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?
asked byKeith87 (95)
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on 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 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?
on June 25, 2018
at 04:03 PM
The first two cheeses have whey not casein. Parmeggiano have no casein because it is aged for 1 -3 years - so the casein is degraded to free amino acids and peptides. Parmiggiano is much better than the first two because whey is still a problem for people with casein intoleance - i mean they have problem with whey too. Parmiggiano have no whey and no casein - this is like super fermented food - 2 years is a lot of time and some parmiggianos are aged 3 or more years. These are the real superfoods not stupid vegan foods like spirulina and other rabbit foods
on August 15, 2013
at 02:25 AM
Do the GAPS diet I am casein intolerant and after a year on GAPS my allergies and food intolerances are cured
on September 06, 2012
at 08:46 AM
They all come from Italy!