Lactose intolerant which cheese can i eat

Cheese with low levels less than 5 grams lactose Fresh unripened cheese such as mozzarella, cream cheese and ricotta are not aged. Only part of the lactose that remains in the curd has a chance to convert to lactic acid. Cottage Cheese, also a fresh unripened cheese, generally has additional milk or cream mixed with the curd. Therefore, fresh cheeses contain more lactose than aged cheeses.

Processed cheese foods and cheese spreads are made by melting natural cheese to stop the aging process and then adding other ingredients, including whey or milk. Cheese foods and cheese spreads contain lactose.

Look for aged rather than younger cheeses, and sugar content under 5 grams per serving. Grated Parmesan contains 2. Many types of cheese fall under the category of "Swiss.

Swiss cheese contains 0. This soft, buttery creamy French cheese is traditionally made of cow's milk but can also be made from goat's milk. Depending on the type of milk used, Brie contains 0. Fresh cheeses like feta are significantly higher in lactose than some of the hard cheeses. It may take some experimentation to figure out whether or not you can tolerate them, so be aware that feta contains approximately 4.

Similar to Brie, Camembert is a creamy, soft French cheese that has a slightly runny interior and is made from cow's milk. It contains anywhere from 0. This semihard Dutch cheese is one of the most popular in the world and contains 0. It's not for everyone, but those who like blue cheese tend to love it. It's made from the cultures of the mold Penicillium and definitely carries a distinct smell. It contains 0. This semihard Italian cheese is made from cow's milk and has a mild, smoky flavor.

Being lactose intolerant doesn't necessarily have to mean giving up all cheeses, but the rule of thumb is this: The harder, more aged the cheese, the less lactose it likely contains. That said, Duggan says your best bet is to work with a professional nutritionist to figure out which foods are best for you. Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Still, it can be helpful to know which ones you might be able to eat without feeling sick. Agarwal explains.

With all that said, here's what you should know about lactose in cheese if you're looking to eat it and not feel like garbage.

Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt. Most contain less than 2 grams per serving 1 ounce , which is far less than the 12 to 13 grams of lactose you get in one serving 1 cup of milk. Of course, most people don't just eat 1 ounce of cheese in one sitting, so keep in mind that eating the better part of a cheese plate will probably mean you're having way more than just 2 grams of lactose.

Interestingly, the cheesemaking process contributes to the amount of lactose. Every cheese goes through a slightly different process, but in general, making cheese basically involves removing whey the liquid part from milk and then acidifying and salting the remaining curd, says Andy Hatch, cheesemaker and owner at Uplands Cheese.

For example, soft cheeses like brie as well as hard ones like cheddar or Monterey Jack are low in lactose, but they go through two totally different processes, he says. Harder cheeses have the whey drained out of the cheese vat before the curds are packed into cheese forms for pressing.

But softer cheeses, like brie and Camembert, don't have their whey removed until after the curds are put into cheese forms, where "they will slowly drip out of the newly formed cheeses," Hatch says. Exactly when the whey is removed—whether at the beginning or the end—doesn't really impact the amount of lactose a cheese will end up with.

What really determines that is the next step, fermentation, which begins as soon as lactic acid bacteria which can be naturally occurring or added starts metabolizing the milk's lactose and turning it into lactic acid. This can begin at any time during the process depending on how a cheesemaker manipulates certain conditions, like temperature, moisture, and salt, Hatch explains.

And, he adds, fermentation can happen before whey is drained and after it's all gone—it will only stop when all the available lactose has been converted into lactic acid. Aged cheeses, both hard and soft—like Parmesan or brie—contain so little lactose that it's virtually undetectable, Sasson says.

In fact, things like cheddar and blue cheese can have as little as 0. The key here is the extended aging and fermenting process, which can last for decades in some cases.

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