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

S CLEMENGER sclemenger at msn.com
Tue Oct 30 22:19:50 PDT 2007

Could it have something to do with the prevalence of cheddars in the US and Britain? (dunno about Australia, never been there, and while I've been to Ireland, I didn't happen to encounter cheese while I was there...)
  ----- Original Message ----- 
  From: Robin Carroll-Mann<mailto:rcmann4 at earthlink.net> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Tuesday, October 30, 2007 10:56 PM
  Subject: Re: [Sca-cooks] Semi-OT: regional cheese variations

  Juliann wrote:
  > 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.

  My first thought is that the problem may be with the type of milk.  Many 
    American and British cheese varieties are made with cow's milk.  The 
  two continental cheese you mentioned -- Gouda and Fontina -- are cow's 
  milk cheeses.  Might be worth looking into.

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