Nieft / Secola <[log in to unmask]>: >Do you find any differenc in digestibility between the cow's cheese and the >goat's? Tom; No major difference in digestibility for me. For me, cheese produces little if any mucus - less mucus than avocados do. I do have a hard time with goat milk feta cheese - it might be the salt content, which is always a problem for me. However, I have tried (pasteurized) sheep milk feta, and it was easier to digest. (I tried it once; won't repeat that experiment as the cheese was very salty - packed in brine.) So maybe the salt in the goat feta is not the problem? A cow milk feta (considered an imitation feta) is available here, but I have not tried it - it is made from pasteurized, not raw, milk. Goat cheddar vs cow cheddar - I don't notice any difference in digestibility, though the goat cheddar is sharper in taste, which I like. The other raw cheeses mentioned - colby, swiss, monterey jack - are only available here in cow milk, not goat milk. I find that cheese is much easier to digest if you let it warm up to room temperature (i.e., don't eat it refrigerator-cold). You can also shred it, and it makes a nice topping for salads, or use as an ingredient in salad dressings. Regards, Tom Billings [log in to unmask]