Cheese – A veryhot topic among pHealthy folks, mostly because many of us l o v e cheese! Some say, YES, I choose my acid to be cheese – others say, wait a minute, it’s too acidic, eat goat some of the time, but most of the time, eat vege or nut cheese. Vegans won’t touch the stuff if it’s not nuts or vege. Cheese is a controversial subject to say the least!
Cow Cheese, Goat Cheese, Vege Cheese, Nut Cheese – It’s all cheese!!
Cow Cheese? Since cows have two stomachs (double digestive system), cow cheese (or common dairy cheese) is very high in lactic acid, or very acidic to our pH balance. Doesn’t mean that it doesn’t taste good, means it’s probably not great for us.
pHBalance is about choosing your acid, meaning we need more alkaline, less acid, not “zero acid” incoming. Cheese however, could be considered “acid rain”, so we really need to weigh when and how much cow cheese we ingest.
Goat Cheese – Good News! Goats have a single stomach, or more similar to us in digestive structure, therefore less lactic acid. It’s always been said that the Mediterranean Diet is healthy, goat cheese is a big reason (as opposed to EU countries where cow cheese is more prevelant). Now there are many forms of goat cheese, feta, soft feta, crumbly feta, and creamy goat cheese is becoming very popular.
Vege Shredds – And other Vegetable Based Cheese – Many of the vegetable based cheeses are really tasty. I love mixing Vege Shredds half and half with cow cheese for church functions and alike – not once has someone noticed! It’s also a great way to break your family into vegetable based cheeses.
Nut Cheese – More and more we are seeing nut based cheese, it’s delicious. Just a few weeks ago I found a nut based mozzarella and it melted nicely, it was tasty, and really, when you are creating recipes, very similar to cow cheese.
Cream Cheese – Dairy versus Tofutti? Well I go for Tofutti Cream Cheese most of the time, love the spread – an especially good one sided toasted samich, is – Tofutti Cream Cheese topped with chopped olives (stored in salt brine), or a great olive tepenade.
What do I do? I usually purchase Goat Cheese, Vege Shredds, Tofutti Cream Cheese, and sometimes nut cheese (depends on if I’m willing to spend $8-$10 to see if it’s a good nut cheese) – and sometimes (depending on end user of my recipe) I use cow cheese – yes, yes I do.
Goat Cheese is great for so much of what we do at my house. For example, I really look at “when” to add cheese and “when NOT” to add cheese, as well as if I’m adding, “how much” do I really need to accomplish what I’m doing.
Today – Rustic Ciabatta Sammys – Tofutti spread with minced olives (mediterranean olives jarred in a salt brine), and diced bits of creamy goat cheese. See Recipes – Rustic Ciabatta Sammy
That’s my update on Cheese! Enjoy!!