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My THERESA REYNOLDS
Rappahannock >«*w* Staff V ritcr
This winter’s distribution of surplus cheese reminds us that times are hard, especially for those on a fixed income.
With food costs rising daily, American families and senior citizens are finding that, unless they raise and butcher their own meat, protein in its various forms is the highest-priced item in their grocery cart.
And, although many Americans who exist mainly on a fast-food diet may be getting far more protein than they need, rural people trying to save money by preparing meals at home from last summer’s vegetables supplemented by low-cost meat like fatback or salt pork may not be getting the protein necessary for small children to grow properly or for older people to remain active and energetic
At first glance, cheese may not seem to be economical. At around $2 a pound it's more expensive than many kinds of meat. But it takes only one two-ounce slice of cheese (one-eighth of a pound block) to supply nearly onethird of your daily protein requirement.
This is because cheese is from 18 to 36 percent protein - many, many times higher than the percentage of protein in milk. Rural housewives who have made their own cheese know why: it takes at least a gallon of milk to make a pound of cheese.
For those using cheese to cut back on food costs, it makes sense to think of cheese as a meat substitute. Rather than combining cheese with meat in dishes like cheeseburgers or bologna-cheese sandwiches, try planning meals where cheese, in combination with bread or other forms of grain, will be your main course. This pairing of cheese and grain increases the
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