Actually, for me, the softer cheese and yogurt causes problems with the
exception of feta or goat cheese and the harder cheeses if aged, say 4 year
aged cheddar is fine.  Typical cheddar causes a crave.....  I'm not a big
cheese eater.....

----- Original Message -----
From: "Bruce Kleisner" <[log in to unmask]>
Cheese is the main problem. Just call or write whoever
produces it and ask the maximum temperature they heat
the milk to during before, during, and after culturing
it. Hard cheeses like cheddar, colby, gouda, havarti,
and swiss are usually cultured at 100-104 F. Softer
cheeses are cultured at or below body temp (96-98 F).