cheese?

I haven't seen this brought up as a topic in the year or so I've been on here, and couldn't really find anything other than passing references to it on a search, on  cheese in specific.  Not cottage cheese (plenty of references there), but other types - cheddar, yellow sliced stuff in wrappers, montery jack, brie, blue, mozz, etc.
 
Good for a bulk, or not?

In moderation, but you need to be careful and watch how much your using. For example you make a sandwhich with some cheddar and you've probably got near to 30 grams of fat in it. Most of which are saturates! 
I personally love cheese!

I love the stuff and being very close to the Wisconsin border we can get the good stuff. Most cheese though is high in fat but there are some varieties that have some reasonable amounts. Some of the Romano's and Mozzerella's have fat in amounts that make them better choices. There are also some fat free cheeses now that I do use at times but they are a bit lacking in flavor and do not melt particularly well. So, as Ginger said, use them in moderation.

175 lbs
47 48 years old
Feeling pretty good

I use all types of cheese pretty freely with meats. If I get fat, I usually don't go for a "..it was all that damn cheese I had on my eggs.."

Typically the only dairy you really want to avoid is ice cream. Even then, ice cream can be good once in a while if bulking.

Yeah the fat won't kill you unless it puts you well over your calorie limits. I love the stuff.

http://www.discussbodybuilding.com/Seos-Log-2008-m442008.aspx

If you worry about the fats, just pick the low-fat type cheese.

Some people on here don't worry about the fat because they're on keto.

5'8.1"
Age = 20 
started in February 16th 2007: 58kg (127.6lbs)
current : around 79-80kg (173.8lb-176lb)