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We've used reduced fat cheese whenever we could find it since 2000, after DH had his heart surgery. If the fat is reduced, it should be otherwise still plain old cheese. It will melt, but not as easily. I've made successful cheese sandwiches with reduced fat cheese.
The problem with the product is finding it. I could find it more easily in the St. Louis area, for some reason. Here in the PNW, it is not that available. We are liking the reduced fat Provolone we are finding now, but it is a very mild cheese. Some cheeses are made naturally with part skim milk, as you know. The reduced fat cheese that are out there should be made the same way. You can read the list of ingredients, and if the product is full of weird stuff, you'll know not to buy it.
You aren't saving all that much fat with reduce fat cheese, but will save some sat fat, and if you can do that, I'm Ok with doing it.
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