Cheese question

#1

So here is my question. I assumed that I have an intolerance to all cheese cause it causes significant disgestive distress followed by a quick exit. I read that harder cheeses such as parmesan and cheddar may be better for lactose intolerance.

I made keto pizza the other day cause I wanted pizza and I love cheese (worth the pain) and I had NO issues. Fresh mozzarella and parmesan we’re fine. Cheddar on the other hand is the devil in a cute little stick size snack.

Obviously I am going to avoid cheddar as it is a huge issue…but my question is what is in cheddar that is not in the other white cheeses? Just trying to avoid whatever it might be in other foods as well.

Thanks for your help!

(Running from stupidity) #2

Are these American cheeses? I find them, in general, to be slandering the name of actual cheese. (Our cheese down here seems to be vastly different, despite being called the same thing.)

#3

No. Acutal cheddar not fake ‘american’ cheese

(Brian) #4

Was it white cheddar or yellow cheddar? They put anatto in for color but you’d be the first person I’ve known of that had a reaction to it.

Curious what name brand if you’re willing to say. I tend to go for either Cabot or Tillamook myself but that’s mostly just personal choice.

Also curious if you’re affected by other milk products? I tend to have a much less desirable experience with plain milk where I can consume rather copious amounts of heavy whipping cream without issue.

(Diana ) #5

Almost all US milk production is from Holstein cows, huge cranky cows that produce a lot of milk, therefore the producers get more bang for their buck. In other countries, much of the milk and milk products are from Guernsey and Jersey cattle, smaller cattle who produce a little less milk, but high butterfat. Yum. Anyway, there is a milk protein, casein, which , if A2 type, for many people helps them avoid the lactose intolerance that so many US residents have. If A1, you get the belly ache and all the other fun.
Now I don’t know if there are any cheese makers that deliberately use A2 milk, but you can find raw A2 milk. And there is even now a dairy that sells A2 milk commercially, with the name of, ironically, a2 Milk.
So, hopefully, maybe one day we will be able to buy A2 cheese and other milk products.
For the record, in my experience, the less processed the commercial milk is, the worse it bothers my stomach. plain milk, cream, ice cream, all give me pains. Particularly ice cream, so concentrated. In cheese, the harder it is, the less likely it is to bother me.

(Empress of the Unexpected) #6

Tillamook is the best - never heard of Cabot.

#7

Yellow cheddar. I tried both Tillamook and Sargento with the same results. I have been mostly avoiding dairy for quite awhile… I don’t drink milk and only occasionally have frozen custard (ice cream) which only causes mild discomfort (compared to the cheddar). I’ve been in a pinch a couple times and ate cheese becuase I was hungry and it was my best option.

#8

This was very informative. Thank you :slight_smile:

(Brian) #9

It’s an interesting puzzler, Trisha. If you do eventually figure it out, I hope you’ll share the solution. :slight_smile:

(Empress of the Unexpected) #10

I couldn’t come up with anything online. I tried…

#11

It may have to do.with quantity…I guess my best option is to just avoid it as much as possible. I was just hoping someone here might have had an answer.

#12

Me either that’s why I asked.

(BJ) #13

Awww no cheddar?? :-(:thinking: Hope you find a solution/remedy

(Natasha) #14

It sounds like it is more of a lactose sensitivity. Some cheeses (including parmesan and mozzarella) contain less lactose because most of the whey is strained off during the making of it. Perhaps the cheddar you ate wasn’t of the ‘strained’ variety!

(Allie) #15

I have more issues with the stronger cheeses but no idea why, I’ve just started to avoid them.

#16

Thank you everyone for your responses. I actually saw an ad on TV for the A2 milk yesterday. I was hoping for some loophole that would allow me to eat the cheese I love so much but my body hates. It is easier just to avoid it.

(Lonnie Hedley) #17

Aww, don’t generalize, I’ve known some perfectly happy Holsteins. :grin:

(Candy Lind) #18

You used fresh Mozz rather than aged? I would have thought there would be a moisture issue. Did you just slice it?

#19

Yes I sliced it. I put it on a sausage crust so it was prrcooked and didn’t cause any issues

(Diana ) #20

What part of the world do you live in? It isn’t available in my area. But then, lots of things aren’t.