| TYPE of CHEESE (for cholesterol
control, more antibodies) |
% Cystine |
mg Cholesterol |
| Gruyere (#1) |
0.304 |
110 |
| Swiss |
0.290 |
92 |
| Parmesan, grated |
0.274 |
79 |
| Fontina |
0.261 |
116 |
| Edam |
0.255 |
89 |
| Gouda |
0.254 |
114 |
| Parmesan, hard |
0.235 |
68 |
| Romano |
0.209 |
104 |
| Mozzarella, part skim milk, low moisture |
0.164 |
54 |
| Cottage, nonfat, uncreamed, dry, large or
small curd |
0.160 |
7 |
| Pasteurized process, swiss, with di sodium phosphate |
0.159 |
85 |
| Mozzarella, part skim milk |
0.144 |
58 |
| Pasteurized process, american, with di sodium phosphate |
0.142 |
94 |
| Pasteurized process, pimento |
0.142 |
94 |
| Pasteurized process, swiss |
0.141 |
82 |
| Tilsit |
0.138 |
102 |
| Port de salut |
0.134 |
123 |
| Muenster |
0.132 |
96 |
| Brick |
0.131 |
94 |
| Mozzarella, whole milk, low moisture |
0.129 |
89 |
| Cottage, lowfat, 2% milkfat |
0.127 |
8 |
| Cold pack, american |
0.126 |
64 |
| Roquefort |
0.126 |
90 |
| Caraway |
0.126 |
93 |
| Cheddar |
0.125 |
105 |
| Monterey |
0.123 |
89 |
| Colby |
0.119 |
95 |
| Cheshire |
0.117 |
103 |
| Mozzarella, whole milk |
0.116 |
78 |
| Cottage, creamed, large or small curd |
0.116 |
15 |
| Provolone |
0.116 |
69 |
| Cottage, lowfat, 1% milkfat |
0.115 |
4 |
| Brie |
0.114 |
100 |
| Limburger |
0.110 |
90 |
| Camembert |
0.109 |
72 |
| Blue |
0.107 |
75 |
| Spread, pasteurized process, american, w/out di sodium
phosphate |
0.105 |
55 |
| Ricotta, part skim milk |
0.100 |
31 |
| Ricotta, whole milk |
0.099 |
51 |
| Neufchatel |
0.087 |
76 |
| Feta |
0.083 |
89 |
| Cream |
0.066 |
110 |
| Gjetost |
0.057 |
94 |