Re: cheese criteria

[Guest guest]

>

> What is the criteria for cheese? I found a mozarella goat's cheese and a

cheddar cheese

that are both in the brick form. I contacted the manufacturer and they said that

neither are

aged 30 days. They said that they are both fresh. Is the criteria that they are

hard bricks or

that they are aged 30 days? Or should I just go by the SCD book that says yes to

cheddar

and no to mozarella. I was under the impression that the criteria was that they

be aged 30

days. Does that mean that the cheddar is no good?

>

> Thanks

> Sue

> SCD 7 mths, CC 25 yrs

>

Th cheese must be aged 30 days and no Mozzarella Cheese is legal. It says so in

BTVC.

Carol F.

SCD 6 years, celiac

[Guest guest]

Thanks Carol,

Would you advise that all the cheese manufacturers be called to make sure

their cheeses are aged 30 days? Have you called about the Soignon Brie Cheese

you eat?

Thanks

Sue

[Guest guest]

>

> Thanks Carol,

>

> Would you advise that all the cheese manufacturers be called to make sure

their

cheeses are aged 30 days? Have you called about the Soignon Brie Cheese you eat?

>

> Thanks

> Sue

>

I never found that very necessary as I am blessed with a Whole Foods store with

what

must be one of the world's best cheese departments and the help are very savvy

and give

me the info. i did contact one dairy here in ontario, Woolwich as i had a

reaction to an

enzyme in their Goat Brie.

I can suggest some fancy but expensive cow, sheep and goat cheeses I really

enjoy. ( Hey

we used to spend big bucks on candy after all!) ;-)

Parrano

Compte de

Dubliner

Tine Jarslberg

Sognion Goat Brie

Mancheko (sheep)

Marble Goat Cheddar (mild or medium)

St. Andre (cow brie, use occasionally)

Carol F.

SCD 6 years, celiac

[Guest guest]

I used to enjoy the occasional goat cheese too, or raw sheep's milk

cheese. Is raw sheep's milk cheese legal?

Also, when can one start sampling these cheeses? We are at the end

of week 2 of SCD.

Thanks, Michele

> >

> > Thanks Carol,

> >

> > Would you advise that all the cheese manufacturers be called

to make sure their

> cheeses are aged 30 days? Have you called about the Soignon Brie

Cheese you eat?

> >

> > Thanks

> > Sue

> >

> I never found that very necessary as I am blessed with a Whole

Foods store with what

> must be one of the world's best cheese departments and the help

are very savvy and give

> me the info. i did contact one dairy here in ontario, Woolwich as

i had a reaction to an

> enzyme in their Goat Brie.

>

> I can suggest some fancy but expensive cow, sheep and goat cheeses

I really enjoy. ( Hey

> we used to spend big bucks on candy after all!) ;-)

>

> Parrano

> Compte de

> Dubliner

> Tine Jarslberg

> Sognion Goat Brie

> Mancheko (sheep)

> Marble Goat Cheddar (mild or medium)

> St. Andre (cow brie, use occasionally)

>

>

> Carol F.

> SCD 6 years, celiac

>

[Guest guest]

After I buy the so called fresh cheese could I leave it in the fridge for thirty

days so it ages, or is the aging process something different?

Also is sheep's cheese casein closer to cow's or goat's casein?

Thanks

Sue

SCD 7 mths, CC 25 yrs

[Guest guest]

My son has been on SCD for almost 5 months and the only way I get him to eat

a lot of things is to melt cheese on the top. I am confused about what is

legal???? Elaine's book says in the appendix that the mild cheddar is ok

to use freely (which I use a lot of ).

The labels on the cheese I buy say:

DeliSytle Mild Cheddar Cheese - Natural

Ingredients: Pasteurized Milk, Cheese culture, salt, enzymes, annatto

Henry's Market Place Mild Cheddar Cheese

Ingredients: Milk, cheese culture, salt, enzymes, colorings

Are you saying these are both illegal? (They are NOT processed cheeses.) I

have been using them from the beginning of diet and freely for my son. Does

the melting over the food make a difference in the cheese composition?

Please advice.

Thanks,

Maureen