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?
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 usually made from cow's milk (but mascarpone and ricotta can be made from sheep or goat's milk). What sort of dairy intolerance do you have?
Weird. I was going to guess low lactose but only the parmesan fits that category because it's a hard cheese. Maybe lower casein? Is it even possible to overcome a dairy allergy - who recommended this to you?
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