Bushra Griffith
Lactose intolerance can be a real pain, especially when you're a cheese lover. But fear not, there are several types of cheese that are naturally lower in lactose or can be tolerated in moderation. The key factor is the aging process—the longer a cheese has been aged, the less lactose it will contain. Hard and mature cheeses are therefore a good option for those avoiding lactose, as are some soft cheeses like Brie and Camembert.
| Characteristics | Values |
|---|---|
| Is Brie Cheese Lactose-Free? | No, but it has low levels of lactose. |
| Lactose Content | 0-3% |
| Brie Cheese | Young cheese, hard to make lactose-free |
| Aging Process | Removes lactose, harder cheeses have less lactose |
| Soft Cheeses | Brie, Camembert, Limburger, Feta, and Swiss cheese are low in lactose |
| Hard Cheeses | Cheddar, Monterey Jack, Gouda |
| Lactose Intolerant Options | Goat's milk Brie, goat's milk has a different chemical composition |
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What You'll Learn
- Brie is a young cheese, so it's challenging to make it lactose-free
- Brie is a soft cheese, and soft cheeses have a different process to hard cheeses
- Lactose is removed during the aging process, so aged cheeses are better for lactose intolerance
- Lactose-intolerant people can still eat some cheese, but it must be eaten in moderation
- Lactose-intolerant people can try gradually increasing their milk intake to build up their tolerance
Brie is a young cheese, so it's challenging to make it lactose-free
Cheese is made by intentionally souring milk using lactic acid bacteria. The bacteria eat milk sugar (lactose) and produce lactic acid, which acidifies the milk. The longer a cheese ages, the more bacteria eat the lactose. Harder cheeses are typically aged longer, while soft cheeses are usually "young" and have lots of lactose. Brie is a soft cheese, and while it does contain lactose, it has a lower lactose content than some other cheese varieties.
The aging process helps break down lactose, making it easier for those with lactose intolerance to digest. However, Brie is a young cheese, so it is challenging to make it lactose-free. During the production of Brie, salt is added early in the process to kill off the bacteria. This leaves a fair amount of lactose in the cheese and results in a less acidic cheese. That, in turn, means that the cheese won't go completely liquid as it ages (it's called a "stabilised paste bloomy rind" cheese). This allows it to be kept on the shelf at the store for a month or two rather than having to be sold within 2 weeks or so.
In one lab test of 121 different dairy products, researchers found that the levels of lactose in Swiss cheese, Brie, Limburger, and even Feta were so small that they couldn't be detected. However, this was after the cheese had been aged. Since Brie is a young cheese, it is difficult to make it naturally lactose-free.
Some people have suggested adding lactase to the cheese-making process, but it is unclear if this would work or if it is worth it for cheese makers to appeal to lactose-free people who love soft cheese. Lactase is an enzyme that breaks lactose (milk sugar) into galactose and glucose. Some people cannot do this in their gut, so other bacteria will eat the lactose, leading to discomfort. Therefore, while Brie is not lactose-free, it does have a lower lactose content than some other cheeses, and those with lactose intolerance can usually eat it in moderation.
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Brie is a soft cheese, and soft cheeses have a different process to hard cheeses
While it is not lactose-free, Brie is a low-lactose cheese. This is because, during the cheese-making process, bacteria eat most of the lactose in the milk, converting it into lactic acid. This process is called fermentation. The longer the cheese is left to age, the more time the bacteria have to eat the lactose, and the less lactose the cheese will contain.
However, the process of making soft cheese also involves adding salt early on to kill off the bacteria. This halts the process of lactose being converted into lactic acid, leaving more lactose in the cheese. This is why soft cheeses like Brie tend to have slightly higher levels of lactose than hard cheeses.
Despite this, soft cheeses like Brie, Camembert, and feta are still considered low-lactose. In fact, in a lab test of 121 dairy products, the levels of lactose in Brie, feta, and other soft cheeses were so small that they couldn't be detected. This means that, in moderation, people who are lactose intolerant can usually enjoy Brie without experiencing any adverse effects.
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Lactose is removed during the aging process, so aged cheeses are better for lactose intolerance
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which is needed to digest lactose, a sugar found in milk, cheese, and other dairy products. While it is different from a milk allergy, which causes more severe reactions, lactose intolerance can still cause some very uncomfortable digestive issues, such as bloating, gas, cramping, and stomach pain.
Fortunately, for those who are lactose intolerant, not all cheeses are off the table. In fact, aged cheeses are often recommended as a safe alternative for people with lactose intolerance. This is because lactose is removed during the aging process. The longer a cheese has aged, the less lactose it will contain. Over time, the lactose in cheese is converted into lactic acid by bacteria, resulting in lower levels of lactose.
Some examples of aged cheeses that are suitable for lactose intolerance include Swiss, parmesan, cheddar, provolone, gorgonzola, parmesan reggiano, grana padano, pecorino, emmental, taleggio, and gouda. These aged, hard cheeses have less sugar and lactose, making them easier to digest for those with lactose intolerance.
However, it is important to note that not all aged cheeses are completely lactose-free, and individual tolerance levels may vary. Those with lactose intolerance should still consume these cheeses in moderation and be mindful of their own limits. Additionally, some softer, creamy cheeses like ricotta and cream cheese are higher in lactose and may be more difficult to digest.
While natural lactose-free cheeses are an option for those with lactose intolerance, there are also lactose-free and dairy-free cheese alternatives available for those who want to avoid dairy completely. Lactose-free milk and yogurt are also widely available in most supermarkets. For those who want to include dairy in their diet, it is possible to do so by choosing low-lactose options and paying attention to serving sizes.
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Lactose-intolerant people can still eat some cheese, but it must be eaten in moderation
Lactose intolerance is a common digestive problem, affecting around 65% of the world's population. It is caused by a deficiency of the enzyme lactase, which breaks down lactose, the main sugar found in milk. While it is rare for Caucasians to be lactose intolerant, it is common among people from Asia, Africa, the Middle East, some Mediterranean countries, and Aboriginal Australians.
Lactose-intolerant individuals can still consume some dairy products, including certain types of cheese. The amount of lactose in cheese varies, with harder, aged cheeses like Swiss, Parmesan, and cheddar containing lower levels of lactose. This is because the lactose in cheese is primarily found in the whey, which is drained during the cheesemaking process, and the longer a cheese is aged, the more time bacteria have to break down the remaining lactose.
Soft cheeses like Brie, Camembert, and Limburger also contain low levels of lactose. In fact, lab tests have shown that the levels of lactose in Brie, Swiss cheese, Limburger, and Feta are so small that they are undetectable. However, softer cheeses tend to be creamier, and creamier cheeses are generally higher in lactose. Therefore, while lactose-intolerant individuals may be able to consume small amounts of Brie, it is important to do so in moderation.
To determine their individual tolerance level, lactose-intolerant individuals can keep a food diary, recording what and how much they ate, and how it made them feel. This will help them identify patterns and understand how much lactose they can consume without experiencing symptoms like bloating, gas, abdominal pain, and diarrhoea. Additionally, combining dairy with other lactose-free foods may reduce or eliminate symptoms. Lactose-intolerant individuals can also try taking lactase enzyme supplements to help them tolerate lactose-containing foods.
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Lactose-intolerant people can try gradually increasing their milk intake to build up their tolerance
Lactose intolerance occurs when the small intestine doesn't produce enough of the enzyme lactase to digest milk sugar (lactose). Lactose intolerance can be congenital, caused by variants in the LCT gene, or it can develop later in life due to reduced lactase production. The prevalence of lactose intolerance varies across different populations, with the lowest prevalence in populations with a long history of dependence on unfermented milk products, such as Northern Europeans.
For those who are lactose intolerant, consuming dairy products can lead to uncomfortable digestive issues, including bloating, gas, cramping, nausea, and diarrhea. However, it is important to note that most people with lactose intolerance can manage the condition without completely eliminating dairy from their diet.
The amount of lactose in cheese varies depending on the type of cheese and the cheesemaking process. Soft cheeses like Brie and Camembert are made by allowing bacteria to consume lactose, which results in a lower lactose content. During the cheesemaking process, approximately 97% of lactose is lost as the whey drains. Additionally, the aging process further reduces lactose levels, as any remaining lactose is converted into lactic acid over time.
While there may not be a completely lactose-free Brie cheese, lactose-intolerant individuals can experiment with their diet to determine their personal lactose threshold. Some people with lactose intolerance can tolerate certain dairy foods in moderate amounts. Starting with a lactose-free diet, individuals can gradually reintroduce lactose-containing foods to assess their tolerance. It is also worth noting that goat's milk has a different chemical composition from cow's milk, and many people with lactose intolerance can digest it without issues.
By gradually increasing their milk intake, lactose-intolerant individuals may be able to build up their tolerance over time. This approach can help them determine their personal lactose threshold and identify which dairy products and consumption amounts work for them. However, it is important to consult a healthcare professional before making any significant dietary changes, especially if one suspects they have lactose intolerance.
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Frequently asked questions
No, Brie cheese is not lactose-free. However, it is a low-lactose cheese.
Brie is a young cheese, and lactose is removed during the aging process.
Yes, several types of cheese contain small amounts of lactose. In general, hard and aged cheeses are lower in lactose than soft and fresh cheeses.
Some examples of low-lactose cheeses include Limburger, Feta, and Gouda.
