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Gordon,I
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Hi Gordon,I just purchased your book, Cheesemonger, and am eniyjong it thoroughly. Seems you and I started in cheese about the same time, and reading your book is at times a review of my own cheesy life.I am presently working for a cheese and specialty foods distributor. . . great because I have access to a variety of cheeses that no one individual retailer could hope to carry. I do, however, pine for the good old days behind the counter. The price of progress, I suppose. I am presently working on an assignment for one of our larger (and needier) customers and I am hoping you can help as you are also experienced in the often nutritionally needy co-op community. Our customer (large grocery store chain) has requested that we make a list of the cheeses they carry that are 100% gluten-free. Stupid me, I thought all cheese was gluten free until you ruined it with a cracker. But no, it is not so simple. Blue cheese mold is often grown on wheat-based augurs and so is not totally gluten free. I am wondering if p. candidum, p. glaucum, and other happy molds and bacterial schmers are also cultivated in this manner. Also, are there other sneaky ways that gluten could get into a cheese via spices, fruits, rubbed up rinds and the like? My efforts at squeezing this information from the vendors of my list of cheeses has been pretty fruitless. . . cheesemakers are great with full on disclosure, if I can talk to them directly, but talking to the person who makes the cheese is not always so easy.Any help, even no help, would be helpful at this point. Thanks for your kind consideration. Sorry to have missed you while you were in the Portland area.Your sister in cheese,Amy
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(VISITOR) AUTHOR'S NAME
Uttam
MESSAGE TIMESTAMP
17 december 2014, 02:34:11
AUTHOR'S IP LOGGED
186.92.70.109
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