Many of the soy cheeses I checked are fortified with calcium and offer between 15 and 30 percent calcium also. Several varieties have no calcium at all, so you will have to get calcium from other foods. Like regular cheeses, soy cheeses have a moderate amount of sodium. Some soy cheese brands are fortified with about 10 of the daily value for Vitamin A and E - two valuable antioxidants. Saturated fat will be lower in all soy cheeses, since typically their overall fat is lower and the ingredients used are either void or low in saturated fat.
Many soy cheeses are equivalent to the reduced fat dairy cheeses on the arket.
Soy cheeses, since they are not an animal product, are cholesterol free. Dairy cheeses contain an average of 20 - 25 mg cholesterol in one ounce. Many melt just as well as full-fat and reduced fat dairy cheeses, but some do not melt as well, so some experimentation may be in order. I have found many soy cheeses to be more than acceptable alternatives to traditional cheeses. Cheeses of any kind can provide wonderful added texture and taste to many recipes, so pick up some soy cheese the next time you are grocery shopping and try a slice or a chunk.