The Two Cheeses That I Eat While On Keto

Mozzarella is a soft, white cheese with high moisture content and is a traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method. It originated in Italy and is usually made from Italian buffalo or cow’s milk. Mozzarella is lower in sodium and calories than most other cheeses (though I think that the brand I bought is slightly saltier than what I usually have) and also contains bacteria that act as probiotics. The brand I buy is Amul’s cheese slices and it does have a slight salty taste. The reason I bought it as slices is to a) eat it as a snack when I feel a little peckish, b) I can use it as a cheese melt on tuna or chicken or beef stuffed in lettuce or bell peppers or even in a salad. It also goes well as an evening snack with peanuts.

The other cheese I buy is cheddar. Cheddar is a widely popular semi-hard cheese from England. Made from cow’s milk that has been matured for several months, it can be white, off-white, or yellow. The taste of cheddar depends on the variety, ranging from mild to extra sharp. In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, especially vitamin K2. Vitamin K is important for heart and bone health. It prevents calcium from being deposited in the walls of your arteries and veins. You can add it to charcuterie plates, vegetable dishes, burgers, and eggs. I buy the cheddar cheese block from Milky Mist. I mainly use it in my mushroom cheese omelettes for breakfast – I cut up small pieces and add it to the omelette as it cooks along with the mushrooms. I also do cut up small squares to eat as a snack and it is perfect with a cup of coffee.

This mainly due to my Keto diet; usually I only used to eat cheese in burgers and pizza when I order them in or eat out.

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