How much is TOO much cheese to eat during the day?

You know when it’s too much when you cant poop. once you hit that then slowly start cutting back till you can poop easily again

well iif it’s non fat, at least you won’t get as many calries.

You can eat as much cheese as you want, but are you actually enjoying it all those times>??
It sounds like you don’t even notice- and it’s just a habit.

I would cut out half of those times and add something else instead of cheese.
Cheese is often the convenient go-to for a topping, but it’s not even very nice on salads-= you could have mustard or chopped apple instead.

Since this is in the V and V section, I’m assuming you’re a vegetarian, and not all dairy is vegetarian. Cheese, a common staple in many vegetarian diets, is often made with rennet or rennin, which is used to coagulate the dairy product.

According to the McGraw-Hill Encyclopedia of Science and Technology, rennin, which is an enzyme used in coagulating cheese, is obtained from milk-fed calves. “After butchering, the fourth stomach…is removed and freed of its food content.” After this the stomach goes through several steps including being dry-salted, washed, scraped to remove surface fat, stretched onto racks where moisture is removed, then finally ground and mixed with a salt solution until the rennin is extracted.

So what are your options if you want to continue eating cheese and remain vegetarian? There are quite a few possibilities. Microbial enzymes, or vegetable enzymes, which are neither vegetable, nor animal, but are microbes, are now used by several smaller cheese producers for many, if not all, of their cheeses. Most of these companies are smaller and make gourmet-style cheeses, although some larger companies do have vegetarian selections. At this time many of the larger cheese producing companies we contacted cannot guarantee that their cheeses are made without rennet. They often use a mixture of microbial enzymes and rennet.

One way to guarantee that you’re getting a vegetarian cheese is to choose one from the “Soy Cheeses/Cheese Alternatives” section. Many of these cheeses are even vegan. Although it may seem like they would all be vegan, since many are called “non-dairy,” they are not. In most soy cheeses on the market at this time you will find an ingredient called casein or calcium caseinate, which is a milk protein used to give texture to cheeses. Several of the companies listed that make cheese alternatives, produce both vegan and vegetarian cheeses, and these are clearly defined.