Tummy 24 cheeses allowed on the specific carbohydrate diet (SCD)
Which cheeses are you allowed to eat (legal) on the SCD? Follow this simple rule: avoid processed cheeses.
Legal cheeses (SCD approved)
- Asiago cheese — in small amounts
- Blue cheese — in small amounts
- Brick cheese — eat freely
- Brie cheese — in small amounts
- Camembert cheese — in small amounts
- Cheddar cheese — eat freely
- Colby cheese — eat freely
- Dry Curd Cottage Cheese (DCCC)
- Edam cheese — in small amounts
- Gorgonzola cheese — in small amounts
- Gouda cheese — in small amounts.
- Gruyere cheese
- Havarti cheese — eat freely
- Limburger cheese — in small amounts
- Manchego Cheese
- Monterey Jack cheese — in small amounts
- Muenster cheese — in small amounts
- Parmesan cheese — in small amounts
- Port du Salut cheese — in small amounts
- Provolone cheese
- Romano cheese — in small amounts
- Roquefort cheese — in small amounts
- Stilton cheese — in small amounts
- Swiss cheese — eat freely
Illegal cheeses!
Many irratable bowl disease (IBD) patients have trouble with these cheeses when starting the diet.
- Cottage cheese
- Cream cheese
- Feta Cheese (try after 6 months)
- Gjetost cheese
- Mozzarella cheese
- Neufchatel cheese
- Primost cheese
- All processed cheeses
- Ricotta cheese
- Tofutti cheese
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See if there are any local dairy farms in your area. You’ll get very fresh unprocessed cheese and get to know your local farmers and their animals.
seems confusing to say “fresh cheese, aged at least thirty days.” I don’t fully understand cheese, but I know it has to age, and the aging is the fermenting that makes it alright for SCD, so why would it need to be “fresh”, and what does “fresh” cheese mean, anyway. And what’s the problem with Mozarella… I’m very confused and very hungry and don’t know what to eat.
Me too, Jack. So confused, as there is much contradictory misinformation on the web.
Easiest way to “not” be confused is to stick with what Elaine says in “Breaking the Vicious Cycle”.
She and Dr Haas set the guidelines. The web does have bits and pieces that don’t match up with those guidelines…that’s the web for ya.
If you don’t already have a copy of the REAL SCD diet, ie…”Vicious Cycle”…..please get one…even if you just go to the library and check out a copy.
It even has wonderfully simple recipes. Elaine really explains the molecular structure in an easy to understand way…so we know that if Mozarella is “illegal” that means its particular molecules or digestive properties are really like poison for our systems. I have saved the “legal / illegal” page in my favorites so I can easily double check something….but there’s so much that’s “legal”….
You don’t need to be hungry!!!! Yes, you may need to make some substitutions for things you already love….Only you can decide if it’s worth it to feel better all the time.
You don’t appear to have listed any of the dozens of great British cheeses which I presume are all matured well over 30 days e.g. Cheshire, Lancashire Wensleydale,Caithness, Caerphilly, Double Gloucester, Red Leicester. Am I right in assuming these are OK
After much research, I have found that the problem for those who have IBD or digestive problems with fresh soft cheeses is that the lactose has not been digested by the bacteria in the cheese and therefore may cause digestive problems. I have, through research, discovered a way to make fresh mozzarella, cottage cheese,and other soft fresh cheeses using a naturally fermented starter culture that takes up to 24 hours to ripen the milk before making it into cheese. This digests the lactose in the same manner as culturing the SDC yogurt for 30 hours digests the lactose. This fermented culture is made by naturally clabbering raw milk or using cultured buttermilk as the acid in your cheese. It takes longer to make, but the end result is that you can eat the cheese without problems. This also works as a starter for hard or aged cheeses