low sodium cheeses

by Alex
(Rochester. NY)

I love cheese - all knds - but I need to watch my daily salt intake for medical reasons. Have you any suggestions?

Comments for low sodium cheeses

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Jan 07, 2012
lower sodium cheeses
by: Paul

Excellent comments. I am salt restricted, but have found that one doesn't have to gorge on cheese to enjoy it. A good, tasty cheese along the lines you suggest goes a long way with small portions.

Oct 11, 2011
useful information
by: Anonymous

Appreciated your comments on the lower sodium cheeses and couldn't agree more with your view of "Alpine Lace Swiss cheese" prevelant in super markets. Tasteless stuff. I'll go for a real cheese, but just select a smaller portion. The native Swiss cheeses seem like the best bet.

Oct 10, 2011
Cheese and the Low Sodium Diet
by: Gourmet Cheese Detective

Alex - how to have the best of both worlds - flavor AND low sodium - that really is the question. It sometimes seems as if any "real" food you like has something going against it, health or nutrition-wise!

When it comes to cheese, it has a lot of terrific health benefits. It is high in calcium and protein and essential amino acids. It can be high in fat, depending on the percentage of milk butterfat in the cheese. In terms of sodium, the "average" cheese contains about 170 mg. per 1 oz. serving. Since people on sodium restricted diets must consume less than 2,000 mg. of sodium per day, the choices can become tedious since so often, flavor is sacrificed when sodium is reduced. Just as flavor can be sacrificed when fat is reduced.

Are you doomed to eating the supermarket, plastic-wrapped, low-sodium, cheesey substitutes with no flavor, like low-sodium "Alpine Lace 'swiss'"?
Well, would you rather eat 5 oz. of that "cheese", or 1 oz. of a really good artisanal cheese? I'll bet if you are a cheese lover, you'd say the latter.

You do have choices so long as you consume cheese in moderate portions. Most Swiss made cheeses, the REAL ones, like Gruyere, Emmentaler and
Appenzeller for example, are quite low in sodium, about 80 mg. per oz. Fresh mozzarella has 95 mg. per oz. Chevre has around 75 mg. per oz. These cheeses are available everywhere. Good for snacking and versatile in cooking.

Provolone has 248 mg. per oz and Havarti has 215 mg. per oz. The more aged cheeses such as Gouda and Parmigiano-Reggiano, along with Blue Cheeses,
have higher sodium content so you would want to eat these sparingly. Although keep in mind, a good piece of Stilton has less than 1/2 the sodium of other Blues like Roquefort or Gorgonzola. Hooray!

So select a cheese you really love, in a small portion size and really savor each bite. An ounce of cheese a couple of times a week is not going to throw your low sodium diet out of whack.

Cheers from the Gourmet Cheese Detective!

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