Cheese

Cheese

Cheese Questions

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by 15 · about 10 hours ago

I have a wheat intolerance, and apparently I cross react with casein dairy protein in cheese. I didn't realize until today that there are cheese made from whey, thus avoiding the casein. My question is which whey cheeses can be melted and... (more)

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RonBurgundy 0 · May 10, 2014 at 6:52 PM

We made a very nice pizza with grated cauliflower mixed up with egg to make the base, I'm sure you could find the recipe on google. Don't know about the whey cheeses though, try it and let us know how it goes!

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by 598 · about 10 hours ago

So if you're getting plenty of K2, do you still need some K1 to help with clotting or something? Leafy greens don't do well in my gut is why I ask. What are the best sources of K2? If I do still need K1, what are some good sources that don't... (more)

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PaleoGod 0 · June 06, 2014 at 6:57 PM

MK4 is said to be better than MK7

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by 85 · about 10 hours ago

Hi all, I know cheese and dairy in general are a gray area in Paleo. However, should you decide for its consumption, what types of cheese are in terms of macros the most interesting? I am aware its best to have cheese made from raw, full-fat... (more)

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MPie 0 · August 27, 2013 at 4:33 PM

Since all (I think) cheese is more-or-less fermented dairy, you'll be left with minimal lactose. That means you'll have only protein and fat. I'm sure different cheeses will have different fat-to-protein ratios, and maybe contain a small amount of... (more)

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by 0 · about 10 hours ago

I bought some unpasteurized feta in a can about three months ago. I was told it would last a very long time if kept in its original liquid. I took it out and noticed the top of the can was bulging, and some of the edges on the outside were rusty... (more)

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NewPaleon 0 · July 31, 2013 at 3:41 PM

I was told or read a long time ago that you are not supposed to eat anything from bulging cans. I would personally throw it all out. Better to waste a few bucks then to require a hospital visit, which would cost a lot more. Just IMHO.

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by 1876 · about 10 hours ago

So...I found a recipe for Carrot Green (aka Carrot Top) pesto that I REALLY want to try making because I really want to try using my carrot greens. However, all the recipes that I have found use parmesan cheese (as a traditional pesto would). As... (more)

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Matt_11 0 · May 15, 2013 at 2:49 AM

Cashews sub for parm well in caesar salads, might work in your pesto, that's the raw vegan way. Example: http://healthylivinghowto.com/1/post/2012/01/no-cheese-caesar.html (more)

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by 40 · about 10 hours ago

I just started my second batch of sauerkraut (so I had a starter batch) and let it to ferment for a while. When it started, all the cabbage was submerged but I checked it today (I estimate about 4-5 days since it started) and not only was the top... (more)

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Lazza 0 · April 24, 2013 at 12:23 PM

Selicar, not sure what your photo shows but in my experience of making a couple dozen batches of sauerkraut I find it not unusual to have some yeast growing on the water and any bits sticking out. It does smell somewhat. Once I make a bad batch... (more)

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by 78417 · about 10 hours ago

It seems like the paleo "purist" cheese you can get.

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greymouser 0 · April 11, 2013 at 12:03 PM

It depends on How lactose intolerant they are How much lactose and lactase is in the goat's milk cheese I'm lactose intolerant, but handle most goat cheese well in small servings. Others may not. As far as "paleo purist" goes, it's not. Dairy... (more)

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by 15400 · about 10 hours ago

I have developed a strange addiction to Camembert. It is made from pasteurized milk (bad) but from French cows (A1) but not grass-fed (bad again). This is my only vice and I am having a hard time breaking this addiction. Please tell me... (more)

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HuntingBears 0 · February 22, 2013 at 6:37 PM

Nothing wrong with cheese

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by 787 · about 10 hours ago

Do you British guys/gals know any good online sources of unpasteurized cheese that deliver within UK? I tried the 2 cheeses on red23 which were nice but can't find much else through google, would like a bit of variety I did notice the pre grated... (more)

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David_Moss 0 · February 19, 2013 at 12:09 PM

Sainsbury and Tesco both sell unpasteurised cheese (both do cheddars from Canada, if I recall correctly, and Sainsburys has some other unpasteurised french cheeses.

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by 748 · about 10 hours ago

Recently I bought some grass fed new zealand cheese from trader joes, and was eating some of the block I bought, over a course of three days. All three of those days though, I overate on overall calories A LOT, somewhat-binge 2500-3000 calorie... (more)

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Efah 0 · June 04, 2013 at 11:12 AM

Possibly because cheese contains casein protein which is highly addictive. I was doing a little research on it the other day, it's quite interesting. "???Casein, one of the proteins in milk, crosses the blood-brain barrier and becomes something... (more)

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by 2904 · about 10 hours ago

Vegans eat this shit up: http://vegweb.com/recipes/raw-cashew-cheeze http://www.youtube.com/watch?v=i1XOpiZspZc Has anyone made this stuff before or tasted it? More importantly, does it pass the taste test for cheese (I don't believe a word that... (more)

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blueballoon 0 · February 19, 2013 at 7:30 PM

Vegetarian Times has a cashew "goat cheese" recipe that is ridiculously good. I tried it first when I was vegan, but I have made it several times since then. I don't remember if it has canola in it, but that's easy to sub out. They also have an... (more)

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by 5 · about 10 hours ago

I am new to Paleo, but have done low carb for many years (and have fallen off several times because let's face it, LC just gets boring after awhile). A Paleo approach seems like a much more sustainable lifestyle and one that I can maintain since... (more)

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polynesian_metal 0 · January 16, 2013 at 5:06 AM

Personally if you don't have an issue with dairy then cheese should be fine. I get the desire sometimes I feel like I need the good bacteria and enzymes from cheese so I too go with a goat cheese or goat yoghurt or find some really good artisan... (more)

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by 78417 · about 10 hours ago

I have been getting paleo diet delivery from The Primal Plan, and have been pretty much eating 100% paleo. I am now craving some cheese on my eggs in the morning. I always used to add a sharp cheddar because it was my fav . Is there a different... (more)

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AmandaLP 0 · January 14, 2013 at 7:41 PM

Aged, unpasteurized, and grass fed cheeses are the best. The longer they are aged, the less lactose is in the cheese. The grass Fed is the most important, as the CLA gets concentrated. In addition, all unpasteurized cheese are required to be... (more)

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by 1042 · about 10 hours ago

Hello Everyone, I am fairly new to Paleo and would love if you could recommend cheese and butter types/brands that are Paleo friendly? I shop at Whole Foods but frequent Trader Joe's when I get the opportunity. Additionally, what would you say... (more)

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Dragonfly 0 · November 10, 2012 at 11:40 PM

We get Kerrygold butter for a good price at TJ's. They also have a yummy goat's Gouda, as well as Dubliner cheese. It's really easy to overeat the cheese, so I would suggest having it once a week as a treat until you are happy with your fat... (more)

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by 609 · about 10 hours ago

Here I am again with another question. This time it concerns dairy. I've heard people sprout about the evils of dairy products. I am not alergic to dairy products. In fact I love my cheese. I eat some with nearly every meal now. Along with my... (more)

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HH 0 · October 15, 2012 at 6:52 AM

Are there any health issues that you wish to resolve that may be attributable to dairy? Do you notice any digestive issues after eating dairy? If there are no obvious health concerns that you have, I would not worry about it. There are many... (more)

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by 1173 · about 10 hours ago

I was wondering if blue cheeses are perhaps harmful to gut bacteria by nature of their molds or if the amount is so small that it doesn't matter.

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CD 0 · October 08, 2012 at 3:26 PM

The penicillin strain used in cheese making is typically Penicillium roqueforti. This strain has no antibacterial avtivity (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC123731/). The larger concern is that the presence of penicillium roqueforti... (more)

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by 97 · about 10 hours ago

I have been paleo for four weeks now and have avoided all kinds of cheese thinking it is a big no no But the more i read and the millions of recipies on the internet include cheese. Some books include cheese and some say avoid all dairy. I am so... (more)

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Jamie_14 0 · October 03, 2012 at 2:09 AM

Lower lactose options include hard cheeses like cheddar, parmesan. But some soft cheeses are also lower lactose, like feta, Emmental and swiss cheese. Basically the heavily fermented/aged ones. I think if your really avoiding lactose, the main... (more)

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by 0 · about 10 hours ago

I can't seem to find any information on the K2 content of cheeses other than the well-known French, Dutch, and English ones. I love Limburger, but some of the posts here say that Germany doesn't usually grass feed their dairy cows. Does anyone... (more)

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by 21 · about 10 hours ago

i wanted to know that does curds,yoghurts,cheese slice,cheese cubes..get spoilt without refrigeration...i wanted to carry out with me like yoghurts and cheese ..to eat every 2-3 hours as a snack..travelling nd all i do alot..so is it safe if i eat... (more)

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Christopher_Gagnon 0 · October 07, 2012 at 12:13 PM

I answered a similar question yesterday about boiled eggs, where my opinion was "not safe"--but these are different. Yogurt and cheese both represent food preservation techniques. Yogurt has beneficial bacteria that out-compete harmful ones and... (more)

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by 120 · about 10 hours ago

i am attempting to overcome a dairy allergy...it was recommended that I only use mascarpone, ricotta or parmigiano reggano....what characteristics do these cheeses have that make them more tolerable?

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MiMintzer 0 · September 05, 2012 at 10:53 PM

Mascarpone and ricotta, both fresh cheeses, are high in whey and lactose and low in casein. Parmesan, a hard cheese, is high in casein and low in whey and lactose. About the only thing I can think of that they have in common is that they are... (more)

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by 211 · about 10 hours ago

What are your top five most tolerable forms of dairy? I know this is an individual subject and a decent idea of what I tolerate, but am still interested in what others are tolerating. For the sake of simplicity let's exclude A1 vs A2 cow derived... (more)

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MiMintzer 0 · September 05, 2012 at 2:02 PM

I use grass-fed products so I don't really know if I can tolerate non-grass-fed. That being the case, while I'm lactose and whey intolerant, I have no problems with ghee, butter, whipping cream, and hard cheeses. I don't use them much though. Raw... (more)

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by 264 · about 10 hours ago

Are the naturally occurring growth hormones that come in raw milk still intact after the processing and aging that takes place in producing raw cheese?

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Mscott 0 · August 24, 2012 at 5:31 PM

Yes: http://www.sciencedirect.com/science/article/pii/S0308814697001507 Although they're in such low quantities that I doubt this is a bad thing. EDIT I realized the study I cited doesn't appear to have looked at Insulin-like growth factor-1... (more)

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by 5 · about 10 hours ago

Im new to Paleo. I saw a video on YouTube with someone making pizza using daiya use. Is Daiya cheese okay to use?

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Heather_2 0 · August 24, 2012 at 12:12 AM

Daiya cheese is not paleo, it's a science experiment. Even with all the ways we disagree about paleo (dairy, rice, white potatoes, nuts, lots of fruits, etc.) The core principle is still that humans need to eat real whole foods, not processed fake... (more)

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by 264 · about 10 hours ago

The (hard) raw goat cheese that I buy at my local grocery store often starts to mold (just a tab bit) a day or two after purchasing. Should I just eat the small specs of mold or stay away from it? I know I'm going to survive if I eat it and I... (more)

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Matt_11 0 · August 21, 2012 at 11:33 AM

Avoid mold. Many mycotoxins (compounds formed by molds) are well-known carcinogens (e.g. aflatoxin). While the mold you might be culturing on your cheese could be benign, it could also be one with some toxicity. I'd say let the cheesemakers deal... (more)

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by 48 · about 10 hours ago

So I understand the thin line with dairy and paleo. (if you're hardcore dairy is blasphemy.) but whats the deal with types of cheeses that are okay. I have a recipe ready using pears, roquefort, and almonds but was curious if bleu cheeses are out... (more)

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Kristen_9 0 · August 09, 2012 at 1:14 AM

Depends on you! If you feel ok after eating blue cheese, I would say go for it as a treat! If you feel terrible after eating it obviously I would mostly avoid. Paleo is a template!!!

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