Lactose Sensitivity

A sensitivity some people have to the lactose (milk sugar) in milk. However, most lactose-sensitive people can eat aged, hard cheeses because these cheeses lose all or most of the lactose during the cheesemaking process. Cheeses that are completely or nearly free of lactose include natural hard and semi-hard cheeses, such as Cheddar, Monterey Jack and Gouda, soft-ripened cheeses like Brie, and aged very hard cheeses including Parmesan and Dry Jack. People who are lactose-sensitive are advised to refrain from eating fresh cheeses such as Mozzarella (water-packed), Ricotta and Mascarpone due to their levels of lactose.

The California Milk Advisory Board