• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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.

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:
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
Ads by Google:


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
      106,433
    • Total Posts
      930,549
  • Member Statistics

    • Total Members
      63,864
    • Most Online
      3,093

    Newest Member
    Shanna
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?
    • Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal.  Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete.  Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!
    • Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work.  While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered.  There are some exceptions, but those are not common.  
    • Exactly what are your allergy symptoms?  Were they IgG or IgE?  Allergy testing as a whole is not super accurate -- especially the IgG.  Were you on any H1 or H2 antihistamines for the last five days  when you were tested?   As far as celiac testing, four days without consuming gluten probably would not impact testing.  
    • I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. 

      Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way. 
  • Upcoming Events