Experimenting with new cheeses can be a delightful way to add complex taste to different meals. Cheese is a simple, easy-to-fix snack if you are tired, and offers some protein to boot.

Though it is advised to be cautious with cheese, you don’t have to shy away completely. The addition of pasteurized cheese to many dishes can actually be a great way to add flavor, calories, protein, and calcium, which can be very beneficial if you’re experiencing loss of appetite. Most cheeses made in the United States are required to be pasteurized, and usually, you can find pasteurized mozzarella, parmesan, American, and Swiss, among others.

If you are worried about saturated fat content and calories, it’s important to remember that cheese should be eaten in moderation. You may also consider reduced-fat versions, or try stronger tasting cheeses (sharp cheddar over mild cheddar, so less can be used for more taste).

Chef Tips

We love Parmesan and use it in many of our recipes. Parmesan cheese has umami, the fifth taste responsible for giving food a savory quality. Umami foods can also help with taste changes if foods taste like cardboard or are very bland during chemotherapy.

Just like other products, it’s best to look at the ingredients list to know what you’re buying. Certain brands are also more well-known for higher quality products, and fewer “bulking” ingredients and emulsifiers. However, the trade-off may be a slightly higher price tag.

For the best results in any recipe, be sure to buy it in a chunk and not pre-grated. You will need very little of a great aged Parmesan cheese to yield an incredible, rich taste. This not only makes it a must on pasta and on risottos like our hearty Mushroom Risotto, but it also adds extra zest to all kinds of vegetables, soups, and sauces.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature and recommendations from the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the  Academy of Nutrition and Dietetics, and the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, CSO and our team of editors work to help our readers discern truth from myth. The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.

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