Aged cheese allergy, what would be a good substitution?
I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricotta gnocchi that calls for parmesan. What can I use as a substitute?
Best Answer
Some cheeses, especially here in the Netherlands, are covered in a plastic layer to prevent moulds from gaining access to the product. If the molds are indeed all you are allergic to, you might want to try an aged Gouda cheese as a substitute for Parmesan.
It will provide you with a very similar taste, provided you go for the really aged kinds, like This brand that is sold internationally
To get the effect that you would normally get from Parmesan you need to get a cheese that was aged at least 10 months, otherwise it will be too creamy and might ruin the texture of your dish.
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Quick Answer about "Aged cheese allergy, what would be a good substitution?"
Fermented Tofu products (Sufu/Furu), Miso, or even nutritional yeast might work in that recipe.Can I be allergic to aged cheese?
'Aged cheeses may sometimes cause allergy-like reactions in many people. However, looking closely at the microbial communities that form in cheese rinds could pave the way for developing improved cheese production techniques that could cut down on the compound that causes those unpleasant side effects. 'Can you have Parmesan cheese with dairy allergy?
According to health authorities, Parmesan cheese contains an almost negligible amount of lactose. \ud83d\ude28\ud83d\ude28\ud83d\ude28 More specifically, each serving of Parmesan cheese contains less than 1 gram of lactose per serving. It's even lactose-free, by some accounts.What allergens are in cheese?
The most important allergen in cheese is casein. Allergy to cheese is usually related to an allergy to milk and other dairy products. Skin reactivity to cheese has been reported. Allergy-like non-immune response to cheese may be caused by tyramine.Can I be allergic to cheddar cheese?
Allergy-like non-immune response to cheese may be caused by tyramine (2). Cheeses may also be rich in histamine (3). In a recent review of atopic food allergy cheese was the third most important allergen involved in 12.9% of 402 predominantly adult patients with confirmed food allergy (4).Food Allergy 101: Manage Milk Allergies | Milk Allergy Symptom
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Answer 2
I don't see any reason why you couldn't sub in bleu cheese for parmagian. I'm Sicilian and this sounds good. I have made various types of gnocchi over the years but never thought of bleu!
What is the proportion of the cheeses, bread crumbs/flour, egg and/or spinach? The only problem you might have is that the bleu may have more moisture than it should have and could melt out in boiling. If it's only a tablespoon or two, it should be okay. Make sure the bleu is very finely crumbled so that the bread crumbs and/or flour can contain and absorb it better.
If you're making the recipe I think you are and have made it before, all you have to do, if too moist, is to add just a little more bread crumbs. That's all.
Would you be able to make 1/4 of the recipe to test?
If you're not allergic to Romano, you can sub that in without any adjustments. It's just a teeny bit saltier.
Cooking is a journey for all of us. We each have our different ovens, altitudes, ingredients and recipes we like to 'fix' to make it unique and ours.
Answer 3
Fermented Tofu products (Sufu/Furu), Miso, or even nutritional yeast might work in that recipe. However, while these products do not involve mold, they are still cultured/fermented products that you might want to approach with care.
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