{"id":301,"date":"2019-03-29T17:27:16","date_gmt":"2019-03-29T16:27:16","guid":{"rendered":"https:\/\/www.lactolerance.fr\/blog\/?p=301"},"modified":"2025-07-21T15:17:31","modified_gmt":"2025-07-21T13:17:31","slug":"fromage-sans-lactose","status":"publish","type":"post","link":"https:\/\/www.lactolerance.fr\/blog\/en\/lactose-free-cheese\/","title":{"rendered":"Lactose-free cheese ?"},"content":{"rendered":"

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Lactose-free cheese: an impossible equation?<\/strong> \ud83e\uddc0<\/h2>\n

Aaaah cheese \ud83d\ude0b!\u00a0<\/strong> That savoury pleasure between the main course and the dessert that is the envy of the world (Cocorico \ud83c\uddeb\ud83c\uddf7). For people suffering from lactose intolerance, this food is a real source of anxiety!<\/strong> But did you know that you can eat them without fear of unpleasant symptoms?<\/p>\n

In this article, you'll discover :<\/p>\n

\ud83d\udc49 Cheeses you can eat without risk<\/a>
\n\ud83d\udc49 Cheeses to avoid if you are intolerant to them<\/a>
\n\ud83d\udc49 Plant-based alternatives<\/a>
\n\ud83d\udc49 Our advice on choosing the right cheeses<\/a>
\n\ud83d\udc49 The foolproof way to eat ALL the cheese you want<\/a><\/p>\n

Get ready and get out your breadsticks! \ud83e\udd56<\/strong><\/p>\n

<\/a><\/p>\n

(Almost) lactose-free cheeses<\/strong> \ud83d\udc4d<\/h2>\n

Let's unravel the treasures of the cheese world adapted to your intolerance. \ud83d\udd0d
\nAged cheeses such as cheddar, parmesan and gruy\u00e8re are often well tolerated by people with lactose intolerance. This is due to the maturing process, which significantly reduces the lactose content.<\/strong><\/p>\n

From curdling to maturing: how will lactose (almost) disappear from your cheese?<\/strong><\/span><\/h3>\n

To better understand this phenomenon, here's a short lesson on the cheese-making process.<\/p>\n

\"Lactose-free<\/p>\n

Stage 1 - Curdling (or coagulation)<\/strong><\/h4>\n

This stage consists of inoculating the milk (with lactic ferments or rennet) in order to solidify the milk proteins. curd<\/strong> (the dry matter that will be used to create the future cheese) and separate it from the whey<\/strong> (or whey, a liquid composed mainly of water and milk). milk sugar, i.e. lactose<\/a>) !<\/strong><\/p>\n

Stage 2 - Draining, salting, moulding and pressing<\/strong><\/h4>\n

The curd, separated from its whey, will now undergo several successive processes to become cheese (draining, salting, moulding and pressing) which will further reduce its water and lactose content.<\/p>\n

Stage 3 - Refining<\/strong><\/h4>\n

The cheese is then placed in a maturing cellar for a period of varying length (from a few weeks to several years) to encourage the development of flavours. It is during this period that the rind of the cheese (hard paste) will form under the action of enzymes (natural bacteria) that will feed on the proteins, lipids, etc. that are present in the cheese. and lactose remaining in the milk.<\/strong><\/p>\n

\ud83c\udf1f Therefore, the more mature a cheese is, the less lactose it contains! (Golden rule) \ud83c\udf1f<\/strong><\/p>\n

Fans of hard cheeses can therefore enjoy their meal without fear of digestive problems, as the lactose content is residual. It all depends on your tolerance threshold, but it really does take excessive consumption to develop symptoms.<\/p>\n

Here are a few cheeses you can enjoy with complete peace of mind:<\/p>\n

Comt\u00e9, Gruy\u00e8re, Emmental, Gouda, Parmesan, Mimolette, Cheddar, Reblochon, Raclette, Morbier, Beaufort, Abondance...<\/p>\n

Keep a close eye on Mozzarella and Burrata cheeses<\/strong> !
\n<\/a><\/p>\n

Cheeses to avoid<\/strong> \u26d4<\/h2>\n

Fresh cheeses don't undergo as much processing during production (the adventure stops before draining), so they contain much more lactose! You should also be wary of industrial cheeses and \"slimming\" cheeses. To guide you, here are some examples of cheeses to avoid in each category.<\/p>\n

Fresh cheese<\/strong><\/span><\/h3>\n

Faisselle, Fromage blanc, Mascarpone, Ricotta, Petit-Suisse, Saint M\u00f4ret, Philadelphia, Carr\u00e9 Frais, Boursin, Tartare, Chavroux, Fromage fouett\u00e9...<\/p>\n

Industrial cheeses<\/strong><\/span><\/h3>\n

Vache Qui Rit, Kiri, Petit-Louis, Ap\u00e9ricubes, Kidiboo, Cheddar Burger...<\/p>\n

Light \/ slimming cheeses<\/strong><\/span><\/h3>\n

Saint M\u00f4ret Light, Philadelphia Light<\/p>\n

For soft cheeses<\/strong>The precautionary principle therefore applies! It will depend on your level of intolerance and how long the product has been maturing, variables that are difficult to control... So the precautionary principle applies! Read labels carefully and opt for small portions.<\/p>\n

Here are some examples of soft cheeses:
\nBrie, Neuch\u00e2tel, Brillat-Savarin, Caprice des Dieux, Chaource, Camembert, Mont d'Or, Cur\u00e9 nantais and Epoisses.
\n<\/a><\/p>\n

Plant-based alternatives<\/strong> \ud83c\udf3f<\/h2>\n

You've probably heard of vromages<\/strong> \"or fauxmages<\/strong> \" ?<\/p>\n

These alternatives are 100% plant-based and therefore lactose-free.<\/strong> perfect for those who have adopted a strict diet or opted for a vegan\/vegetarian lifestyle. Made from ingredients such as almond milk, soya milk and cashew nuts, these vegan cheeses offer a wide range of flavours and textures for your recipes.
\nWhether you're looking for a melting cheese for your pizzas or a spreadable cheese for your toast or sandwiches, plant-based cheeses are a must-have in your kitchen.
\nBut be careful about what they contain,<\/strong> some recipes may be high in FODMAPs and therefore expose you to other intolerances.
\nThe Violife and Nurishh brands are a safe bet.
\n<\/a><\/p>\n

How do you choose your cheese? Our advice!<\/strong>\ud83e\udd14<\/h2>\n

Eat real cheese<\/strong><\/span><\/h3>\n

You now know everything there is to know about the manufacturing process for a natural cheese<\/strong> ! The length of the maturing process and the almost total disappearance of lactose will be your best ally in the face of your intolerance. Choose farmhouse products made from simple ingredients.<\/strong> Avoid industrial cheeses (artificial cheeses, synthetic cheeses, spreads, grated cheese or other \"cheese preparations\") which contain numerous additives and whose composition may reveal unpleasant surprises (other FODMAPs).<\/p>\n

Your taste buds and digestive system will thank you!<\/strong><\/p>\n

Read labels carefully<\/strong><\/span><\/h3>\n

A cheese you can trust<\/strong> is usually printed on the label:
\n- The name of its variety\/appellation (e.g. Comt\u00e9, Cheddar, Camembert, etc.)
\n- A limited number of ingredients, proof of its natural origin (no additives or colourings)
\n- The requirement to keep it in a cool place (unlike artificial cheeses containing preservatives)
\n- (Almost) zero carbohydrate content (i.e. lactose, the milk sugar).
\n<\/a><\/p>\n

What if you ate ALL cheeses WITHOUT COMPROMISE with LACTOLERANCE?<\/strong><\/h2>\n

The foolproof method: lactase supplementation<\/strong> <\/span>\ud83d\udc8a<\/h3>\n

For over 10 years, the French laboratory Physiosynth\u00e8se has been offering a range of food supplements to help people with lactose intolerance to digest lactose without problems.<\/strong> A small amount of lactose hidden in certain foods (cold meats with a cheese platter, for example) can cause lactose intolerant people to suffer from uncomfortable symptoms (bloating, gas). These symptoms can even become very disabling (diarrhoea, pain) when you least expect it!<\/p>\n

We have the solutions:<\/p>\n