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Lactose Free Cheeses: Do They Exist?

Has any chowhound heard of lactose free cheese, or where to find such an unlikely item? It seems with so many people being lactose intolerant, and and cheese being so beloved and ubiquitous - there must be some lactose free cheeses available somewhere.

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  1. Most cheeses are lactose free. 98% of the lactose is drained out with the whey and the remaining 2% is consumed in the fermentation process. So most hard or aged cheeses do not contain lactose and can be eaten with abandon by those who are intolerant.

    Here is a link:

    If you scroll down to the bottom there is a list of several cheeses which do not contain lactose, such as cheddar, colby, parmesan, swiss etc

    2 Replies
    1. re: hrhboo

      I agree. Hard cheese by it's nature is near lactose free or has so little that it is not an issue for most people. Here is a site that list the % of lactose in dairy products


      Some people have a problem with dairy but it's not lactose related. My MIL gets stomach problems when eating cheese but can eat ice cream. Go figure.

      1. re: hrhboo

        Actually the vast majority of cheese contains lactose. All mammalian milk contain lactose. Hard, old cheeses beyond 18 months generally are lactose free due to the action of microorganisms. Same goes for certain types of cultures. Finlandia makes some soft commercial cheeses that are lactose free.

      2. If you live in a place where Trader Joe's has moved in, they have yogurt cheese, which I'm pretty sure says "lactose-free" on the package. Whole Foods or any other health-oriented market will probably have it too.

        1. Yes, they certainly do exist in droves. Here in the SF bay area, most any gourmet, health food, or high end grocery store has them. They are rubbery, taste awful, and you cannot cook with them or use them as a substitute in recipes that use regular cheese.

          I am lactose intolerant, but never have problems with cheese. Most of the lactose, or milk sugar, remains in the whey that is drained off of the curds during the cheese making process.

          35 Replies
          1. re: jerry i h

            It's terrible that anyone would create such an awful product and market it as lactose-free when so many fine cheeses do not contain lactose.

            1. re: hrhboo

              It's even worse that people who are lactose intolerant are not advised by whatever health-care professional diagnosed them that most cheeses are lactose free!

              1. re: galleygirl

                That's because health care professionals, in general, tend to have a terror of fats, and cheeses are, basically, fat. They don't want people eating fat. Ever. At all. ;)

                At least that's the impression I've gotten from our dietitian over the years. :)

                1. re: Morganna

                  I'm new here, and newly lactose-intolerant too. University education in microbiology and 3 years experience in science education including teaching about how cheeses and yogurts are made. With all due respect, be careful when telling people who are lactose intolerant to go right ahead and eat aged cheeses because they contain essentially no lactose - unfortunately, that's not quite accurate. People like me who are diagnosed with absolutely zero lactase activity, i.e., completely intolerant, may not be able to eat any kind of dairy product unless it's been subjected to an enzymatic process that predigests lactose into galactose and glucose.

                  I've also been to see a dietitian and she strongly encouraged me to look for lactose free cheeses and milk because despite the fat content, these are excellent sources of protein, especially for vegetarians like me.

                  I've been able to find l'Ancetre brand lactose-free cheeses (mozzarella, parmesan, cheddar) and Springbank Cheese Company (here in Calgary, Alberta) makes lactose-free lappi, havarti and gouda. I can't taste the difference, price is not that much higher, and my tummy is happy! We can also buy Beatrice and Dairyland lactose-free milk and chocolate milk (about 1.50$ more per 2 litre carton) and sour cream (I forget the brand) in the grocery store. Now all I need to be complete is for Canada to import lactose-free Breyer's ice cream!

                  1. re: hoary bat

                    Basically, all you've managed to do is convince me that people should take advice on the internet with a grain of salt and do their own experimentation.

                    I don't think anyone here was suggesting they were a replacement for medical advice.

                    Unfortunately I have little actual research to cite to please you, but it has been my observation through talking to loads of people with varying degrees of lactose intolerance and checking out how these products are made (ie Cabot Cheddar says it IS lactose free, and that's part of the cheddaring process), that most semi-hard/aged cheeses have so little lactose that most lactose intolerant people don't have problems with them. Also, that most of the people who do have problems with these cheeses find that eating some lactase along with the cheese will resolve the issue.

                    This doesn't mean there aren't people who are so sensitive this won't work. And anyone who comes here for information about this sort of thing, who hasn't been told about how the cheddaring process actually removes the lactose from most cheddars deserves to know this and to have a chance to experiment on their own to see how well they tolerate them.

                    My husband is one who needs to take lactase, but that solves most issues. I am one who has next to no problem with any cheeses, even soft or fresh ones, I only react badly to milk and regular ice cream.

                    I don't know how new you are to online communications, but the winking smiley face at the end of my comment about health care professionals indicates I was joking/teasing. In this case it was more exaggerating for comic effect. Of course there are health care professionals who aren't lipophobic, I'm so pleased you've found one.

                    1. re: hoary bat

                      Wow, lactose-free sour cream? Anyone seen that in the NY area?

                      1. re: Up With Olives

                        You can buy Tofutti brand sour cream - it tastes exactly the same but has no dairy in it whatsoever.
                        ALSO: Cabot cheeses contain 0g of lactose!

                        1. re: ewisker

                          I love my better than sour cream, thank you tofutti! they also make a better than cream cheese product, but i haven't had it.
                          I buy Veggie Cheese - don't remember the maker. It is a soy/non lactose product and it 1. tastes good, 2. MELTS! which is a problem with a lot of other dairy free options. it also comes in a variety of flavors... http://www.galaxyfoods.com/Products/S...

                          1. re: ewisker

                            Y'know, I basically revere all things lactic but I actually prefer Tofutti Better Than Sour Cream to the real thing as a garnish. Mind you, I wouldn't substitute it for in baked goods but it's lovely stuff on baked potatoes, black bean soup, nachos, etc. It has a very rich, satiny texture and tastes like sour cream but "cleaner," with a much less cloying mouthfeel. No creepy aftertaste, either. It's available at health food stores.

                            1. re: MacGuffin

                              I usually pick things like that up and then put them back after I read the label.

                              1. re: Up With Olives

                                Well, you're certainly entitled. Last I heard, there's no law forcing shoppers to purchase Tofutti products.

                        2. re: hoary bat

                          Hoary Bat, I also live in Calgary and would desperately love some lactose free sour cream and cheese (very severe intolerance like you). Can you please tell me where you have been buying them and product names if possible? Thanks so much!!!

                          1. re: hoary bat

                            Hi. Thanks for your post. Like you, I need ZERO lactose in my food.
                            So, I have to agree with your assessment... The results of others may vary. However, there's a reason why it says "0g of lactose per serving" on many packages of cheese.... Here in the US, the manufacturers of the cheese (cabot, kraft, cracker barrel, etc) would never say 'lactose free' unless they were certain of it or they would be sued. Yogurt cheese has worked out for me fairly well as has finlandia swiss and muenster. In fact, the finlandia cheeses aer probably some of the best lactose free cheeses I've had. Look at Finlandia's website for details:
                            see: http://www.finlandiacheese.com/health...
                            I can't eat regular yougurt, or parmesan, etc. Nor can I eat cheese made from goat's milk (feta, chevre, reggiano) without taking lactase enzyme's (I still contend the lactaid is the best of the bunch, but again, YOUR mileage may vary).

                            Everyone's intestine's are different, so what I may tolerate you may not.

                            Sorry if my message is cheesy. ;)

                            1. re: bartman227

                              Does beet-derived lactic acid cause you problems? A lot of the vegan non-dairy options use this IIRC.

                              The Daiya "cheese" has been getting some rave reviews recently, and interestingly, it's non-soy based. I don't love it as much as some, but it's not bad.

                              1. re: bartman227

                                That's because the goats milk, like all mammalian milk, contains high levels of lactose which does in fact end up in the cheese.

                                Green Valley makes a lactose free yogurt and I believe sour cream.

                              2. re: hoary bat

                                I've always thought Mozzarella contained a fair amount of lactose. It is afterall an unripened soft cheese. Yet, I find websites that claim bries and camemberts are low in lactose....and Natural Pastures' Buffala Mozzarella claims to be lactose free. In fact, their website seems to suggest that all mozzarellas are low in lactose...Anyone have any thoughts on this. Take a look at their site. http://www.naturalpastures.com/mozzal...

                                1. re: cheesygirl

                                  Crazy! As I had understood it, whey is the enemy of the lactose-intolerant, and therefore wet fresh cheeses like mozzarella and ricotta were higher in lactose. I'm not sure I understood their whole explanation, but it worried me that they kept talking about dieting, quite a different issue from lactose intolerance.

                                  1. re: Up With Olives

                                    Fresh mozzarella is a lactose bomb, IME. Aged cheeses have less lactose the more aged they are, same with fully fermented yogurt.

                                    1. re: mcf

                                      @MCF you are correct. The longer a cheese is aged, the less lactose it has.
                                      This is why naturally aged cheddar's are lower in lactose.
                                      Basically the creamier the texture, the more lactose it is likely to have.
                                      This does NOT mean that because a cheese is aged that it is lactose free, but is extremely low in lactose.

                                2. re: hoary bat

                                  For those of you who like me are really 100 % lactose intolerant you will find that Finlandia makes lactose free cheese that are labeled as such. Finlandia Munster makes for a great pizza enjoy.

                                  1. re: abtiva

                                    @abtiva - yes I have had good success with some Finlandia cheeses, especially the swiss and Muenster varieties.
                                    However, I am extremely sensitive to lactose so even those have been known to bother me on a bad day. So if one is mild-medium sensitive, those should be just dandy.

                                    1. re: abtiva

                                      I keep reading about the quality of Finlandia, I am going to buy some.

                                      1. re: hoary bat

                                        Your thread is very informative. I have found that Chapman`s ice cream has a variety of products that adress special needs. I wonder if they have a lactose-free product. I as well am newly diagnosed with lactose intolerance, it`s a learning process.

                                        1. re: hoary bat

                                          Thank you for this info. My daughter was recent diagnosed and we are researching what she can eat.

                                          1. re: hoary bat

                                            I whole-heartedly support hoarybat's assertion. At zero tolerance for lactose some old hard cheese are ( believe) completely lactose free (e.g. a true 5 year old Gouda I have found to be best option), but many are not (e.g. 9-12 month old parmesan). The firmness of a cheese is imparted both by the fat content as well as the age (loss of moisture) so hardness on it's own is not a satisfactory guide.

                                            Generally the prognosis for a newly and acutely lactose intolerant person is that the lactase producing cells in your intestine may be replenished by stem cells over subsequent years - usually between 2-20 years - and you should recover some minor ability to handle lactose, but of course never what you had as a child!

                                          2. re: Morganna

                                            You have the wrong dietician. Better dieticians are not fat-phobic (and not even animal fat-phobic, except for people with cholesterol problems, which is a minority of people). Good dieticians want to create balance with the widest array of food choices, because they know that those two ingredients (plus awareness of portion sizes and regular exercise) are the key to compliance - food restriction (except for people with specific dietary contra-indications) is a chump's way to non-compliance over time.

                                            1. re: Karl S

                                              *grin* Yeah, I know. Unfortunately, where I live, there are only two dietitians close enough to be reasonable to go to. They work out of the same office and have the same attitudes.

                                              I always took her comments about fats with a grain of salt anyway (and her comments about salt, too!). We need fats to survive and digest and absorb our foods, and some fats actually HELP us. :) The trick is not overdoing! :)

                                              1. re: Karl S

                                                Unfortunately, that type of dietician is practically non-existent in the real world or online, from my experience. The vast majority, along with doctors, just regurgitate the USDA's harmful and non-scientific, fat phobic, high grain rhetoric.like robots. The people in the Harvard School of Public health are an exception, they generally put out sound, science-based information, unfortunately it gets drowned out by the USDA propaganda machine.

                                                Instead of examining the science objectively, they find ways to discount what they believe is the truth, and cherry pick from (often flawed) studies. They've been trying to jam their square peg in a round hole for decades. They're so convinced that their ideas are correct they only look for information to affirm it. It's confirmation bias to the extreme.

                                              2. re: Morganna

                                                I don't think health care professionals really know much about this. It took over 10 years for me to be accurately diagnosed as lactose intolerant--after going to numerous health care professionals!!

                                          3. re: jerry i h

                                            OK, so you all are saying all cheeses have no lactose? Or just hard cheeses? How about semi-soft like meunster? How about cream cheese? (MY BAGELS AND LOX!!!!) What should I do to be sure? Where can I buy lactose free cream cheese in SF?

                                            1. re: niki rothman

                                              cheddar .02 gm lactose cream cottage 0.1 gm lactose

                                              Harder, more aged cheeses are lower, but I have a container of cheese curds(cheddar) in my fridge which contains no lactose.

                                              1. re: niki rothman

                                                Try toffutti cream cheese, 100% vegan (and therefore, lactose free).
                                                Or, try taking some lactaid, or dairy care, or some other lactase supplement. This may or may not do it for you.

                                                1. re: niki rothman

                                                  Niki - - cheeses that are natually aged tend to be lower in lactose. Cream cheese is not natually aged, it has lactose.
                                                  If you want to have real cream cheese, try taking some lactaid with your bagel & lox, but only use 2-2 teaspoons of cream cheese. Some experimentation will be required -- in addition, as you age, it is likely you will become MORE lactose intolerant, as in you will be able to handle less lactose than before.

                                                2. re: jerry i h

                                                  Completely false - in every possible way.

                                                3. I read the ingredients on tofu cream cheese and put the package back. I'd rather not.

                                                  I stay away from fresh cheeses like ricotta, mozzarella, cottage cheese, sour cream, etc. Most other real cheese is okay. I'm wary of supermarket cheese, with its additives, and only buy Cabot, which says it's lactose free. Here's a chart of lactose percentages: http://ourworld.compuserve.com/homepa...

                                                  3 Replies
                                                  1. re: Up With Olives

                                                    I was told that cultured sour cream (which is the kind I buy anyway) is fine.

                                                    1. re: Up With Olives

                                                      Tofu cream cheese is surprisingly edible. It's one of the few dairy-relacement products I've found that's worth eating.

                                                      1. re: Up With Olives

                                                        Cabot hunters seriously sharp is da bomb.

                                                      2. Actually, all Cabot cheese is lactose free. I talked to one of their reps at the Big E this year, and he only got me to try some when I saw their info, which stated this. So have at it!

                                                        11 Replies
                                                        1. re: FloraPoste

                                                          Should I just do a google search for cabot cheeses? Are they available near SF? National chain stores?

                                                          1. re: niki rothman

                                                            I live in Boston, and Cabot Cheese is available at every grocery store here. But I just looked online, and near SF their available at Trader Joe's and Whole Foods.

                                                            1. re: FloraPoste

                                                              Thanks so much! I'll be looking at the Cabot cheese next time I'm at TJ's which is often. I was recently hospitalized with horrible GI problems - part of which may be a recently developed lactose intolerance. It can be really serious.
                                                              I really appreciate these tips.

                                                              1. re: niki rothman

                                                                Have you tried Lactaid, an over-the-counter lactose replacement tablet? If not, check with your health care professional. I heartily recommend it! I've been using it for years and, as a result, I can eat any dairy product I want.

                                                                Since you've posted to Chowhound about cheese, you're clearly trying to control your food choices when you're eating in your own home. However, your bigger challenge is going to be managing your food choices eating out. You may discover that people put dairy products in some of the most unpredictable foods! I finesse the whole problem by taking a Lactaid tablet, especially any time I'm not confident about the preparation.

                                                                I had a really sweet lactose experience dining at Jean Georges. My husband and I had ordered the tasting menu. At the beginning of the meal, as usual, I brought a couple of packets of Lactaid out of my purse and put them near my place setting, discretely tucked under the rim of my bread plate. Our waiter noticed my packets of Lactaid and piped up, "I'm lactose intolerant, too. I'll be sure to tell you when there's dairy in any of the dishes."

                                                                1. re: Indy 67

                                                                  What a great post! here are some examples sources of lactose one would not expect:

                                                                  1) Frito Lay Baked KC Masterpiece chips (check the label!)
                                                                  2) Hershey's dark chocolate (milk!)
                                                                  3) Certain kinds of Veggie bullion cubes. (Milk!)
                                                                  4) Healthy Choice Beef Merlot Steam Roaster (just added 2 months ago)
                                                                  5) McDonald's French Fries (processed with Milk!)

                                                                  Keep in mind that alternate or original versions of these products DID NOT HAVE LACTOSE! Hence the reason I read labels when I buy products, becuase the food mfr's change things around on occasion.

                                                                  Here are some foods that may surprise you:
                                                                  1) Pepperidge Farms Stuffing Mix (no dairy, but check the label). In the past, the rule of thumb was Pepperidge Farm=Lactose.
                                                                  2) McDonald's baked hot apple pie (no lactose, see:
                                                                  )3) Arby's cherry and apple turnover's are lactose free. Amazing, as they are tasty (but not so good for you).

                                                                  So, there are options out there peoples....
                                                                  Good Hunting.

                                                                  1. re: bartman227

                                                                    I will add to this list of unfortunate surprises: Ensure, the weight gaining kind.

                                                                    I was used to drinking regular Ensure, which doesn't contain milk, and one day picked the "extra weight gaining" one, without it occurring to me me that the ingredients would change, and I was SO sick. I realized after drinking the whole thing there is a ton of milk in it.

                                                          2. re: FloraPoste

                                                            I disbelieve cabot. My family tried their lactose free cheddar and had a reaction.

                                                            1. re: dairyintolerant

                                                              are you sure your family doesn't have a different type of dairy sensitivity (i.e. not lactose)?
                                                              i'm extremely sensitive to lactose and i love cabot cheese. it doesn't bother me - i'm pretty sure there is no lactose there.

                                                              1. re: katien

                                                                100% certain. See my other comment about making mozzarella from milk treated with Lacteeze drops. It may just be how tolerant you are. Lactose free can legally be 0.49% lactose. If there was store bought real cheese that my son could eat, I would so buy it rather than going through the hassle of making it. What I don't get, is why lactaid doesn't make cheese :(

                                                              2. re: dairyintolerant

                                                                I also found Cabot to not be lactose free and disbelieve their claim.

                                                              3. re: FloraPoste

                                                                I have found that although the Cabot package claims to be lactose free, it is in fact not lactose free for those that are highly sensitive.

                                                              4. could be wrong here, but isnt goat cheese ok for many people with lactose intolerance?

                                                                7 Replies
                                                                1. re: Produce Addict

                                                                  Ah yes, the goat cheese question. All milk that comes from mammals has lactose. how much lactose is the question --- Goat's milk is supposedly lower in lactose than calves milk. See posts above about naturally aged cheeses. Pecarino Romano MAY work for you, in moderation. It does not work for me but I am a severe case.

                                                                  1. re: bartman227

                                                                    Pecorino Romano isn't a goat milk cheese, though--it's sheep (as are all pecorinos, because that's what pecorino means).

                                                                    1. re: bluesocksfox

                                                                      Right, and sheeps' milk has even less lactose than goats' milk....

                                                                    2. re: bartman227

                                                                      Actually, Goat's milk does not have lactose. Cows milk is the only one with lactose. But all mammal's milk has a similar compound to lactose so some people are unable to digest other kinds of milk. but Lactose is only found in cow's milk

                                                                      1. re: bec92

                                                                        As I said below, you're wrong. Goat's milk, sheep's milk, camel milk, buffalo milk, and yes, even human milk....ALL contain lactose. There is no "similar compound" in the other milks - it's all lactose.

                                                                        1. re: goodhealthgourmet

                                                                          for some who tolerate sheep or goat milk better than cow, it's actually a casein issue, not lactose.

                                                                          for years, i thought i was lactose-intolerant, but it turned out to be the damn grains (whole wheat bread/crackers) i always ate with cheese that made me sick.

                                                                    3. re: Produce Addict

                                                                      You are wrong. All mammalian milk contain high levels of lactose. Those who claim otherwise are misinformed/propagating a myth/trying to sell something.

                                                                    4. I'm lactose intolerant and disagree with the general rule that all cheese is lactose free; or even all hard cheese is lactose free. I used to be able to eat cheese but not milk; then last year I started not being able to eat mozzarella, cream cheese, and other non-aged (ie hard) cheese but could eat hard cheese. Very recently I've found there are some hard cheeses that will give me problems even if I take a lactaid pill, such as mild or medium cheddar. So I either stick with sharp or long aged cheese, or just stomach the problem (pun intended).

                                                                      Anyway, hrhboo's link is a very good guide, read the whole thing. It has a short list of various cheeses giving their lactose content. Here is a much longer list (but keep in mind lactose content can vary according to the type of cheese/age of it):

                                                                      By the way, I made the mistake of eating a packaged frozen pizza that had whey in the sauce AND in the cheese product that they used to pass for mozzarella. Even having taken a lactaid pill I was in pain for 18 hours. I always watch out for whey in the ingredients list from now on.

                                                                      Oh btw according to this page, goat milk has almost just as much lactose as cow milk, so goat cheese may not be much better than cow cheese:
                                                                      PS - Check out the platypus and sea lion milk!

                                                                      16 Replies
                                                                      1. re: Alice Patis

                                                                        You sound like you have very good info and I really need help - it is a very serious problem. Could anyone who wants to network about these resources or issues email me, if chowhound team doesn't mind, my email address is on my "my chow" page.

                                                                        1. re: niki rothman

                                                                          I'd just like to add that some people can be "allergic" to dairy and some people can be lactose intolerant. My understanding is that some people think they are lactose intolerant when they are really sensitive to dairy products as an allergen. In this case, all dairy should be avoided or at least minimized as much as possible (including lactose free dairy).
                                                                          There is currently a big deal being made in Ontario about raw, unpasturized milk, because people who are allergic to dairy can tolerate raw milk. This is because raw milk has a natural enzyme that helps break down the proteins that cause the allergy. Raw milk is not allowed to be sold in Ontario. However, there is a loophole that you can drink it if you own the cow. There is a farmer who had customers who owned shares in the cows and were therefore able to drink his raw milk. The provincial govt have shut down his operation and he is on a hunger strike. Just thought I'd add that as an aside.

                                                                            1. re: niki rothman

                                                                              Also, people with lactose intolerance may find they have much less problem digesting non-homogenized (aka creamline) milk, which unfortunately is very hard to find in some areas of the country.

                                                                              1. re: Karl S

                                                                                Not a milk drinker and since I only use it for cream soups and such, I just dilute Coffee Mate and add butter and nobody seems to notice - it tastes good, to me anyhow. But what about yogurt, cream cheese (MY BAGELS!!!) what to do??? How will I ever eat my ultra beloved lox and bagel again if I cannot have cream cheese???

                                                                                1. re: niki rothman

                                                                                  I found in a cookware store a clever thing: a plastic funnel. You put yogurt in it overnight, and most (but not all) of the whey and lactose is drained out. It is sort of like cream cheese, but a little tangy. A bit of sugar tames it, but it is still quite as wonderful and creamy as cream cheese.

                                                                                  May I suggest brie cheese as a substitute? Different from cream cheese, but something that is heavenly and that you can easily grow accustomed to.

                                                                            2. re: pescatarian

                                                                              It's also very easy to to test/diagnose lactose intolerance: buy some lactose-free milk and see if it affects you. These products are generally treated with the enzyme lactase which completely digests the lactose. If the milk still bothers you, then lactose is not the problem.

                                                                          1. re: Alice Patis

                                                                            I have a different view for you. I used to think I was lactose intollerant, but after being allergy tested, I found I was allergic to cow's milk. The symptoms are very similar to lactose intollerance, but the problem is with the protein in the milk, not the milk sugars.

                                                                            1. re: Alice Patis

                                                                              I'm lactose intolerant and have found Lactaid doesn't help me, nor many of my friends who are lactose intolerant.

                                                                              But I love cheese and milk products so much that I just deal with the bloating and pain after I eat.. It's not life threatening, just *really* uncomfortable and sometimes painful.. worth it for good cheese.

                                                                              1. re: Luthien

                                                                                If Lactaid doesn't work, you may want to try a product from www.foodreactions.org . I use their lactose enzyme (pill) and it seems to work much more consistently than Lactaid. It's a bit of pain because it has to be shipped from England, but I've found it worth the hassle.

                                                                                1. re: Luthien

                                                                                  If You switch out the milk You can still have many extra-sharp cheddar cheeses. Cracker Barrel Cheddar and Kraft as well as Cabot extra sharp cheddar all say "Lactose Free" on their back labels.

                                                                                  1. re: billdeserthills

                                                                                    as already mentioned in this thread, the labels are rounding down, which is completely legal. there is no such thing as a dairy cheese that is 100% lactose-free. it's impossible.

                                                                                    1. re: hotoynoodle

                                                                                      As long as I don't get sick it's close enough for a town this size.
                                                                                      You should reserve judgement until You try it.

                                                                                      1. re: billdeserthills

                                                                                        am not judging and am glad you found cheeses that work for you. :)

                                                                                2. re: Alice Patis

                                                                                  Sorry to hear about your trouble. Sounds like you're quite severe (takes one to know one). As I age my issues get worse. I started when I was 19 so I've been dealing with this for a long time now. Great info, I will check out the links.

                                                                                  1. If you're in doubt about the lactose content of a cheese, just check the nutritional information. If it contains sugar (and no sugar has been added), then it will almost certainly contain lactose.

                                                                                    1. Whoever said most cheese doesn't have lactose are crazy!
                                                                                      Hard cheeses have less than soft cheeses, but they all contain lactose.
                                                                                      The only cheese I know of that doesn't have any is LAPPI. It is cheese from Finland (you can get it a lot of places).

                                                                                      2 Replies
                                                                                      1. re: hungryyet

                                                                                        That just isn't true. Most mature or long-aged cheeses do not contain lactose. Anything aged over 3-4 weeks has no lactose at all. Research it.

                                                                                        1. re: hrhboo

                                                                                          hrhboo - you are so very wrong. Try 3-4 YEARS and there will ALMOST no lactose.

                                                                                          The research has already been done.

                                                                                          You need to stop misinforming people.

                                                                                      2. Bubalus Bubalis promotes its mozzarella di bufala as being lactose free (though the text suggests that it is merely extremely low in lactose rather than entirely lactose free):


                                                                                        1. Tofutti makes a "Better Than Cream Cheese" cream cheese substitute. Here in San Diego it's available at Trader Joe's and Whole Foods. It's not bad, compared to a lifetime without cream cheese. But don't read the ingredients, you don't want to know.

                                                                                          1 Reply
                                                                                          1. re: Dumkling

                                                                                            Grocery stores here on the east coast are starting to carry the tofutti products, you can always ask your grocery to start stocking it if you don't have a convenient TJs or WF. Our newer Giant stores actually have a whole 2 aisle section with organic/alternative products, which saves me trips to multiple stores!

                                                                                          2. one thing though, when they say a certain type of cheese is lactose-free, they mean it contains less than 0.49gram of lactose per 100grams or some other unit, or something like that. it does not mean the product is completely lactose-free, unfortunately. while most people can tolerate that miniscule amount of lactose, for more seriously lactorse intolerant people, even that is a problem. and some intolerant people are intolerant of even the trace amount of lactose found in medicine, dietary supplements etc.

                                                                                            as someone who loves all dairy products but is severely and extremely lactorse intolerant, i avoid even the oldest cheddar cheese.. =(

                                                                                            2 Replies
                                                                                            1. re: koreankorean

                                                                                              exactly koreankorean- that was what I was trying to say earlier- for someone sensitive, 99% lactose free is no damn good- if it cannot be 0% lactose it is out-of-the-question-
                                                                                              THAT'S WHY I EAT LAPPI CHEESE!

                                                                                              1. re: koreankorean

                                                                                                KoreanKorean is exactly right. If you are highly lactose intolerant (as I am) you will probably have to avoid even hard, aged cheeses as they will still contain some lactose. Food producers are allowed to call foods "lactose-free" when they contain small quantities of lactose. In other words, "Lactose Free" does not mean "Contains absolutely no lactose."

                                                                                              2. Do you have any more info on this (anything to back up the claim)? I googled and found that Finlandia brand claims their cheesemaking process renders their gouda, muenster and one other cheese completely lactose free, but it didn't include their lappi in the bunch, and I couldn't find any other claims about lappi.

                                                                                                1. Lappi is made in Finland, and is completely lactose free. As someone who cannot handle 99% lactose free food, I can attest to its lactose free quality.

                                                                                                  1. They do have soy chesese being sold. I tried the cream cheese version which wasn't bad. Also tried the cheddar which was not too far off but noticeable. There usually is a whole mess of soy cheeses at a specialty food store.

                                                                                                    1. I've been basically vegan for about 14 years, and I still miss real cheese.

                                                                                                      There are two (basic) types of soy cheese - those which have casein (a milk protein), and those which do not; both are generally lactose free, but only the second kind is dairy free. The type with casein melts right, and tends to taste better. The type without usually doesn't taste so good (vegan gourmet is Ok).

                                                                                                      My favorite types of non-dairy cheese are those made with nuts (usually raw cashews or other raw nuts like macadamia). These don't "melt", because they're already soft, but they usually taste more like cheese than the casein-free soy cheese.

                                                                                                      If lactose is your only issue, though, you should be able to find some pretty decent tasting soy cheese (with casein).

                                                                                                      re: cream cheese; I like the tofutti cream cheese pretty well; try and get the non-hydrogenated version if it's around. It's MUCH better if you make your own vegetable cream cheese by mixing it up with some minced red onion, grated carrot, minced garlic, salt, and pepper. Really good on a toasted bagel.

                                                                                                      In NYC, you can get various types of tofu cream cheese (usually vegetable, chive, and sometimes strawberry, as well as plain) at most bagel places.

                                                                                                      1. I am lactose intolerant and have spent many years investiagting this :-)
                                                                                                        Hard cheeses have less lactose than softer cheeses but I believe they still have as I can react quite severely to soft cheeses. I find the best approach is to avoid cows milk cheeses as lactose is a protein only found in cows milk and to seek out sheeps, goats & buffalo cheeses. There are many of these: manchego (sheep), pecorino (sheep), chevre (goat), goats brie, buffalo mozarella, brebis (sheep), roquefort etc. etc. The list is endless. Just make sure there is no cows milk in there too. Often, especially in feta & halloumi production they add cows milk to lower the cost.

                                                                                                        8 Replies
                                                                                                        1. re: niamheen

                                                                                                          <lactose is aprotein only found in cows' milk..>
                                                                                                          Hmmm, the lactose percentages reported on this site, if correct, contradicts that information: http://ourworld.compuserve.com/homepa...

                                                                                                          1. re: niamheen

                                                                                                            Lactose is not a protein...it is a sugar. Its common name is milk sugar. See the entry in Wikipedia:


                                                                                                            All mammal milk contains lactose, although the percentage will vary.

                                                                                                            1. re: nileg

                                                                                                              That is true - I know I can tolerate goat's cheeses far better than cow's, but I think it is a matter of allergy or of the fat globules being smaller. I had a very dire cow's milk allergy as a child.

                                                                                                              Sean, as for Africa that is untrue, there are many people of African descent who are lactose-intolerant, idem East and Southeast Asians and Indigenous peoples of the Americas. But people had less in their diets. There are exceptions in Africa such as among the herding peoples of East Africa. Being able to tolerate lactose to the extent people of Northernish European extraction can is a minority phenomenon among the world's peoples. Few of them have as much dairy as I've seen in the Netherlands, for example.

                                                                                                              1. re: nileg

                                                                                                                Amen. Lactase is the enzyme that converts it--maybe that's what was meant? Enzymes are proteins.

                                                                                                                1. re: nileg

                                                                                                                  No, only cow's milk contains lactose. but other mammals have similar sugars in their milk that may also affect those who are lactose intolerant.

                                                                                                                  1. re: bec92

                                                                                                                    Wrong. All mammalian milk contains lactose regardless of species.

                                                                                                                    1. re: bec92

                                                                                                                      Total nonsense. From the surprisingly scholarly Wikipedia entry: "Infant mammals nurse on their mothers to drink milk, which is rich in lactose" and "Infant formula is a notable exception where the addition of lactose is necessary to match the composition of human milk" (human milk, incidentally, contains more lactose than cow's milk). I don't know where you're getting your information but it's not from a source grounded in formal science.

                                                                                                                      1. re: bec92

                                                                                                                        Wrong - ALL mammalian milk contains lactose.

                                                                                                                  2. to quote Chris Rock, " There aint no lactose intolerance in Africa!" and almost none in cheese.

                                                                                                                    2 Replies
                                                                                                                    1. re: SeanT

                                                                                                                      "to quote Chris Rock, " There aint no lactose intolerance in Africa!""
                                                                                                                      Then you and Chris Rock are calling these folks liars:

                                                                                                                      1. re: huiray

                                                                                                                        Thanks for the articles. That cornell article makes a great deal of sense to me.

                                                                                                                    2. Looking at the list of lactose %s its hard to determine what will or will not bother us.
                                                                                                                      Whole milk can have as little as 3.7%. Whole milk is something most LI ppl cant tolerate and yet most cheeses can go up to 3.7% (like Romano and Parmesan). There is too much % variation in a single type of cheese to say it will be ok to eat. One brand may have less than another. How do you tell? If it isnt listed on the package.
                                                                                                                      Also, one doesnt know how much one can tolerate. 0.5%, 1%, 2% etc.
                                                                                                                      Its all a big experiment.

                                                                                                                      1 Reply
                                                                                                                      1. re: tom porc

                                                                                                                        Exactly... eating cheese is a big gamble, so I try to take it in extreme moderation. A little sprinkle of grated cheese for flavour in my eggs is usually okay - quesadillas or cheese sauce are a no-no unless I have my lactaid at hand. Parmesan is okay for me because you use it in such small quantities, but most other cheeses are a risk, and mozzarella and soft cheeses are deadly. (not literally, just as in, I'm going to be in extreme discomfort for several hours...)
                                                                                                                        It also matters how much lactose you have in a whole day - not just one thing at a time. If you have a little here and a little there, it adds up even if it's hours apart. Even if the cheese says 'lactose-free', it still has a little in it and when you add it to the teaspoon of sour cream on the potato and the teaspoon of milk in the coffee etc. it can be the straw that broke the camel's back...

                                                                                                                      2. I also have trouble with cheese, but have found that if I use the correct kind, and don't go overboard, I'm okay. But if I have cheese, milk, sour cream and ice cream everyday for 3 days, then I am going to pay.

                                                                                                                        Here is a good link about the lactose:


                                                                                                                        1 Reply
                                                                                                                        1. re: danhole

                                                                                                                          I've actually found that I'm much more sensitive to lactose during dinner. I can usually have a few pieces of pizza for lunch and be fine, but if I have the same type of pizza for dinner without a lactaid, I am apt to get terrible cramps. I never have dairy for breakfast and if I have it for lunch I won't have it for dinner so it's a bit of a mystery to me.

                                                                                                                        2. Try http://www.springhillcheese.com

                                                                                                                          If you're in the SF Bay area they have tents set up at many farmers markets. The cheese is really good and lactose is cooked out so it never bothers me. They also have really good lactose free butter and try the Quark - Spring Hill Cheese Co./ Petaluma Creamery is in Petaluma, CA.

                                                                                                                          I've become very sensitive to diary products and this stuff never bothers me - only thing that bothers me is the cost - but its well worh it! Life is Good again!

                                                                                                                          1 Reply
                                                                                                                          1. re: CoachB

                                                                                                                            IF you are looking for an outstanding butter subtitute, try Earth Balance. (100% Vegan)

                                                                                                                          2. I agree - most aged hard cheese is reasonably digestable for me. I usually keep to the old or extra old cheese anyway(the older the better I say!) But I do love cream cheese dips and spreads and stuffed into a jalapeno wrapped in bacon - yum yum! I ws able to get the Tofutti product but the local stores stopped carrying it. But a baked potato with sour cream it a true delight - except for the sour cream - BUT WAIT! President's Choice makes a lactose free sour cream that is great. It actually has flavour. It has a nice tang that sour cream should have. Unlike the other sour cream products that are just thick tasteless cream - this stuff is great. I have converted people who are lactose tolerant to this product just because it tastes so good!!!

                                                                                                                            1. My lactose wasn't a problem from age 11 untill I had my 5moth old baby son it got worse and now a can't eat no more cheese and that is hard for me I live in Holland where the main thing we eat on bread izzz cheese so i'm haveing sutch a hard time now i was cheking out lactose free cheeses to order or some thing and I stumbled accros http://www.finlandiacheese.com doesn't do anything for me cause I can't order but maybee it helps it has a store finder as well

                                                                                                                              ohh and by the way the french cheeses are ok as well it has something to do with the rawness off the milk or so
                                                                                                                              I ate Poisson in france last year best damn cheese I almost ever ate

                                                                                                                              Hope this helps

                                                                                                                              Ohh and to hrhboo I dont know what cheese you been sniffin but noway is most of the cheese lactose free

                                                                                                                              1 Reply
                                                                                                                              1. re: Kimothy

                                                                                                                                Kim, do you mean "Époisses". Poisson means fish in French and would be a strange name indeed for a cheese.

                                                                                                                                Here in Québec we have many raw-milk cheeses.

                                                                                                                              2. I am also lactose intolerant and found this post really interesting. I don't like the flavor of cheese, so it's not an issue, but my roommate has recently become lactose intolerant and has been buying this horrible horrible soy cheese. I don't know the brand off the top of my head, but it's a green package and they sell orange shreds that are supposed to be "cheddar soy cheese".
                                                                                                                                My roommate wasn't a particularly good cook to start with, but she for some reason insists on melting it into quesadillas. Do NOT, please do not, melt this soy cheese for any reason. It smells horrible, looks bad, and tastes worse. Just in case, you're still experimenting with "lactose free" items. Stay away from this.

                                                                                                                                1. Lactaid is now producing a lactose-free cottage cheese. It's not available in all states, but I can find it in well-stocked grocery stores in New England. The website (lactaid.com) has a map that shows which states have it available now.

                                                                                                                                  On the "lactose free" cheddar debate, I'm extremely lactose intolerant, and have been for 20 years. And no, it's not a protein allergy. I eat Cabot and Grafton Village cheddar, as old as I can find. Through experience I have learned I need to take a lactase pill in order not to get sick. So while the lactose content is definitely extremely low -- low enough that most lactose intolerant folks can tolerate it -- it's not absolutely zero. Let's just say it's a "gut feeling" I have. And after 20 years of this, I've learned to go with my gut. Those of us who are lactose intolerant pay the price when other people are wrong about these things, so I for one prefer to trust my body and proceed with caution.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: riled

                                                                                                                                    I am severely lactose intolerant too, and found through trial and error that I can eat Alta Dena yogurt, which seems to be available in Hawaii and California. I haven't seen it since I've been on the East Coast, though. Proceed with caution, but I'd recommend trying it to other LI people.

                                                                                                                                    1. re: katien

                                                                                                                                      I recently came across Green Valley lactose free kefir at Whole Foods (SF Bay Area): plain and mixed berry flavors. Their website says they also make lactose free yogurt, all made from cow's milk. As a test, my very lactose intolerant self tried it sans any lactaid - no problems at all. I was blown away and will be sure to buy more!

                                                                                                                                      1. re: artemis

                                                                                                                                        Stonyfield's yogurt rarely, actually only once in years, has caused me any lactose reaction. But I've found that any yogurt or fermented dairy is fine if I buy the oldest container in the case and leave it in the back if my fridge for weeks or even months. Unopened, I've never had one go bad, and the lactose continues to ferment into lactic acid slowly even chilled.

                                                                                                                                    1. the american heart assicotion has lactose free cheese it is slightly more expensive but worth the price it actually taste like american cheese

                                                                                                                                      1. Kraft Cracker Barrel Cheddar Cheese on the label states
                                                                                                                                        Lactose content 0gm per serving

                                                                                                                                        4 Replies
                                                                                                                                        1. re: WIMilcheese

                                                                                                                                          but that just tell you it has no full gms; could be .8 or .9, enough to trouble someone very sensitive. OTOH, well aged cheeses often have little or no lactose left.

                                                                                                                                          1. re: mcf

                                                                                                                                            My husband has lactose intolerance but can eat the Cracker Barrel cheese without having any digestive problems. So this product may not work for the "very sensitive" but it works for many with some intolerance

                                                                                                                                          2. re: WIMilcheese

                                                                                                                                            yes - keep in mind they say 'per serving'. Think about this - what does that mean? Why wouldn't they just say 'lactose free?' what is their definition of 'lactose free?'
                                                                                                                                            My definition of lactose free is zero lactose, period. Their definition may be <1g lactose per serving.

                                                                                                                                            1. re: WIMilcheese

                                                                                                                                              anything made by kraft is garbage.

                                                                                                                                            2. i think all milk stuff but Latashia has lactose

                                                                                                                                              1 Reply
                                                                                                                                              1. re: roozie1

                                                                                                                                                Fully fermented dairy does not; the lactose is converted to lactic acid.

                                                                                                                                              2. Cabot cheese is lactose free

                                                                                                                                                1. I have been lactose intolerant for years so thought I would "weigh in". Contrary to all those who responded, hard, aged cheeses do a number on my digestive system as well as making my ears itch and ring. Since I am allergic to yeast and mold, I suspect it is an allergy in addition to the lactose intolerance. Other offenders are milk, buttermilk, sour cream and cream cheese. Yogurt and ice cream, not so much. I am sooo pleased that Breyers has a yogurt free ice cream, tho. The Tofutti soy sour cream is quite good and the soy cream cheese is passable.

                                                                                                                                                  I did find a really good yogurt cheese from The Cultured Way http://www.yogurtcheese.com which I was able to get from Walmart here in Atlanta for a short time until they stopped carrying it. I contacted the company and they responded that they are supposed to reach an agreement with Whole Foods in 2011. Perhaps if we all put pressure on Whole foods, it might hasten the process.

                                                                                                                                                  Also, there was a pasta shop here that used sheep's milk ricotta and parmesan that I could eat with little or no side effects. I believe it was imported from Italy. Alas, they closed.

                                                                                                                                                  One more thing -
                                                                                                                                                  From an NPR interview http://www.npr.org/templates/story/st...
                                                                                                                                                  Both Dairy Management and the USDA, which oversees its operations, sort of pride themselves in the effect that they've had in increasing dairy consumption, including cheese. Dairy Management has an agreement with Domino's where Dairy Management helped develop a $12 million advertising promotion campaign to help promote these new, cheesier lines of pizza that Domino's has come out with.

                                                                                                                                                  When eating out, it is difficult to find food that is not cheese laden. Now I know why! Our tax dollars at work!

                                                                                                                                                  And another thing...
                                                                                                                                                  There are many gluten free products in the market. Are they just more vocal and proactive than those of us with lactose intolerance?

                                                                                                                                                  I feel better now.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: lilinda

                                                                                                                                                    I just re-read my post. I can't believe I said "Breyers has a yogurt free ice cream". What I MEANT to say was "Breyers has a LACTOSE FREE ice cream..."

                                                                                                                                                    I referenced this story in my original post. It is a must read/hear for the lactose intolerant! http://www.npr.org/templates/story/st...

                                                                                                                                                  2. I'm lactose intolerant, but eat about 2-3 servings of dairy a day (usually includes 2 servings of milk). It's one of those things (which goes for most) that your body can adapt a limited tolerance to, and most people can still handle a bit of it. Worst case scenario is I drink more than a serving of milk on an empty stomach and build up gas. Big whoop.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: ediblover

                                                                                                                                                      I can attest to the adaptability. I used to keep two bags of milk going, one that was treated (for when I was going out soon) and one that wasn't. I kept that up for a couple of years and when I switched to organic milk I found that I could handle it without treating (unless I drank to excess). Standard commercial milk caused me trouble but for some reason organic was much easier on my system.

                                                                                                                                                      Unfortunately I moved in with my sister who exclusively drinks treated commercial milk and I started drinking that. When I tried drinking untreated milk I found my tolerance had gone way down again. It takes time to build up the tolerance and you apparently have to actively maintain it. I can understand why most people wouldn't want to subject themselves to the discomfort when there are other options.

                                                                                                                                                      1. re: rael

                                                                                                                                                        This depends on the individual. Those who have more than one digestive issue(IBS, Chrohns, Celiac, etc) or intenstinal damage often find that they are not adaptable at all.

                                                                                                                                                    2. Lact Aid now has Lactose Free Cottage Cheese
                                                                                                                                                      Lite Way has a 99% Lactose free Kefir

                                                                                                                                                      1. I'm very lactose intolerant but have no problem with boar's head extra aged yellow cheddar. The best part is that it is at my local kroger deli so i can finally get real cheese with my sandwiches!

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: globogym

                                                                                                                                                          Natrel has lactose free 35% cream and half and half if you want to try.

                                                                                                                                                        2. I am so lactose intolerant that neither 10 Lactaid tablets nor lactose free kefir are tolerable. Whey is something like 70% lactose. Not only do I need to avoid dairy, but also things containing whey, e.g., protein bars, protein powders. Check labels, folks. Some people are intolerant of milk's other protein, casein, Goat milk contains about as much lactose as cow milk, but may be more tolerable for some people.

                                                                                                                                                          People need calcium, ideally from plant sources - they don't need milk.

                                                                                                                                                          I find and eat great sorbets instead of bemoaning ice cream. I have restaurants remove cheese toppings from, e.g., chilaquiles and also from panini - better for my weight and arteries. I hate restaurants where all deserts have dairy.

                                                                                                                                                          I was just in Helsinki and food at buffets was labelled "lactose free" and "gluten free" as appropriate. One hotel had a gluten free bread section. Finns believe they are all lactose intolerant - or maybe they are - http://www.65degreesnorth.com/health/... but they sell LOTS of lactose free products there.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: Ikat

                                                                                                                                                            That's really interesting about the Finns, Ikat. Finland sounds like a great place for those of us with a true dairy allergy to visit, it seems!

                                                                                                                                                            I recently found Daiya "cheese" - it is dairy and soy free and actually melts like cheese and is very tasty!

                                                                                                                                                            1. re: jujuthomas

                                                                                                                                                              I need to list all the recommendations, read up and work my way through them.

                                                                                                                                                              The most interesting thing, if that article is valid, is that Finn's aren't as intolerant as Indians, but Indians eat tons of dairy, with no awareness (except for sects that eschew dairy).

                                                                                                                                                              There is an article today about something similar with celiac. Just fascinating.

                                                                                                                                                          2. I'm going to say I'm pretty lactose intolerant. I get gassy and stomach pains when I have food with lactose in it. I can't have pasteurized yogurt, and cheese can give me stomach pains. I did find that romano and parmesian didn't invoke the wrath of my stomach, but it may depend on the person and where you bought the cheese. Hard cheeses tend to be easier on the lactose, and supposedly some have no trace amount of lactose. You may find talking to a cheese vendor (not some employee at some big supermarket) can help you find some cheeses that you can handle.

                                                                                                                                                            1. Try GoVeggie!, they have a full line of lactose free cheeses that taste great. You can usually find them in the produce or natural section of supermarkets or in natural grocers.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: carefreefoodies

                                                                                                                                                                Of course they're lactose-free, they're milk-free. They're described as "cheese food alternative," i.e. they're not cheese at all. I think people here are looking for real cheese that lacks lactose.

                                                                                                                                                                1. re: MacGuffin

                                                                                                                                                                  I know a vegan really well. There are many cheese substitutes available which are not based on dairy products. However, many of these products are soy based. Others are based on substances such as tapioca, almonds cashews etcetera. So what would expect them to be of variable quali compared to Dairy based Cheese. However this is not always the case. The only way to know is to try

                                                                                                                                                                  1. re: bartman227

                                                                                                                                                                    I've kept a kosher home and been a vegan at different times so am well aware of and very familiar with both the semi-ubiquity of casein in supposedly non-dairy products and the various incarnations of commercial vegan cheese substitutes. My point was that the subject of this thread is cheese, which renders "cheese food alternatives" non-germane although I'm sure some readers might find discussion of them interesting in the context of a thread of their own (as long as no one is shilling for them).

                                                                                                                                                                    1. re: bartman227

                                                                                                                                                                      Not a tofu lover but someone brought smoked tofu to a buffet dinner that I was at. She purchased it at an Asian market. It was really good to my surprise and it looked like cheese.

                                                                                                                                                                  2. re: carefreefoodies

                                                                                                                                                                    Before I started making my own cheese, I tried every known fake veggie cheese sold in the area. And I mean every. Daiya, GoVeggie, Soya Kaas, and several others. Know what? They are all horrible. Soya Kaas has the best taste for us, but it was merely less offensive than the others and not what I would call "good". FYI I have an iron stomach, but the rest of my family is very lactose intolerant.

                                                                                                                                                                  3. Does anyone know where I can buy cheese made from human milk in the S.F. Bay area.

                                                                                                                                                                    I understand that is a new trend.

                                                                                                                                                                    4 Replies
                                                                                                                                                                      1. re: Teddybear

                                                                                                                                                                        No, I'm not.

                                                                                                                                                                        Breast milk ice cream and human cheese has been available in N.Y.C..

                                                                                                                                                                        In the China, the nouveau riche as drinking it as a way to stay healthy, young, and vital.
                                                                                                                                                                        My own interest stems from the fact that I am a vegan 95% of time (due to health reasons) and occasionally cheese like this might be good as a topping in certain things.

                                                                                                                                                                        Perhaps lightly on a vegan pizza or an accent on a bean dish or soup.

                                                                                                                                                                        As this type of milk has been bio engineered by nature as an ideal source of nutrition for babies, I thought if used sparingly by adults, it is probably a lot safer and healthier than cow's cheese which I do not consume. Cow's milk is not only loaded with too much fat (it was intended for young calves) it is also naturally unsafe to it's creators inherent hormonal content.

                                                                                                                                                                        The Bay Area, although ethnically diverse in terms of food choices, tends to be very parochial and traditional when it comes to food choices. Los Angeles and N.Y.C. are far ahead in terms of offering alternative sources of food and nutrition.

                                                                                                                                                                        There used to be a place called Lady Cheese that served human cheese in N.Y.C., and there are some recipes as well.

                                                                                                                                                                        Check out the Lady Cheese video on "inhabitots".
                                                                                                                                                                        It might also be on youtube

                                                                                                                                                                        1. re: nasigoreng

                                                                                                                                                                          The nouveau Riche in china also used to bind feet. What's your point? Breast milk contains nutrients for an infant and changes as the infant grows. It's also affected by what the producer is putting inside of their body. In regards to adult health it has zero nutritional value and sometimes negative consequences. Drinking human breast milk would be more of a novelty and conversation piece rather than a health conscious decision. I don't recommend eating faux cheeses that are high in processed soy either if you have a lot of health concerns. You should find a nutritionist that you trust and discuss.

                                                                                                                                                                      2. re: nasigoreng

                                                                                                                                                                        I heard human blood is also reported to keep you young, but you have to make some compromises... }-)

                                                                                                                                                                      3. You can make lactose-free mozzarella or ricotta at home fairly easily. I treat low temp pasteurized(145-150 degrees) or raw milk with lacteeze drops(bought directly from Gelda Scientific) for 2 days then make the cheese or yogurt as normal. Or if you have a spare freezer, you can find a local, small, artisan cheesemaker and get them to make you a small batch of mozzarella, gouda, etc. I can buy mozzarella in 40-50 lb batches. Mozzarella freezes well, just expect a little texture loss. My family can't eat 5 month aged store cheddar without pain, but have no issues easting multiple servings of lasagna with cheese made from lacteeze treated milk. Also don't use Lactaid. It is ultra pasteurized and won't work very well if at all.

                                                                                                                                                                        1. Yes!! I was so happy to discover that Cabot cheese is naturally lactose free! My daughter has a dairy intolerance so I had to remove cheese from her diet. She is a very happy girl. It is a Vermont cheese that is widely available on the east coast at a competitive price. I don't remember seeing it available in grocery stores when I lived out west. You can order from their website.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: mona8

                                                                                                                                                                            all they are doing is rounding down on the label, which is allowed. cheddar has lactose.

                                                                                                                                                                          2. Cheese is lactose-free if the nutritional label shows 0 g sugar. Lactose is sugar. Most aged cheeses are lactose-free. I spent too many years buying only products labeled lactose-free. Welcome to your new world of pleasures.
                                                                                                                                                                            Caution: If there is no nutritional label, I do not buy it even if it is a cheese which is usually lactose-free or low in lactose. My husband is COMPLETELY lactose-intolerant.

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: GayleStreett

                                                                                                                                                                              The nutrional labels can be misleading. Legally 0.49g can be labeled as 0. Our child has had reactions to Cabot cheese which advertises 0 grams sugar. The only way to know for sure is experimentation.

                                                                                                                                                                              1. re: dairyintolerant

                                                                                                                                                                                You are correct. There may be trace amounts under 0.50 grams. Thank you for clarifying.

                                                                                                                                                                              2. re: GayleStreett

                                                                                                                                                                                there is no mammalian cheese that is 100% lactose-free. it may be fermented to only a trace amount but for some even that is too much.

                                                                                                                                                                                1. re: hotoynoodle

                                                                                                                                                                                  Cracker Barrel,Kraft & Cabot extra sharp cheddar all say "Lactose Free" and don't make me sick & I am extremely sensitive to milk products. Unfortunately I gained a lot of extra weight eating all the bacon & cheese.