I'm trying to figure out what exactly it is that is making me sick. I'm not lactose intolerant but about 50% of all unpastuerized cheese I try make me vomit roughly 6 - 12 hours after I've eaten it. Its the same symptoms every time, yet these are different cheeses. Sometimes I can have unpastuerized French cheese and I'm fine - other times not. I think it might come down to the storage of the cheese and the rate of bacteria increase - the problem usually occurs when the cheese has been put out for an hour or so to 'ripen'.
Without getting too graphic, I was wondering if anyone else has this problem and what it might be that's setting my stomach off. If it means that I have to give up smelly, bizarre regional cheese for the rest of my days, will life really be worth living?