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

[Robin Carroll-Mann]

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.

-- 
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net