When I briefly had to follow a vegan diet, the thing I missed most was cheese. I can live without meat. I can live without eggs. I can live without milk. But cheese? That one was hard for me.
Now that I’m off the vegan diet, I’m still watching my cholesterol and calories, which means that I’m always looking for light options of food. When looking for lighter food options though, I want to make sure they are not only healthy, but delicious. It’s not worth eating something if it doesn’t taste good enough to warrant the calories – even if it is a lighter choice.
Cabot Creamery, a local Vermont company that makes the best cheddar in the US (in my opinion), recently re-branded their reduced fat cheese to the packaging shown here. These cheeses have won awards for their light cheeses at every major cheese competition, and are great for melting.
Review of the Light Cheeses from Cabot Cheddar
I received two bars of the Cabot Reduced Fat Cheddar Cheese – the Sharp Extra Light and the Jalepeno Light. The Sharp Extra Light is 75% reduced fat while the Jalepeno Light is 50% reduced fat. While they are great for melting – we used them on the flatbread pizzas we made a few weeks ago – I actually like eating it cubed as a snack. The Jalepeno is my personal favorite – it’s definitely got a bit of a kick, but isn’t overly spicy. Cabot Light Cheeses come in several varieties – including Sharp Light and Pepper Jack Light along with the Jalepeno and the Sharp Extra Light.
You can find more information about Cabot Light Cheeses on their website.
Disclosure: I received product samples at no cost for review.