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Who Cut the Cheese?

February 11, 2011 by Laura

You might be wondering: So Laura, how do you feel following this new regimen? Do you have more energy? Well, it’s a little too soon to say. But I expect that I will, because Lord knows I have MORE GAS!! Hahahaha! It’s a good thing I’m not a smoker.

And speaking of cutting the cheese, cheese is one of the things– along with barbecue, processed meats, white flour & white sugar– that is consumed zero times per week when practicing Nutritarianism. Allow me to impress upon you just how much I love cheese: In the not too distant past, cheese was my raison d’être. I was the Cheesegirl at Whole Foods. I had a gig consulting for a Michelin starred restaurant to design their cheese plates. I made cheese. I became a nurse so that I could afford to make more cheese. In eighth grade, I re-wrote “Cinderella” as “Mozzarella.” I own dairy goats. Get it? I love cheeses, praise Gouda, gimme a Hallelujah!

In an effort to approximate cheese in my menu, I did try 2 dairy-free, cheese-like products. The first, Daiya shreds, is surprisingly cheese-like, but not delicious. It has a kind of movie popcorn “buttery topping” flavor going on. It’s edible though, and if you go without cheese long enough to forget what it tastes like, Daiya will suffice. Lisanatti Foods Almond Mozzarella and Cheddar, both of which contain casein (milk protein) and are not vegan, are also surprisingly cheesy & melted well on our veggie burgers. I rather liked them. They failed Amos’s taste test, however, and he has never turned cheese down. So much for getting those sponsorships.

Is it worth it? Well, I’m down 5 pounds in two weeks, so I’m sticking to it.

Oh, don’t look at me, it was the dog.


1 Comment

  1. Craig says:

    As a fellow cheese lover I feel your pain. However, I cannot stomach the fake cheese. My feeling about it is either eat cheese or don’t. What works for me is using strong cheese — bleu, etc. — and eating it infrequently, and in small amounts.

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