Cheese Industry Under Pressure To Make Low Fat, Low Salt Cheese
When faced with pressure to reduce fat and salt in American diets, the cheese industry hits some hurdles. Cheese without fat and salt is cheese without the things that help make it taste so good, for one. Henry Fountain at The New York Times has the scoop:
Dr. Miller, whose group is financed by the dairy industry, was referring to efforts to reduce salt, but he had a similar appraisal of the challenges of low-fat cheese. “When you take a lot of the fat out, essentially cheese will turn into an eraser,” he said.
The trouble with cheese is that salt and fat are critical components, responsible for far more of its character than consumers might think.
Salt helps control moisture content and bacterial activity — the starter culture that is added to the milk and naturally occurring strains. All of them can flavor the cheese, for better or worse, as it ages.