Best WeightWatchers recipes with cheese

From fresh to aged cheeses (and all the different varieties found somewhere in the middle), this roundup features a cheese and a corresponding recipe for every taste and occasion.

Fresh & Soft Ripened Cheese Recipes

Fresh and soft ripened cheese are typically added to recipes for their creamy texture and tangy or buttery flavour. Additional fresh cheeses not included on this list include quark, mascarpone, crème fraîche, and paneer; other soft ripened cheeses include brie and camembert.

Scoopable and spreadable, ricotta cheese is made with cow’s milk, although some specialty cheese shops will carry ricotta that has been made with goat or sheep’s milk. Ricotta is commonly added to baked pasta recipes, but it can also be spread over toast or a sturdy cracker, paired with fresh fruit, or whipped into pancake or cheesecake batter with super-fluffy results. Any leftover ricotta should be stored in its original container and used within 2-3 days after opening.

Fresh goat’s cheese, or chèvre, is known for its rich, creamy texture and tangy, lactic flavour. Because fresh goat’s cheese is so unmistakable and flavourful, you’ll only need a small amount to make its presence known. A classic addition to salads and pasta dishes, chèvre can also be crumbled and stuffed into chicken breasts or added to omelettes and other egg dishes. Wrap any leftover goat’s cheese tightly in plastic wrap or waxed fabric and use within 3-4 days.

High in protein and mild in flavour, cottage cheese is a versatile fresh cheese that can be enjoyed on its own or added to recipes to increase the creaminess of any given dish. To make a simple yet satiating breakfast or lunch bowl, top low- or no-fat cottage cheese with fresh fruit or vegetables, a sliced hard-boiled egg, and a small serving of nuts or seeds.

Fresh mozzarella has several names: bocconcini, fior di latte, and pasta filata. Regardless of its name or shape, fresh mozzarella has a firm but creamy texture and mild, milky flavour that makes it an ideal addition to tangy salads and antipasti platters. Fresh mozzarella melts exceptionally well and is often used as a pizza topping or in baked pasta dishes. Store leftover fresh mozzarella in water, which should be changed daily, for 3-4 days.

Traditional Greek feta is made with sheep’s milk, but almost all grocery stores and delis sell versions made with cow’s milk or goat’s milk (or a combination of two or all three.) Depending on the type of milk it’s made from and its country of origin, feta can have a crumbly or creamy texture and a mild or assertive flavour. If you find feta overly salty, simply rinse the portion of cheese being used in cold water and let it dry on a paper towel. Leftover feta cheese should be stored in its original container with the brine—if completely submerged, feta will last several weeks in the fridge.

The most divisive cheese of all, the umbrella label “blue cheese” includes hundreds of different varieties from all over the world. The common denominator among these cheeses is that they’ve all been inoculated with mould, which creates the familiar veining fans of blue cheese are so enamoured with. Blue cheese can be soft or firm, mild or strong, and can be made with a variety of milks. If you’re interested in exploring the world of blue cheeses, purchase your cheese from a specialty shop that offers samples or even tasting classes.

By definition, firm cheeses are those that have been cooked and pressed. Some firm cheeses are enjoyed while they’re still fairly young and others are aged until they become crumbly and intensely flavoured. Examples of firm cheeses not listed below include gouda, havarti, Manchego, provolone, fontina, and raclette.

Depending on its age, the flavour of cheddar can range from mild to sharp. Because reduced fat cheddar has a higher water content than regular cheddar it tends to spoil faster. To prevent this, be sure to wrap leftovers with clean cheese paper or beeswax wraps each time you open it and try to avoid touching the surface of the cheese with your fingers as much as possible.

This section features cheeses that are inspired by cheeses from Switzerland (Swiss cheese) as well as Swiss Gruyere. Other Swiss cheeses to try include Emmenthal, Appenzeller, and raclette. Swiss cheeses are known for their meltability and nutty flavour, making them an ideal pairing with umami-rich ingredients such as mushrooms, onions, ham, and herbs such as thyme and rosemary.

Thanks to their assertive savoury flavour, aged cheeses such as parmesan and pecorino Romano are commonly used in pasta dishes. Because these cheeses are so flavourful, only a small amount is needed to amplify the accompanying ingredients in the following recipes. If proper care is taken to wrap parmesan and pecorino (use fresh wrapping material each time), these aged cheeses can last for months in the refrigerator.