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Dear Celiacs,

I have learned to distrust any kind of "well-wrapped" salad-dressing.

In the Gluten Intolerant List from Lipton kindly forwarded today by
Crystal J Foley, i notice that several versions of the Wishbone Dressing
are based on "chunky blue cheese".

Beware! (or break the bone and make a wish!) I am not a specialist but i
have often heard that Blue Cheese, or some of them, is traditionnaly
made by incorporating blue mold previously grown on white bread in order
to induce its characteristic blue fermentation.

I personnally react to some brands of Blue Cheese and could not make the
expense of trying them all any more. Dommage!

Nevertheless for those who enjoy eating cheese there are many other
fermented types which come to the help of difficult intestines including
Celiacs' -Camembert for example is good for me. Their ferments might
even help against lactose intolerance.

Is there any GF list for fermented and non-fermented cheeses, in Europe
and elsewhere? Summary will be posted.

Francois H. Villebrod
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