RE: how do you know if it's legal?

[Guest guest]

Hi ,

When you look at Friendship brand farmer cheese ( which is legal), you will see that is has close to zero carbs and zero sugars. This one clue that it is legal. This means there is no lactose to bother your gut. It is the same with aged cheeses---the aging and enzymes 'eat' the lactose in the cheese so you don't.

Not familiar with the Bondost, can't find nutrition info for it. read the labels--if you see carbs or sugars, I wouldn't eat it.

Terry

To: BTVC-SCD From: graciegelfling@...Date: Tue, 1 Sep 2009 13:30:04 +0000Subject: how do you know if it's legal?

Hey everyone, I had another SCDer ask the other day if the farmer's cheese from IKEA was legal. I remember reading that there was more than one type of farmer's cheese - the one that's crumbly (legal) and ...one that has liquid in it (illegal)? I looked up what he was talking about and found that it's called Bond Ost (or Bondost) and I found this wiki page about it:http://en.wikipedia.org/wiki/BondostSo I'm wondering a couple thing, 1. does anyone know if it's the legal brand? And 2. if you find a cheese that's not on the legal/illegal list, how can you tell if it's safe? What are you looking for on (I'm guessing) the nutritional label that tells you whether or not it's okay? Oh also...I found a farmer's cheese at whole foods. It wasn't crumbly but it wasn't at all wet. So yeah...how do I tell if it's legal if it doesn't actually fit either description? Thanks in advance! :)Stacey

[Guest guest]

My guess (without the nutritional information from the package) is that

it is not legal.

" This cow's-milk

cheese is cylindrical in shape, about 13 centimetres across and 9 high.

After the milk (either raw or

pasteurized) is

curdled, heated, cut, salted, stirred, pressed into forms, and immersed

into brine for a day or two, the new cheese is ripened for six to eight

weeks. Sometimes bondost is spiced with

cumin or

caraway seeds,

which are incorporated into the curd just before it is moulded. It has a

firm texture providing a mild tasting cheese that can be served as an

appetizer or for snacking. When produced, it is brine cured, allowed to

dry, and ready to serve in approximately 2 months. Several varieties are

cured for 1 to 2 days, while the most flavorful varieties are cured for

several weeks. " (from the Wikipedia article you referenced.

http://en.wikipedia.org/wiki/Bondost)

Particularly " curdled, heated, cut, salted, stirred " is of

importance. There is no mention of the use of enzymes or bacterial

culture to break down the milk sugars as is done in making

yogurt.

To tell if something is legal, you must determine the use of the enzymes

or bacterial culture, and the level of remaining carbs. True DCCC doesn't

have any.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

My guess (without the nutritional information from the package) is that

it is not legal.

" This cow's-milk

cheese is cylindrical in shape, about 13 centimetres across and 9 high.

After the milk (either raw or

pasteurized) is

curdled, heated, cut, salted, stirred, pressed into forms, and immersed

into brine for a day or two, the new cheese is ripened for six to eight

weeks. Sometimes bondost is spiced with

cumin or

caraway seeds,

which are incorporated into the curd just before it is moulded. It has a

firm texture providing a mild tasting cheese that can be served as an

appetizer or for snacking. When produced, it is brine cured, allowed to

dry, and ready to serve in approximately 2 months. Several varieties are

cured for 1 to 2 days, while the most flavorful varieties are cured for

several weeks. " (from the Wikipedia article you referenced.

http://en.wikipedia.org/wiki/Bondost)

Particularly " curdled, heated, cut, salted, stirred " is of

importance. There is no mention of the use of enzymes or bacterial

culture to break down the milk sugars as is done in making

yogurt.

To tell if something is legal, you must determine the use of the enzymes

or bacterial culture, and the level of remaining carbs. True DCCC doesn't

have any.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund