Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Safe Ricotta


lpellegr

Recommended Posts

lpellegr Collaborator

I know Sargento's ricotta is safe, but I can't find it around here (central NJ). Has anyone eaten Sorrento brand or Shop-Rite brand safely? I have Tinkyada lasagna noodles, now all I need is the cheese...


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Smith & Truslow
Daura Damm



Celiac.com Sponsor (A8-M):
Tierra Farm


Merika Contributor

Read the labels and call the company. I haven't run into a ricotta that has gluten, but it doesn't mean one isn't out there.....

Merika

debmidge Rising Star

Ipellegr

Where in Central NJ are you? I am in Union Twsp.

I have the same question about Ricotta cheese.....I didn't like the texture and taste of the Sargento mozzerella cheese. Polly-o is the best, I did email them, they are owned by Kraft and follow the same labeling procedures as Kraft, but Polly o is not made by Kraft themselves, so I have hesitation about it.

I spoke to Lioni (makes a fresh mozzerella) & they couldn't guarantee vinegar issues (as it is processed with vinegar).

Let us know if you find anything out

lpellegr Collaborator
Ipellegr

Where in Central NJ are you? I am in Union Twsp.

I have the same question about Ricotta cheese.....I didn't like the texture and taste of the Sargento mozzerella cheese. Polly-o is the best, I did email them, they are owned by Kraft and follow the same labeling procedures as Kraft, but Polly o is not made by Kraft themselves, so I have hesitation about it.

I spoke to Lioni (makes a fresh mozzerella) & they couldn't guarantee vinegar issues (as it is processed with vinegar).

Let us know if you find anything out

I'm in the Trenton area. I would love some fresh mozzarella, but I don't eat anything without a label on it, and all the ones with labels just say "vinegar". Still looking for gluten-free ricotta. I'll have to see if Wegman's or Whole Foods or Wild Oats has any that are safe, when I feel like doing all that investigating. I was hoping the community here would save me the work! :rolleyes:

Becky6 Enthusiast

I was looking to see if shredded Crystal Farms cheese was gluten-free and I found this on their site.

Does your cheese contain gluten?

Our natural cheese does not contain gluten. Our natural cheese includes shredded and chunk cheese such as cheddar, colby, marble jack, etc. Our cream cheese, Ricotta and Parmesan cheese are also gluten free. Processed cheese may contain gluten.

www.crystalfarms.com

Hope this helps!

jkmunchkin Rising Star

I believe Polly-O ricotta cheese is gluten-free. It is made my Kraft and I'm pretty sure I don't remember seeing anything on there that identified wheat or gluten.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      128,915
    • Most Online (within 30 mins)
      7,748

    kerilyn
    Newest Member
    kerilyn
    Joined

  • Celiac.com Sponsor (A20):
    Holidaily Brewing Co.


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.3k

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    GliadinX



  • Upcoming Events

  • Posts

    • trents
      I would ask for a total IGA test (aka, Immunoglobulin A (IgA) and other names as well) to check for IGA deficiency. That test should always be ordered along with the TTG IGA. If someone is IGA deficient, their individual celiac IGA test scores will be artificially low which can result in false negatives. Make sure you are eating generous amounts of gluten leading up to any testing or diagnostic procedure for celiac disease to ensure validity of the results. 10g of gluten daily for a period of at least 2 weeks is what current guidelines are recommending. That's the amount of gluten found in about 4-6 slices of wheat bread.
    • jlp1999
      There was not a total IGA test done, those were the only two ordered. I would say I was consuming a normal amount of gluten, I am not a huge bread or baked goods eater
    • trents
      Were you consuming generous amounts of gluten in the weeks leading up to the blood draw for the antibody testing? And was there a Total IGA test done to test for IGA deficiency?
    • jlp1999
      Thank you for the reply. It was the TTG IGA that was within normal limits
    • trents
      Welcome to the forum, @jlp1999! Which IGA test do you refer to as being normal? TTG-IGA? Total IGA? DGP-IGA? Yes, any positive on an IGA or an IGG test can be due to something other than celiac disease and this is especially true of weak positives. Villous atrophy can also be cause by other things besides celiac disease such as some medications, parasitic infections and even some foods (especially dairy from an intolerance to the dairy protein casein). But the likelihood of that being the case is much less than it being caused by celiac disease.
×
×
  • Create New...