Guest guest Posted September 6, 2001 Report Share Posted September 6, 2001 The below raw milk cheeses are available locally at a reasonable price. Of the below brands, does anyone know which one would be best? Organic Valley Landmark Rogue Gold Rumiano Thanks - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2006 Report Share Posted January 14, 2006 Hi Sue, I thought there were only a few cheeses that have gluten (i know there are heck of a lot of cheese though). The problem ones I thought were bleu cheese, roquefort, and mascarpone (i had some that had citric acid in it and it was from Italy so i stopped eating it). You know supposedly citric acid outside the US can have gluten. I am actually trying to stop eating cheese because of the cassein protein and my progress, or lack of it. Naren On 1/13/06, scbozzo@... <scbozzo@...> wrote: > > Hello all, > > My friend is making me dinner, and is asking if I can eat provolone. How do > others approach the issue of cheese? > > I search on google, and almost every single gluten-free listing says: You > can eat aged cheeses like swiss, cheddar, parmesan and edam. And the list > stops there. What is an aged cheese? What's the list? I can't find it > anywhere on the internet. And, to make things more complicated, I ate swiss > cheese 2 weeks ago and had a full-blown gluten reaction to it. > > At any rate, the most urgent question I have is, do others know of a > provolone brand out there that is gluten free? > > Thanks for any info, > Sue > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2006 Report Share Posted January 14, 2006 Processing for marscapone might cause a problem -- things added to improve shelf life, perhaps -- but pure marscapone contains nothing harmful. Some blue cheeses are be developed with a mold that's grown on bread. Not all are. There is much debate as to whether the amount of trace gluten that could get through to the eater would be significant. I've seen some lists of GF products that name certain blue cheeses as safe. I don't know the answer. Some pre-sliced and pre-grated cheeses contain gluten as a "lubricant" to keep the pieces from sticking together. I don't think avoiding them is any big sacrifice, as their flavor seems to be poorer. Call or write the manufacturers of cheeses you're interested in to learn their gluten status. H. In a message dated 1/13/06 9:15:48 PM, narenw@... writes: Hi Sue, I thought there were only a few cheeses that have gluten (i know there are heck of a lot of cheese though). The problem ones I thought were bleu cheese, roquefort, and mascarpone (i had some that had citric acid in it and it was from Italy so i stopped eating it). You know supposedly citric acid outside the US can have gluten. I am actually trying to stop eating cheese because of the cassein protein and my progress, or lack of it. Naren Quote Link to comment Share on other sites More sharing options...
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