Cheese

Cheese

Cheese Questions

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by 0 · about 5 hours ago

@Jillknight

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Myth 0 · August 08, 2014 at 9:18 AM

Many doing a Paleo lifestyle do not have any dairy or only raw grass-fed dairy products. If you know you tolerate dairy then cheese once in a while won't kill you. I don't know what Paleo recipes you're reading that call for Swiss cheese though. I... (more)

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by 85 · about 5 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 1876 · about 5 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 218 · about 5 hours ago

I tried searching this site as well as Google but couldn't find what I was looking for. Dairy doesn't seem to bother me so I had a question about cheese. A vendor at my local farmers market sells a Raw Milk Cheddar and an Aged Sharp Cheddar (Aged... (more)

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Bones_1 0 · February 19, 2013 at 3:54 PM

I'd go with the aged cheese as it contains lots of K2.

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by 787 · about 5 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 5 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 232 · about 5 hours ago

Someone bought me bocconcini and the ingredients are "pasteurized milk, microbial enzyme, bacterial culture. Packaged in water with potassium sorbate" I know pasteurized milk and milk is bad yadda yadda, but can I make it somewhat better by... (more)

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Matt_11 0 · February 11, 2013 at 11:00 PM

When it doubt, look it up on Wikipedia... http://en.wikipedia.org/wiki/Potassium_sorbate Preservative. Relatively non-toxic. Also found in natural foods. I wouldn't sweat it. (more)

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by 5 · about 5 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 175 · about 5 hours ago

Blue cheese wasn't high on my list - sophisticated taste, but too bitter. Recently I put aside a piece of the pasteurised stuff, wrapped in cellophane, and accidentally left it for a few days at room temp. When I discovered the cheese it was... (more)

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UncleLongHair 0 · January 02, 2013 at 12:14 AM

I personally have a very high tolerance for cheese that is old, moldy, etc. I have never once gotten sick or had the least digestive problem from even very old cheese. The one exception is fresh milk cheese such as fresh mozzarella or chevre... (more)

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by 1042 · about 5 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 78422 · about 5 hours ago

So I've read that goats cheese is paleo, along with a few others- is this true? What are the others? What be the most optimal pale-legal cheese to choose?

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Renee_2 0 · October 30, 2012 at 12:52 AM

Strictly speaking, dairy is not Paleo, it's Primal. Not everyone will tolerate it well. Fermented dairy (yoghurt, kefir) and low-lactose dairy (hard cheeses) may be easier to digest, as is goat's dairy, because the casein found in goat milk is... (more)

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by 609 · about 5 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 5 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 5 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 21 · about 5 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 5 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 5 · about 5 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 5 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 5 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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by 1017 · about 6 hours ago

I typically avoid dairy at all costs because it flares up my cystic acne, but I was wondering if there are certain cheeses that might be the least likely to trigger acne. I've seen people who avoid milk because it causes acne for them, with the... (more)

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waytogo 0 · May 28, 2012 at 11:49 PM

have you tires goat or ew cheese ?

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by 506 · about 6 hours ago

I eat a fairly paleo diet, mostly the higher fat, lower carb side of things (some inspiration from Art Ayers and Kurt Harris), and seem to do perfectly well with dairy, which is great because I love cheese! However, much as I do enjoy it just... (more)

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raney 0 · May 29, 2012 at 4:43 AM

Crispy bacon. Also, grilled slices of red pepper.

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by 1418 · about 6 hours ago

So today is the first time I have ever eaten Gouda cheese. It had an orange-red rind on it with a grid imprint on it. I didn't bother looking it up on the internet and thought it was safe to eat and ate some of it with the rind on it. Now I read... (more)

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borofergie 0 · May 27, 2012 at 6:13 AM

On the plus side, I hear that the Omega 3 to Omega 6 ratio of wax is great...

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by 15 · about 6 hours ago

I have, for years, an insatiable craving for heavy sweet cream. Before menopause, I would indulge in it a day before my period. I'd drink 8 or 16 ozs. of it as soon as I'd buy it. I'd drink it while still in the car. I couldn't possibly wait... (more)

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GoClick 0 · May 01, 2012 at 1:11 AM

If you only drink 16oz of heavy cream once a month I don't think you're going to suffer much ill effect. Just don't make a habit of it. You say you're trying to lose weight, it might actually be you're deprived of something and your body knows... (more)

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by 150 · about 6 hours ago

I am fine when I eat home-made yoghurt, it seems to do me good, but when I eat cheese it makes me sneeze and have rhinitus, v annoying. Now, I know what you're all gonna say, just stop eating the stuff..but I just can't seem to kick it. I don't... (more)

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Harry_2 0 · April 29, 2012 at 1:57 PM

You don't say where you are in the UK - but if you're in / near Sussex, Hook & Son do raw milk, cream and butter. And if you're lucky enough to be on their routes, they also deliver. Hook & Sons With regards to cheese - I've found... (more)

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by 3197 · about 6 hours ago

Hello! I apologize in advance for this googlish question, which you'd probably think would be better asked on yahoo answers or something like that, but I feel I've more chances getting a great answer from traditional-foods crowd. All I'd get on... (more)

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panteleimon 0 · March 31, 2012 at 5:37 PM

Creme fraiche as I understand it will keep for weeks as it has already been cultured. Further cultures or rennet don't seem necessary - one week in the fridge should be OK (as long as it is reasonably fresh now). Unless I've got the wrong end of... (more)

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