<<Disclaimer: Verify this information before applying it to your situation.>>

The question was about assuming cheese (usually
grated) to be safe at restaurants.  And, how often are
the cheeses flour-coated?  The following are what
people wrote to me...  Thanks to all.  Beth

-- I have not found cheese to be a problem and so do
not ask anymore.

-- Grated cheese, iffy. I've found through asking that
about 1/2 of the restaurants I frequent dust their
cheese with flour. The "chain" restaurants seem to be
the worst on this one. But, once I have asked 
that particular restaurant, I don't keep asking them
each time. The places that DO use the flour dusted
cheese, I ask for fresh cheese from a block and
explain why. 

-- Trust the calcualted risk if I want it badly.

-- The only cheese I avoid is blue cheese (which I
didn't like anyway).  I've heard American isn't
usually safe, but I don't question what's in those
salad bar blends.  

-- Cream cheese is GF if you get the full fat, real
product.

-- Generally find grated cheese safe.

-- Not a silly question. On fresh food where the
cheese is raw, there is likely none. But on cooked
food, you have to ask. The amount of gluten in blue
cheeses is present but extremely tiny. Use your
judgment. Dr. Fasano said that the risks are extremely
minimal.

-- Shredded cheese is proabably a pretty safe...anti
caking agents include methylcellulose, potato & corn starch.


 
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