Subject: | |
From: | |
Reply To: | |
Date: | Thu, 3 Jun 2004 12:44:02 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
At 9:22 AM -0400 6/3/04, Kathleen Wildasin wrote:
>Companies mentioned by responders as having GF cheeses were: Cabot
>(14), Kraft (5), Horizon (3), and Boar's Head (1). One responder
>stated that three Israeli dairies -- Tnuva, Tara, and Shtraus --
>produce GF cheese.
>
>Eighteen responders stated that they had not considered potential
>problems with enzymes, but stated that they (or their celiac family
>members) could not tolerate some cheeses and didn't know why.
Can anyone tell me what brands of cheeses they know (for a fact) to
NOT use GF enzymes? I guess I'm trying to sort out which is the
common practice -- that is, using GF enzymes or not.
And, are all types of cheese produced by the brands mentioned (Cabot,
Kraft and Boar's Head) GF? Or just some of their cheeses -- for
instance, they might have a cheddar that is GF, but their parmesan or
bleu is not.
Thanks lots, if anyone here has this information.
*Support summarization of posts, reply to the SENDER not the Celiac List *
|
|
|