tag:blogger.com,1999:blog-8286804394519596954.comments2024-03-19T01:56:08.335-04:00Ask The Cheese SnobCheese Snob Wendyhttp://www.blogger.com/profile/03145751941970463006noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8286804394519596954.post-26844494869676716982013-05-29T17:54:25.643-04:002013-05-29T17:54:25.643-04:00I'm happy to know that there are some cheeses ...I'm happy to know that there are some cheeses i can eat. I just recently realized that i was lactose intolerant. I've gone for write sometime thinking i had some more serious intestinal problem. yvettenoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-19841301545594501482013-02-10T13:36:04.947-05:002013-02-10T13:36:04.947-05:00Thanks Jennifer! If you have any questions, pleas...Thanks Jennifer! If you have any questions, please let me know and I'll do my best to help you.Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-60453185220569122542013-02-09T20:26:38.246-05:002013-02-09T20:26:38.246-05:00I am severly lactose intolerant and mozzarella is ...I am severly lactose intolerant and mozzarella is just awful to my system. I have recently started a website and blog dedicated to discovering new dairy options for the lactose intolerant. It's called http://deconstructingdairy.weebly.com/<br /><br />It's in its early stages but I plan to link this article to it in my next blog post. Jennifer Wernerhttps://www.blogger.com/profile/17167322214210893738noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-24175314758941199372013-02-06T23:35:27.615-05:002013-02-06T23:35:27.615-05:00PauldP, I dunno why you were able to chow down on ...PauldP, I dunno why you were able to chow down on the fresh mozz pizza. I am no doctor. I am happy you got good results, though. As for me, sometimes fresh mozz gives me bad gas pains. Ouch!<br />One consideration might be that you ate the cheese with other foods. That's supposed to make a difference. In any event, thanks for writing!Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-89189734537796024942013-02-06T12:20:30.203-05:002013-02-06T12:20:30.203-05:00Wendy, Wendy, Wendy. I'm grateful as all get-...Wendy, Wendy, Wendy. I'm grateful as all get-out for your really sound advice on the lactose thing. I'm HIGHLY intolerant, and yes, don't stray too far from the porcelain when daring dairy. I even hit the internet and read- that's how serious it is. But I'm here to say that mozzarella, even the freshest mozzarella, is perfectly benign in the digestive insult department! One day I simply forgot to pop the pills (usually 3 ultras, dig?), and went to town on a lavishly-laden personal pizza. I braced for the onslaught, and... nothing. I had a little more, skipping the pizza part, and then more. I was safe! Imagine my elation. So, Wendy- why? I mean, I can't be in the same room with fresh cheeses, and now the mozz is my best friend. Why, Wendy, why?PauldPhttps://www.blogger.com/profile/14548050372279409153noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-70563595245124174142012-12-25T23:40:27.425-05:002012-12-25T23:40:27.425-05:00thanks for this! i had a wedge of brie that I int...thanks for this! i had a wedge of brie that I intended to leave out until it reached room temp, but forgot about it for a day. the smell was so much stronger! a quick google search found this post and I was assured it was good to eat. the result was that a mild piece of brie had ripened into something really amazing. i did not realize the brie was unripened and could turn into something like this. the smell was a lot stronger, and the flavors were awesome. thanks!!Rebecca C.https://www.blogger.com/profile/18432808721237230481noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-59529128342202399982012-12-15T15:03:04.084-05:002012-12-15T15:03:04.084-05:00I live in Extremadura and eat these sheep cheeses ...I live in Extremadura and eat these sheep cheeses every day. They are served whole, with the top - like a lid - sliced off. It would be tricky to get given a sample as it would involve destroying a cheese. (Unless they were doing a promotion and had a sample cheese on the go.) One never sees them sold by the piece. (in Spain. I go further than the fellow posting above and take mine out of the fridge maybe a week ahead to get it nice and ripe - semi-runny. Some people put them in a slow oven to warm them up. You spoon the cheese out and generally just eat it on bread. It is very good, but not cheap, even where it is made. A 750g (26 oz) cheese costs €10 ($13)foxenburghttps://www.blogger.com/profile/04368037698678993248noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-38056523519360053672012-11-16T19:04:59.243-05:002012-11-16T19:04:59.243-05:00I have severe lactose intolerance and I have found...I have severe lactose intolerance and I have found that many moldy soft cheeses are fine as well. The aging process converts the lactose into lactase. There are now some really great cultured cottage cheeses and cream cheeses on the market. However contact the manufacturer to see if they add whey afterward. This makes cream cheeses more spreadable. They also do this with some sweet cream butters as well. Staying away from the tubs of any kind of dairy is a good idea.Jennifer Wernerhttps://www.blogger.com/profile/17167322214210893738noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-1352989208216377182012-03-30T15:47:06.597-04:002012-03-30T15:47:06.597-04:00Anonymous, NOT a silly question! There are laws, ...Anonymous, NOT a silly question! There are laws, but apparently enforcement is a little lax. Generally, if no animal is listed, it's safe to assume the milk came from a cow. As long as the animal isn't *treyf* and the cheese is made according to Kashrut law, it can come from any animal, so the kosher symbol isn't any indication of animal milk. As an animal in the mammalian class -- just like us! -- one could milk a kangaroo, but I'd bet the label would tell you that because marketing would demand it. On another note, I briefly worked with that "idiotic nut job" who made cheese from his wife's breast milk. Lemme say this: I'm not surprised. [rolls eyes]<br />Keep up the good questions, Anonymous! And the rest o' ya, too.Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-31192061756330207112012-03-30T15:41:14.459-04:002012-03-30T15:41:14.459-04:00Elizabeth, thank you for clarifying! I should hav...Elizabeth, thank you for clarifying! I should have known better. I'm more of a cheese expert than a language expert, so I rely on the sharp eyes of folks like you to keep me in line. :-)Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-90610474491737325302012-03-25T11:25:37.124-04:002012-03-25T11:25:37.124-04:00This is unrelated, but I have some silly questions...This is unrelated, but I have some silly questions. Just wondering if there are laws for what goes on cheese labels. I bought Hannah's Choice Smoked Gouda cheese, but realized that nowhere on the package is there any indication of which animal provided the milk for the cheese. If it doesn't say, is it automatically cow's milk? Or could Gouda still be made from sheep, goat, buffalo, beaver, camel, etc milk. There is a K on it which I believe means it's Kosher. Would that give any indication of which animal's milk was used? Or maybe the K doesn't even mean Kosher. Maybe the K indicates Kangaroo milk cheese for all I know. Pardon my paranoia. I just keep hearing reports of some idiotic nut jobs making cheese from their wives' breast milk, so I'm a little hesitant.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-27443373414520336382012-03-09T01:41:26.618-05:002012-03-09T01:41:26.618-05:00Very interesting post. Just one comment--neither G...Very interesting post. Just one comment--neither Galician nor Catalan are Spanish "dialects." They are their own languages with developed grammars and lexicons, and histories of repression under the Spanish fascist dictatorship.Anonymoushttps://www.blogger.com/profile/14163683010678908676noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-53857880339764138912011-12-01T17:02:07.794-05:002011-12-01T17:02:07.794-05:00Haha, thanks, Cheski. I was thinking that when I ...Haha, thanks, Cheski. I was thinking that when I wrote it. "Thank goodness for my Sociology background, and thank goodness for Jerry Levy."Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-58222339930831003342011-11-30T21:42:19.128-05:002011-11-30T21:42:19.128-05:00You have done Jerry Levy proud, referring to Veble...You have done Jerry Levy proud, referring to Veblen in a cheese article.cheskinoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-34213187217974042302011-05-22T13:03:24.691-04:002011-05-22T13:03:24.691-04:00ngredients for Torta Del Caesar or La Serena Chees...ngredients for Torta Del Caesar or La Serena Cheese<br />Hi,<br />I am crazy about both Torta's (caesar and la serena) and find it difficult to find it other than at Zabars in NYC . As I am in boston, and crazy about cheese, I want to try my hand at making it or at least something as close as possible for my friends and family.<br /><br />Can you provide a recipe of the best way to make it. or at least the ingredients so I can give it a shot.<br />thanksLiz Hahnhttps://www.blogger.com/profile/07386296738480199928noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-80573085747237539272011-04-17T07:59:19.359-04:002011-04-17T07:59:19.359-04:00La Torta del Casar is possibly one of the best che...La Torta del Casar is possibly one of the best cheese exported by Spain. It is best to buy the whole Torta and keep it out of the fridge up to two days before serving. It need to be at room temperature to be fully appreciated and it is served with toasted bread,small boiled potatoes, spanish ham, kiwi (yes) and white wine even champagne but no red wine. Invite lots of friends and just enjoy it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-57126048005178895702011-03-26T17:38:24.980-04:002011-03-26T17:38:24.980-04:00Chris Hall, my cheese nerdishness developed well b...Chris Hall, my cheese nerdishness developed well before my cheese snobbery, and my garden-variety nerdishness is bigger than them both :-)<br />Thank you for noticing and commenting! And your TARDIS reference makes my nerdishness look puny. hahaha. Big hugs to you and the lovely MG.Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-30446815157588231312011-03-26T17:36:23.240-04:002011-03-26T17:36:23.240-04:00Chris Hartman, thank you for your kind words! Nic...Chris Hartman, thank you for your kind words! Nice to hear from you! Yeah, I always wondered about formaggio, too. I used to think it was just a different dialect of Italian, because there is more than one type of Italian spoken in Italy -- different dialects and such -- but then when I did the research for this article, I saw that it's another Latin derivative, and it makes perfect sense now. :-)Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-37331655206060399812011-03-26T17:34:14.468-04:002011-03-26T17:34:14.468-04:00Markus Keju, thanks for commenting! I love feta, ...Markus Keju, thanks for commenting! I love feta, too. Do you have a favorite type of feta?Cheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-44058606179657605152011-03-26T17:30:27.714-04:002011-03-26T17:30:27.714-04:00Texas Scott, thank you for commenting! I'd be...Texas Scott, thank you for commenting! I'd be honored if you obtained millions and bought me a cheese shop. I'd be happy to have a silent partner. Shh! You're supposed to be silent. hahaCheese Snob Wendyhttps://www.blogger.com/profile/03145751941970463006noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-42749995905455564372011-03-26T16:24:19.931-04:002011-03-26T16:24:19.931-04:00I think that this goes beyond cheese snobbery righ...I think that this goes beyond cheese snobbery right into cheese nerdishness.<br /><br />To make it complete, you should answer the burning question of how much cheese can fit into the TARDIS.Chris Hallhttp://literateperversions.comnoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-81852527519105528892011-03-26T04:30:37.352-04:002011-03-26T04:30:37.352-04:00Really fascinating. Wonderful post. I'm especi...Really fascinating. Wonderful post. I'm especially glad to know about the fromage/formaggio thing. I was always bothered by that outlier.<br /><br />Thanks, Cheese Snob Wendy!C - Loghttps://www.blogger.com/profile/07061984603918623697noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-6292456041527790552011-03-25T19:52:15.984-04:002011-03-25T19:52:15.984-04:00All that feta...mmmmmmmm
signed
markus kejuAll that feta...mmmmmmmm<br /><br />signed <br />markus kejuAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-44358382310768624992011-03-25T15:02:39.933-04:002011-03-25T15:02:39.933-04:00Love it.Thanks for the info.
p.s. when I obtain m...Love it.Thanks for the info.<br /><br />p.s. when I obtain millions,I'll buy you a shop of your very own.(I love cheese!)D J Scotthttps://www.blogger.com/profile/15788454216649314871noreply@blogger.comtag:blogger.com,1999:blog-8286804394519596954.post-71883160071690135682010-11-09T15:45:54.585-05:002010-11-09T15:45:54.585-05:00Thanks for the science lesson, Wendy! Now I know w...Thanks for the science lesson, Wendy! Now I know why I can eat hard cheeses with no problem, medium cheeses fine (as long as I don't pile them on) and have to take a lactaid (or generic) pill with my pizza. I also want to mention that goat and sheep cheeses are much easier to digest than cow cheeses, and I have no problem with soft spreadable goat cheese. When sandwiches come with mozzarella, I ask for a goat cheese substitute if possible. (Hard provolone is OK too, but in terms of taste usually not as fitting a substitute.)Tamyoronoreply@blogger.com