The New Complete Book of Food

 The New Complete Book of Food

Cholesterol and Saturated Fat Content of Selected Cheeses

Cheese Serving Cholesterol (mg) Saturated fat (g)

American oz. 25 5.3

Blue/Roquefort oz. 21 5.3

Camembert wedge 27 5.8

Cheddar oz. 30 6.0

Cottage cheese

creamed cup 25–34 6.0–6.4

uncreamed cup 10 0.4

Mozzarella

part skim oz. 15 3.1

whole milk oz. 22 3.7

Muenster oz. 27 5.4

Swiss oz. 26 5.0

Source: USDA, Nutritive Value of Foods, Home and Garden Bulletin No. 72 (USDA, 1989).

All cheeses, except cottage cheese, are good sources of vitamin A. Orange and yellow

cheeses are colored with carotenoid pigments, including bixin (the carotenoid pigment in

annatto) and synthetic beta-carotene.

Hard cheeses are an excellent source of calcium; softer cheeses are a good source;

cream cheese and cottage cheese are poor sources. The RDA for calcium is 1,000 mg for a

woman, 1,200 mg for a man, and 1,500 mg for an older woman who is not on hormone-

replacement therapy. All cheese, unless otherwise labeled, is high in sodium.

Calcium Content of Cheese

Cheese Serving Calcium (mg)

Blue oz. 150

Camembert wedge 147

Cheddar oz. 204

Cottage cheese

creamed cup 135

uncreamed cup 46

Muenster oz. 203

Pasteurized processed American oz. 174

Parmesan grated tbsp. 69

Provolone oz. 214

Swiss oz. 272

Source: Nutritive Value of Foods, Home and Gardens Bulletin No. 72 (USDA, 1989).