"I remember reading that cheddar cheese was the least disruptive for A1 protein than some of the other cheeses such as blue vein etc."
Wouldn't it depend on the milk used? Can't see why there would be a difference between cheese styles, they are all loaded up with beta-casein. I'm genuine about wanting to give the product a fair trial, having sympathy for those with coeliac disease at this stage, excluding gluten must also be a pain.
Trialling A1 exclusion, page-4
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