Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

The Bleus
0

9 posts in this topic

Hello All,

I am still really confused about the bleu cheeses, and after a conversation with the cheese monger at Whole Foods, I am more so. He said that any cheese that uses the Penicillum mold should not be eaten by celiacs (thank you Dr. Cheese Monger). It was my understanding that these cheeses were once made with the mold that had been cultivated on bread, but that that is generally not the case anymore. Furthermore, Red Robin indicates on their gluten-free menu that bleu cheese has to be left off of their salads to make them gluten-free. What's the real dope on the bleus? Anyone have any up to the minute knowledge they can share?

Thanks,

Karen

0

Share this post


Link to post
Share on other sites


Ads by Google:

Blue Cheese has been extensively talked about here. A search here will find you an answer and a listing to many safe blue cheeses.

0

Share this post


Link to post
Share on other sites

From my understanding, it is not a gluten issue but a fungus issue. Do you want to take in active fungus/mold into your body that is already immunocompromised? You decide.

0

Share this post


Link to post
Share on other sites

Every legal cheese label should have a phone number where you can call to ask if the cultures/molds they use are gluten-free. Most blue cheese companies are used to this question - and the specific mold which causes the blue to occur is penicillium roquefortii (possibly there is one less i). I've never heard of a blanket penicillium problem - these pen-mold strains are also used to make "white rinded" cheeses such as camembert and brie. Fungus derivative (mucor muheii) is used to "set" many cheeses and is called "vegetarian" rennet in the industry (which makes curds out of fluid milk). I don't believe it is active in a finished cheese, but I am a cheesemaker, not a food scientist.

I'm sure your cheese counter person is doing their best, but is not in the business of making cheese - so better to call direct if you have any concerns.

ps: I make blue cheese, and our blue mold straight out of the bottle is not considered gluten-free.

0

Share this post


Link to post
Share on other sites




My understanding is that some blue cheeses are made without using gluten in the starter. You have to be very specific and check each blue cheese. That's why I never trust blue cheese in a restaurant.

Shauna James Ahearn, "The Gluten-Free Girl" book author told me that Point Reyes blue cheeses are gluten-free. I called and verified that with the company. You should do the same. I'm sure there are other brands, as Mamma Goose says, that are also gluten-free.

I get Point Reyes at Whole Foods, QFC and sometimes PCC in Seattle/Kirkland/Redmond.

I love-Love-LOVE blue cheese and was very happy to find some I could eat.

~Laura

0

Share this post


Link to post
Share on other sites

In response to your question on the crumbles - Many restaurants and grocery stores (think salad bar) add wheat to the crumbles to prevent them from caking and to bulk them up.

0

Share this post


Link to post
Share on other sites
Every legal cheese label should have a phone number where you can call to ask if the cultures/molds they use are gluten-free. Most blue cheese companies are used to this question - and the specific mold which causes the blue to occur is penicillium roquefortii (possibly there is one less i). I've never heard of a blanket penicillium problem - these pen-mold strains are also used to make "white rinded" cheeses such as camembert and brie. Fungus derivative (mucor muheii) is used to "set" many cheeses and is called "vegetarian" rennet in the industry (which makes curds out of fluid milk). I don't believe it is active in a finished cheese, but I am a cheesemaker, not a food scientist.

I'm sure your cheese counter person is doing their best, but is not in the business of making cheese - so better to call direct if you have any concerns.

ps: I make blue cheese, and our blue mold straight out of the bottle is not considered gluten-free.

There are a few permatations ... Blue cheese can be split into 'authentic' blue cheeses and copies. (and some between just to complicate matters) ...

A 'pure' blue cheese is started with live but native penicillin. In a real authentic blue cheese this is native to the caves where it is matured. In some cases a gluten-base is used to kick this off and in others it is transferrred via spores naturally.

Sometimes an example is easier ...

Several cheeses are legally allowed to be called Roquefort. The criteria is the sheep must be grazed in a certain area and the cheese matured in the same area but the area is reasonably large.

Within this area several manufacturers use different methods of infection. Roquefort Societe uses a natural infection with no gluten based host. Roquefort Carles uses a rye based host which is placed in the cave and the mold injected into the cheese. (Hence CC)

Baragnaudes (owned by Societe too) is also naturally infected but with a different strain of P. Roquforti native to a specific cave system.

However ... until recently bleu d' auverne used a native P. Roquforti but they are now legally allowed import the southern strain. How they do this probably differes from manufacturer to manufacturer. Some still use the native (inferior) strain.

If the cheese is not authentic (i.e. illegal by WTF laws but legal by US laws then all bets are off) This is still more complex as the cheesemakers themselves break international law selling the cheese to the US and UK since these countires make it difficult to sell real unpasturised blue cheese.

Even more ... the UK squeezed out its own cheese market by allowing a monopoly to develop. Hence now great classics like Wenslydale (of Wallace and Grommit fame) are not even using Ewes milk anymore but pasturised Cows milk????

I lament this as a cheese lover ... even more so since I can't get away with much casein!

So ... basically call the manufacturer on a case by case basis is really the only safe way...

Finally, all this goes out of the window if your cheese shop is using the same cheese cutter !!!

0

Share this post


Link to post
Share on other sites
From my understanding, it is not a gluten issue but a fungus issue. Do you want to take in active fungus/mold into your body that is already immunocompromised? You decide.

I'm on a gluten free diet, not a fungus free diet. So for me, it is a gluten issue.

best regards, lm

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,354
    • Total Posts
      920,509
  • Topics

  • Posts

    • Yes it most certainly could be a false negative, and I would bet you a dozen donuts that it is (gluten free, of course.   )  At the very least you can be sure it is related to gluten.  These gluten rashes take forever to clear up.  I don't know about you, but whenever I start to doubt my gluten intolerance, I just look at my skin, and the old blood stains on my sheets, and I am reassured that it's not all in my head, and I need to avoid gluten as if it were a bucket of battery acid.
    • Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
    • Went in and talked to the manager of our pm and asked about the gluten free pizza, and he told me he can't guarantee its 100% gluten free because of the flour in the air from the other crusts being made.  I value the honesty.   The other employee also mentioned changing gloves.   I was thinking wow great, until I walked out and got to thinking about cross contamination from everyone grabbing the toppings out of the same bins and spreading the sauce with the same utensils.    My son was just diagnosed this week so we are new to the whole lifestyle.   So any help or info is greatly appreciated.    Thanks  
    • Before i was diagnosed 2 years ago i had a severe chronic itchy scalp.  It would develop minor pimple like blisters then turn in to sores from the intense scratching.  At the time the dr i saw did a punch biopsy on the original sore, it came back with a florescent pattern and micro abcessing.  i saw a dermatologist who said it was a staph infection (wasn't checking for dh) sent me home with cream and a steroid lotion, didnt work. Shortly after i was diagnosed with celiac and went back to the dermatologist.  He did a punch biopsy BUT he took it from the top of my butt cheek saying that was the most common spot for dh to manifest.  My results were negative.   my question is...   Can this be a false negative due to the punch biopsy not being taken from skin adjacent to the lesions? since being gluten free the intensity has subsided but is still there.
    • Hi Morna.  I will have to add Tom and Chee's to my list.  I have found so many new restaurants on this forum.  My family's birthday season is coming up (I swear, everyone was born between September-December), so I am going to have to check out the bakery on Campbell Station.  Sneak in some gluten-free cake and goodies and see if anyone notices.  I miss cake.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,422
    • Most Online
      1,763

    Newest Member
    Celiacinthesea
    Joined