Question about Trying Cheese

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese. I read

that medium cheddar is OK and that's fine, I like cheddar. So I

looked at the store the other day. Tillamook (perhaps just west

coast) has a regular medium cheddar, and a white one. My question is

on optimizing the ingredients for the best chance at getting along with it.

Here, from the tillamookcheese.com site, is this info:

Medium Cheddar,

contents: cultured milk, salt, enzymes (elsewhere described as

" cheese enzymes " ) and anntto for color.

Vintage White Medium Cheddar:

contents, cultured milk, salt, enzymes

Now, I have read that annatto is a relatively common allergen so

perhaps white would be better.

Under the FAQs, they say " all of our cheeses are made with a

microbial/vegetable based enzymes, except Vintage White Medium

Cheddar ...and another one... which use a traditional rennet

(chymosin). They state that the microbial/vegetable based enzymes

have Kosher and Halal certification and are also vegetarian approved,

though I couldn't find anything that says exactly what they ARE or

where they came from. They state that most but not quite all the

lactose is broken down into lactic acid during the cheese making and

many lactose intolerant people can eat cheese just fine.

Since it has now been 28 years since I could eat cheese I have

forgotten anything I used to know about it, but cheese used to be my

favorite protein, hands down.

Does any of this sound like it's OK for SCD? If not, what should I

be looking for when I go back to the cheese counter?

Thanks,