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I am sure this topic has been addressed over and over but I may have missed it. I read that Blue Cheese and Rouqfort are not gluten free. However, when I read ingredients labels I often do not see gluten listed?

Does it depend on the brand? If someone has some knowledge of whether some household brands are gluten free, I'd be so very grateful.


RiverGirl

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It's not safe. I believe, and someone I am sure will correct me if I am wrong, that the blue cheese is formulated or grown on gluten sources. I have never heard of a blue cheese that was safe.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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I have a different opinion. :D

If the cheese is a US product and it does not list wheat (required by law) then it should be gluten free. Many, many veined cheeses are started with a synthetic base now. I am sure that there are cases when the starter is wheat based, although it should be listed on the ingredients.

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Post #4 |

This message was posted: Jan 29 2007, 11:41 PM

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


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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Things sure do change the minute you turn your back. :D

Lisa is correct, many do now use a synthetic product to grow the mold. I would make sure that the one I was using does by calling the company or checking their website first to make sure.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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There are some blue cheese salad dressings that list wheat as an ingredient. I avoid those of course. Otherwise, all the research I've done leads me to believe it's safe.

Any blue cheese I'm likely to buy is made by modern methods, not started on bread in a damp cave. And even if it was, the bread doesn't reproduce and spread all over the cheese.

I love blue cheese salad dressing, but am not fond of the kind available in jars at the store. I like the fresh made stuff at Central Market. When I was a teen, my Mom would send me to a BBQ restaurant called Bob Whites in Dallas to get their blue cheese dressing. We've always been demanding of quality blue cheese.

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

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