[Sca-cooks] Semi-OT: regional cheese variations
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!)
More information about the Sca-cooks