Low-Fat Basma Cheese Calories

Low-fat Basma cheese is made by coagulating skimmed milk, draining the curds, and pressing them into shape. Pressing removes moisture and gives the cheese its characteristic firm texture.

Low-fat Basma cheese generally tastes less rich and creamy than a full-fat version because it contains less milk fat. Its pressed texture can also make it feel firmer; the exact flavor varies with how it is made.

Low-fat Basma cheese softens when heated, but it usually will not melt into long, stretchy strands like mozzarella. Because it is lean and pressed, it can become dry if overheated, so crumbling it into a filling often works better.

It can replace cottage cheese in some recipes, but the result will be firmer and less moist. Crumble the Basma cheese before mixing it into a filling, and add moisture if the recipe relies on cottage cheese’s soft curds.

Keep opened low-fat Basma cheese covered in the refrigerator and use a clean utensil to cut or serve it. Follow the package’s storage instructions and date; discard it if you notice mold or an unusual smell.

Yes, low-fat Basma cheese can be frozen, but thawing may leave it drier and more crumbly. It is usually better used in cooked dishes, such as omelets or pastry fillings, than served in slices after freezing.

Yes, low-fat Basma cheese can be eaten as sold; cooking is not needed. Serve it sliced or crumbled with bread, vegetables, or fruit, and keep it refrigerated until you are ready to eat it.

Not necessarily. Pressing the cheese does not guarantee that its lactose content is low enough for someone with lactose intolerance, and the amount can vary. People with strong symptoms should ask a clinician or dietitian whether it is suitable for them.

It can fit into a weight-loss meal as a protein-containing food, but it does not cause weight loss by itself. Portion size and what else you eat with it matter, so pairing it with vegetables can make a more filling meal.