gorgonzola cheese?

[Aghu]

hey guys,

I’m just wondering if you’ve been ok with moldy cheese in general and what your experience was with gorgonzola (mold is penicillium roqueforti) if you tried it.

It’s said that it releases some mycotoxins, which is said to be counterbalanced by some other factors and should be ok eventually but... with a compromised gi tract&potentially increased intestinal permeability, I regret not steering clear from it now.

I’ll see what happens, however really wondering your thoughts&experience.

thanks for reading

* of course, addressing those who are just fine with low lactose cheese

[BabsyWabsy]

Are you having a problem when you eat Gorgonzola? Blue cheese is high in histamine, which gives some people a bad reaction.

[Aghu in reply to BabsyWabsy]

thanks for responding; my concern was about the mold, but turned out to be okay.

[BabsyWabsy in reply to Aghu]

Good. The histamine is created by the mould, but if you are OK, all good. Obviously the strain of mould used is edible for most people, as long as they like blue cheese. I enjoy Roquefort.

[casares8]

Blue cheese is the worst for me, i dont touch it. Any. Yes the mould is one problem, definitely steer clear if you might have a yeast intolerance which i have. Not just blue cheeses but any strong cheeses with mould

[Aghu in reply to casares8]

Thanks so much for responding.

It didn’t affect me. But as my struggle to find out ‘what effects in which case’ continues, all shared experiences from people in a similar situation are important to me.

[JohnHood]

I love making pizza and often make it with lots of cheese added. For example Fontina cheese is used as a table cheese, served with bread or crackers. It is also often melted in pasta, sandwiches or soups and can be used as a pizza topping, which is why I order it here gourmetfoodstore.com/cheese... . You might be interested in checking this page.