Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 Looks pretty good to me, . What's it called? Can I find it at Whole Foods? Teri ----- Original Message ----- From: aproposof a cheddar cheese, that lists: pasteurizes goat cheese, kosher enzyme and salt, aged for over 60 days. That is it. No rennet, no other additives, no flavors etc. Could this be ok? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 > Looks pretty good to me, . What's it called? Can I find it at Whole Foods?+ Honestly I am not quite sure that it is ok, as it is made by La Chevre, and when I searched under the ABC list of what is allowed, it says that La Chevre is not allowed. I am quite confused. But anyways, I saw some at the local Shop Rite in New York. Any further knowledge would be very helpful. I wish I knew how to make this type of cheese, I would do it myself! Thanks, > > Teri > ----- Original Message ----- > From: aproposof > > a cheddar cheese, that lists: pasteurizes goat cheese, kosher > enzyme and salt, aged for over 60 days. That is it. > No rennet, no other additives, no flavors etc. > Could this be ok? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 > > Looks pretty good to me, . What's it called? Can I find it > at Whole Foods?+ > Honestly I am not quite sure that it is ok, as it is made by La > Chevre, and when I searched under the ABC list of what is allowed, it > says that La Chevre is not allowed. I am quite confused. > But anyways, I saw some at the local Shop Rite in New York. > Any further knowledge would be very helpful. > I wish I knew how to make this type of cheese, I would do it myself! > Thanks, > > > > > Teri > > ----- Original Message ----- > > From: aproposof > > > > a cheddar cheese, that lists: pasteurizes goat cheese, kosher > > enzyme and salt, aged for over 60 days. That is it. > > No rennet, no other additives, no flavors etc. > > Could this be ok? > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 > - > > I think the cheese you bought is okay. I think what Teri was saying is that > there is a type of cheese called chevre that is illegal but that it sounds > like you bought a legal cheese by a company called Le Chevre. Does this make > sense or I am the one that's totally confused? > > > Zachary 4.4 ASD? SCD 3+ months > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Ingredients: pasteurized cultured goat milk,kosher enzymes, salt. It looks good to me. I am going to see if I can find any around here. Jody mom to -5.1 and -7.4 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 > Ingredients: pasteurized cultured goat milk,kosher enzymes, salt. > > > It looks good to me. > I am going to see if I can find any around here. > > > Jody > mom to -5.1 and -7.4 Great, let me know what happens, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I us havarti when I make SCD pizza. It works well, very mild, melts nicely. For stringy-melt quality that is the closest to mozzerella, I like swiss. But it does have a stronger flavor. Whether your family would like it with tomato sauce is up to you. I have not used it that particular way, I just like it melted! --Sue, mom to Adam and > I have two questions about cheese. > > 1) Since mozzarella & ricotta is not allowed on the diet, what are > comparable cheeses that can be used to replace them? I am > particularly looking for cheese that works well in Italian (tomato > based) dishes. > > 2) The book says Parmesan is OK. I know this may be a stupid > questions but is Kraft Parmesan in the green canister OK? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Hi , >1) Since mozzarella & ricotta is not allowed on the diet, what are >comparable cheeses that can be used to replace them? I am >particularly looking for cheese that works well in Italian (tomato >based) dishes. 1.) How about white cheddar to replace mozzarella. Sorry, but I am clueless about ricotta.Brie is a nice soft cheese (to be used occasionally as BTVC states). >2) The book says Parmesan is OK. I know this may be a stupid >questions but is Kraft Parmesan in the green canister OK? 2.) It has been a long while but I think that Kraft's " parmesan " had illegals. Many stores carry finely grated parmesan without additives (Deli section) or you can buy a block of the hard stuff and grate it as you go or pregrate a large quantity. I will also add that other pregrated cheese mixtures usually have illegals. Like the Kraft or Black Diamond etc. pregrated cheeses. Sheila, SCD 35 mos UC 20 yrs mom of SCD 20 mos _________________________________________________________________ Tired of spam? Get advanced junk mail protection with MSN 8. http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Here is the ingredient list on Kraft Parmesan: Grated Parmesan Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder, Potassium Sorbate. Aged 6 months. Does this look OK? > 2) The book says Parmesan is OK. I know this may be a stupid > questions but is Kraft Parmesan in the green canister OK? > > Not a stupid question, but since we don't do cow cheese yet, I have > never looked to see if it is legal. Do you have a canister of it so > that you could post the ingredients to the list? > > > Jody > mom to -5.1 and -7.4 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 , The Kraft Parmesan MAY be OK, but my husband and I decided that we would go ahead and grate our own. I had, at the time, a hand rotary cheese grater, and that worked well. When I understood that SCD was going to be THE diet for me, I bought the shredder attachment to my Maverick grinder. I buy 2-3 pounds of Parmesan, shred it, pack it in sandwich size ziplock bages, then put those in a larger gallon bag (to keep them from getting lost in the freezer) and then I take one out and defrost it as we need it. I should note that my husband HATED the taste of Kraft Parmesan, and always SCOWLED when I made a dish with Parmesan. He loves the fresh.... -- Marilyn (New Orleans, Louisiana, USA) Undiagnosed IBS 28 years, SCD 2+ Years No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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