Frederic Melton
Lactose intolerance is a common digestive condition that affects an estimated 65% of the global population. It occurs when the body lacks the enzyme lactase, which is needed to break down lactose, the natural sugar found in milk. While those with lactose intolerance often avoid dairy products, not all dairy is high in lactose. Hard cheeses, such as cheddar, Swiss, and mozzarella, are considered virtually lactose-free, while softer cheeses like Brie and Camembert have lower lactose levels than milk and yogurt. Aged cheeses tend to have lower lactose levels, as the bacteria in the cheese break down the lactose over time. So, while there is no perfect cheese for lactose intolerant individuals, there are many options with low lactose levels that can be enjoyed in moderation.
| Characteristics | Values |
|---|---|
| Is Swiss cheese low lactose? | Yes, Swiss cheese is considered to be low lactose. |
| Lactose intolerance | A digestive condition where the body lacks the enzyme lactase, which breaks down lactose, a sugar found in milk and other dairy products. |
| Lactose intolerant population | It is estimated that over 65% of the global population has some level of lactose intolerance, with rates as high as 90% outside of Europe and the Near East. |
| Lactose-free dairy | Hard cheeses, Greek and Icelandic-style yogurts, and lactose-free milk are safe for most lactose intolerant people to consume without discomfort. |
| Low-lactose cheese characteristics | Aged, hard cheeses tend to have lower lactose levels due to the breakdown of lactose by bacteria over time. |
| Swiss cheese type | Swiss cheese is a semi-hard cheese, typically made from cow's milk. |
| Other low-lactose cheeses | Cheddar, Colby, Mozzarella, Monterey Jack, Brie, Camembert, Gouda, Parmesan, and Muenster are some examples of cheeses with low lactose levels. |
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What You'll Learn
Swiss cheese is semi-hard and made from cow's milk
Swiss cheese is considered a Swiss-type or Alpine cheese, a group of semi-hard or hard cheeses. It is characterised by its yellow colour and the presence of holes known as "eyes". These holes are formed by the carbon dioxide released by propionibacteria during the late stages of cheese production. Swiss cheese is also known for its nutty and sweet flavour, which is attributed to the acetate and propionic acid produced by the bacteria.
Swiss cheese is made using cow's milk, to which lactic ferments or rennet are added. The process involves three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp.), and Propionibacterium (Propionibacterium freudenreichii subsp.). The milk used can be raw, as in traditional Swiss cheese varieties, or pasteurised, which is more common in Swiss cheese produced outside of Switzerland. Pasteurisation involves heating the milk to at least 72°C for 15 seconds to deactivate enzymes and naturally occurring bacteria.
Swiss cheese is known to be low in lactose, making it a suitable option for individuals with lactose intolerance. During the cheesemaking process, most of the lactose in milk is removed, and the remaining lactose is fermented into lactic acid. Hard cheeses, such as Swiss cheese, contain less than one gram of lactose per serving, while soft cheeses typically have higher lactose content.
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Lactose intolerance affects 65% of the global population
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which is needed to digest lactose, the main carbohydrate in dairy products. Lactose intolerance is not an allergy, as it is not an immune response, but rather a sensitivity to dairy. It is also not a disease, but a normal human variation. Symptoms of lactose intolerance include abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi, and vomiting.
Worldwide, around 65% of adults are affected by lactose intolerance, with regional prevalence varying widely between different regions and ethnic groups. Lactose intolerance is most common in East Asian countries, with 70-100% of people showing lactose intolerance, and least prevalent in Northern and Central Europe, where only about 5% of the population is lactose intolerant. In the United States, the prevalence of lactose intolerance is around 36%, with the highest rates found in communities whose heritage traces to regions outside of Europe and the Near East, where traditional diets included little to no dairy. In South America, 50% of the population is lactose intolerant, while in North America, studies have shown that lactose intolerance affects 15% of white Americans, 53% of Mexican-Americans, and 80% of African-Americans.
The ability to digest lactose is largely influenced by genetics and evolutionary factors. About 7,500 years ago, northern European humans developed the ability to digest lactose into adulthood, coinciding with the start of livestock farming and agriculture. This genetic variation provided survival advantages and gradually spread, becoming increasingly common in Europe. On the other hand, populations in regions like East Asia, Africa, and the Middle East have lower rates of lactose tolerance due to different evolutionary pressures and dietary habits.
Lactose intolerance can develop at birth or later in life, even if an individual has never had issues with dairy before. In infants, it is caused by a mutation of the LCT gene, resulting in lifelong intolerance. In adults, lactose intolerance arises from decreasing activity of the LCT gene, leading to an increasing inability to digest lactose over time.
While there is no cure for lactose intolerance, individuals can manage their symptoms by reducing their consumption of dairy products or choosing dairy options that are naturally low in lactose. Hard cheeses like Swiss cheese, cheddar, colby, mozzarella, and Monterey Jack are considered virtually lactose-free due to the cheesemaking process that removes most of the lactose, which is then fermented into lactic acid. Aged, hard cheeses tend to have lower sugar and lactose content, making them easier to digest for those with lactose intolerance. However, it is important to note that the tolerance level varies among individuals, and some people with lactose intolerance may still experience symptoms even with low-lactose foods.
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Hard cheeses are low-lactose
Swiss cheese is a medium-hard cheese that originated in Switzerland and has a lactose range of 0-3.4%. It is considered a low-lactose cheese and is a good option for people with lactose intolerance.
Lactose intolerance is a common condition, with estimates suggesting that over 65% of the global population has some level of lactose intolerance. Lactose intolerance occurs when the body lacks the enzyme lactase, which is necessary for the digestion of lactose, a sugar found in dairy products. This condition can cause uncomfortable symptoms such as bloating, gas, and stomach pain.
Fortunately, there are many types of cheese that are low in lactose and can be enjoyed by people with lactose intolerance. Hard cheeses, such as cheddar, colby, Swiss, mozzarella, and Monterey Jack, are considered virtually lactose-free. These cheeses have less than one gram of lactose per 1.5-ounce serving.
Hard cheeses are aged for longer periods, which breaks down the lactose over time. The longer a cheese is aged, the less lactose it will contain. This is why hard cheeses are generally lower in lactose than soft, fresh, and processed cheeses.
In addition to hard cheeses, there are other dairy products that are low in lactose and can be enjoyed by people with lactose intolerance. These include Greek and Icelandic-style yogurts, lactose-free milk, and butter.
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Swiss cheese is aged and has low sugar content
Swiss cheese is a semi-hard cheese, typically made from cow's milk. It is aged and has a low sugar content, making it a good option for people with lactose intolerance.
Lactose intolerance is a common condition, affecting around 65% of the global population. It occurs when the body lacks the enzyme lactase, which is needed to break down lactose, the natural sugar found in milk. Lactose intolerance can cause uncomfortable digestive symptoms, such as bloating, gas, and stomach cramps. However, it is important to note that it is not a dairy allergy, and many people with lactose intolerance can still enjoy dairy products that contain little to no lactose.
Aged cheeses, like Swiss cheese, tend to have lower levels of lactose because the milk sugar has had more time to be broken down by bacterial cultures. The longer a cheese is aged, the more time the bacteria have to break down the lactose, resulting in lower levels of lactose in the final product. This is why aged, hard cheeses are often recommended for people with lactose intolerance.
In addition to Swiss cheese, other aged cheeses that are low in lactose include cheddar, parmesan, gouda, and provolone. These cheeses have been aged for 8 months or longer, which is generally considered the threshold for a cheese to be considered "low lactose".
While Swiss cheese is aged and has a low sugar content, it is always a good idea to check the product label to be sure of the exact lactose content. The lactose level in cheese can vary depending on factors such as the type of milk used, the cheesemaking process, and the brand. However, Swiss cheese is generally considered a good option for people with lactose intolerance, and moderate portions are usually well-tolerated.
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Lactose is a sugar found in dairy
Hard cheeses such as cheddar, colby, Swiss, mozzarella, and Monterey Jack are considered virtually lactose-free. While soft, fresh, and processed cheeses like cottage cheese, ricotta, and burrata contain significantly more lactose than hard cheeses, they still have far less than milk, yogurt, and ice cream. According to the NIDDK's recommendations, most people experiencing lactase non-persistence or lactose intolerance should be able to handle at least one, if not multiple, servings of these types of low-lactose foods each day.
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which is needed to break down lactose. Lactose intolerance is not an allergy, and it is different from a milk allergy, which is an immune response to milk proteins and tends to cause more severe reactions. It is also not a food allergy but rather the name of the condition of having negative symptoms from ingesting lactose. For most, dairy products that contain little to no lactose—natural hard cheeses, Greek- and Icelandic-style yogurts, and lactose-free milk—are safe to enjoy without the uncomfortable symptoms associated with drinking milk or eating ice cream.
Reducing consumption of dairy foods due to lactose intolerance can result in lower consumption of milk's nutrients and the health benefits they provide. While supplements and the increased consumption of high-calcium foods like canned fish and dried beans can help fill the void, adding a small amount of lactose to the diet also provides those much-needed nutrients. Although lactose intolerance is incurable, 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, Swiss cheese is a semi-hard cheese that is typically made from cow's milk and is renowned for its characteristic holes and nutty flavour. It is considered to be virtually lactose-free, with less than 0.1 grams of lactose per ounce.
Other cheeses that are low in lactose include Cheddar, Colby, Mozzarella, Monterey Jack, Brie, Camembert, Gouda, Parmesan, and Muenster.
The cheesemaking process removes most of the lactose from milk. The remaining lactose is then fermented into lactic acid. Aged cheeses have lower levels of lactose because they have had more time to be broken down by bacterial cultures.
Yes, lactose-intolerant people can usually eat Swiss cheese without experiencing any negative symptoms. However, the severity of lactose intolerance can vary from person to person, so some people may still experience discomfort after consuming Swiss cheese.
