Cheese and a low carb diets

Today your advisors s of Mediterranean Diet present you: 

Cheese and a low carb diets

Although some dairy products like milk and yogurt are high in carbs, the fermentation process required to produce cheese significantly reduces the amount of carbohydrates it contains to make it suitable for a low carb diet. If you are also trying to increase your protein intake, some types of cheeses may be better options to add to your low carb diet to help you meet your macronutrient goals.

Highest Protein Content

Cheese with a low moisture content tends to contain more protein per serving. Parmesan cheese has the highest protein content of all all cheeses, with 10 grams of protein per ounce. Most other cheeses contain an average of 6 to 7 grams of protein per ounce, whether you choose cheddar, Brie, Gouda, blue cheese or mozzarella. Don’t rely on cheese spreads, cottage cheese and ricotta cheese to boost your protein intake because these foods have some of the lowest protein content, with less than 3 grams of protein per ounce.

Lowest Carb Content

The longer a cheese is aged, the lower its carbohydrate content will be. During the aging process, the bacteria ferment the carbohydrates found in milk to produce cheese. Avoid fresh cheeses, which still contain a significant portion of the carbohydrates naturally found in milk. The same cheeses that are high in protein also have the lowest carbohydrate content. For example, Brie and goat cheese have 0.3 grams of carbs per ounce. Blue cheese and cheddar cheese have around 0.4 grams of carbs per ounce, and Parmesan cheese has about 0.9 grams in the same serving size. Foods containing less than 1 gram of carbohydrates per serving are considered to be very low in carbs.

Cheeses To Avoid

To help you meet your goals in terms of macronutrient ratios, avoid cheese spreads, cream cheese, cottage cheese and ricotta cheese. These cheeses contain less than 3 grams of protein per ounce, which is less than half of what is found in most cheeses. Even though their carbohydrate content is still low, at about 1 gram per ounce, many people consume them in larger amounts, which could add up to a significant amount of carbohydrates. For example, although 1 cup of cottage cheese contains 14 grams of protein, it also contains almost 10 grams of carbohydrates.

High-Protein Low-Carb Cheesy Ideas

Cheese is a good food to add to your diet to increase your protein intake without affecting your carb intake. For example, you can melt a slice or two of cheddar cheese over meat patties, serve your steak with a blue cheese sauce or add grated cheese to your chicken salad. Try adding grated Parmesan to mashed cauliflower for a tasty high-protein low-carb substitute for mashed potatoes. You can also sprinkle Parmesan cheese over steamed broccoli or add mozzarella cheese to your morning vegetable omelet.

Source: http://healthyeating.sfgate.com/kind-cheese-good-high-protein-low-carb-diet-1913.html

Let us see now some cheese produced in Veneto
suitable for a low carb diet.
The more a cheese mature in cellar (seasoning)
the best is for a low carb diet.

Asiago veneto

http://www.asiagocheese.it/en

 

Ingredients: whole milk, from black Simmental breed (60%) and Bruno-Alpine (40%).

Processing technology: it brings in the milk after thermal remediation (ie a mild pasteurization) to about 35 degrees, adding specific enzymes selected after 30 minutes of calf liquid rennet. Coagulates in 20 minutes. After the curd is broken, it is conducted in two phases, with intermediate extraction of 1/3 of serum. When it is up to the size of a walnut shell, cook at 41-46 degrees (with hot water, 65%). After these steps, you run a salting pasta (5 kg of salt per 30 q.li milk), then put in the mold and press for 4 hours. You then move it into a cool place for 2-3 days at 16 degrees and 80% humidity. Salting is carried out for the next bath in brine (18-20%) for two days. It matures in 20-40 days, at a room temperature of 14-15 degrees and 80% humidity.

Seasoning: up to 2 months. During this period, the wheels are greased with vegetable oil. Yield 11%.

Characteristics of the finished product: height: 11-15 cm, diameter 30-40 cm, weight 11-15 kg; form: cylindrical, crust: thin, elastic, dough: soft and off-white/slightly straw in color. Fat: 44% minimum. Flavor: milk, almost sweet.

Production area: as the breed of Asiago. Calendar of production: all year round.

Notes: origins of much more recent than Asiago breed. Born and spread to respond to the tastes of modern consumers.

Busche

http://shop.lattebusche.com/en/

Territory concerned with the production: Province of Belluno.

History: The cheese “Busche” owes its name to the town that saw the birth of one of the first dairy cooperatives in the province of Belluno. The first production of this cheese dates back to the ’70s as “Mastella.” It was not until the early ’80s that it was given its present name of cheese “Busche” so that the geographical origin could be identified more easily.

Product description: The Busche is a semi-cooked cheese with a delicate and pleasant taste. It is produced in a cylindrical shape of about 6 kg, with a diameter of 32 cm and 8 cm height of the heel. It is white both outside and inside without cracks or holes. The dough is soft, creamy and has a scent of milk.

Manufacturing Process: It is made from milk that is mainly collected from mountainous areas and rich pastures, where the pasture is still widely used. Therefore, the diet is based on local forage which is rich in flowers. The milk used comes, almost entirely, from beef breeds belonging to Brown and Bruno Mountain. The milk is heated and supplemented with specific starter that is produced locally, using raw milk. This contains enzymes belonging to indigenous strains. After coagulation, the curd is broken (in size of grains of corn) and baked for 30 minutes at 45 degrees.

Piave

Raw material: low-fat milk.

Processing technology: bring in the milk after pasteurization and mechanical cleaning to 36-37 degrees, adding lactic acid (obtained from milk produced on their own subsidiaries) plus liquid calf rennet. Coagulates in 20 minutes. The breaking of the curd is carried out in two phases with intermediate stops of 10 minutes (size of the first shell of hazelnut, and the second grain of rice). This is then cooked at 46-47 degrees for about 15-20 minutes. After these operations, the mass is maintained at this temperature until the desired consistency and drying. Total working time: 2 hours. This is then downloaded into a tank where it drains the trainer serum by a light pressing and extracting all the same mass into pieces wrapped in cloth and placed in the molds. Everything is pressed for 40 minutes and is then taken off the canvas and the cheese is left in the mold to dry until evening. Brands and then turned around. Salting is carried out after 12 hours in a brine bath (18-20%) at 15-18 degrees for 72 hours. It matures in 50 days in an environment at 13-15 degrees and humidity 80-85% where the forms are turned regularly and scraped or brushed if necessary. Yield 9%. Seasoning: 3 to 6 months, up to 12-15 months. During this period, the wheels are greased with raw linseed oil as well as cleaned if necessary. Yield 7.5%.

Characteristics of the finished product: height: 7-8 cm, diameter: 30-32 cm ; weight: 5-6 kg. Form: cylindrical. Crust is smooth, hard and straw-colored or brown when mature. Pasta is compact, fragrant after 180 days of production and is colored white or slightly straw. Taste is intense but not spicy.

Production area: the town of Cesiomaggiore (dairy Busche, BL). Calendar of production: all year round, especially in winter.

Note: The product was born around 1960 and remained virtually unchanged with technology. The name comes from the river which crosses the area of production of most of the milk that is used in processing.

Carnia Dolce

http://www.malgacarniaformaggi.it/acquista

 

Ingredients: milk, semi skimmed (skimmed milk, two thirds, one third full), Bruno-Alpine by race.

Processing technology: it brings in the milk after pasteurization at 32-33 degrees from the evening milking, milk-adding plug-in (only sometimes) than calf rennet powder. Coagulates in 30-35 minutes. After the curd is broken conducted in two phases, with the first manual and mechanical skimmer then (in the size of a grain of rice), cook over 42-43 degrees with steam for about 10 minutes. After these operations, the mass is purged, extracted, wrapped in towels and placed in the molds, where it remains for 48 hours. Salting is carried out for bath in brine (16%) during 48 hours. It matures in 40 days, in an environment at 12-13 degrees and humidity 60%, where the shapes are rotated weekly and scraped every 15 days. Seasoning: up to 12 months, in a somewhat ‘cooler and drier. During this time the wheels are oiled. Yield 8.5%.

Characteristics of the finished product: height: cm. 8, diameter cm. 30, weight: 6 to 6.5 kg; form: cylindrical crust: large, yellowish, pasta with holes round and thick. Taste: sweet, spicy or mild if well seasoned. Production area: Padola common Comelico higher (BL). Calendar of production all year round.

Notes: The name was suggested by the vicinity of the alpine zone friulian. Always produced in the area, although very recently it has been some variation in the technical preparation, such as the semi-pasteurization of milk.

 Formaio embriago

http://www.montitrentini.com/formaggio-imbriago-valsugana.html

Red wine drunk at the Piave cheese dairy semi-cooked medium-aged drunk in the Merlot grape and Raboso.
Suggested pairing: red wine, preferably one used for processing. Prosecco drunk: Half-dairy cheese is aged in fresh medium ripe grapes of Prosecco, which give intense and gentle aromas and fresh flavors that are lightly aromatic.

Ideal for a drink, of course with a good Prosecco wine.

Drunk at Torcolato Breganze: Asiago Cheese farmed good standing drunk in carefully selected grapes from which it receives the Torcolato: a scent that is penetrating. Good as a dessert in conjunction with Torcolato Breganze.

Drunk Amarone: Monteveronese farmed cheese aged in medium-aged Amarone grapes that give a pleasant and persistent aroma and unique flavor.

Drunk Recioto Gambellara: Monteveronese cheese dipped in semi-cooked cheese Recioto Gambellara – intense aroma and delicate flavor that is slightly fruity. Brillo di Treviso Red Wine and White Wine CHEESE Trevigiana drunk in red wine or white wine stands out for its fresh bouquet of aromas and balance of flavors.

The team of Mediterranean Diet invites you to the next article to find out the benefits of the Mediterranean diet recipes.

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