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BTD Forums  /  Eat Right 4 Your Type  /  Sheep Cheese
Posted by: slk7387, Monday, September 23, 2013, 8:42pm
How come sheep's cheese isn't listed on the Typebase? Are O's still allowed to have it?
Posted by: ruthiegirl, Monday, September 23, 2013, 8:52pm; Reply: 1
You have to look up each variety of cheese independently, regardless of what kind of milk it's made from. O secretors can have feta cheese, which can be made  from sheep or cow's milk.

If you don't know your secretor status (if you're a secretor or a non-secretor, AKA nonnie) then it's recommended that you follow the secretor values.
Posted by: yaeli, Tuesday, September 24, 2013, 7:15am; Reply: 2
This particular chapter underwent few modifications on the road from BTD to SWAMI. In the GenoType Diet book new cheeses were introduced, among them pecorino and manchego. These two are specifically made of sheep milk. They are also included in SWAMI. In my SWAMI Pecorino is a diamond and Manchego is a neutral.

I personally really love only sheep cheese. I have a very strong intolerance to cow milk products and I can tolerate and enjoy some goat cheeses.

The fact that I have Pecorino as a diamond is to me a source of happiness! But the "trick" and the trouble where I live is that actually every pecorino available contains potassium sorbate (E-202), a strict avoid which I don't consume. There IS a legendary boutique dairy in the Northern part of our tiny country ::) which makes a sensational pecorino, but it is a very small dairy, so my local shopkeeper never manages to get their pecorino, and I don't wonder why. Rarely I buy some of their Manchego for some consolation. I did talk to them once, and will again.
Posted by: ginnyTN, Tuesday, September 24, 2013, 6:09pm; Reply: 3
Yaeli, I don't know if you can get it where you live but I buy only Pecorino Romano from Italy and Manchego from Spain.  Yes, the price is higher but so is the quality.

I have never read potassium sorbate (E-202) on the label of my pecorino cheese and I've used 3 or 4 different brands.  Normally if it is bad for you it is put in the products that are made in the US.  Other countries have much better food laws.  
Posted by: yaeli, Wednesday, September 25, 2013, 6:58am; Reply: 4
Thanks Ginny. I am thinking how to go about it (think)
Posted by: aussielady582, Thursday, September 26, 2013, 5:07am; Reply: 5
some O's have difficulty with cheeses incl sheep cheese, so it is up to your own individual digestive system how it handles cheese.
I don't eat much as feel it interferes with mineral absorption and am trying to keep my intestines healthy and moist which helps hormone and neurotransmitter production and better sense of well-being. Not sure if it is the milk proteins, but I also don't like the common salt which is part of most cheeses as salt holds in toxins in the system.  I did make fresh panir cheese last year which is easy (milk and lemon juice), and occasionally I eat a little goat cheese, making sure I eat it before 1pm due to easier digestion earlier in the day. Fish, chicken, split mung beans (moong daal) are often on my menu at present. With an occasional egg.
Posted by: yaeli, Thursday, September 26, 2013, 8:48am; Reply: 6
Quoted from yaeli
There IS a ... boutique dairy ... which makes a sensational pecorino, but it is a very small dairy, so my local shopkeeper never manages to get their pecorino, and I don't wonder why.  ... I did talk to them once, and will again.
To make "a short story long", I called the lady cheese maker, and all this is much simpler than it seemed. There's no shortage, and with a little effort I can get a chunk of say 2 kg of highest quality pecorino which I can store in the fridge for few months and bring as presents. :)

Posted by: ginnyTN, Friday, September 27, 2013, 1:41am; Reply: 7
Yaeli, I am so happy for you to hear that you can get the pecorino.  Now, if you can find a good source for Manchego you are all set!  
Posted by: yaeli, Friday, September 27, 2013, 9:17am; Reply: 8
Quoted from ginnyTN
Yaeli, I am so happy for you to hear that you can get the pecorino.  Now, if you can find a good source for Manchego you are all set!  
Thanks :) Luckily, my local shop keeps regularly the outstanding Manchego made by that same dairy (but not yet the pecorino - hope this changes before long). That is how I came to learn about them. (drool)
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