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4 servings of lactose free cheese

I have a friend who doesn't like cheese, and that makes almost as much sense to me as people who don't like chocolate. It seemed unfair to me when I was diagnosed with lactose intolerance and the doctor told me to avoid it at all costs, but luckily I discovered that there are cheeses that lactose intolerant can enjoy.

After discussing the problem with others affected, I would say that giving up cheese is the hardest thing to do when you truly love it. I consider it one of the great inventions of mankind, part of our culture and a versatile pleasure in the kitchen. But not all cheese is the same. What are the best types of cheese for lactose intolerance?

We have already discussed when analyzing the types of dairy products that can better tolerate lactose that there are different factors at stake if we do not want to give it up. When specifically entering the field of cheese, the first thing to remember is always to avoid the 'wrong' alternatives. Again, you must read the label very carefully.

It is recommended to avoid products advertised with tails such as "to please", "special for pizza", "sandwich slices", etc. In the ingredients, we should never find added starch, sugars, oils or fats. Good cheese is made only from milk, rennet, salt and, in some cases, whey and fermentation.

We've already defined cheese, but does everyone feel equal with lactose intolerance? You will have already experienced it. these are the general factors to bear in mind:

  • Fattier cheeses contain less lactose.
  • The more mature the cheese, the lower the amount of lactose, so it practically disappears.
  • Thus, cheese with fewer sugars in its nutritional content will have less lactose.
  • Cheeses made from goat's milk are usually more digestible.
  • It also facilitates the digestion of fresh cheese that contains lactic fermentation.
  • Cheese will serve us better if we accompany it with other foods, and in small doses.

1. Gruyère

One of the most famous Swiss cheeses, authentic Gruyère is always accompanied by the abbreviation AOP and the seal of recognition of the origin of origin. Gruyère is located in the canton of Freiburg, in the French-speaking region, near the town of the same name. It is a hard cow's milk cheese made under varieties of soft, canned and semi-selected game (surchoix).

In Spain, it is easy to find semi-cured and cured parts, pre-cut into oblong portions. As it lays, the lactose is completely metabolized into lactic acid by lactic acid bacteria, and therefore does not contain lactose. It is usually indicated on the label, marking 0 grams of lactose in its nutritional information.

2. Cheddar

Cheddar is perhaps the most popular British cheese in the world and has unfortunately been imitated and spoiled in lower quality industrial versions. It is also produced outside the British Isles in countries such as the United States or Australia, but artisan farmed cheese in the county of Somerset will always be the best.

It is a hard cheese made from cow's milk through a special cheddar process, which gives it its unique texture and flavour. Cheddar is a processed cheese, with maturation that can range from several months to years. The final lactose content is minimal or negligible.

3. Mozzarella

The enemy's popular mozzarella may seem lactose intolerant, but only "copy" would be. Yes, it is a very fresh cheese, but the characteristics of authentic buffalo milk and its traditional production make it very well tolerated.

So always research DOP recognition and read labels carefully. In restaurants, if not specified, they will probably use mozzarella made from cow's milk, in which case it can be very bad. The original Mozzarella di Bufala Campana is easy to digest and contains very little lactose. It is rarely taken alone, so it is better tolerated.

4. Idiazabal

Idiazábal cheese with DO is one of the most appreciated food artists. Produced in the pastoral areas of the Basque Country and Navarra with raw sheep's milk of the Latxa and Carranzana breeds, it is a hard, greasy cheese with an intense flavor and aroma.

Ripening cheese is at least 90 days, and the usual period is usually about 4 months, although there have been up to a year. For all these characteristics, it is a cheese with little or no lactose, easy to digest and ideal for savoring in small portions.