The color is one difference in cheese. Most people recognize cheddar, colby or American as yellow and brick or Swiss
Nutritionally, hard cheeses such as Parmesan, cheddar, colby, Swiss, brick and American are good sources of calcium
that are equivalent to milk. One and one half ounces of hard cheese is equal to the calcium in one cup of milk.
Cheese can also be substituted for meat at a meal or added to casseroles to increase the protein content. Cheese made
from milk contains all the essential amino acids necessary for growth and repair of muscles and internal organs.
One major difference in cheeses, though unrelated to color, is the fat content. Cheeses can vary from three to eight
grams of fat per ounce. Low fat cheeses that contain five grams of fat or less include:
low or reduced fat cheeses
creamed cottage cheese
light cream cheese
mozzarella, part skim milk
ricotta part skim milk
The calorie content of the white and yellow cheeses listed above is about the same at 75 calories per one ounce.
Almost all cheese is processed in some way, shape, or form- even “natural” cheeses that start as yogurts have to take some work to get to that point.
Anyway, I’m not sure which is healthier, per se, but lighter-colored cheeses tend to be less caloric, in my experience. But I’m sure with some of the way-fancier cheeses that are super-rich, this is not the case.
If the word “product” comes after the word “cheese” I would stay away. Just pick whatever cheese you like and fits in your macros. It’s all processed to some degree.
Sidenote: velveeta has sardines in it, so I stay away from that cheese product . Gross!
Otherwise, I cheese.