Which of the following types of cheese produces little to no plaque acids?

Brie cheese is known to produce little to no plaque acids primarily due to its high fat content and moisture levels, along with its unique fermentation process and bacterial flora. The fat in Brie can inhibit the acid production that occurs during the fermentation of carbohydrates by certain bacteria in the mouth. This means that, when consumed, Brie may be less likely to contribute to dental plaque formation compared to harder, drier cheeses like Cheddar and American. Additionally, the texture and composition of Brie allow it to coat the teeth, further reducing the potential for bacteria to adhere and create cavities.

In contrast, cheeses such as Cheddar and American tend to have lower moisture levels and a firmer texture, which can lead to a higher risk of plaque buildup due to more opportunities for carbohydrate interactions with oral bacteria. Cottage cheese, while being a fresh cheese with a different preparation, can still contain lactose, which may contribute to tooth decay under certain conditions. Thus, Brie stands out as the option with minimal plaque acid production from the choices given.