Thank God, at this point in my life I don’t have to worry about cholesterol treatment. Neither me nor my husband have to deal with this kind of health issue. Of course, as we age we are all aware that we may have to deal with high cholesterol levels in the future. In the meantime, taking cholesterol laden foods in moderation is the best way to go.
Cheese is a staple in our kitchen, and I can say that this is one food that I love, but I can eat it in moderation. I have already gone beyond the typical parmesan-mozarella-pasta-topping staples. If you love adding cheese in your dishes why not try the following variants:
- Grana Padano (cow’s milk) – similar in flavor and texture as parmesan.
- Ricotta Salata (sheep’s milk) – similar to feta but drier and milder with a milky flavor. this is perfect to dishes that are accented with tomatoes.
- Feta (sheep’s or goat’s milk) – salty, tangly and crumbly. gives extra zest to citrus-tinged seafood pasta.
- Pecorino ( sheep’s milk) – full flavored and piquant and can be used instead of parmesan.
- Fontina ( cow’s milk) – nutty and rich. it is a good substitute for mozzarella. this melts like a dream.