Denmark's Arla Foods has had great success with low-fat cheese using a specific culture strain now available to U.S. cheesemakers
Fortunately, changes in consumer eating patterns and vast improvements in cheese technol-ogy have revived interest in low-fat cheese. Cheese sales in the United States continue to rise sharply as low-carbohydrate dieters consume increasing quantities of cheese and other high-protein foods. While the increase in cheese consumption is good news for the dairy industry, the high levels of fat found in many types of cheese can be bad news for individuals concerned about heart disease and other health issues related to increased fat intake.