The 29th of June is celebrated “Science and Gastronomy for a life without gluten “ in the Teatro Buero Vallejo of Alcorcón.
From Quesería La Antigua we consider these Journeys it very important, since a high percentage of the population is intolerant or allergic to gluten , and the number of people is increasing.
The main thing is knowing the difference between intolerance and an allergy because although sometimes we confuse them, they are not the same.
We understand food intolerance when a person’s body can not properly digest certain food, chafing the digestive system. Some of the symptoms that causes food intolerance include nausea, gas, abdominal cramps, diarrhea, irritability, nervousness and / or headache.
In the other hand, a food allergy occurs when the body’s immune system, which normally fights infection, interprets certain food is an invader. And then, causing a disproportionate response by the immune system: allergic reactions.
In these reactions the body releases a number of chemicals such as histamine. Symptoms that can cause this reaction include trouble breathing, throat tightness, cough, hoarseness, vomiting, stomach pain, hives, swelling or decreased blood pressure.
Does the cheese has gluten?
The answer is no, our cheese does not contain gluten, because it is traditionally made and cheeses produced in this way do not contain it because all their raw materials are free of gluten, this has been controlled by FACE.
Where is the risk? The risk is when the cheese is not traditionally made and contains additives and / or paints that are used as coatings for industrial cheeses to give them better appearance and durability.
Another allergens that can be found in cheese is lactose, lactose is the sugar in milk of all mammals. It is called milk sugar, compounded of glucose and galactose.
Lactose is essential in the maturation of the cheese, and you may ask, why is this important?
Lactose milk is transformed into lactic acid by acid bacteria in milk. This acidification is responsible for the conservation of cheeses and much of its organoleptic characteristics.
Therefore, we have prepared a cheese lactose free, because we want everyone to enjoy this rich delicacy.
We started with our Soft Cheese without Lactose, made with pasteurized sheep’s milk, has a similar to our other sheep cheese characteristics, thus obtaining a flavor that will delight any palate, and not just for people with intolerance, but also to cheese lovers healthy, light and natural.
Thinking about the intolerant, we wanted to expand our range, and we thought about pink pepper, which is so fashionable now.
We developed a lactose free soft cheese with pink peeper, added during the manufacturing process, also it provides the own scent of pepper, a sweet fruity and slightly acidic flavor.
And for those who like the more cured cheese, Lactose free Cured Cheese, with all the flavors provided by the raw sheep’s milk, but perfect for cheese lovers who are intolerant to lactose.
How we do it? We do it through a natural process of elimination and/or transformation of lactose, traditional production process and maturation of cheese using lactic acid bacteria naturally present in milk (natural microflora)
La Antigua prepares a traditional cheese with a natural rind, thus achieving a product suitable for coeliacs because all their raw materials are free of gluten.
And a year ago, our lactose free cheese, with which the lactose intolerant can enjoy cheese.
From here we say that we are very pleased that our cheeses are present in this “Science and gastronomy for a life without gluten” conference, we consider so important, because all of us have to enjoy all all the good things.
What do you think of these kind of initiatives?
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