Many moons ago I worked beside a Sociologist (of Italian origins) whose speciality was the prevalence of blood groups, allergies, finger print whorl patterns, etc by populations. He explained to me that this intolerance is to bacteria of the Lactococcus group, which appear in milk that has 'gone off' and are used to create Crème fraîche, Yoghurt, etc. He told me that this intolerance was most commonly found in the North of Italy (and, I think it was, Normandy), which was interesting as although I am Scottish as far back as I can trace, my paternal surname is much commoner in N Italy than in Britain.
He also taught me to say 'Allergico Fromaggio' (I have no idea of the correct spelling) and this has stood me in good stead when on holiday in Italy, resulting in pasta dishes topped with grated carrot instead of mozzarella and Istrian pizza - no cheese but a softly cooked egg on top.
From wikipedia:
^Crème fraîche is produced by adding a starter culture to heavy cream, and allowing it to stand at appropriate temperature until thick. The culture is made up of a mix of bacteria including Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis. This is what gives it the taste that distinguishes it from similar dairy products like sour cream. Procedures for cooks making crème fraîche at home may substitute cultured buttermilk with active cultures for the starter culture.
Crème fraîche is used both hot and cold in French cuisine. It is often used to finish hot savory sauces; with its fat content greater than 30%, curdling is not a problem. It is also the basis of many desserts and dessert sauces.^
It was the 'butter icing' on the coffee cake that floored me, apparently made with Crème fraîche.
I usually avoid all Indian food because it uses a lot of Yoghurt but love Chinese, normally completely dairy free.
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