QQ on Full fat cheese...

Ok so I'm wondering who eats full fat cheese vs lowfat cheese?  I am not the biggest fan of lowfat cheese.  (not to say WLS surgery won't change that if my taste buds change).  however... Just wanted to see how others did on this topic...

low, fat part skim mozzarella for sure, always including string cheese.  Most others full fat --- 

 low fat mozerrella cheese sticks..  but most other cheeses full fat cheeses.. in modertation.. a word that wasnt in my vocabulary pre-op but am happy to say is built right in now... just a lil' sprinkle of this a nibble of that totally satisfys me now where as b4 1/4 lbs of everything + some.. so yeh i look at it like this.. for the amount i can eat.. might as well be tasty! 

I don't eat fat-free it tastes like plastic & doesn't melt very good.
Cream chees I eat 1/3 less fat
regular american cheese
shredded cheese low fat
low fat mozzarella

I eat LF and regular. I don't eat Fat Free cheese because it's nasty.

I eat the cheese made with 2% milk if it is available - if not then I use full fat. For things like ricotta and mozzarella I get part skim. Even the fage yogurt I get the 2% - the 0% is too "tangy" for me.

I do.
In moderation.

I use a blend of things, as it seems many of us do.  The key is that I monitor my fat intake daily (and HONESTLY, with things that I weigh and measure - never did that before, but it's a necessity now) and don't exceed the range I was given.  So if something has full-fat cheese, that means other things in the day have to be a lot lower in fat to compensate.

I like:
1/3 reduced fat cream cheeses
2% or part-skim mozzerella sticks and grated mozzerella
(but i also eat fresh mozzerella occasionally which is full fat)
2% american slices
alpine lace lower-fat swiss cheese
full-fat ricotta
fat-free oikos greek yogurt

Your tastes WILL change after surgery.  And if fat is one of your trigger foods (as it is for many people), you may find that being abstinent from it for a month - 6 weeks after surgery really does change your craving factor for it. Same thing with some of the other common triggers like sugar and refined wheat (white) flours.  By detoxing from it, it loses a little of its power in influencing tastes.

I was actually mentioning to my husband last night that I TASTE more of my food now, because I've eliminated the "masking agents" from it (too much sugar, flours and fat) and eat it more slowly, chewing it more thoroughly.  I'm actually enjoying it more than before!  But my tastes have definitely changed as a result, as well.

Karen

I just tried a piece of 2% American today and it was fine. And I did have regular mozzarella a few weeks ago. But I don't mind the LF Sargento Cheddar. I won't to FF. It's plastic.

I'm right there with ya...  fat free cheese is pretty gross.   It reminds me of play-doh.

We eat fat free cottage cheese...     fat free ricotta...   but pretty much everything else cheese-wish is full fat.

To me, cheese is like salad dressing.  If I'm eating salas dressing ,i want it to taste like salad dressing, not elmer's glue.   So I'll splurge a bit on the full fat stuff....