Happy Cheese Lovers Day – Celebrating the Lactose Free Way

By | January 19, 2016

Millions of people have  great love for the taste of cheese and today, 20 January, has been set just for you. The day is generally celebrated by  tastings, cheese rolling, special restaurant menus, costume parties and giant fondues. If you’re planning your own event, you may find that dairies and shops need only a little persuasion to get involved. What’s more, few foods have such a well-loved place in our language. So invite the most important people you know and put on your ‘guilty pleasures’ playlist – just remember to take lots of photos…

cheese lover

Fortunately, there are cheese that can eaten by lactose intolerant individuals

The great thing about cheese is that no matter how lactose intolerant you are, cheese is one dairy product you might be able to eat without suffering the symptoms of lactose intolerance. The best way to tell which cheese has low lactose levels is by reading the nutrition label.

Since lactose is a sugar found in milk and dairy products, the fewer grams of sugar on the label – the more likely you can have it. On the nutrition label, if the sugar is listed as zero – it means that the cheese contains no more than half a gram of lactose per pounce. Just remember in an 8 ounce glass of milk, there 12 grams of lactose (sugar found in milk)

Here a great indication of cheese that are suitable and not suitable for lactose intolerance individuals:

  • Cheese with trace levels (less than 0.5 gram lactose) Natural, aged cheese (such as Cheddar, Parmesan and Swiss) can be easily digested. This is due to the process of making these cheese.  Most of the lactose is drained off with the whey (a liquid portion). The small amount that remains in the curd is changed to lactic acid during ripening (aging) of cheese. Only trace amounts of lactose remain.
  • Cheese with low levels (less than 5 grams lactose) Fresh unripened cheese (such as mozzarella, cream cheese and ricotta) are not aged. Only part of the lactose that remains in the curd has a chance to convert to lactic acid. Cottage Cheese, also a fresh unripened cheese, generally has additional milk or cream mixed with the curd. Therefore, fresh cheeses contain more lactose than aged cheeses.
  • Processed cheese foods and cheese spreads are made by melting natural cheese to stop the aging process and then adding other ingredients, including whey or milk. Cheese foods and cheese spreads contain lactose.

Celebrate this day with aged cheese and stay away from the younger cheese. A great way to know is by reading the nutrition label and for a start always look for sugar that contains less than 5 grams per serving. A dairy guru by the name of Steve Carper suggest a rule of thumb: The higher the fat content, usually the lower the lactose levels.


How will you be celebrating this day? Remember to take lots of pics…. Happy Cheese Lover’s Day!


9 thoughts on “Happy Cheese Lovers Day – Celebrating the Lactose Free Way

  1. Dinh

    Happy Cheese Lovers Day to you!

    I love to eat cheese and eat pretty much any type, and the only one so far that I don’t like is Swiss cheese! Go figure.

    I didn’t know that lactose intolerant people could eat cheese. It’s useful to know that you can look at the nutritional label to find out. If aged cheese has less than .5 lactose and soft cheeses has less than 5 grams of lactose, what cheese are over 5 grams of lactose? Are they all process cheeses?

    I’ll be sure to check the fat content of the cheese. Thanks for the tip!

  2. Maxime

    Thanks for the post! I’m not intolerant, but I know few people that are. I will definitely tell them that you wrote a good post to help them choosing a good cheese!

  3. Mike

    Wow – this is massively helpful. I never knew lactose intolerant people could still eat cheese! Who knew?
    I never used to relate this problem with the sugar found in dairy (despite the name “lactose” being the BIG clue!) and just thought it was something else in the dairy product that caused the bad reaction! Every day’s a school day as they say.
    Tahnks for sharing, Mike

  4. Debra

    Thank you for the information here in this post. I am definitely a cheese lover and have recently come to realize I am lactose intolerant. I cut out all cheese and that’s been awful!. It’s good to know that I can still incorporate cheese into my diet and now I know which ones and why.

    If I’m understanding correctly, processed cheeses are the ones for lactose intolerant people to stay away from right?

    1. Uwais Post author

      hi Debra

      Many processed cheese contain milk and whey, which is bad for lactose intolerance. Always to read the label if you are unsure.

  5. Den

    Thanks for explaining that it’s possible to eat cheese even if you’re lactose-intolerant. Noticed that goat cheese isn’t mentioned, which is easily digestible too. I’ve been using some mind blowing non dairy cheese recipes–made with chickpea flour! I made cheddar the other day. It tasted like cheddar and melts too. Check it out: veganricha.com.

    Another new find is aquafaba (chickpea water). People are using it as an egg substitute and making mayonnaise too:

    1. Uwais Post author

      Yes I have not mentioned goat cheese, thanks for bringing it to my attention. I will definitely look at your post. Thank you for posting it.

  6. Shaz

    I agree with comment above, goats cheese is definitely trending. Guess what, I’ve eaten camel milk cheese too – it is really popular especially in the middle east and there are lots of companies that specialize in camel milk products. I’d love to read something on your site about it..maybe soon!


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