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Is Blue (bleu) Cheese Still Off-limits?

Mtndog

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Mtndog Collaborator
Mtndog
Posted

We've been wondering this on another thread as when I first went gluten-free 2 years ago it was the general word that bleu cheese was out since it was aged on bread.

Does anyone know if this is true? Are there any that aren't grown on bread? Would wheat have to be listed as an ingredient if it were aged that way?

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tarnalberry Community Regular
tarnalberry
Posted

I could be wrong, but I don't think all blue cheese was ever off the list. Only some of it is made with bread. The best bet is to call the company, since there's no judging a whole category at once.

hez Enthusiast
hez
Posted

Last year Gluten Free Living magazine had a great article on blue cheese. My take from the article is that most blue cheeses are safe. However, the reason behind that theory is that even if the cheese is started from a bread culture that by the time the finshed product is ready the gluten is no longer there.

Okay, I am horrible at explaining things! There is a chemical process that happens. Now where the gluten goes I do not know :unsure: The other interesting thing they discovered is that many blue cheeses are not even started with a bread culture.

I eat blue cheese but I read the label. There are several that state very clearly wheat. I take that to mean that those cheeses were started with a bread culture. There are others that do not state wheat so I assume they were started with the synthetic? culture.

By this point you probably should just read the article since I suck at memory recall!

Hez

lovegrov Collaborator
lovegrov
Posted

Many bleu cheeses are started on an artificial culture now. As for the ones started on bread, some do indeed question whether any gluten would transfer. Second, the amount of culture is so tiny compared to the final result, even if the entire culture were gluten (which it wouldn't be), the gluten level still couldn't be measured.

I'm not saying that anybody should adopt my stance, but I just don't worry about bleu cheese any more.

richard

Cougar09 Rookie
Cougar09
Posted
Many bleu cheeses are started on an artificial culture now. As for the ones started on bread, some do indeed question whether any gluten would transfer. Second, the amount of culture is so tiny compared to the final result, even if the entire culture were gluten (which it wouldn't be), the gluten level still couldn't be measured.

I'm not saying that anybody should adopt my stance, but I just don't worry about bleu cheese any more.

richard

Wishbone blue cheese salad dressing is gluten-free!! For all of you out there looking to hit up some buffalo wings and blue cheese for the superbowl this weekend, there's a great source. ;)

larry mac Enthusiast
larry mac
Posted

Warning - This may be a little off topic, plus I tend to ramble somewhat (sorry).

I'm not much of a salad eater, but lately I've been craving the fresh made Blue Cheese dressing from Central Market in Dallas. Of course there's absolutely no comparison with store bought. This stuff is to die for.

Last weekend when I was there, I also got some French Feta Sheep Corsican. Never bought feta before, but happened by just when they were unpacking it, and overheard the cheese manager (I guess that's what she's called) saying that was her favorite after tasting it (they have many varieties).

It's a little on the expensive side, but WTH, it's from France, it's made from Sheeps milk, and it's got "Corsican" in the name, so what do you expect?

Anyway, was eating a salad and as improbable as it may seem, was seeking even more flavor, and as it was readily available, added some Feta to the Blue Cheese. OMG - what a combination!

I think what I intended to write about is; this gluten-free diet brings about all kinds of changes. Yes, we're forced to give up most things we initially believe are impossible to live without. But before we know it, we're trying new things. Foods we're actually enjoying. Life goes on; and more happily when we're feeling good.

best regards, lm

StrongerToday Enthusiast
StrongerToday
Posted

As much as I love it, I don't eat it anymore :( I usually only ever got it when I was out as a treat, so now I wouldn't want to have to ask the restaraunt what kind of blue cheese they have. (FYI I just got a nice email from Chili's and they say to not eat their blue cheese). I will say that Blue Cheese was the first food I noticed a direct reaction to, long before I went gluten-free. I also am allergic to penicillan, I'm wondering if it's also a mold reaction for me?

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VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Agree with what Richard said.

I eat bleu cheese all the time with no ill effects (thank GOD!)

larry mac Enthusiast
larry mac
Posted
..... I will say that Blue Cheese was the first food I noticed a direct reaction to, long before I went gluten-free. I also am allergic to penicillan, I'm wondering if it's also a mold reaction for me?

Blue cheese

From Wikipedia, the free encyclopedia

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold.

ST,

I wonder if that has anything to do with it?

best regards, lm

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