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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Blue Cheese
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3 posts in this topic

I have read that most blue cheeses are made with bread mold and are not safe for people with gluten intolerance. However, I also read that some are made with copper salts and are safe for celiacs. Is there any one who can tell me if this is true and if so, which cheeses are safe?

Thanks!

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This is a very, very good question. I am far from an expert on blue cheeses, but I will say that I use a gorgonzola blue, made by a company called Bel... something. I'm sorry I don't know the full brand. But, the blue vien is from an inoculated enzyme, rather than actual bread mold. I am not a celiac, but my son is and I teach gluten-free cooking classes. I used this cheese to make a dip during my last gluten-free class and no one in the class had any ill effects afterward.

Like all products, you really should let the manufacturer tell you. If they use the enzyme and not the bread crumbs, supposedly it should be safe. But only they would be able to tell you for sure.

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I have also read about the cheeses being started from breads. I can't pull up the name of the book right this minute though. I am pretty sure it was in "against the grain". However, I too would be interested in knowing a safe cheese. My grandmother had made a cheeseball for the holidays and I didn't feel so great after eating it.

-Jessica

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