A growing number of adults are being diagnosed as being lactose intolerant all around the world. But did you know that most cheeses are actually lactose free? Read on to discover our extensive (and the internet’s largest) table highlighting the lactose content in cheese.
SEE ALSO: What types of cheeses are actually completely lactose free?
What is lactose?
Before we start talking about what cheeses are lactose free, let’s take a step back and talk about lactose. Simply, lactose is a carbohydrate (sugar) that occurs naturally in milk. And when I say milk, I mean milk of any animal source.
Why does it matter whether a food product contains lactose or not?
Actually, a small percentage of humans don’t produce a substance (enzyme) called lactase. You might have guessed its role from its name. Indeed, lactase breaks down the lactose we consume into a form that our body can digest.
Consequently, people who can’t produce lactase are said to be lactose intolerant. The symptoms of this intolerance can include loose bowel motions, wind and a general feeling of being bloated and uneasy.
How much lactose is too much?
Cow’s milk contains on average 4800mg/100g of lactose whereas sheep’s milk is typically around 4700mg/100g and goat’s milk 4200mg/100g.
Statistically speaking, people who are lactose intolerant start to show symptoms of discomfort when they consume in excess of 12000mg (12g) of lactose.
Therefore, a glass of milk (of any of the 3 sources above) is often within the limits of what their body can handle.
How much lactose is in cheese?
Without a doubt, the lactose content in cheese varies more based on the maturation period than the milk that it is made from. Let’s have a look at the lactose content in different types of cheese. You can sort this extensive table by cheese name, cheese type, milk and lactose content.
As you can see, many of the world’s most popular cheeses show no detectable levels of lactose. You might not be surprised to see that this list includes the likes of Parmigiano Reggiano, Cheddar, Manchego, Gouda and Gruyère.
On the other hand, you might be surprised to find out how little lactose is actually in soft cheeses such as Brie, Camembert and Mont d’Or!
Unsurprisingly, cheeses that are higher in moisture such as Ricotta, Cream Cheese, Cottage Cheese and Haloumi tends to have a higher lactose content. And, finally, processed low fat cheeses usually contain the highest amount of lactose.
Table of lactose content in cheese
All the lactose content numbers in the table below is in mg per 100 g of cheese or cheese product.
| Cheese | Type | Lactose Content |
|---|---|---|
| Appenzeller | Pressed | <2.4 |
| Asiago | Pressed | <1 |
| Bitto | Pressed | <1 |
| Bocconcini | Pasta Filata | <1 |
| Brie | Soft White Mould | <1 |
| Brunost | Whey Product | 46000 |
| Caciocavallo | Pasta Filata (Aged) | <1 |
| Camembert | Soft White Mould | <2.4 |
| Castelmagno | Pressed | <1 |
| Cheddar | Pressed | <1 |
| Chèvre | Fresh | 900 |
| Colby | Pressed | <1 |
| Colby Jack | Pressed | <1 |
| Comté | Pressed | <1 |
| Cottage Cheese | Fresh | 1824 |
| Cream Cheese | Fresh | 3618 |
| Double Cream Brie | Soft White Mould | <2.4 |
| Edam | Pressed | <1 |
| Emmentaler | Pressed | <1 |
| Feta | Brined | 400 |
| Fior di Latte | Pasta Filata | 743 |
| Fiore Sardo | Pressed | <1 |
| Fontina | Pressed | <1 |
| Goat Gouda | Pressed | <1 |
| Gorgonzola Dolce | Blue | <1 |
| Gorgonzola Piccante | Blue | <1 |
| Gouda | Pressed | <1 |
| Grana Padano 9 mth | Pressed | <1 |
| Halloumi | Brined | 1800 |
| Havarti | Pressed | <1 |
| Kraft Singles | Processed Cheese Product | 1500 |
| Kraft Singles Light | Processed Cheese Product | 4900 |
| Le Gruyère Classic | Pressed | <1 |
| Le Gruyère Alpage | Pressed | <1 |
| Limburger | Soft Washed Rind | <2.4 |
| Manchego | Pressed | <1 |
| Mont d’Or | Soft Washed Rind | <2.4 |
| Montasio Fresco | Pressed | <1 |
| Monterey Jack | Pressed | <1 |
| Mozzarella (Commercial) | Pasta Filata | 743 |
| Mozzarella di Bufala | Pasta Filata | 354 |
| Muenster (Deli) | Processed Cheese | <2.4 |
| Parmigiano Reggiano 12 mth | Pressed | <1 |
| Pecorino Romano | Pressed | <1 |
| Pecorino Sardo Maturo | Pressed | <1 |
| Pecorino Toscano 20 days | Pressed | 33.7 |
| Pecorino Toscano 60 days | Pressed | 2.8 |
| Pecorino Toscano 4 mth | Pressed | <1 |
| Pepper Jack | Pressed | <1 |
| Piave Fresco | Pressed | <1 |
| Provolone Dolce | Pasta Filata | <1 |
| Provolone Piccanta | Pasta Filata (Aged) | <1 |
| Raclette | Pressed | <2.4 |
| Ricotta | Whey | 2750 |
| Roquefort | Blue | <2.4 |
| Sbrinz | Pressed | <2.4 |
| Stelvio | Pressed | <1 |
| Stilton | Blue | <1 |
| Stracciatella | Pasta Filata/Cream | 1800 |
| Swiss Cheese (Deli) | Processed Cheese | <2.4 |
| Taleggio | Soft Washed Rind | <1 |
| Tête de Moine | Pressed | <2.4 |
| Tilsiter | Pressed | <2.4 |
| Toma Piemontese | Pressed | <1 |
| Vacherin Fribourgeois | Pressed | <2.4 |
References
¹ Lactose residual content in PDO cheeses
² Detection of lactose in products with low lactose content
³ The analysis of lactose in milk and cheese products by HPLC
⁴ Food Standards ANZ Food Composition Database
⁶ Lactose & Galactose content of cheese
Thanks, this is very useful. There are some odd omissions, though, common types in any grocery store deli and/or dairy case: what about Swiss? Havarti? Monterey Jack?
Hi Diane, thank you for reading our post on the lactose content in cheese and leaving a comment. We’ve added more cheeses to our database and you will now find the three that you requested. Please let us know if there are any other cheeses that we can add.
Thank you, keep wondering if I can risk the lowest <1 maybe when I know I'll be home alone for weekend 😀
You’re very welcome. My advice would be to try a small amount on a day that you will spend at home. Small amount would be about 25 g.
In my experience there’s a difference between fresh mozzarrella (safe) and “dry” mozzarrella (not necessarily safe). Also, while I am very lactose intolerant I have no problem with (goat milk-based) chevre.
Interesting to see mozzarella has such a high lactose content!! It tends to be the cheese recommended for people with lactose sensitivities. Personally, depending on the amount and how much dairy products (with lactaid) I consumed the past 24-36 hours, mozzarella (without lactaid) either has no adverse effects or causes bloating/icky feeling at worst.
Thank you for reading our post and leaving a comment. It’s always interesting to hear first-hand experiences of lactose intolerant cheese lovers. It is true that Mozzarella is higher in lactose than many cheeses. But those amounts are usually well within what most people can safely eat. And this would probably explain your own personal experience. We’d love to hear how you’ve gone with other types of cheese.