From bubbling mozzarella on a fresh pizza to nutty Parmesan sprinkled on pasta, nothing quite compares to cheese. But if you've recently started your weight-loss journey, you might be wondering if you need to cut out the creamy, crumbly, gooey delights of cheese. Wonder no longer.
Not only is cheese delicious; it can also totally work in a healthy pattern of eating—even the full-fat kind and even when you’re following a weight-loss programme. While specifics vary by type (more on all that in a moment), cheese, in general, delivers key nutrients, including protein, calcium, zinc and vitamins A and D.
Can eating cheese help you lose weight?
All this to say: You don’t need to eat more dairy products to lose weight. The message here is that if you enjoy cheese, there’s no need to stress that a slice of Cheddar or a few cubes of feta will derail your efforts. Lasting weight loss is a result of sustainable lifestyle changes, including shifting to a healthy pattern of eating, getting regular physical activity, and prioritising sleep.
Isn’t cheese high in unhealthy fat?
It can be, but hear us out: While some cheese varieties do contain saturated fat, which public health guidelines recommend limiting, this doesn’t mean you have to avoid cheese completely. The main thing is to keep an eye on serving sizes (recommended serving size for cheese is 30g) and be mindful of the rest of your diet. To make room for the saturated fat in cheese, think of places where you can swap in sources of unsaturated fat—the healthy kind. Maybe that means using avocado in place of mayonnaise on a sandwich, or grilling salmon for dinner in lieu of steak. You can also reach for low-fat or reduced-fat cheeses, which can also support a weight-loss journey.
How to enjoy cheese on a weight-loss journey
OK, so at this point, we’ve established that all foods, including cheese, can be part of a healthy pattern of eating that supports weight loss. Now let’s talk flavour, which is an overlooked benefit of cheese as it can bring a complex, bold taste to almost any dish, whether you’re adding a generous grating of Pecorino to courgetti noodles, or a scattering of blue cheese over a rocket salad. Cheeses with stronger flavours can be wonderful choices as a little goes a long way.
Types of cheese: Nutrition facts and tasting notes
We’re not suggesting you become a cheesemonger overnight, but it can be helpful to know a little about the different types and some ways to enjoy them. Before you hit the cheese aisle, here’s the lowdown on some of our favourite varieties, along with some delicious cheesy recipes.
1. Parmigiano-Reggiano
This is a regulated product from northern Italy; only wheels that meet strict guidelines are stamped "Parmigiano-Reggiano." As the cheese ages, Parmigiano's texture gets harder and crumblier, and its flavour sharper and nuttier with shadings of salt, sweetness, and spice. (Parmesan is a domestic version of Parmigiano-Reggiano) Grate Parmigiano-Reggiano over pasta or soup, shave it onto rocket salad, or enjoy small chunks with honey-drizzled pear slices or balsamic vinegar for dipping. You’ll add bold flavour and get some protein and calcium.
3. Feta
A zesty sheep's-milk cheese, feta is made all over the world but is considered a Greek cheese. Depending on where it's made (wonderful versions also come from France and Bulgaria), feta might be sour or tangy, creamy or crumbly. Compared to other cheeses, it's relatively low-fat, and each 30g serving is a good source of protein. Buy feta packed in brine—it dries out quickly when exposed to air—and if you find it too salty, soak it briefly in plain water. Feta is fantastic crumbled into salads, cooked vegetables, grains, omelettes, and casseroles and in traditional Greek dishes, like spanakopita (spinach pie).
4. Goat cheese
There are dozens of varieties of goat cheese from all over the world, but all fall into two categories: fresh and aged. Younger cheeses are milder and creamier—so if you're going for the best bang for your Points, consider choosing an aged variety, which will have a more pronounced, salty tang. Chèvre is the French word for "goat"; cheese labeled “chèvre” is made in the French tradition, regardless of where it's from. Use goat cheese in salads (try it gently warmed) or quiche, stir it into sauces, or melt it atop baked potatoes. Nutritionally, each 30g serving is a good source of protein and vitamin A and an excellent source of calcium.
5. Blue cheese
Nearly every cheese-producing country has its own famed variety of this pungent specimen: Roquefort (France), Cabrales (Spain), Gorgonzola (Italy), Stilton (England), Maytag (United States). They all share bluish-green moldy veining and an assertive, salty flavour, but each has its own distinct bite, depending on which animal's milk is used: cow, sheep, or goat. Try blue cheese in salads and omelettes, or melt it onto a burger. Like many other varieties of cheese, 30g of blue cheese is a good source of protein and calcium.
6. Cheddar
Cheddar refers to both the village in England where the cheese originated and a technique called cheddaring, which imparts a distinct dry texture. As the cheese ages, its flavour becomes quite sharp. Though cheddar cheese is made worldwide, English farmhouse cheddar is the most sought-after—it's delicious savoured on its own. A good source of protein and calcium per 30g serving, cheddar pairs well with everything from apples and pears to crusty French bread and crackers.
9. Mozzarella
Mozzarella is a stretched cheese curd that originated in Italy and was first made with milk from Mediterranean buffalo. While you can still find buffalo-based varieties (mozzarella di bufala), you’re more likely to see cow’s-milk mozzarella—or a blend of the two—at your local supermarket. Fresh mozzarella has a soft texture and a creamy, mild flavour; it’s often sold packed in water or whey. Low-moisture mozzarella is firmer and melts better than the fresh version, which is why it’s preferred for pizza. You can find this type as balls or grated in bags. A 30g serving of either type is a good source of protein and calcium.
