Source: AI on Google Search:
Most hard and aged cheeses contain very little to no lactose, making them safe for most people with lactose intolerance. Key low-lactose options include cheddar, Parmesan, and Swiss cheese.
Low-Lactose and Lactose-Free Cheeses
- Parmesan: Contains 0g of lactose per 30g serving because long aging breaks down the sugar.
- Aged Cheddar: Sharp and extra-sharp cheddars have roughly 0.03g or less per ounce.
- Swiss and Gruyère: Long fermentation leaves only trace amounts.
High-Lactose and Fresh Cheeses
- Cottage Cheese
: Contains about 0.7g to 4g of lactose per half-cup.
- Ricotta: Contains roughly 0.3g to 6g per half-cup.
- Cream Cheese: Contains about 0.9g per 30g serving.
- Mozzarella (Fresh): Softer, high-moisture varieties retain more milk sugar (about 0.9g per ounce)
Cheese is made directly from milk. The liquid milk goes through a process of acidification and coagulation (using cultures and rennet) to separate into solid curds and liquid whey. Those solid curds are then pressed, shaped, and aged to become cheese.