<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask]