[Sca-cooks] Semi-OT: regional cheese variations

[Juliann]

This question has been bothering me for a while but I think I might  
finally have found the people who can answer it :)

I have a food intolerance to cheeses that originate in Britain or its  
colonies (particularly Ireland, America and Australia).  I have  
issues with a few continental European cheeses like Gouda and Fontina  
to a lesser degree, but for the most part I can eat any continental  
cheese that isn't blue/veined -- even if it is actually made in  
Britain/America/Australia. Also goat cheese seems to be OK no matter  
the country of origin.

I have yet to figure out *what* is causing me problems.  It's not a  
question of rennet or un/pasteurization.  Beyond that I do not know  
enough about the cheesemaking process to understand why certain  
cheeses upset my digestion but others are perfectly fine.

Can anyone give me any pointers?

--Brygyt
(American expat in Britain married to an Australian -- three strikes  
in cheese terms!)