Light
By definition, the term "light", "light-style" or "lite-style" can only be applied to cheeses that have a 25% or more reduction in milk fat content compared to their "regular" counterparts.
- Aroma Mild
- Taste Neutral to slightly milky
- Texture Resilient to springy; chewier due to the reduced milk fat
Basic info
The range of these light (or lite) varieties of Canadian cheeses is growing – but there is a drawback. Light cheeses are simply not as flavourful and as satisfying as the cheeses they're meant to replace. This is because butterfat plays a major role in a cheese's texture, and because it contains the components that make up that cheese's unique flavour.
Reduce the butterfat by a significant amount, and the cheese tends to become rubbery in texture and less flavourful, so keep in mind that "light" cheeses are somewhat less flavourful. This is because butterfat contains the components that make up the cheese's flavour. For those who would not otherwise eat cheese, however, low-fat varieties are an excellent option.
How to enjoy them?
In most cases, you can simply substitute "light" Canadian cheeses for their regular counterparts.
How are they made?
They are processed the same way as regular cheese but with a lower milk fat content.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
History / Tradition
Increasingly concerned about nutrition, Canadians are demanding lower-fat products, including cheese.
Conservation
Storage
Canadian light cheeses have a higher moisture content. And since micro-organisms need moisture to breed, this means that light cheeses have a shorter shelf life. How much shorter? That depends on the cheese. However, do check "best before" on the packaging and monitor light cheeses more closely.
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
