OT: Cheeses not made with mold

I know this is off topic, but there are a lot of really knowledgeable people here. I'm hoping someone can help.

I have a bad mold allergy. Which mold? All except one on the allergy test.

It was suggested that I go on a mold elimination diet. The very first item on the top of the list was: cheese. All kinds, even cottage cheese.

There are a few issues with this: 1. I like cheese. 2. I don't eat meat, so I have a fair number of cheesey delicious recipes in my repertoire.

I don't foresee that this will last forever, but for now I was hoping that someone knew which types of cheese are made without mold. I've googled and gotten contradictory information. One site said that people with mold allergies should eat only processed cheese. Gag.

Another site said that hard cheeses such as cheddar and some soft cheeses like mozzarella are mold free. Then I wondered if they told me to stay away from cheese simply because it tends to mold so quickly.

Has anyone been through this? Any cheese cognoscenti out there? It would be greatly appreciated.

[Robin Garr]

Tina, I'll look into this ... I'm reluctant to give potential medical advice since I don't even play a doctor on TV, but I would have said that only blue cheeses were made with "mold." It may depend on what the definition of "mold" is. I would have thought that Cheddar and Colby and similar firm yellow cheeses would have been okay, but I'm not clear on the distinction between cheeses "made with mold" and old cheese left in the back of the fridge until it has mold on it.

Let me check some sources, and I'll report back later today.

Meanwhile, if you don't mind my asking, are you free to experiment? In other words, is this just an allergy that gives you the sniffles? Or one that can kill you? It makes a difference.

No, no. I'll put this another way - I'm not seeking medical advice. More about "how is cheese made", kwim?

And no, it won't kill me. I pretty much always have the sniffles. I've had some nasty sinus infections. The other day I ate something that gave me a headache, watery eyes, sniffles, and a general feeling of malaise. I'd just never connected the dots and realized it was my diet. The area around my eyes often swell so badly I look a like Quasimodo. I'm just trying to feel better.

Experimentation is fine. In fact, if I cut everything on my list out of my diet, I'll be eating lettuce leaves and oatmeal. (While my family was enjoying Papalino's the other night, I was eating oatmeal. That kind of sucks.) I've been scouring the web and I think actually fresh mozzarella is fine. I don't want to buy any bags of preshredded mozzarella though. And I'm going to let someone else eat the Brie that's left in the cheese drawer.

Apparently wine and beer are high on the list of things to avoid. I'm not much of a drinker anyway, but geez louise. Now I know why I feel so icky after I think a glass of wine.

I would appreciate any help. Even a list of what cheeses on which I should experiment would be a nice place to start.

And another question to bring this completely back on topic - Where the heck am I supposed to eat out now? I want to take the kids (19 and 5) out to dinner, but I have no idea where. She's deathly allergic to tree nuts, sesame seeds, and sunflower seeds. I guess we could go to an Asian restaurant and order her some white rice? Then I'd have a fair number of options.

[Robin Garr]

No, no. I'll put this another way - I'm not seeking medical advice. More about "how is cheese made", kwim?

Got it! Okay, basically, cheese is made by fermenting milk, with the help of enzyme action. Fermentation separates the milk into solid curds and watery whey. The curds are separated and become the basis for cheese. The simplest cheeses, "farmer cheeses," cottage cheese and ricotta, are really little more than fresh curds; but most cheeses go through all sorts of processes of pressing, draining and aging, during which they develop varying colors, textures and flavors. There are a bazillion different regional and ethnic variations, but they really all go back to fermentation. The only cheeses I know of that have mold addes are the blue cheeses. Others aren't afflicted with mold unless they get too old in the back of the refrigerator.

Apparently wine and beer are high on the list of things to avoid. I'm not much of a drinker anyway, but geez louise. Now I know why I feel so icky after I think a glass of wine.

That is tough. It also provides new information: I think your doctor was being imprecise. He said you need to avoid "mold," but I'm pretty sure what he meant was "fermentation products."

That's more of a problem, because basically ALL cheeses are fermented. But ...

I would appreciate any help. Even a list of what cheeses on which I should experiment would be a nice place to start.

If you're willing to risk sniffles, try the simple basic cheeses, figuring they've fermented the least. Farmer's cheese, cottage cheese, ricotta. Maybe queso blanco from the Mexican grocery. Taste a little and see how it goes, and you may find to your happiness that they'll go okay.

Best wishes, Tina. I hope you're able to come up with some allergy-free cheeses you can enjoy.

[Robin Garr]

And another question to bring this completely back on topic - Where the heck am I supposed to eat out now? I want to take the kids (19 and 5) out to dinner, but I have no idea where. She's deathly allergic to tree nuts, sesame seeds, and sunflower seeds. I guess we could go to an Asian restaurant and order her some white rice? Then I'd have a fair number of options.

Be careful, though, that they don't stir-fry with peanut oil or use sesame oil as a flavoring, and that they aren't careless about letting fragments of peanuts used in other dishes get into the peanut-free product. In other words, Asian restaurants might not be so safe.

Maybe Zen Garden, though? I don't think they use dairy products, and they're health-conscious. The key is going to a place where you can communicate well - and the staff will listen. Sweet Surrender? Outstanding vegetarian food, and Jessica H is right here on the forum and I expect would be happy to work with you.

Thank you for your help. It really is confusing, isn't it? There's a handout they gave me that I also found on the web called "The Mold Elimination Diet: http://www.allergyandfamilymedicine.com/mold_diet.htm

But then I found this: http://www.dynamiclist.com/?node=76aa84 ... c34fa327d1

It states that aged cheeses are the problem. It doesn't mention wine and it says about beer: The darker the brew, the more mold it contains.

I love to eat and I love to eat out so I'll probably just suck it up a fair amount.

I'll start with the cheeses you suggested and see how it goes. Thanks again.