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

Patrick Levesque petruvoda at videotron.ca
Wed Oct 31 17:17:30 PDT 2007

Disclaimer: I don't know very  much about cheese making (although it is
eventually something that I'd like to do, there are more pressing issues on
my to do list :-)

However, I was reading an article in the LG earlier today about milk, and it
mentioned that the acidity content of milk is crucial to the type of cheese
you want to make. Gruyere requires milk that is less acidic, Camembert a bit
more. Maybe the acid level has an incidence on microbial activity and its
by-products? (I'm not a biologist either, obviously :-))

This may match your intolerance pattern, if we could confirm this for other
cheese which you have tested.


On 31/10/07 00:56, "Robin Carroll-Mann" <rcmann4 at earthlink.net> wrote:

> 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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