Cheese is a natural product that has been made for centuries – as far back as 7500 years ago. Salt, a vital mineral, is an integral ingredient in cheese, and serves five necessary purposes in the cheese making process: slows down the development of the bacteria added to the milk; accelerates the release of the liquid (whey) from the curd; acts as a preservative; inhibits the growth of undesirable bacteria, and finally, salt acts as a flavor boost to all varieties of cheese.

Sodium Content in Cheese is Higher Than you Think

Most people need to watch their sodium intake and adhere to a low sodium diet for health reasons. Sodium is necessary to health, but most people get much more than they need. The National Academy of Science’s Institute of Medicine (IOM), which advises the government about recommended levels of nutrients, have defined a range of daily sodium intakes with 1,500 mg deemed adequate for good health (less for an older age group).

Sodium makes the body hold fluids. With added fluids the heart has to work harder. Too much salt can worsen symptoms like swelling and shortness of breath and cause weight gain. Ingesting more sodium than needed can lead to high blood pressure – a serious risk factor in heart disease and stroke.

That’s why I prefer Ocean’s Flavor, since they provide a natural lower-sodium, healthier and tasty alternative to traditional salt. Ocean’s Flavor Natural Sea Salts are specialty products with natural low-sodium ranges from 45% lower sodium to 70% lower sodium than other standard table salt or sea salt. This is due to the company’s tight patent-pending restrictions that can optimize the environment’s natural ability to produce a salt comprised of lower sodium, while maintaining great taste and the ocean’s healthy minerals which are required for a balanced diet and healthy body.

The sodium content figures listed below are the average sodium content by cheese type for packaged and processed cheese. These figures can vary for specific brands, so always check the nutrition facts label or opt for cheeses that are made with sea salt.

The sodium content for 1 ounce of cheese is:

• American processed, sliced – 406 mg
• Anejo – 321 mg
• Asadero – 186 mg
• Asiago – 400 mg
• Blue – 396 mg
• Brick – 159 mg
• Brie – 178 mg
• Camembert – 239 mg
• Cheddar – 176 mg
• Chihuahua – 175 mg
• Colby – 171 mg
• Cottage cheese, 4 oz – 430 mg
• Cottage cheese, low fat, 4 oz – 360 mg
• Cottage cheese, fat free, 4 oz – 380 mg
• Edam – 274 mg
• Feta – 316 mg
• Goat – 104 mg
• Gorgonzola – 350 mg
• Gouda – 232 mg
• Gruyere – 95 mg
• Havarti – 214 mg
• Limburger – 227 mg
• Monterey jack – 152 mg
• Mozzarella – 118 mg
• Mozzarella, part skim – 150 mg
• Muenster – 178 mg
• Parmesan – 454 mg
• Provolone – 248 mg
• Ricotta, 1/4 cup – 52 mg
• Ricotta, part skim, 1/4 cup – 78 mg
• Romano – 340 mg
• Roquefort – 513 mg
• Stilton – 220 mg
• Swiss – 74 mg