Interesting. Could it be the food coloring that's present in some cheese? I seem to remember that they orangey color is from a vegetable dye, but could you be reacting to that?
Or if it's one problem cheese, maybe there is something specific about where it is made, what the cows are eating, etc.



I figure it's some mold specific to that cheese or something in the milk related to whatever they're feeding the cows that gets destroyed in cooking. I have similar issues with peanuts, almonds, carrots, under-ripe cherries and celery--it's apparently related to the fact that I have bad seasonal allergies. But cheese? Seriously?
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