me_irl

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me🥤irl (lemmy.world)

submitted 10 months ago by BitingChaos@lemmy.world to c/me_irl@lemmy.world

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[–] lemmylommy@lemmy.world 16 points 10 months ago (2 children)

Ripened cheese (eg cheddar, Emmental, Monterey Jack, Parmesan, Brie…) usually does not have any significant amount of lactose left. The ripening process gets rid of it. If you are lactose intolerant you just need to avoid fake/processed „cheese“ and fresh cheeses (eg mozzarella, ricotta, cream cheese). That said, taking lactase pills when it’s not necessary will not hurt you, just your wallet.

[–] cole@lemdro.id 4 points 10 months ago (1 children)

boy, mozzarella is a rough ride

[–] Uranium_Green@sh.itjust.works 2 points 9 months ago

If you can get lactose free milk where you live (which in and of itself is a godsend), then you can make lactose free mozzarella from it, just follow online videos for meeting your own mozzarella (it takes like 30 mins and you can freeze it)

[–] Uranium_Green@sh.itjust.works 1 points 9 months ago (1 children)

Interestingly parmesan in any quantity over a couple of grams still messes me up, it really depends on the person

[–] lemmylommy@lemmy.world 1 points 9 months ago

Have you considered histamine intolerance? Real Parmesan should have next to no lactose left. Generally longer aging means less lactose, but more histamine. And Parmesan is aged at least 12 months.