Cheese question

#21

I live in the US. Arizona.

(Running from stupidity) #22
(Central Florida Bob ) #23

Can I just throw out an idea that may be dumb, but popped into my head?

You said you can eat mozzarella but not cheddar, right? And wondered if it was the milk they were from or the cows they were from and all that other stuff, but what about the fact that they’re different foods?

I mean they’re cultured foods, made by the action of some bacteria or yeast fermenting the milk, right? What if you’re sensitive to the thing that cultured the milk? Not the milk itself, that particular bacteria? A quick search shows me there are many bacteria used and it’s a complicated subject.

https://www.dairyscience.info/index.php/cheese-starters/49-cheese-starters.html

#24

Interesting. I would have never thought about that. Our bodies are so complex. Thank you for your comment.

#25

Interesting read. I didn’t know it was even a thing before yesterday but it seems to have been around for awhile. Not sure if it would help with the digestive issues or not. I will just keep the way i have been. Selectively choose which dairy I will eat on the rare occasion I really want it.

(You've tried everything else; why not try bacon?) #26

They are a big New England dairy.

On the main topic of the thread: in some cheeses, the lactose and galactose are eaten by the bacteria during fermentation, in which case the resulting cheese is not going to trouble the lactose-intolerant.

Fortunately, my ancestors had the good sense to be Northern Europeans, so I am thoroughly lactose-tolerant (as are those who are equally blessed to have Maasai ancestors), and I pity anyone who stopped making lactase upon entering adulthood. (Basically the entire rest of the human race :frowning_face:.)

(Empress of the Unexpected) #27

I’m full-on Irish, Polish, so I’m good, but at the beginning of keto I was having issues with the fats, not the lactose. I read about Cabot, and found out where to buy it. I think I am going to have my husband help with a Tillamook/Cabot blind taste test. I was raised on Tillamook.

(Bob M) #28

I buy raw milk cheddar from some smaller farms. I like a bunch of other cheeses, though, including Manchego (sheep’s milk), etc. I usually get the ones that are aged at least a year, preferably more. Unfortunately, these generally cost $15/pound or so.