Cheese, by its very nature, is usually high in fat and sodium, so if you’re on a low salt, low-fat diet, it’s largely a no-no.
I’ve been searching for some ways to keep cheese in at least some of my Italian dishes. I’ve written about using fat-free mozzarella on my whole wheat pizza.
Now, for whole wheat pasta dishes, I’ve found reduced fat grated parmesan from Kraft. It carries only 1 gram of fat and 80 mgs of sodium in two teaspoons or one tablespoon, about 5 grams. Regular grated paremsan has 1.5 grams of fat and 120 mgs of sodium in the same amount. The difference may not sound significant but it is. Sodium and fat add up in places you may not think, so anyway you can take some out of your diet is a plus.
John