Random Food Reviews
Jan. 14th, 2008 10:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjOne of my basic principles on eating is never compromise on taste. Make a different choice, use a smaller amount, but don't use a lower quality. So it was with some trepidation that I decided to try several reduced-calorie cheeses. (Cheese being a serious weakness of mine.) Herewith my opinions:
Trader Joe's Light Feta 40 cal/oz compared with 70 cal/oz for regular feta.
The taste was quite comparable, with the most noticeable difference being that the light feta was drier, less sticky. Since I primarily use feta crumbled in salad, the drier texture is something of a feature rather than a bug. On the other hand, since I use only small amounts, the difference is a savings of maybe 10-15 calories per salad.
Cabot light cheddar 60 cal/oz compared with 110 cal/oz for regular cheddar
I prefer a very sharp cheddar and this was a fairly mild version, so it started off on the wrong foot. When toasted or melted it turns decidedly rubbery and I didn't have much success at blending it into a cheese sauce. Not worth the caloric savings.
Lisanatti almond-milk mozzarella 50 cal/oz compared with 70 cal/oz for part-skim mozarella
I have to conclude that the only excuse for this cheese is vegan pizza. It melts like a cross between silly putty and rubber and tastes like nothing at all. It doesn't even rise to tasting like a cross between silly putty and rubber, just ... nothing.
Overall conclusions: The feta works but the rest are simply incompatible with my culinary principles.
Trader Joe's Light Feta 40 cal/oz compared with 70 cal/oz for regular feta.
The taste was quite comparable, with the most noticeable difference being that the light feta was drier, less sticky. Since I primarily use feta crumbled in salad, the drier texture is something of a feature rather than a bug. On the other hand, since I use only small amounts, the difference is a savings of maybe 10-15 calories per salad.
Cabot light cheddar 60 cal/oz compared with 110 cal/oz for regular cheddar
I prefer a very sharp cheddar and this was a fairly mild version, so it started off on the wrong foot. When toasted or melted it turns decidedly rubbery and I didn't have much success at blending it into a cheese sauce. Not worth the caloric savings.
Lisanatti almond-milk mozzarella 50 cal/oz compared with 70 cal/oz for part-skim mozarella
I have to conclude that the only excuse for this cheese is vegan pizza. It melts like a cross between silly putty and rubber and tastes like nothing at all. It doesn't even rise to tasting like a cross between silly putty and rubber, just ... nothing.
Overall conclusions: The feta works but the rest are simply incompatible with my culinary principles.
