Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bleu Cheese

Sweetfudge

Recommended Posts

gfp Enthusiast
gfp
Posted
Hmmm, I love bleu & have missed it because of the could-be-gluten warnings. But I just had a thought... these molds that grow on wheat... could they possibly be advantageous to Celiacs? Maybe they actually digest & destroy gluten! I'm thinking they might be analogous to the bacteria that make yogurt more digestible for the lactose intolerant. It's probably just wishful thinking, but maybe our bellies need some Roquefort!

Hm but we have LSD available now so no need for ergot... :ph34r:

Seriously though I have the same thoughts....

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Wow.. i have learned a lot from this thread. I have always been wondering about the subject of bleu cheese. I love the stuff and was always afraid to try it. If I understood correctly, some bleu actually says wheat on it?

The ones that dont should be safe?

I might not be understanding this. Please someone simplify it for me? I get all kinds of confuzzeled.

gfp Enthusiast
gfp
Posted
Wow.. i have learned a lot from this thread. I have always been wondering about the subject of bleu cheese. I love the stuff and was always afraid to try it. If I understood correctly, some bleu actually says wheat on it?

The ones that dont should be safe?

I might not be understanding this. Please someone simplify it for me? I get all kinds of confuzzeled.

Basically it depends on the manufacturer.

For instance, some Roquefort is started of with a culture grown on rye bread whereas other's are naturally allowed to develop mould from the cave.

lovegrov Collaborator
lovegrov
Posted

One more thought on bleu cheese. Many folks, including those who make cheese, very seriously doubt that "gluten" would even transfer in a culture grown on bread. And if it does transfer, the percentage of gluten in the culture would be miniscule and the amount of culture used is so tiny that the resulting gluten in the cheese would be so minor as to not be measureable. You get more gluten every time you eat a processed food or eat out.

I can't prove this is true, but it makes sense to me. Bleu cheese iosn't even a blip on my gluten radar.

richard

gfp Enthusiast
gfp
Posted
One more thought on bleu cheese. Many folks, including those who make cheese, very seriously doubt that "gluten" would even transfer in a culture grown on bread. And if it does transfer, the percentage of gluten in the culture would be miniscule and the amount of culture used is so tiny that the resulting gluten in the cheese would be so minor as to not be measureable. You get more gluten every time you eat a processed food or eat out.

I can't prove this is true, but it makes sense to me. Bleu cheese iosn't even a blip on my gluten radar.

richard

I lean towards this myself, its not actually the bread they are taking just a scraping off the bread and i think they mostly say this for "advertising".. for instance Roquefort Papillion make a big deal about the traditional rye bread but quite how often they go back the the bread is not mentioned... they can just take some of the mould from one of the other cheeses... and do this more or less indefinately.

On the other hand Societe guarantee both their Roquefort cheeses are natually infected for the caves ...two different sets of caves and hence 2 different strains of the penecilin.

I'm not seriously worried about the Papillon but given an equal choice take the other, especially since the Bargnaudes is my favorite anyway...

eKatherine Apprentice
eKatherine
Posted

I read a recipe for making blue cheese at home where you innoculated the cheese curds with a slurry of your favorite blue cheese before hooping them.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Soory it took me so long to chime in, but between the computer troubles and my crazy week at work, I have been swamped.

Ok, here is the "skinny" on the issue.

When Bleu cheese was origianlly made (and made in some expensive cheeseries - Stilton, Maytag, etc), the culture that produced the bacteria to make bleu cheese was started on bread. The mold that was made (cultured) was then introduced to a certain cheese and then the bacteria would reproduce and have a reaction throughout the cheese (thus turning the cheese moldy or blue).

In the late 90's (and early 2000's), thanks to the internet, Celiac urban lagends and myths abounded and this one was incredibly popular. Afterall, if the bacteria came from bread, then the entire cheese has gluten in it right?

Wrong...

Most bleu cheese manufacturers now acquire their mold/culture via a scientifically made medium which is manufactured in gross and which allows them to produce massive amounts of bleu cheese (tons and tons).

Think about it, what is cheaper? Making the bacteria on your own with bread and then having people carefully remove gthe mold and introduce to cheese by hand....OR buying/manufacturing your own bacteria and having computers/machines to introduce the process and manufacture tons of cheese at half the labor cost???

I know what you're saying....but Bronco, not everyone does that...some people still make bleu cheese the old-fashioned way, right?

That is correct!

Is it safe? -- This is the one that is up for debate.

Personally, I say yes. In a scientific sense, the likelihood that a bacteria grown from mold (which is breaking down the bread) and placed on/in/around cheese would somehow still have gluten left in it after the decomposition of both the bread and the cheese??? Seems remote to me. But we all make our own decisions.

anyway, I hope this somehow clears the issue up (though it could confuse the issue also - LOL)

For the record, I eat it all the time with no ill effects...

"they can take our bread, but they will never take our FREEDOM...or bleu cheese..."

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    2. HAUS
      - HAUS posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free...
    3. Mari
      - Mari replied to Jmartes71's topic in Related Issues & Disorders
      15

      My only proof

      Years ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came...
    4. Rejoicephd
      - Rejoicephd commented on Jefferson Adams's article in Gluten-Free Cooking
      1

      Your Complete Gluten-Free Thanksgiving Plan: Recipes, Tips & Holiday Favorites

      Wow what a helpful article!! I am just seeing this now but I hosted a small group of family for Thanksgiving at my house this year and I did some of these things- got a butterball gluten-free turkey, got gluten-free stuffing, had a few gluten-free sides, and a gluten-free nothing-Bundt-cake. I had other non gluten-free things there too for others, and I also...
    5. Scott Adams
      0

      Rainforest Cafe Fined After Child's Severe Allergic Reaction: What It Means for Gluten-Free Safety

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,425
    • Most Online (within 30 mins)
      7,748
    Pearl53
    Newest Member
    Pearl53
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.