Probably the best bet: naturally produced products without using hydrogenation and too much heat.
From the formal standpoint a high-quality fat product should not contain trans fats or contain just a small amount of them.
From the formal standpoint a high-quality fat product should not contain trans fats or contain just a small amount of them.
Edit: to expand, a quick look in my fridge shows the following cheese have no trans fats at all.
- Tillamook’s widely available industrial cheddar - Generic brand feta - Generic low-moisture cheddar - Dutch Gouda
We should probably eat good cheese because it tastes better, but I would imagine that trans fat free cheese would encapsulate most common cheese varieties.