Recommended Cheese Blend for Galactosemia Pizza

[imikeu]

My newborn son was diagnosed with Galactosemia...  its a very rare disease that his body will not beable to break down galactose/lactose found in all dairy products. 

Being that I work at my families pizza shop, it creates a problem and an opportunity.

Upon my research on Galactosemia, he is allowed very aged cheeses:  Jarlsberg, Gruyere, Emmentaler, Swiss, Tilster, Imported Parmesan aged >10 months, and sharp Cheddar cheese.

I'm pretty familiar with the cheeses we serve in the shop, which are the typical American pizza cheeses.  But when it comes to those listed above, not sure where to begin.

So my question to the cheese connoisseurs out there is... using those cheeses listed above, where would you start on making a blend for a Pizza Shred Cheese?  Aiming for a Provolone-like.

[mikekchar]

Any cheese that is fermented enough to get rid of the galactose is going to be very acidic.  You won't be able to find any cheese like provolone.  I would even question whether that list is accurate.  Authentic parmesan will be very low in galactose, but I have a hard time believing that the others will be.  Depending on the severity of the intolerance, I recommend caution.

However, it needn't be a problem.  Even though I make cheese now, for a long time I was a vegan (I know, hard to believe -- I was never an ethical vegan... I just like vegetables and figured that I might as well be vegan.  I only changed to an omnivore diet when I got married since my wife eats that way).  I love pizza and I ate pizza *all the time* as a vegan -- which means no cheese.

I don't want to tell you your business, but IMHO pizza is about bread.  Cheese is nice, but it's not what makes a good pizza.  It may be that the style of pizza your family shop makes depends on cheese, but like you said, it's an opportunity.  I recommend rethinking what pizza means to you.  In doing so, you'll be able to accommodate more people than just your son.

[feather]

I would think along the lines of a cream sauce with parmesan, like an alfredo, but made with alternative milks. And choose a parmesan that is mild, lacking lipase for flavor to mimic the provolone, so it is mild.

I've had a wonderful chicken alfredo pizza, and spinach and chicken pizza come to mind. And some wild vegetable choices like artichoke hearts, pineapple, and the more traditional onion/peppers/tomato/olive/mushroom, along with traditional sausage or pepperoni.

If you wish to go towards the ham pizza, or ham and pineapple choices, then move into using the cream sauce (with alternative milk) made with emmentaler/jarlsberg/gruyere as the ham and swiss's pair so well together. (onions go well) This would be modeled after quiche lorraine.

The cheddar cream sauce (with alternative milk) might go with ham or sausage, and a thicker chewier crust, with apple bits or caramelized onions. I would aim for more of a texture to the crust, for the chew.

Instead of, or instead a portion of the pizza sauce, consider some of the moisture added by the cream sauce/w cheese, and even add the tomato to the cream sauce, layering not just from the bottom but also on top-to bubble and crust over.

In the alternative milks, you can make almond milk, soy milk, other nut milks, rice milk, or coconut milk all made with no added sugar to be used in the cream sauces. To make them, you either soak the grains/nuts or cook them, then blend them and then strain out the solids.

[TravisNTexas]

I would think along the lines of a cream sauce with parmesan, like an alfredo, but made with alternative milks. And choose a parmesan that is mild, lacking lipase for flavor to mimic the provolone, so it is mild.

I've had a wonderful chicken alfredo pizza, and spinach and chicken pizza come to mind. And some wild vegetable choices like artichoke hearts, pineapple, and the more traditional onion/peppers/tomato/olive/mushroom, along with traditional sausage or pepperoni.

If you wish to go towards the ham pizza, or ham and pineapple choices, then move into using the cream sauce (with alternative milk) made with emmentaler/jarlsberg/gruyere as the ham and swiss's pair so well together. (onions go well) This would be modeled after quiche lorraine.

The cheddar cream sauce (with alternative milk) might go with ham or sausage, and a thicker chewier crust, with apple bits or caramelized onions. I would aim for more of a texture to the crust, for the chew.

Instead of, or instead a portion of the pizza sauce, consider some of the moisture added by the cream sauce/w cheese, and even add the tomato to the cream sauce, layering not just from the bottom but also on top-to bubble and crust over.

In the alternative milks, you can make almond milk, soy milk, other nut milks, rice milk, or coconut milk all made with no added sugar to be used in the cream sauces. To make them, you either soak the grains/nuts or cook them, then blend them and then strain out the solids.

That was a wonderfully thoughtful response in my opinion.  I think you deserve a cheese for that, even though most all of your posts have similar characteristics.  This one was exceptional!

[feather]

Travis, thank you! AC4U too! Posting that just made me feel hungry.

[imikeu]

Thanks!  Great ideas and suggestions.... Cheese sauces sounds interesting, going to have to experiment with that.  I also watched some reviews on Vegan cheeses, I could try doing some samples of those.  He is just a newborn right now, but I have to be proactive in my thinking.

[Boofer]

I would think along the lines of a cream sauce with parmesan, like an alfredo....

Very thoughtful and useful suggestions. Have a cheese.

-Boofer-

[feather]

thank you. We have to make these pizzas. AC4U too.