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

The use of barley in fermentation may be an issues in several soft  
cheeses. This came to me via my local Co-Op, as posted by Organic  
Valley:

"We list the cottage cheese as not gluten free on our website as a  
precautionary measure for those who are gluten-sensitive. While it  
doesn't contain a known gluten source as an ingredient, our ingredient  
supplier has told us a barley source MAY be used as a fermentation  
nutrient in one of our cultures in the cottage cheese. During the  
manufacturing process, the culture is "used up" to form the curds and  
provide the lactic acid fermentation of the milk. However, we cannot  
make a definite statement about whether or not there is trace amounts  
of barley in the final product. Hope this helps!"

Pamela Chisum
Doctoral Candidate in Rhetoric and Composition
President, Rhetoric Society of America at WSU
Assistant Director, Avery Microcomputer Lab
[log in to unmask]





*Support summarization of posts, reply to the SENDER not the Celiac List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC