Cheese, what’s in it?

(Allie) #1

Does anyone know if there’s something in cheese that isn’t in other dairy? I’m fine with cream and butter, and whey protein too, but when I eat cheese it makes me feel tired to the point of needing to sleep…

(Chris W) #2

what type of cheese?

(bulkbiker) #3

All cheese or a specific type?

(Ethan) #4

What kind of cheese? Many cheese have mold or other things added to flavor or. They all need some kind of rennet to start the cheese curdling, but I doubt that is doing it. If cheese is affecting you this way, perhaps you have a diary issue. Do you feel the same with HWC? How about yogurt?

(Allie) #5

The cheese I just had was mature cheddar, normally that’s what I get. I don’t remember having this reaction to cream cheese either.

(Chris W) #6

was it shredded? I work at a processor(packager) we add small amounts of potato starch to shredded sheese esp aged cheddars.

(Allie) #7

No I don’t use pre-shredded, always buy blocks and cut it myself.

(Chris W) #8

So no not really, the main differences would be the enzymes and salt levels. The type milk used determines the cheese to some extent, but mainly salt and enzymes.

(Allie) #9

Very strange. I now have heartburn and a sore throat which has happened before after cheese too. I’ll cut it out for a while and see how I get on.

Thanks

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #10

Might be the density of milkfat and milk protein in the cheese. Aged cheddar probably takes a bunch of cream to make per ounce. Much more than youd consume in fresh cheeses or in dairy.

(Chris W) #11

Cheddar is cheddar when it leaves the mold, aging is exactly that just like wine. To be mild is a distance of time and taste by a grader, to be a medium is a different level etc. The contents don’t really change to any extent, the salt may be come more crystallized with cheddar above extra sharp. All hard cheese take about 10lbs of milk to make 1 lb of cheese, not an exact figure some are higher than others. I don’t work with “fresh” or soft cheese so they may be different. Depending upon how the cheese is aged or more like where could make all the difference in the world in the taste(and possibly bacteria and things like listeria) . So your mild cheddar given enough time will be extra sharp almost always(its an organic process sometimes things go wrong).

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #12

Cream and goat cheeses use considerably less milk.

(Cynthia) #13

My mother gets migraines from cheddar, but is fine with other cheeses. There must be something different in cheddar to affect her so. It could be the ageing process.

(Brian) #14

Curious if you’ve tried different brands. Something like Kraft is a world of difference from a Tillamook or even Cabot’s cheddar. (I’m pretty sure Kraft is a different kind of rennet than the other two. I don’t know about the other ingredients.)

(Chris W) #15

Branding is like anything else, in a production facility like mine we use lots, they come from several different dairy’s which are supplied by multiple farms each very often its just a matter of price. I doubt you would ever be able to say that one brand is different from another if you blind tested. We could be running one customer change the film(package) and be running another in 30 seconds the cheese never changed, but on the same token we have lots that can come in with issues and never get used or when we do it turns out bad. Some sellers use only certain suppliers, some don’t care, The reality is that it is an organic product and it changes second by second its not like making a car. Most large companies bid out, we have packaged for Kraft but that same cheese could go to Kroger as well the only difference being the package.

(Allie) #16

Always different brands, I buy it in whatever store I end up in. UK based so none of the types available in America.

(JGL) #17

AHHHHHH I didn’t know this thank you.

(Brian) #18

Oops… sorry about that. It catches me off guard sometimes realizing that this is an international community!

:slight_smile:

(Jan) #19

Oooooohhhh, Tillamook…I thought it was name-brand hype until I tried it. I grew up eating awesome Wisconsin cheese, but moved away from the Midwest. Just discovered Tillamook, and some of the amazing artisanal cheesemakers here on the left coast…I’m in cheese heaven!

(Karen) #20

There is some lactose left depending on the hardness of cheese and how much was eaten by the curing/aging.

K