What are the best cheeses carb wise? I take it American is not one of the better ones.

I haven't looked them up lately, but I seem to recall that all hard cheeses are about the same. Real American cheese is just a semi-sharp cheddar, it's the processed stuff that is not quite right.

Velveeta is better than some of thoses waxy slices.

real cheese...

hard, aged cheese

velveeta, cheez whiz and kraft slices don't really fall into my 'cheese dictionary'



and the world is full of so much CHEESE!!! mmmmmmm

I had some amazing white aged cheddar a few weeks ago... it crumbled when I cut it. Yum beyond belief!

I'll eat cheddar (like that) and goudas (because I love them) and swiss. Oh and brie or camembert. I do NOT eat anything processed. Ever.

That was the wonderful difference between Atkins and South Beach!

It's easier to list the poor choices than the good ones. Anything processed, many "flavored" cheese (which are processed) are less than great choices. My favorites are gorgonzola, Italian (not danish or swedish) fontina, aged goudas and emmenthalers, parmesan and a variety of sheep cheese. Cream cheese -- some of them -- to tend to be a bit higher in carbs. Most all of them have labels and the Calorie King website has the nutritional info on dozens of cheeses by name and brand, supplied to them by Wegmans.

American really isn't a BAD cheese, per se. All cheese is processed, so... It's a matter of finding the cheese that is right for the level of Atkins you are following and which does not cause you any cravings, bloating, or serving-size issues.

I am ADDICTED to Swiss cheese and had to give it up. Absolutely. Which kills me, because I love it. Which is why I gave it utterly up.

I guess that depends on what you mean by processed. Fermenting milk is a process, and making "processed cheese" is a process. Big difference though.

Processed cheese is scrap cheese and other stuff mixed with emulsifiers and reformed into slices or blocks. Not as gross as some stuff that people eat, but not nearly as nice as a natural block of hard aged cheese.

Here's a great tool you can use to find lowest carb choices.

http://www.nutritiondata.com/tools/explorer

E.g. select a category like dairy, put cursor over 0% carbs, 20% protein, 80% fat (or whatever you prefer) and see what turns up.

Thanks for coming to my defense...and providing the clear definition of "processed cheese."

I just always feel like I'm eating something plastic when I eat those "singles" or Velveta. How can that be good for you when it isn't even refrigerated?

ya, and aren't those slices actually made with oil?

To my understanding, Velveeta is almost all cheese, unless you get the slices. They do make processed cheese with cheese, other milk products, oil, flavorings, and emulsifiers (thank you wikipedia). I think what I read meant they can't call it even "Cheese Food" unless it has 51% cheese.

It has an extended shelf life, as long as it is airtight, but so do many cheeses.

My favorite method of making cheese sauce is basically making processed cheese. I heat up hard cheese, butter, cream, spices, and a little lethicin on a double boiler.

cheese food...




that just struck me sooooo funny.

I think swiss is one of the lowest carb. I guess just looking at the labels carefully when you shop is my best advice.

i dunno... depends who makes the swiss. I have some here that's MUCH higher than my sharp cheddar

The problem with something labeled "swiss cheese" is that it can be anything. If you are buying Emmental or Gruyere or any of the other cheeses actually made in Switzerland then it is low carb. "Swiss cheese" like "American cheese" can be a lot of different things.