Joe Caputo

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  1. So, I've been doing really well so far... I'm past my Whole 60 and still going. Some things I can permanently do without, like sugar. Others are more difficult. I'm okay with eliminating most dairy, but my downfall will be cheese. It's one of my favorite foods. Oh, I can certainly eliminate "crap" cheese like the processed "cheese food" stuff you get in the dairy aisle of the grocery store. But real, high-quality cheese is like manna from heaven. To make matters worse, my brother & sister-in-law are cheesemakers, which brings me to my question: how bad is it to "cheat" with artisan, happy-cow *real* cheese now & then? All of their cheese is made with milk from grass-fed, pasture-raised, hormone-free "happy" cows from a local dairy. Their mozzarella is cultured for hours using rennet (unlike most commercial "mozzarella" in the U.S. which uses vinegar for 30 minutes). I'm led to understand that, unlike most commercial fresh cheeses, neither their mozzarella nor ricotta contain much lactose because the enzymes break it down. Also, their ricotta is whey-based (whereas most U.S. ricotta starts with whole or skim milk), so I think probably contains less casein (??) Thoughts, advice?