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

Juliann juliann at juliann.net
Tue Oct 30 21:09:21 PDT 2007

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?

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

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