Me and my girlfriend both do not suffer any ill affects from gluten or dairy but since going paleo we cut it out just because we followed basic paleo and didn't miss anything. We however do love a few things.
Cream to go with our strawberries and mozzarella to go with our tomatoes and olive oil.
I weightlift as a hobby and my girlfriend does light cardio. We both don't eat much fruit, mostly berries. I was wondering what the general consensus is on dairy, not milk but the specific examples of cream and mozzarella.
A-ok if it works for your body.
Many paleo folks adore their heavy cream, especially when it's being poured in a delicious cup of coffee or on top of some berries.
When it comes to dairy -- grass fed, organic, raw and full fat are the most important things to take into consideration.
If you can find it, go for full fat cream made from raw milk (grass fed cows). We buy raw milk from a local farmer and skim the cream off of the top and make kefir and yogurt with the remaining milk. Raw milk cream has the best flavour, and is so sweet and satisfying. If you can't find raw milk, go with organic full fat cream.
For the mozzarella, you could make your own raw milk mozzarella from scratch, but that takes some work. You can try to shop your local farmers market for a vendor selling fresh cheeses made from their livestock. Our FM has some pretty amazing grass fed cheese selections and we don't have to worry about not knowing what the cows actually ate (ie GMO grains).
Oh and on the topic of dairy, let's not forget about grass fed butter. We melt that stuff on everything. We even put it in our coffee!
If you've gone a period of dairy elimination for long enough and after you reintroduce it you don't have any problems, I think you can A2 dairy. A1 dairy comes from a recent mutation in some animals that may all be from bovinae subfamily and today most of the bovinae animals raised for milk/meat have the mutation, and the casein part has very strong opiates.
Next you may focus on clean raw grass fed.
I would replace cream with a smooth, full concentration coconut milk. Many coconut milks have particles of coconut meat in them, that's good fiber, but wouldn't work well for strawberries and cream. Many are sold as "lite" which means they're diluted with water. One I've found is La Cena, which probably has BPA in the can lining, and metabisulfite preservatives, but at least it's not watered down and there's no thickeners listed on the ingredients.
In terms of mozzarella, I use fresh buffalo mozzarella. I'm lucky that our Costco carries this along with the usual cow's milk version. I seem to be allergic or at least sensitive to cow milk products, even when fermented, but don't have that reaction to buffalo, sheep, or goat's milk products. Perhaps that would work. (I don't have issues with the whey usually, I can even do protein powder, so it would have to be the casein, which points to the A1/A2 thing. It's likely a cross reactivity to gluten, as both the cow dairy and grains cause acid reflux for me.)
Or, you could always try to make cheese out of cashews, or run fermented coconut milk yogurt through a cheesecloth...
Then again, if they don't cause any ill effects for you, once in a while it's fine. Typical side effects of dairy would be body acne, if you don't see any, and you look, feel and perform fine with it, go for it.
Both the cream and cheese would be full fat but not raw. It would have to be store bought.
The closest thing to raw dairy i could get is jersey full fat non homogenised A2 milk. A brand called gold top sell it in the supermarkets, i think its a pound for a litre.
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