Why are soft cheeses the worst for people with lactose intolerance?
Lactose intolerance is the inability to digest lactose, a sugar found in most dairy products. When it comes to cheese specifically, it's best to opt for hard, aged cheeses.
The higher the lactose content in a dairy product, the more difficult it will be for someone with lactose sensitivity or intolerance to digest. Soft cheeses typically have the highest lactose content. This includes highly processed options like American cheese or Velveeta, as well as soft cheeses like ricotta or cottage cheese.
For example, a hard, aged cheese like Gouda has a lactose content of between 0 and 2.2%, while a soft cheese like pasteurized American cheese can contain almost 14.2% lactose. For your stomach, choosing a lower percentage will make a difference.
With the rise in popularity of charcuterie and cheese boards, choosing what to snack on at a party can be a challenge. Luckily, lactose-free options are often the stars of the show. Despite their creamy texture, brie and camembert are excellent alternatives. Thanks to their aging process, the bacteria in these cheeses have had time to consume much of the lactose.
Similarly, mature cheddar and Gruyère are hard, aged cheeses that you can choose without hesitation. When it comes to everyday hard cheeses, there are also plenty of options. Pecorino Romano is virtually lactose-free.
Many cheeses that melt easily are also low in lactose, such as Gouda and Provolone. Classic favorites like Cheddar and Swiss are ideal for sandwiches and, even better, very low in lactose.
Even the popular Babybel cheese brand is lactose-free, as the lactose is removed during the draining and fermentation process. As with everything in life, moderation is key. According to the NIH, a person with lactose intolerance can typically tolerate up to 24 grams of lactose per day.