Whether it’s total or partial it is not that important: the lack of lactase - the enzyme that breaks down lactose into its two simple sugars - can put a strain on cheese lovers. But even those suffering from lactose intolerance can enjoy the pleasure of a stringy grilled cheese sandwich.
What is lactose intollerance
Let's start from the beginning: intolerance has nothing to do with milk protein allergy, a different and much more delicate issue. Those who are lactose intolerant can allow, in small doses, a few exceptions to the rule, and there are over-the-counter lactase tablets at the drugstore to take before a nice pizza Margherita to facilitate digestion. Among the unverified statements going around regarding the topic is the one relating to goat's milk, which isn’t suitable at all for the lactose intolerant, it actually contains a lactose percentage similar to cow's milk.
To find out whether or not you suffer from lactose intolerance, just do a Breath Test: samples of exhaled air are collected from the patient before and after lactose ingestion, at regular intervals over a period of four hours. If lactase is not present, a fermentation process and gas production start in the intestine and are detected by the test.
Lactose-free cheese
Finding out that you’re intolerant, however, shouldn’t freak you out. There are a number of 'lactose-free' products on the market which have undergone a process called hydrolysis, which breaks down lactose into its sugars, glucose and galactose, to make milk more digestible. In short, a system that does the job in place of the missing enzyme. As far as milk is concerned, there are now many vegetable beverages available at the grocery store. As far as cheese, the choice is wider than you’d think.
In addition to lactose-free products, there are a number of cheeses that are naturally lactose-free. This is due to the production process, where ageing can considerably reduce the lactose content to less than 0.01%. The Italian Ministry of Health has established that the indication 'lactose-free' can only be used for cheese products with a lactose remainder of less than 0.1 gram per each 100 grams.
Italian consumers with lactose intolerance are protected by Aili, an association that works to inform as many people as possible about the matter. Over the years, it has also created a map with the accommodation facilities that serve intolerance-friendly food, and the Senza Lattosio app, where users can find news, a list of lactose-free certified products, and recommended restaurants. Here is Aili's list of Italian “DOP” (Protected Designation of Origin) cheeses suitable for intolerant people.
Naturally lactose-free PDO cheeses
- Asiago
- Bitto
- Bra
- Brie
- Caciocavallo Silano
- Castelmagno
- Cheddar (produced in England)
- Emmentaler
- Fiore Sardo
- Fontina
- Gorgonzola
- Grana Padano
- Le Gruyére
- Montasio
- Parmigiano Reggiano
- Pecorino Romano
- Pecorino Sardo
- Pecorino Siciliano
- Pecorino Toscano (aged more than 4 months)
- Piave
- Provolone Valpadana
- Stelvio
- Taleggio
- Toma Piemontese
- Valtellina Casera
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