Frederic Melton
Lactose intolerance is a common condition that affects many people around the world. It is characterized by gastrointestinal distress, such as gas, bloating, and diarrhea, after consuming dairy products. While there is no perfect cheese for lactose intolerant individuals, there are certain types of cheese that have very low or negligible amounts of lactose. One such option is aged cheddar cheese. The process of making cheese involves separating the curds (solids) from the whey (liquid), with the latter containing more lactose. As a result, the longer a cheese is aged, the less lactose it contains. This makes aged cheddar cheese, which has 0 grams of lactose per serving, a suitable option for those with lactose intolerance.
| Characteristics | Values |
|---|---|
| Is old cheddar cheese lactose-free? | Yes, old cheddar cheese is considered lactose-free as it has 0 grams of lactose per serving. |
| How does it become lactose-free? | During the cheesemaking process, the milk is thickened and the whey (liquid) is drained from the curds (solids). Whey contains more lactose than curds, so removing it takes away a significant amount of lactose. As cheese ages, it loses more moisture, and the remaining lactose breaks down further into lactic acid, reducing the overall lactose content. |
| Are there other lactose-free cheeses? | Yes, other hard cheeses like Parmesan, as well as matured cheeses like Brie, Camembert, and Feta, are considered to have very low to zero lactose content. Additionally, aged cheeses like Parmigiano-Reggiano and Gouda are also lactose-free. |
| Are there alternatives for lactose-intolerant people? | Yes, there are plant-based alternatives, but they may not provide the same nutrients as dairy cheese. Yogurt cheese is another option that is made from dairy and is closest in taste and texture to real cheese. |
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What You'll Learn
Hard cheeses like cheddar are low in lactose
Lactose intolerance is a common 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. This can cause uncomfortable symptoms like bloating, gas, and diarrhea. However, there is good news for those who are lactose intolerant but love cheese: hard cheeses like cheddar are low in lactose!
During the cheese-making process, most of the lactose in milk is removed along with the water and whey. The remaining lactose is fermented into lactic acid. Hard cheeses, such as cheddar, Colby, Swiss, mozzarella, and Monterey Jack, are made with curds that have less moisture (whey) and therefore contain very little lactose. In fact, hard cheeses typically contain less than 1 gram of lactose per 1.5-ounce serving, which is considered virtually lactose-free.
Aged cheeses are also a good option for those with lactose intolerance. As cheese ages, it loses moisture and lactose. Cheeses like Parmigiano-Reggiano, which is typically aged for 12 to 24 months, are considered virtually lactose-free. Cabot Creamery, a cheddar producer, claims that their naturally aged cheddar contains 0 grams of lactose. Other aged cheeses, such as Gouda, may also be low in lactose, depending on the maturation process and length of aging.
If you are lactose intolerant, it's important to note that not all cheeses are equal in their lactose content. Soft, fresh, and processed cheeses like cottage cheese, ricotta, burrata, and American cheese tend to have higher levels of lactose. However, even these cheeses have far less lactose than milk, and many people with lactose intolerance can tolerate small amounts of lactose without experiencing any symptoms.
So, if you're a cheese lover but worried about lactose intolerance, hard cheeses like cheddar are a great option to enjoy without the uncomfortable symptoms associated with lactose intolerance. You can also look for aged cheeses or try other low-lactose dairy products like Greek and Icelandic-style yogurts and lactose-free milk.
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Aged cheeses have less lactose
Lactose is a natural sugar found in milk and dairy products. People with lactose intolerance or lactase non-persistence experience gas, bloating, and diarrhea when they consume it. However, they can still eat some dairy products that are naturally low in lactose.
Hard cheeses, such as cheddar, are virtually lactose-free. This is because, during the cheese-making process, the curds (solids) are separated from the whey (liquid), which contains most of the lactose. The longer a cheese is aged, the more lactose is broken down. Cheddar is aged for a long time, so it contains little to no lactose.
Cabot Creamery, a Cheddar producer, says that their naturally aged cheddars contain 0 grams of lactose. They also state that other aged cheeses, such as Pepper, Colby, and Monterey Jack, contain no lactose. Beemster, a producer of Dutch Gouda, claims that their Classic Gouda (matured 18 months) and XO Gouda (matured 26 months) are lactose-free.
According to the Australian Dietary Guidelines, people with lactose intolerance can manage their condition by adjusting their dairy consumption. They may be able to handle small amounts of milk throughout the day, and they can try gradually increasing their intake to build up their tolerance.
So, if you're lactose intolerant, you don't have to give up cheese entirely. Aged cheeses, like cheddar, are a great option because they're naturally low in lactose.
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Lactose intolerance is not an allergy
Cheddar cheese, especially aged cheddar, is considered lactose-free. During the cheese-making process, the milk is thickened and the whey (liquid) is drained from the curds (solids). Whey typically has more lactose in it than curds. Since the whey is drained from the curds before the cheese is made, this removes a lot of lactose. As cheese ages, it loses even more moisture, and therefore, lactose.
Now, while lactose intolerance can cause great discomfort, it is not life-threatening and is not an allergy. Lactose intolerance is a digestive problem. People with lactose intolerance cannot make enough lactase, an enzyme needed to digest lactose, which is a type of sugar found in milk and other dairy products. When lactose isn't properly digested in the stomach and small intestine, it moves into the colon, where it is broken down by bacteria, causing bloating and gas.
On the other hand, a dairy allergy is an immune system problem. If you have a dairy allergy, your body reacts to the proteins in milk and other dairy products as if they are dangerous, releasing substances that cause allergy symptoms. Food allergies can cause symptoms such as a rash, wheezing, and itching. Allergy to cow's milk is the most common food allergy in infants and young children.
While lactose intolerance can be managed by limiting or reducing lactose intake, those with a dairy allergy may need to avoid all dairy products, including lactose-reduced foods, as these still contain milk proteins that can cause allergic reactions. It is important to consult a doctor or dietitian for proper diagnosis and guidance on managing lactose intolerance or a dairy allergy.
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Yogurt and yogurt cheese are low-lactose alternatives
Lactose intolerance is a common digestive problem, affecting around 65% of the world's population. People with lactose intolerance often avoid eating dairy products to prevent uncomfortable, unwanted, or embarrassing side effects. However, not all dairy foods are high in lactose, and some people with lactose intolerance may be able to consume some low-lactose foods.
Yogurt is a low-lactose alternative to cheese. The lactose in yogurt has been partly broken down by bacteria, making it easier for people with lactose intolerance to digest. Yogurt is made by heating milk and adding bacteria. The bacteria ferment some of the sugar in the milk and thicken it to create yogurt's distinctive consistency. Most yogurts contain live bacteria that can help break down lactose, so your body has less work to do. Greek and Icelandic-style yogurts, in particular, are strained during processing, which removes more of the whey, making them much lower in lactose.
Yogurt cheese is another low-lactose alternative to cheese. Although yogurt cheese is made from dairy, manufacturers claim that the active yogurt cultures, acidophilus, and bifidus remove milk sugars during the cheesemaking and aging processes. Yogurt cheese is the closest in taste and texture to real cheese and also melts well, making it an ideal substitute for those seeking lactose-free cheese.
In addition to yogurt and yogurt cheese, people with lactose intolerance can often consume other low-lactose dairy products in moderation, such as kefir, sherbet, sour cream, and butter. Hard cheeses, such as cheddar, are also considered to be low-lactose, as the whey, which contains lactose, is drained from the curds before the cheese is made.
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Lactose-free cheese is made the same way as regular cheese
Lactose-free cheese is made in the same way as regular cheese. During the cheesemaking process, the milk is thickened and the whey (liquid) is drained from the curds (solids). Whey typically has more lactose in it than curds, so removing the whey from the curds before making the cheese gets rid of most of the lactose. Soft cheeses like Brie are made from curds with more moisture (whey) in them than the curds used to make hard, dry cheeses like cheddar. Therefore, soft cheeses tend to have more lactose than hard cheeses.
As cheese ages, it loses even more moisture, and therefore more lactose. The longer a cheese has been aged, the less lactose it will contain. For example, Beemster, a producer of Dutch Gouda, claims that their Classic Gouda (matured 18 months) and XO Gouda (matured 26 months) are lactose-free. Other cheese types that are aged for long periods and are likely to have very small or non-measurable levels of lactose include Parmigiano-Reggiano (typically aged 12 to 24 months).
Some companies produce lactose-free milk, which can be used to make lactose-free cheese at home. One recipe involves heating the lactose-free milk with salt and cumin seed, then simmering for five minutes. Lemon juice is then stirred in, and the mixture is left to stand for 15 minutes. It is then strained through a cheesecloth, and the curds are wrapped in the cloth and placed in a strainer or colander set in a bowl. A weighted bowl is placed on top to press out any additional liquid, and the cheese is left to stand, covered, in a refrigerator for at least 15 hours.
Yogurt cheese is another option for those seeking a lactose-free cheese. Although made from dairy, yogurt cheese is made from active yogurt cultures, acidophilus, and bifidus, which remove the milk sugars during the cheesemaking and aging process. Yogurt cheese is said to be the closest in taste and texture to real cheese and also melts well, so it is an ideal substitute for those looking for a lactose-free cheese.
While lactose intolerance can be managed by reducing consumption of dairy foods, this can result in a lower intake of important nutrients such as calcium, protein, phosphorus, and potassium. Adding a small amount of lactose to the diet can provide these much-needed nutrients. Many people may be able to improve their condition by ingesting small amounts of low-lactose dairy over time.
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Frequently asked questions
Yes, old cheddar cheese is considered lactose-free. The longer a cheese has been aged, the less lactose will remain in the final product. Cheddar is a hard cheese and hard cheeses are virtually lactose-free.
Other aged cheeses such as Parmigiano-Reggiano and Gouda are also lactose-free. Hard cheeses like Swiss, mozzarella and Monterey Jack are also considered lactose-free.
There are varieties of "cheese" made without dairy that contain no lactose at all. While they do not have the same flavour or texture as regular cheese, some people find them to be a fine substitute. Yogurt cheese is another option that is closest in taste and texture to real cheese.
