Every time I step into the cheese aisle, I feel a bit overwhelmed. Between all the options, it's hard to know what to choose. I've always wondered ... if I go for the low-fat brand will I be sacrificing taste? But if I pick the full-fat version will I be breaking my diet?

To answer these questions I decided to conduct a little office taste test. So this morning I went to the grocery store and bought two kinds of cheese. Both of them are made by Cabot and are Sharp Vermont Cheddar, however one of them is lower in fat by 50%. During my test I decided to pair the cheese with Wheat Thins Fiber Selects (my new favorite crackers) since I usually don't eat cheese by itself.

For my study I had 30 of my co-workers try both kinds of cheese without telling them which was which. Then I asked them an additional series of questions about the cheeses. Here's what they thought:

Which cheese tasted better? When asked which cheese they liked better, 21 out of 30 of my co-workers thought the full-fat version tasted better.

Which cheese do you think is the dietary version? 27 out of 30 knew which cheese was low-fat.

Which cheese was more filling? 24 people said they would eat less of the full-fat, while 6 said they would eat less of the low-fat.

In order to make a fair analysis of the two cheeses I must take into consideration how they compare in terms of price and nutritional information. Here are the facts ...

Full-Fat Cabot Sharp Vermont Cheddar:
Price: $4.39
Calories per serving (size of 1 inch cube): 110
Grams of fat: 9

50% Reduced Fat Cabot Sharp Vermont Cheddar:
Price: $4.39
Calories per serving (size of 1 inch cube): 70
Grams of fat: 4.5

So in terms of price, there is no difference in the two products. But in terms of fat and calories the reduced fat version is significantly lower. When it comes to taste, the majority of my co-workers thought the full-fat version tasted better. So it may be a better idea to have a small portion of the more satisfying, full-fat version so you aren't sacrificing taste. But there was a large group of people who did like the low-fat version better, and although many people could taste that it was low-fat, nobody disliked this cheese. So, which one is better for a nutritionista? Well in my personal opinion I would go for the low-fat cheese. However, the answer isn't so simple. Here is what you need to think about when picking the right kind of cheese for you.

Consider Your Portion Control: If you're the kind of person who "just can't have one" of something, go for the low-fat version because you can eat more of it. But if you don't have an issue controlling your portions than go for the full-fat cheese, because it's more satisfying and will prevent you from overeating later on.  

Think About What You Are Pairing it With: If your putting the cheese on a salad or sandwich, choose the low-fat version because it will be mixing with a variety of other flavors and your taste buds won't be solely focused on it. But if you're eating it plain or on a cracker it's better to have the kind with a much fuller taste so you can actually experience the flavor of it. Also, keep in mind that low-fat cheese is harder to melt. So if you're having a grilled cheese, it may be tastier with the full-fat version.

All Cheese Isn't Created Equal: Lastly, you need to take into consideration the type of cheese you're eating. For instance, a mozzarella or a cheddar isn't going to taste much different if its a low-fat version as say a brie would.

Do you prefer full-fat over low-fat cheese? Comment below, I would love to hear from you! Be sure to check back next Tuesday for our next office taste test. And for more great nutrition advice click onto iMag's Food Section. Thanks for reading my blog!