How can it be so bad if it tastes soooo good?!
July 20, 2007 12:01 PM   Subscribe

Where might I be able to find the nutritional information for various artisanal cheeses?

I use The Daily Plate to track my food intake on a daily basis, but I often enjoy small amounts of artisanal cheeses, where nutritional information is not readily available from the supplier. Of course I try to enjoy these items in moderation due to the high fat content, but I'm still like to get as specific as possible.

Would there be a source of information available that could outline general information for different types of cheese (sheep's milk v. cow's milk v. goat's milk)? I'm primarily concerned with any variation that may occur between saturated fat and protein content.
posted by Asherah to Food & Drink (6 answers total) 1 user marked this as a favorite
 
Could you just go to the supermarket and check some packaged brie or blue or chevre or whatever and estimate from there? Might be the easiest way short of starting to build a chemistry set.
posted by rhizome at 12:07 PM on July 20, 2007


Man, I don't think cheese are going to vary that much based on artisian differences.

Here's goat's cheese, sheep's cheese, (note daily plate address), and cow's cheese. I think the main difference is going to be in hardness of the cheese more than anything else.

messing a bit more on daily plate, here's a list of all their goat's cheeses. If it's a straight up cheese (no nuts or other stuff), you're looking at 80-100 calories per oz, and this seems to be consistent for most types of cheese.
posted by boo_radley at 12:17 PM on July 20, 2007


The "wetter" the cheese, the lower it will be in fat bits per serving. An aged cheese - like a reggiano - will have more fat per serving because it has less water.
posted by rtha at 12:43 PM on July 20, 2007


I agree. I think the way to approach this is to find the information for different types of cheeses and assume they are the same for cheese of the same type (they'll be very close).

So, you'll need soft fresh cheeses, soft aged, cheddared, pecorino, etc.
posted by OmieWise at 12:49 PM on July 20, 2007


NutritionData has 90 cheese results.
posted by TheophileEscargot at 2:13 PM on July 20, 2007


Yes, I realize this was a bit of a common sense question, so thanks everyone for the jumpstart of resources and ideas!
posted by Asherah at 3:27 PM on July 20, 2007


« Older unravel disability insurance   |   What song did Paul and Storm sing about a house... Newer »
This thread is closed to new comments.