Low salt cheese - Salt-free cheese - Low sodium Cheese
Low salt and low sodium cheese: salt-free Gouda
Regular Gouda contains about 870 mg of sodium per 100 g, because the cheese spends several days in a brine bath after it is made. The salt-free cheese at Goudacheeseshop.com skips the brine and contains no more than 50 mg of sodium per 100 g: over seventeen times less.
Next to the salt-free cheeses, plain and with cumin, this category holds reduced salt cheeses: Weydeland Minder Zout with about a quarter less salt, and the Magnevita 30+ cheeses, where part of the salt is replaced by magnesium salt. Freshly cut, vacuum packed and shipped chilled.
More about low salt cheese: sodium per cheese, taste, storage and FAQ
Salt-free, low sodium or reduced salt
- Salt-free cheese: no brine bath and no added salt. Only the sodium naturally present in milk remains, at most 50 mg per 100 g.
- Low sodium cheese: the official term for cheese with this little sodium. It covers the plain salt-free cheese and the low sodium cumin cheese.
- Reduced salt cheese: regular cheese that spends less time in the brine or has part of its salt replaced, such as Weydeland Minder Zout and Magnevita.
Sodium per 100 g
- Gouda 48+, average: about 870 mg sodium (just over 2 g salt)
- Weydeland Minder Zout: about 25 percent less salt than comparable Gouda
- Salt-free cheese plain and with cumin: no more than 50 mg sodium (just over 0.1 g salt)
Salt equals sodium times 2.5, which converts any sodium figure on a label into grams of salt.
Which cheese is lowest in salt
The salt-free cheeses, plain and with cumin, contain the least. The reduced salt cheeses come next. Among regular cheeses, Emmental is naturally lower in salt than Gouda.
Taste and use
Salt enhances flavour, so salt-free cheese tastes milder than regular young Gouda. The cumin cheese has more character. All of them slice well and melt well on toast or in an oven dish.
Storage
Salt normally helps cheese keep. Once opened, salt-free cheese is slightly more sensitive to drying out and mould. Keep it in the fridge in cheese paper, cover the cut side and eat within a week. Unopened, the vacuum pack keeps for seven to eight weeks.
Frequently asked questions
Is there cheese with no sodium at all? No. Milk naturally contains a little sodium, so salt-free cheese is never completely sodium free.
Who is salt-free cheese for? Anyone watching their salt intake or following a low sodium diet. On a prescribed diet, agree the amount with a doctor or dietitian.
Is low salt cheese also low fat? Not automatically. The salt-free cheeses are 48+, the Magnevita cheeses are 30+.
Is salt-free cheese lactose free? No, it is a young cheese. Naturally lactose free cheeses are in lactose free cheese.
Also of interest
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