Cheese Comparison Chart — Sodium, Fat & Cholesterol PDF

All cheese is not the same cheese.

A slice of Swiss and a slice of American look identical on a sandwich. One carries 53 mg of sodium. The other carries 422 mg — eight times as much.

Halloumi carries 580 mg per ounce. A quarter of your day's sodium, in one slice.

Cheese is worth eating. It's just worth choosing.

What's in it

18 cheeses, color-coded green/amber/red, with calories, saturated fat, cholesterol, sodium, and protein for each — plus a page on how to choose, five specific swaps, and a worksheet.

The best choices

Lowest saturated fat: 1% cottage cheese (0.7 g — and 14 g of protein per half cup, the best ratio on the chart), part-skim ricotta, fresh mozzarella.

Lowest sodium:Swiss, at 53 mg — remarkable for an aged cheese, and the reason it belongs on every low-sodium sandwich. Then fresh mozzarella and ricotta.

Go easy on: halloumi, processed American, blue cheese, and feta. All are salted as the preservation method.

And cream cheese isn't really a fat problem — it's a protein problem. Two grams per ounce, against Swiss's eight. You pay full price in fat and get almost nothing back.

The rule that covers all of it

1½ ounces is a serving — about four dice, or two thin slices. Most people eat two or three times that without noticing, because cheese arrives on other food rather than as a portion of its own.

FAQ

What cheese is lowest in sodium? Swiss, at about 53 mg per ounce. What cheese is lowest in saturated fat? Cottage cheese and part-skim ricotta. Which cheese has the most sodium? Halloumi, at roughly 580 mg per ounce, and then processed American at 422. What is a serving of cheese? 1½ ounces — about four dice.

Notes:

  • Calories: Help to determine energy content. Lower-calorie cheeses may be preferable for calorie-conscious individuals.

  • Saturated Fat: Linked to heart health; cheeses with lower saturated fat might be better for managing cholesterol.

  • Sodium is important for blood pressure management. Some cheeses, especially feta and blue cheese, are quite high in sodium.

These values are approximate and can vary depending on the brand and specific type of cheese.

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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