| 1 | Well, there is sap sago cheese (aka schbzieger cheese). |
| 2 | It"s a hard herbed cheese from switzerland made from skimmed milk. |
| 3 | It"s sold in small foil covered cones. |
| 4 | This cheese has been around a long time -- long before the push for fatfree foods. |
| 5 | Best use is to grate it, toast it slightly and use as you would parmesian. |
| 6 | I"ve seen this at gourmet shops mostly, i"d bet it is available worldwide. |
| 7 | Two american cheeses worth noting are: cabot 75% fat reduced cheddar (with simplesse). |
| 8 | Best tasting low fat (2 grams fat per ounce) cheddar i"ve found. |
| 9 | Also a new entrant: vermont farms skinny cheese-- a semi-hard farmers cheese made from skimmed milk (1.5 grams fat per ounce. |
| 10 | Very costly at $11/lb, but only cheese i would eat plain. |
| 11 | 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). |
| 12 | There are lots and lots of fake fatfree cheeses in the us. |
| 13 | Imho, most are terrible (but passable in combination dishes, pizzas, veggie melts and the like). |
| 14 | Mozarella types seem most palatable ("cheddars" are usually the mozarella-type + orange food coloring) |
