Guest guest Posted June 8, 2005 Report Share Posted June 8, 2005 Rosenborg is gluten free and pretty easy to find. Also Boar's Head. You can make your own dressing I would imagine! It's so wonderful to enjoy bleu cheese again, makes me feel normal! http://www.rosenborg.com/C1256EAF00420115/O/BKOR6ARLPY > Someone had a question about molds in another post. Which made me > think of bleu cheese (dressing, formerly my favorite.) I had heard > that bleu cheese, at one time anyway, was made by adding bread to the > cheese and that was what molded. In which case, bleu cheese dressing > may or may not contain gluten depending on how the cheese was made. Is > this the case now? I'd love to start having this again! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2005 Report Share Posted June 8, 2005 Some blue cheeses are made with no bread at all, others the mold is started on bread, then mixed with a much larger portion of another nutritional base and a few are " traditional " and still use all bread. Looking at the country it is made is NO indication of what method is used. These are the ones I've checked on: The Danish Green (basically the same as a blue) used at Outback (Green Island, St Clement's) is gf, as is King's Choice from Swiss Rose (confirmed by me). A poster on St 's said that Rosenborg is gf. For prepared dressings, Ken's and Litehouse both list their blue cheese as gf. Saputo (treasure cave) uses bread for their original mold prep, but says the final results tests gf (less than 4PPM). > -----Original Message----- > > Someone had a question about molds in another post. Which made me > think of bleu cheese (dressing, formerly my favorite.) I had heard > that bleu cheese, at one time anyway, was made by adding bread to the > cheese and that was what molded. In which case, bleu cheese dressing > may or may not contain gluten depending on how the cheese was made. Is > this the case now? I'd love to start having this again! --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2005 Report Share Posted June 9, 2005 In <d88brc+cpl1eGroups>, on 06/09/05 at 03:08 AM, " des1713 " typed: >You can make your own dressing I would imagine! Yes, for a low fat version: YOGOBLEU Dressing 1.5 cups fatfree plain yoghurt 2 oz blue cheese in small chunks 1 pressed garlic clove 2 tsp lemon juice 1/4 tsp ground cumin ground black pepper Worcestershire sauce (Lee & Perrins is GF) Blend all together. 2 TPSP dressing = 1.3 grams fat -- n : jt@... http://jt-mj.net In the beautiful Finger Lakes Wine Country of New York State! Warpstock 2005: Hershey, Pa. October 6-9, 2005 - http://www.warpstock.org -- -- Oh bother, said Pooh, as he saw the mushroom cloud. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2005 Report Share Posted June 9, 2005 In , on 06/08/05 at 11:08 PM, " K. Oland " typed: >A poster on St 's said that Rosenborg is gf. As does their website. http://www.rosenborg.com and click on FAQ. -- n : jt@... http://jt-mj.net In the beautiful Finger Lakes Wine Country of New York State! Warpstock 2005: Hershey, Pa. October 6-9, 2005 - http://www.warpstock.org -- -- C:\BELFRY is where I keep my .BAT files. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2005 Report Share Posted June 9, 2005 Marie's Blue Cheese dressings are our favorite -- they are gluten free. Phoebe > Someone had a question about molds in another post. Which made me > think of bleu cheese (dressing, formerly my favorite.) I had heard > that bleu cheese, at one time anyway, was made by adding bread to the > cheese and that was what molded. In which case, bleu cheese dressing > may or may not contain gluten depending on how the cheese was made. Is > this the case now? I'd love to start having this again! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2005 Report Share Posted June 12, 2005 Wonderful! Thank you very much! (I go to Outback regularly. Next time...I'm ordering bleu cheese. Lol!) > Some blue cheeses are made with no bread at all, others the mold is started > on bread, then mixed with a much larger portion of another nutritional base > and a few are " traditional " and still use all bread. Looking at the country > it is made is NO indication of what method is used. > > These are the ones I've checked on: > > The Danish Green (basically the same as a blue) used at Outback (Green > Island, St Clement's) is gf, as is King's Choice from Swiss Rose (confirmed > by me). A poster on St 's said that Rosenborg is gf. > > For prepared dressings, Ken's and Litehouse both list their blue cheese as > gf. > > Saputo (treasure cave) uses bread for their original mold prep, but says the > final results tests gf (less than 4PPM). > > > -----Original Message----- > > > > Someone had a question about molds in another post. Which made me > > think of bleu cheese (dressing, formerly my favorite.) I had heard > > that bleu cheese, at one time anyway, was made by adding bread to the > > cheese and that was what molded. In which case, bleu cheese dressing > > may or may not contain gluten depending on how the cheese was made. Is > > this the case now? I'd love to start having this again! > > --- > [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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