Patrick Oconnell
Blue cheese is a popular ingredient in many dishes, from salads to pizzas, and is loved for its bold, tangy taste. However, it is often considered a less healthy option than other cheeses due to its high sodium, fat, and calorie content. But how does it compare to another popular cheese, cheddar, in terms of its fattening effects? Cheddar is also high in fat, with an average of 22% fat in reduced-fat varieties and 35% in the standard variety. On the other hand, blue cheese contains about 8.1 grams of fat per ounce, with 5.3 grams being saturated fatty acids. While both cheeses offer health benefits, such as high calcium content, their nutritional profiles differ, and understanding these differences can help inform our dietary choices.
| Characteristics | Values |
|---|---|
| Fat content | Blue cheese has 8.1 grams of fat per ounce, while standard cheddar has 9 grams of fat per ounce. Reduced-fat cheddar contains 30% less fat than the standard variety. |
| Saturated fat content | Blue cheese contains 5.3 grams of saturated fat per ounce, while standard cheddar contains 6.6 grams. Reduced-fat cheddar contains 14% saturated fat. |
| Calories | Blue cheese has 100 calories per ounce, while cheddar has 110 calories per ounce. Reduced-fat cheddar is likely to have fewer calories. |
| Protein | Blue cheese provides 6.1 grams of protein per ounce, while cheddar offers 7 grams per ounce. |
| Calcium | Blue cheese is a good source of calcium, providing 10% of the daily recommended value per ounce. Cheddar is also a source of calcium. |
| Vitamin K2 | Cheddar is rich in vitamin K2, which is important for preventing heart disease. Blue cheese is not mentioned as a source of vitamin K2. |
| Sodium | Blue cheese is high in sodium, with Danish Blue containing 1.9 grams of salt per 100 grams. Cheddar is also high in sodium, with American cheddar being one of the highest. |
| Lactose | Blue cheese is considered lactose-free, while cheddar contains lactose. |
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What You'll Learn
- Blue cheese has more calories and fat per ounce than cheddar
- Cheddar is rich in vitamin K2, which prevents calcium build-up in arteries
- Blue cheese is a good source of calcium, which promotes bone health
- Cheddar is made anywhere in the world and varies in flavour based on origin
- Blue cheese is made from cow's, goat's or sheep's milk and has a bold, tangy taste
Blue cheese has more calories and fat per ounce than cheddar
Blue cheese is a popular dairy product with a distinctive taste and smell, but how does it compare to cheddar in terms of calories and fat content?
Blue cheese is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mould Penicillium. It is known for its bold, tangy flavour and blue or grey veins. Cheddar, on the other hand, is a type of cheese that can be made anywhere in the world and offers a variety of flavours depending on its origin and ageing process.
When it comes to nutrition, blue cheese provides a surprising variety of health benefits. It is rich in calcium, which promotes bone health and may reduce the risk of osteoporosis. Blue cheese also contains a compound called spermidine, which has been linked to potential anti-ageing properties and a reduced risk of cardiovascular disease. Additionally, the fat in blue cheese may have a neutral or positive effect on cardiovascular health.
However, blue cheese has more calories and fat per ounce than cheddar. Blue cheese typically contains about 100 calories per ounce and 8.2 grams of fat, while cheddar offers 110 calories per ounce and 9 grams of fat. It's important to note that these values may vary slightly depending on the specific type of blue cheese and cheddar being compared.
While blue cheese has more calories and fat per ounce, it's important to consider the serving size when making comparisons. Additionally, both cheeses are good sources of protein, and the decision between the two ultimately depends on individual preferences and dietary needs.
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Cheddar is rich in vitamin K2, which prevents calcium build-up in arteries
While blue cheese is a good source of calcium, which may promote bone health and help prevent osteoporosis, it is also high in salt and saturated fat. Therefore, it should be eaten in moderation.
On the other hand, Cheddar is rich in vitamin K2, which is essential to prevent calcium deposits in the arteries. Vitamin K2 is the less common form of vitamin K and is found in fermented foods, such as cheese. Getting enough vitamin K2 may decrease your risk of heart disease.
Vitamin K2 has several molecules called menaquinones, which make K2 available beyond the liver for other systems. While vitamin K1 is the primary source of dietary vitamin K and is necessary for proper blood coagulation, vitamin K2 is crucial for preventing calcium build-up in the arteries and maintaining strong bones.
Matrix Gla protein (MGP) is found in the tissues of the heart, kidneys, and lungs and plays a vital role in vascular calcium metabolism. MGP is activated by vitamin K2, allowing it to bind to calcium and remove it from arteries and soft tissues. MGP is the most potent inhibitor of cardiovascular calcification known, making vitamin K2 a critical nutrient for cardiovascular health.
In summary, while blue cheese offers health benefits due to its calcium content, Cheddar cheese is particularly rich in vitamin K2, which plays a crucial role in preventing calcium build-up in the arteries and maintaining cardiovascular health. Therefore, including Cheddar in your diet can be a delicious way to boost your vitamin K2 intake and support heart health.
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Blue cheese is a good source of calcium, which promotes bone health
Blue cheese, known for its distinctive blue or grey veins and bold, tangy flavour, is made from cow's, goat's, or sheep's milk cured with cultures from the mold Penicillium. Its unique production process, involving the controlled introduction of specific mould extracts, gives it a distinct aroma and taste.
In addition to calcium, blue cheese is a source of other essential vitamins and minerals, including phosphorus, potassium, zinc, and vitamin A. These nutrients contribute to the overall health benefits associated with blue cheese consumption.
When compared to other cheeses, blue cheese stands out for its high calcium content. For example, Parmesan, a hard and gritty cheese, is also rich in calcium and phosphorus, contributing to bone health. However, Parmesan is aged for a longer period, resulting in lower lactose content, making it more suitable for lactose-intolerant individuals.
While blue cheese is a good source of calcium, it is important to note that it is also high in salt and saturated fat. Therefore, it should be consumed in moderation as part of a healthy, balanced diet.
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Cheddar is made anywhere in the world and varies in flavour based on origin
Cheddar cheese is made all over the world and is one of the most popular and well-known types of cheese. The name "cheddar" has no protected designation of origin, and the style and quality of cheddar can vary greatly depending on where it is made. The flavour, colour, and quality of cheddar can differ, with some processed cheeses packaged as "cheddar".
Cheddar cheese is believed to have originated in the village of Cheddar in Somerset, England, and its production dates back to the 12th century. Traditional cheddar cheese was made from the milk of local Somerset cows, which was known for its richness and creaminess. Today, cheddar is produced in various countries, including Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, Uruguay, the United States, and the United Kingdom.
The flavour of cheddar can vary based on its origin, the length of ageing, and the production process. For example, Irish cheddar is said to have a richer and more complex flavour than English or Scottish cheddar, while New Zealand cheddar is typically factory-made and sold at a younger age. Classical cheddar tends to have a sharp, pungent, and slightly earthy flavour, with a firm texture. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese. The colour of cheddar can range from deep to pale yellow or yellow-orange, depending on the use of certain plant extracts such as beet juice or annatto.
Cheddar cheese is a versatile and robust cheese that pairs well with various wines and crackers. It has a distinct flavour and is often bright orange in colour. Cheddar made in its original hometown of Cheddar, Somerset, is said to be of the best quality, as it is matured in caves that have been used since the 12th century.
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Blue cheese is made from cow's, goat's or sheep's milk and has a bold, tangy taste
Blue cheese is made from cow's, goat's, or sheep's milk and has a bold, tangy taste. It is ripened with cultures of the mould Penicillium, giving it a distinctive salty, sharp flavour and pungent aroma. The mould used to create blue cheese gives it a bold, tangy flavour and a distinctive odour. The blue, grey, or black veins and spots in the cheese are formed by the mould. The cheesemaking process for blue cheese is quite sophisticated, with cheesemakers using bacterial cultures to convert sugars in milk to lactic acid.
Blue cheese is a generic term for cheese produced with pasteurised milk from different animals and ripened with mould cultures. The type of milk used and the production process determine the nutrient content and flavour of the cheese. Blue cheese generally has a high sodium content and is often relatively low in fat. However, it is a good source of protein, calcium, and phosphorus. A 1-ounce (28-gram) serving of blue cheese made with whole milk provides 150 mg of calcium.
Cheddar cheese, on the other hand, is made from cow's milk and has a varying flavour depending on its origin and length of ageing. While both blue cheese and cheddar are good sources of calcium, blue cheese stands out for its higher calcium content. This makes it beneficial for bone health and potentially helpful in preventing osteoporosis. Additionally, studies suggest that blue cheese consumption may aid in managing visceral fat around the abdominal area.
When it comes to fat content, blue cheese and cheddar are both considered high-fat cheeses. However, blue cheese is often relatively lower in fat compared to other cheeses. For example, Danish Blue has 29% fat per 100g, while standard cheddar contains about 35% fat. Reduced-fat cheddar is also available, containing 30% less fat than the standard variety.
In terms of health benefits, blue cheese contains a compound called spermidine, which may have cardiovascular benefits. Additionally, the fat in blue cheese may have a neutral or positive effect on cardiovascular health. While blue cheese is known for its bold flavour and health benefits, it is important to consume it in moderation due to its high salt and saturated fat content.
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Frequently asked questions
Blue cheese has more calories and fat per ounce than cheddar. However, blue cheese is also rich in calcium and contains a compound called spermidine, which may reduce the risk of cardiovascular disease.
Blue cheese has about 100 calories per ounce, while cheddar has 110 calories per ounce.
Blue cheese has about 8.2 grams of fat per ounce, while cheddar has 9 grams of fat per ounce.
The American Heart Association recommends that no more than 5-6% of your daily calories should come from saturated fat. For a person consuming 2000 calories per day, this equates to no more than 13 grams of saturated fat.
Yes, low-fat versions of both blue cheese and cheddar are available. Other low-fat cheese options include Swiss, mozzarella, cottage cheese, and ricotta.
