent - must indicate information for the consumer about the quantity of fat and the consequent "lean" or "light" quality of the cheese ". Translating the law into practical terms:
in "light cheeses" the percentage of fat on the dry substance must be between 20 and 35%; in "low-fat cheeses" this percentage must be less than 20%
Lean for the more traditionalists or light for the more innovative, a self-respecting thin cheese still has very little. It is in fact the high percentage of fats that gives this food flavor and creaminess, characteristics that are irresistible to many and far more valuable than their silhouette. Even if you choose a low-fat cheese, for example with a lipid content of between 15 and 20%, the percentage of fat remains significant, especially when compared to that of other protein sources such as meat, eggs, fish or legumes.
It should also be pointed out that both laws do not refer to the edible part (the one shown on the label and in the common nutritional tables), but to the dry substance, that is to the entire food deprived of its watery content. It turns out that many cheeses, traditionally considered "lean", actually fall into the category of fat or semi-fat. Mozzarella, for example, once deprived of water, is in effect a fat cheese.
Examples of low-fat, light, fat and very fat cheeses
| Cheeses | % fat on the dry | Example |
| THIN | <20 | Lean curds, totally skimmed fresh dairy products, low-fat ricotta |
| LIGHT | 20-35 | Fresh semi-cheeses (Cottage, Quark), cow ricotta, parmesan cheese and partially skimmed hard mountain cheeses |
| MEDIUM-LIGHT | 36-43 | Caprini, Montasio, Bra, Canestrato, Asiago d'Allevo |
| MEDIUM-FAT | 44-47 | Mozzarella, Caciotta, Fontal, Edam, Caciocavallo, Provolone, Sbrinz, Caciotta matured, Scamorze, Caprino with flowery and stagionated rind |
| FATS | 48-52 | Fontina, Butterkäse, Italic, Taleggio, Gorgonzola, Caciotta di pecora, Quartirolo, Camembert, Murazzano, Crescenza, Mozzarella di bufala |
| VERY FAT | > 53 | Mascarpone, Caprice des Dieux, Vacherin Mont d'OR, Double or triple cream cheeses |
Table taken from "Cheese atlas: guide to over 600 cheeses and dairy products from all over the world" by Ottogalli Giorgio. Hoepli, 2001.
Beyond the purely legislative aspects, the only "light" cheeses are milk flakes and ricotta, which however are not real cheeses, since they are produced from buttermilk or whey.
Cheese is a food with a high nutritional value since it contains, in concentrated form, most of the nutrients present in the milk (abundant presence of noble proteins, calcium, phosphorus, vitamin A and riboflavin). However, we cannot forget its remarkable saturated fat content and high caloric intake. These last two elements, joined together, have a remarkable "fattening" and hyper-cholesterol-lowering action, another reason not to overdo the use of cheese in the kitchen.
