Many people assume that cheese and lactose don't mix, but the reality is more nuanced. Lactose is the natural sugar found in milk, yet not all cheeses contain it in significant amounts. During cheesemaking, most lactose is removed with the whey, and the remainder continues to break down as the cheese ages.
This means that aged cheeses are naturally very low in lactose. Aged cheddars, alpine-style cheeses like Gruyère and Raclette, and hard cheeses such as Parmesan or Pecorino are often well tolerated by people with lactose sensitivity. The longer a cheese ages, the less lactose it typically contains.
It's not just cow's milk cheeses that are low in lactose. Goat's milk naturally contains slightly less lactose than cow's milk, and many people find goat cheeses easier to digest. Fresh goat cheeses still have some lactose, but aged varieties, like a mellow Crottin or Tomme de Chèvre are very low in lactose and gentle on the stomach.
Sheep's milk cheeses are another excellent option for lactose-sensitive cheese lovers. Sheep milk naturally contains a slightly different composition of lactose, protein, and fat, which makes it easier to digest for some people. Cheeses like Manchego, Pecorino Sardo, or Ossau-Iraty are not only rich and flavorful but are also naturally low in lactose once aged.
Even with this good news, it's important to remember that fresh cheeses, whether from cow, goat, or sheep milk contain more lactose because they haven't had time to age and break down the sugar.
So, if you've been avoiding cheese because of lactose, don't give up just yet. Many of our cheeses, from aged cow's milk cheddars to goat and sheep milk varieties, may still be very enjoyable and easily digestible. And as always, we're happy to guide you to the ones that work best for your taste and tolerance.
Cheeses to Try
- Grey Owl (cow, Quebec) – soft, creamy, and mild
- Abbotsgold (cow, UK) – rich, buttery, and comforting
- Smoked Red Fox (cow, UK) – bold, crumbly, and smoky
- Raclette (cow, Switzerland) – smooth, meltable, and perfect for winter
- Morbier (cow, France) – semi-soft, slightly tangy, low in lactose
- Manchego (sheep, Spain) – firm, nutty, and naturally low in lactose
- Tomme de Chèvre (goat, France) – mellow, creamy, and gentle on digestion
Disclaimer: This information is intended for educational purposes only and should not replace advice from a qualified medical professional. Individuals with lactose intolerance or other dietary concerns should consult their healthcare provider before making changes to their diet.