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In the past, I have bought cheddar cheese made with 2% milk to use in casseroles. It was made my Kraft, and came in a block. I think that I've also seen in sold shredded, and not just marketed by Kraft. I wanted to buy some today for a casserole I plan to try. However, I could not find it at Aldi's, or Walmart, or Kroger, or Martin's--the four supermarkets in the larger town where we do major grocery shopping, and of course I could not find it in the store here in our little town.
Did Kraft stop making and selling 2% cheese? Did it contain an additional ingredient that was a problem? Or is it perhaps that it does not sell well in cheese-loving rural Indiana? When we moved here, one of my husband's colleagues teased us that people in Indiana put cheese--and lots of it--on everything.
I'll substitute part-skim Mozzarella for the cheddar, so that will give me a cheese lower in saturated fat, and it may even work better for that recipe. I'm just puzzled that 2% cheese, which I found easily in the city in which we lived in Texas, does not seem to exist here.
The Kraft website seems to indicate 2% cheese is still available, it may be a regional issue, or related to not being in an urban area.
The last few times I've been in NW Illinois, where I grew up, the grocery stores seemed to carry a lot fewer products than what I can find in Lincoln. And when I'm in the Pittsburgh area visiting my son, the products available there are quite different, and it's not just different brands.
I will have to look for 2% cheese when we are in different areas.
The dairy fat issue is confusing--and I'm not convinced that it has been settled. In the past, I mostly did low-fat dairy because I used so much butter in my baking, and I hoped to offset it somewhat. I did switch from non-fat to 1% milk a couple of years ago and will not change back. My issue is that I had such a high LDL cholesterol number that the doctor tried to put me on Lipitor, and I asked for time to try lifestyle change, which the CMA (they never let you talk to the doctor), after communicating with the doctor, said I could try for three months until they re-test me. All she said was low-fat diet and exercise--no help--and I was also judged Vitamin D and calcium deficient, so I need more dairy in addition to supplements. I consulted a friend's daughter who has her M.A. in Dietetics and recently became a P.A. (She became a P.A. to help people BEFORE they are in negative health situations.) She said to focus on keeping saturated fat to less than 11g per day, so that is what I am doing, and to include exercise. I'm also eating more beans and have increased fruit and vegetables. I've kept eggs. I use more canola oil and more olive oil. Low-fat cheese gives me flexibility in how I stay below 11g. I've cut out almost all butter, although I may make an exception for a rare pie. As 1 Tbs. butter = 7g saturated fat, a single scone would put me close to the limit, and pie, oh, my.
The new food plan (and exercise) is for lowering cholesterol, but I have lost about 8 pounds in the twelve weeks since I began it, and pants have a better fit now.
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