Andy Montoya
Lactose intolerance is a common condition that affects many people, causing uncomfortable digestive issues when dairy products are consumed. While there is no cure for lactose intolerance, the good news is that not all dairy needs to be off the menu. Lactose-intolerant individuals can still enjoy some dairy products, including certain types of cheese. Cheddar cheese, for example, is a hard cheese that is naturally low in lactose, and some people want to know if extra sharp cheddar is also lactose-free.
| Characteristics | Values |
|---|---|
| Lactose content | 0.4 to 0.6 grams of lactose per ounce |
| Nutritional value | High calcium, phosphorus, potassium |
| Safe for lactose intolerant people | Yes |
| Sugar content | 0 grams |
| Processed | No |
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What You'll Learn
- Cheddar is a hard cheese, so non-processed cheddar is fine for lactose intolerance
- Lactose-free cheeses aren't made differently, lactose is removed during the cheesemaking process
- Aged, hard cheeses have less sugar and lactose, making them easier to digest
- Lactose intolerance is not an allergy, it's an evolutionary mechanism to wean babies off breast milk
- Cabot Creamery's naturally-aged cheddars have 0g of lactose per serving
Cheddar is a hard cheese, so non-processed cheddar is fine for lactose intolerance
Lactose intolerance is not an allergy, but a condition where the body lacks the enzyme lactase, which is needed to break down lactose, a natural sugar found in dairy products. This condition tends to develop later in life, and it is believed that more than 65% of the global population has some level of lactose intolerance.
Cheddar is a hard cheese, and hard cheeses are generally low in lactose. This is because 90% or more of the lactose in milk is removed during the cheesemaking process, and the remaining lactose is fermented into lactic acid. Additionally, the longer a cheese is aged, the more time bacteria have to break down the remaining lactose, further lowering its content.
Therefore, non-processed cheddar cheese is generally considered safe for people with lactose intolerance. In fact, Cabot Creamery, a lactose-free cheese brand, offers several lactose-free cheddars, including Vermont Sharp and Habanero. Other naturally aged cheddars have also been found to have 0g of lactose per serving.
However, it is important to note that the amount of lactose can vary between different types of cheese, and even between different batches of the same type of cheese. To be sure a cheese is lactose-free, check the nutritional information on the label. If it says nil sugars or 0mg sugar, then the product should be lactose-free.
For those with lactose intolerance, it is also recommended to consume dairy products that are naturally low in lactose, such as Greek and Icelandic-style yogurts, and lactose-free milk. Additionally, some people find that ingesting small amounts of low-lactose dairy over time can help improve their condition.
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Lactose-free cheeses aren't made differently, lactose is removed during the cheesemaking process
Lactose-intolerant individuals can still enjoy cheese, as most hard cheeses are naturally low in lactose. Cheddar, for example, is a hard cheese that is considered to be virtually lactose-free. This is because the cheesemaking process involves removing water from milk, which also concentrates the milk's protein, fat, and other nutrients.
During the cheesemaking process, 90–98% of the lactose in milk is removed along with the water and whey. The remaining lactose is then fermented into lactic acid by lactic acid bacteria, which is an essential primary reaction in the manufacture of all cheese varieties. The fermentation of lactose to lactic acid lowers the pH of the cheese curd, affecting characteristics such as syneresis, retention of calcium, retention and activity of coagulant, and the growth of bacteria.
The natural aging process of cheese further breaks down any remaining lactose. Aged cheeses, such as Parmigiano Reggiano and Parmesan, are considered lactose-free. Cabot Creamery, for instance, produces a range of lactose-free cheddars due to their natural aging process. Their cheeses have 0 grams of lactose per serving and are marketed towards those who are lactose intolerant or have lactose sensitivity.
While soft, fresh, and processed cheeses like cottage cheese, ricotta, and burrata contain more lactose than hard cheeses, they still have far less lactose than milk. For those with lactose intolerance, it is possible to improve their condition by ingesting small amounts of low-lactose dairy over time. Therefore, lactose-free cheeses are not made differently; they simply utilize the same cheesemaking process that removes most of the lactose from the final product.
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Aged, hard cheeses have less sugar and lactose, making them easier to digest
Lactose intolerance is not an allergy but a digestive issue caused by lactose, the naturally occurring sugars found in dairy. It can cause uncomfortable symptoms like bloating, gas, cramping, and stomach pain. However, there are ways to manage these symptoms and still enjoy cheese.
Cheddar is a hard cheese, and all cheddars, whether sharp or mild, have relatively low levels of lactose. An ounce of sharp cheddar contains about 0.4 to 0.6 grams of lactose, which is much lower than a cup of milk. Cabot, a manufacturer of cheddar cheese, claims that their naturally-aged cheddars have 0 grams of lactose per serving. They attribute this to their natural aging process, which removes the lactose.
Other aged, hard cheeses that are low in lactose include Swiss, mozzarella, Colby, Monterey Jack, Gouda, and Parmesan. These cheeses are also safe for people with lactose intolerance to consume.
For those with lactose intolerance, it is recommended to stick to cheeses with 0 to a little over 3% lactose and to consume them in moderation. Limburger, feta, and ricotta are examples of softer, creamier cheeses that are low in lactose but should still be consumed in moderation.
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Lactose intolerance is not an allergy, it's an evolutionary mechanism to wean babies off breast milk
Lactose is a natural sugar found in milk and dairy products that some people have trouble digesting. Lactose intolerance is not an allergy, but rather an evolutionary mechanism to wean babies off breast milk as they get older. This explains why young children rarely show symptoms of lactose intolerance, as the condition tends to develop later in life.
The ability to digest lactose is due to the presence of the lactase enzyme in the body. Babies can digest milk without discomfort because they carry a working version of the gene that codes for lactase. However, in lactose-intolerant individuals, this gene is switched off after weaning, and they can no longer produce the protein that digests lactose.
Interestingly, thousands of years ago, ancient farmers gained the ability to consume milk as adults without experiencing digestive issues. This was due to a remarkable mutation that allowed them to digest lactose sugar. While the exact reasons for this evolutionary change are still debated, several theories have been proposed. One theory suggests that milk provided a good source of calories, protein, and fat, which would have been especially beneficial during periods of drought, epidemic, or famine. Additionally, processing milk into cheese or yogurt, which removes some of the lactose, may have also contributed to the ability to consume dairy without adverse effects.
Today, many people with lactose intolerance can still tolerate dairy products that are naturally low in lactose. Hard cheeses, such as cheddar, Colby, Swiss, mozzarella, and Monterey Jack, are considered virtually lactose-free due to the cheesemaking process and aging. The aging process in cheeses like Cabot Cheddar, for example, removes the lactose, resulting in a lactose-free product. Additionally, aged cheeses like Parmigiano Reggiano and Parmesan are also lactose-free.
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Cabot Creamery's naturally-aged cheddars have 0g of lactose per serving
Lactose is a natural sugar found in milk and dairy products that some people have trouble digesting. Cabot Creamery's naturally-aged cheddars have 0g of lactose per serving, making them a great option for those who are lactose intolerant or have lactose sensitivity.
The process of making cheddar cheese involves separating the whey, which contains most of the lactose, from the curds. Then, the natural aging process breaks down any remaining lactose, resulting in a lactose-free product. This means that Cabot's cheddars, including their Vermont Sharp, Habanero, and Legacy varieties, are safe for those with lactose intolerance to enjoy without the uncomfortable symptoms associated with consuming lactose.
In addition to Cabot's cheddars, other hard cheeses such as Colby, Swiss, mozzarella, and Monterey Jack are also considered virtually lactose-free. Aged cheeses like Parmigiano Reggiano and Parmesan are also good options for those avoiding lactose. These cheeses have less than 1 mg of lactose per 100 grams, which meets the Italian Ministry of Health's standard for being labeled lactose-free.
It's important to note that while lactose intolerance can cause gastrointestinal distress, it is not an allergy. Those with lactose intolerance can often tolerate small amounts of lactose or ingest lactose-free dairy products without experiencing symptoms. Additionally, other dairy products like Greek and Icelandic-style yogurts, and lactose-free milk are usually safe to consume as well.
So, if you're a cheese lover but are concerned about lactose intolerance, Cabot Creamery's naturally-aged cheddars with 0g of lactose per serving are a delicious and worry-free option to indulge in.
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Frequently asked questions
Cheddar cheese, in general, has relatively low levels of lactose. One ounce of sharp cheddar cheese contains about 0.4 to 0.6 grams of lactose. The longer a cheese has been aged, the less lactose it will have, so extra sharp cheddar cheese will have even lower levels of lactose than milder cheddars.
Hard, aged cheeses such as cheddar, colby, Swiss, mozzarella, and Monterey Jack are virtually lactose-free. Other lactose-free cheeses include Parmigiano Reggiano, provolone, gouda, blue cheese, and parmesan.
One way to identify if a cheese is lactose-free is to check the nutrition label. If there are zero grams of sugar listed, then the cheese is lactose-free. Another rule of thumb is that if a cheese has been aged for 8 months or longer, it is likely to be lactose-free.
