The New York Times‘ Henry Fountain has a viral-going story on the inability of cheese producers to develop a healthier cheese while maintaining the product’s good taste and texture. “Cheese makers ‘really haven’t found a ‘magic approach’ ” to reducing sodium and fat, Gregory D. Miller, president of the Dairy Research Institute, tells Fountain. “It’s a real technical challenge.”
The main problem seems to be the staggering variety of cheeses, and coming up with a standardized way of processing them.
While some cheeses like Swiss and mozzarella are are naturally lower in salt, consumers have shied away from most other lower-fat or lower-salt cheeses, Fountain says.
“By improving manufacturing processes…companies should be able to make cheeses with consistent, and lower, sodium content and meet some of the targets established by efforts like the National Salt Reduction Initiative, a partnership led by the New York City health department. The initiative has a goal of a 5 per cent sodium reduction in most cheeses by the end of this year and a 15 per cent reduction by 2014. Targets for processed cheeses are stiffer.”
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