I have an allergy/intolerance of all things cheesy - sour cream, yoghurt, creme fresh, etc, etc. which causes a severe (stomach cramps/vomiting/diarrhea) reaction within minutes of consuming it and an upset stomach, dizziness, as if I had been poisoned, for 2/3 days thereafter. Apparently the reaction is not to the dairy element - I can consume milk, cream, etc with no harm - but rather to the bacterium which 'turns' the milk.
I had 2 episodes on our recent holiday when eating out. 1 traced back to a slice of coffee and walnut cake, the other to Cream of chicken soup, apparently thickened with some sort of creamy cheese. Yesterday I had lunch in a new Community Cafe where the entire menu of paninis - ham & cheese, salmon & cheese, egg & cheese, tuna melt, etc was off limits, so I explained my problem and they promised a cheese free ham & tomato pannini. When it arrived it looked fine but the accompanying salad had grated cheese on top and as a final insult the crisps were cheese and onion. Thankfully DGS turned up at that point, ate my lunch, while I had a coffee.
My question is this. What is this modern trend to add cheese to everything, even when you least expect it? I know my allergy is rare (except in Italy!) but this must also affect the many who are lactose intolerant. Is it because cheese is a cheap source of protein? or simply a modern trend?
Granny23 Thu 02-Aug-18 10:45:59
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