Just visited Typebase to check on everyone's status with Parmesan, as I sit here enjoying little slices of it.
Enjoying it lately, yes, On its own. It tastes sweet to me. Almost Jarlsberg-y, but with the distinct salty/aged edge.

Well, I see Typebase saying B secretors are the only ones who may eat it! It's neutral for us,
"Avoid" for everyone else. There aren't that many foods that are okay for only one of the eight groups.

These sorts of tastes can change at anytime, but I'm wondering: Anyone else have a cheese thing or a phase with one particular cheese? There are many I like, but every now and again I go gaga over one or a few.

De Gaulle wondered how anyone could govern a nation with 246 kinds of cheese (I know that number has substantially increased since his day); I wonder how many cheeses I've tasted.

Tell us a cheese story. Maybe there's one you particularly fancy.
Meanwhile, enjoy this old (from 2006) blog of mine, now that Fondue season is coming in.
http://www.dadamo.com/B2blogs/blogs/index.php/2006/10/25/do-you-fondue-a-b-treat?blog=8

Quoted from san j

Just visited Typebase to check on everyone's status with Parmesan, as I sit here enjoying little slices of it.

Well, I see Typebase saying B secretors are the only ones who may eat it! It's neutral for us, "Avoid" for everyone else. There aren't that many foods that are okay for only one of the eight groups.

Thanks to SWAMI, I get Parmesan cheese as a Diamond Superfood.  I don't have a good story to go with it, but I do enjoy eating it.

San j, my swami makes parmesan a super beneficial for me! And I really enjoy it, but I  suspect it may be contributing to my migraines, so I'm off it for a while  

On the other hand, quark seems to be ok and so I am experimenting with it to discover its potentials.

snazzy are you drinking half your body weight in ounces of water, besides the tea and juice?

adding that took care of mine, plus the compliance no doubt

In the past I've gone through other cheese-romances, such as many with goat cheese, both before and since BTD, and an occasional hankering for Stilton or Roquefort.

My flavor of the day is Romano, the dog and I just has a slice or two. I'm not hard to please though, I had a Jarlesberg phase and went steady with chevre for a while. Just don't care for the smoked cheeses.

My great love affair with cheese the past four months is the geno harmonic of gouda and apple together. I have it everyday and look forward to it with sheer delight!!! Apple and cheddar cheese was a thing of my youth, as well, we enjoyed it with apple pie.  

I get parmesan as a neutral as well and I do enjoy on its own or grated on zucchini.

I'm quite lucky on the cheese front as I get these gems as supers or diamonds on my Swami:

Feta Cheese
Kefalotyri Cheese
Manchego Cheese
Parmesan Cheese ◊
Pecorino Cheese ◊
Romano Cheese ◊

And these fellows as neutrals:

Colby Cheese
Edam Cheese
Farmer Cheese
Gouda Cheese
Gruyere Cheese
Jarlsberg Cheese
Mozzarella Cheese, all types
Muenster Cheese

So I'm luckier than some of my Hunter brethren on the fromage front.

I've always had an ongoing affair with Parmesan and can eat it straight - has a burnt toffee flavour I love, and of course it's divine grated over home-made pesto rice pasta!  I've also had an on/off love triangle going with the Manchego and Ossau Iraty cousins - just love their sheepish smoky tones!

Right now though, a bit of Parmesan on the side is enough pour moi.

Quoted from Munchkin76

I've always had an ongoing affair with Parmesan and can eat it straight - has a burnt toffee flavour I love, and of course it's divine grated over home-made pesto rice pasta!  I've also had an on/off love triangle going with the Manchego and Ossau Iraty cousins - just love their sheepish smoky tones!

Right now though, a bit of Parmesan on the side is enough pour moi.

With you on this.
For variety, there are some jams/confitures/jellies with which one can coat a surface of the cheese. A hint of sweetness can bring out that salty smokiness.

Many people like crackers or bread with their cheese, especially if with jelly.
But I find that thin-shaved slices of parmesan or manchego, alone or with a micro-film of jam (fig? berry? whatever's compliant), can be a satisfying starch-free snack.

Again, alone and unadorned is also fine with me.
Shaved parmesan tossed with thin half-moons of celery is another variation to try. With or without parsley. Celery can use a dose of salt, and parmesan provides it.  

I couldn't agree more - a sliver of quince jelly on cheese and I'm in heaven! Always makes me think of Christmas for some reason.

WELL...  when I added the concern for cancer to my Swami answers, the cheeses changed yet again.. as did many other foods..

off topic on this thread.. just meandering...  

.... BUT I still stay away most of the time from those cheeses.. not least because I have never taken to fresh cheeses.. seems counter intuitive.. YET I drank some milk lately in sinful Mocha from McD... and had NO ill effects.. ******

I will need to see if I can make the transition and add value cheeses to the  food list  I actually eat.

***** well, just maybe I might have belly pain if I continue that way of bad behavior.. as I got a bad case of reflux during the day yesterday.. after also eating other avoids..

That reflux feels like 'empty' HUNGER pang in the stomach..  I WONDER if that INTERPRETATION is correct???.. or am I not hungry but rather acidic instead??? and have I interpreted that feeling wrong all my life?  Food makes it go away ..  It FEELS and rumbles like EMPTY, needing food..

Could it be needing some kind of ant-acid BALANCE???   How could I test that?  

Eating some diamond cheese might be interesting.. to see what happens.. I wish  I had some.. Yogurt used to serve that type of wish.. but that is still avoid!

Grapefruit does that empty feeling real quickly, while eggs or banana takes it away.. so what to try?  some of the cheeses???? I am near scared to think about it..  

Quoted from Goldie

That reflux feels like 'empty' HUNGER pang in the stomach..  I WONDER if that INTERPRETATION is correct???.. or am I not hungry but rather acidic instead??? and have I interpreted that feeling wrong all my life?  Food makes it go away ..  It FEELS and rumbles like EMPTY, needing food..

Could it be needing some kind of ant-acid BALANCE???   How could I test that?  

Eating some diamond cheese might be interesting.. to see what happens.. I wish  I had some.

Whenever I get inadvertent avoids, (or am detoxing heavily), I eat more.  It may be that the body is asking for more good stuff to assist in the processing of the junk.  It seems to be logical that it would need energy for normal functions plus the added work of protecting itself from the avoids...

I don't know if this would be a good time for cheese, though...  You can always experiment - although I don't recommend intentionally eating avoids to test it...   

When you feel this way, try eating some superfood greens and meat to give the stomach something to do...

Parmesan is an avoid for me.  I love all cheese and try every one Whole Foods puts out to sample.  I figure that little bit isn’t going to do me much damage.  I also love to go to wine and cheese parties where everyone brings something different to share.  The more wine I drink, the likely I’ll be tempted to try a “no no”.  The only ill effect I get from my misadventures is being a bit gassy.  Toot toot

But what I buy for my home consumption is always compliant.

Quoted from Munchkin76

I couldn't agree more - a sliver of quince jelly on cheese and I'm in heaven! Always makes me think of Christmas for some reason.

I think of France. When I was a teenager, I rode my bicycle through part of Western Europe, camping out with others. We would stop along the way to eat, on a budget, and "baguette + cheeses + confitures" was a frequent lunch. Combining a given cheese with a particular jam was a little hobby of ours.
Now, when I spread a bit of preserves on a slice of cheese, I'm "On The Road Again".  

Sheep cheeses.....yum. Goat cheeses, love them. Hated to give them up. There is a goat farm in my neighborhood that has award winning cheeses. Sad to abstain from cheese.  I am type O.

Manchego is now a neutral for me, so I decided to try a bit.  I used to eat it all the time and really liked it  grilled with avocado.  
Weird. Today the Manchego wasn't as good as I remembered.  Maybe it wasn't the best brand? I got it at Trader Joe's.  It was not fabulous and seemed bitter.

I have been noticing that several foods have tasted bitter to me lately.
Sheep feta and parmesan still taste good. Want to find kefalotyri.  

parmesan cheese gerebbelt into a rucola salade..weew I go miles for it  

My newest friends-in-fridge are Chevre and Tillamook Extra Sharp Cheddar. Unfortunately an old love,Parmesan Reggiano,has become a little to demandng in the gratuity department.

Yeah, like what's with the waste-of-time "mild cheddar"? What is that?
I've yet to taste a cheddar too sharp for me.

But, I confess, gcg -- I didn't get your "gratuity" comment?  

She's a bit pricey, somewhere north of $25 a lb at Whole Foods yesterday

Never met a cheese I didn't like!
I grew up eating so many different kinds...French family..so...

Today, I enjoy manchego as my only super on swami...parmesan is neutral
but....am totally gaga over gorgonzola and gruyere!

I suspect that swami would give me alot more beneficial cheeses (being a teacher) if I didn't suffer from my chronic sinus junk.

I love cheese.  It's my downfall.  I've been into the goat's milk cheddars and mozzarellas, to be sort of compliant but I love Jarlsburgs and lots of other cheeses.
I remember buying baguettes and cheese in France and how delicious it was with a little mustard that was stronger than any I'd ever had.  This was in the mid 60s right after college with a couple of friends.  

For some reason mozzarella has been very good to me lately with a dab of fig preserves on rice/almond bread. The avoid list of cheeses for me is about a yard long!  I can have five, but the others besides cottage cheese are so salty I can't taste anything but salt!  

Some goat cheeses are very bland.
Also: Paneer is the Indian version of cottage cheese; you might like to give it a try.
Farmer cheese is kind of a variation on cottage cheese, too.

Quoted from san j

Some goat cheeses are very bland.
Also: Paneer is the Indian version of cottage cheese; you might like to give it a try.
Farmer cheese is kind of a variation on cottage cheese, too.

I made paneer a few times, but the trouble wasn't worth it to me because this cottage cheese I eat is just as good or better. I can have Swiss - a black dot. It is pretty tasteless, but I may try it and see if I can tolerate it. I am going to try NOW's version of lactase - a lot of people really like it. Actually, cottage cheese is the only cheese that I can eat without needing to load up on lactase beforehand.

Jane, are you a super taster? I am, and some foods nearly blow me away the taste is so strong! I like being a super taster, though.  

Quoted from Spring

I made paneer a few times, but the trouble wasn't worth it to me because this cottage cheese I eat is just as good or better.

You might pick up a block of paneer in an Asian/Indian grocery sometime. It's another option for you, you don't have to go to "trouble", and you can cook it with vegetables, sauce it, etc.

Peccorino, parmesean, romano are all diamonds! (feta, colby, edam, gouda, jarslberg, ricotta, gruyere are neutral)
So sunday lunch treat is sitting on the deck waiting for my crusty spelt pizza base with green olives, anchovies, pineapple, onion, mushrooms topped with sharp cheeses toasted to perfection in my outdoor pizza oven, a large garden salad with pinenuts and a glass of organic red.... All diamonds or superfoods!  

Quoted from Serenity

Peccorino, parmesean, romano are all diamonds! (feta, colby, edam, gouda, jarslberg, ricotta, gruyere are neutral)
So sunday lunch treat is sitting on the deck waiting for my crusty spelt pizza base with green olives, anchovies, pineapple, onion, mushrooms topped with sharp cheeses toasted to perfection in my outdoor pizza oven, a large garden salad with pinenuts and a glass of organic red.... All diamonds or superfoods!  

Wow. I'm jealous.

Quoted from Serenity

Peccorino, parmesean, romano are all diamonds! (feta, colby, edam, gouda, jarslberg, ricotta, gruyere are neutral)
So sunday lunch treat is sitting on the deck waiting for my crusty spelt pizza base with green olives, anchovies, pineapple, onion, mushrooms topped with sharp cheeses toasted to perfection in my outdoor pizza oven, a large garden salad with pinenuts and a glass of organic red.... All diamonds or superfoods!  

I have to admit: The green olive-anchovy-pineapple-sharpcheese combination ... turns my stomach to even think about...

I've never tried the strips - still haven't done a swami so I'm not sure if I'm a supertaster.  I dislike cilantro (tastes like soap to me) and the first time I tried broccolini I hated it but that may have been the way it was prepared.  I love regular broccoli.  

Quoted from Jane

I've never tried the strips - still haven't done a swami so I'm not sure if I'm a supertaster.  I dislike cilantro (tastes like soap to me) and the first time I tried broccolini I hated it but that may have been the way it was prepared.  I love regular broccoli.  

This is the Cheese thread.

edit: Oh, I see on the previous page where you are pursuing a different conversation...

Quoted from san j

You might pick up a block of paneer in an Asian/Indian grocery sometime. It's another option for you, you don't have to go to "trouble", and you can cook it with vegetables, sauce it, etc.

Two groceries here carried it for a while, but no more. Yes, I know it can be used for lots of things, but it is amazing what can be done with cottage cheese too! And Mozzarella! I've acquired a special taste for it that I enjoy! I think TC has added some super duper to my super tasting. Some of that strong cheese you enjoy would probably knock me cold!

Quoted from Spring

Two groceries here carried it for a while, but no more. Yes, I know it can be used for lots of things, but it is amazing what can be done with cottage cheese too! And Mozzarella! I've acquired a special taste for it that I enjoy! I think TC has added some super duper to my super tasting. Some of that strong cheese you enjoy would probably knock me cold!

What's TC?

Quoted from san j

What's TC?

Trehalose Complex:  http://www.4yourtype.com/prodinfo.asp?number=NP067

Parmesan -love it - eat it almost daily  
got it as diamond in my swami.

Really the list of avoid cheese for me is very short;
All kinds of blue cheese- and I can live with that  

Quoted from gulfcoastguy

My newest friends-in-fridge are Chevre and Tillamook Extra Sharp Cheddar. Unfortunately an old love,Parmesan Reggiano,has become a little to demandng in the gratuity department.

My favorite is Chavrie, the wonderfully spreadable goat cheese!

We B sec folks can really enjoy the full range of cheeses. If you mix 'em up as much as I do, rotating through many, many cheeses, even if an Avoid should occasionally come around, you enjoy your (perishable) treat and then you move on to the 99% of the cheeses that are permitted...

There aren't many cheese that we don't like but Appenzeller (NOT the antique one) is one of our favorites.  We also enjoy Manchego, Taleggio, Morbier, and Affinois.

None of them are allowed now so I limit my intake to Murcia Curado a raw goat Manchego.  I love it but none of my friends will eat more than a taste.

However, our traditional Christmas eve meal is Raclette -- melted cheese served with potatoes, small sausages, beef filet, and a selection of sauces -- and I intend to indulge.  I won't eat the potatoes and found some 100% veal sausages so only the cheese will be an avoid.