Which cheese type is NOT mentioned as producing little to no plaque acids?

Feta cheese is often recognized for its lower content of fermentable carbohydrates compared to many other cheese types, contributing to its lower production of plaque acids. Plaque acids are formed when bacteria in the mouth ferment sugars, leading to tooth decay. The uniqueness of feta cheese, particularly its brined preparation and higher salt content, may inhibit bacterial growth, which reduces the overall acid production during and after consumption.

Swiss cheese, Brick cheese, and Monterey Jack all contain certain sugars and are generally softer, which can make them more susceptible to promoting plaque acid production when consumed. Feta's distinctive characteristics allow it to be less involved in the fermentation process, leading to a decreased likelihood of promoting plaque formation on teeth. Therefore, feta is recognized for its ability to produce little to no plaque acids, making it an optimal choice in terms of dental health.