(NATIONAL) — Cheese is love. Cheese is life. Being unable to eat cheese is one of the greatest tragedies of our times. Some, like those who have a dairy allergy, will have to live with the sorrow. However, others think they can’t digest the dairy product when they may have options available to them.
The struggles are real
As with anything health-related, if you struggle with health issues related to consuming dairy, it’s best to check with your doctor to determine what the cause is and what is safe to eat.
For those who have a dairy allergy that causes an immune system response, no cheese will magically become edible for you. Cheese allergies, according to the Mayo Clinic, can include wheezing, vomiting, hives, and digestive problems, among other symptoms. A severe allergy can even cause anaphylaxis, which can be deadly. In such cases, though the temptation may be extreme, stay away from dairy cheese.
Many people avoid dairy because they have an intolerance, rather than an allergy, leading to digestive issues that are best not described here, and for those people, there may be hope.
There are two kinds of intolerance. The most well-known is lactose intolerance, meaning that a person’s digestive tract is unable to break down the sugars in milk. The other intolerance is often mistaken for lactose intolerance, but is rather an inability to digest a common type of protein found in milk.
Getting tested for either intolerance is the best way to know which you have (and ruling out other health problems), and knowing which intolerance you have can guide you towards which cheeses you may be able to digest without problems.
The lactose lowdown
According to Healthline, lactose intolerance affects around two-thirds of the world’s population and can cause enough discomfort to convince even the most stalwart of dairy lovers to avoid it like the plague. Lactose intolerance occurs when the small intestine doesn’t make enough lactase, the enzyme that breaks down lactose into simpler sugars that the body can process.
The good news is, the cheesemaking process eliminates the majority of lactose.
One of the first steps in the cheesemaking process is to add an enzyme that “curdles” the milk, separating the solids from the liquid “whey”. Alex Blair, Certified Cheese Professional at Whole Foods Market in Colorado Springs, said, “Lactose, being water-soluble, is significantly reduced early in the process when the whey is drained.”
Additionally, during the aging process, good bacteria in the cheese convert lactose into lactic acid, contributing to the tangy deliciousness.
So, most cheeses, even young ones, will be lower in lactose than an ice-cold glass of milk or a tasty bowl of ice cream, but the longer a cheese is aged, the less lactose it will contain. Hard cheeses such as Parmigiano Reggiano, Gouda, Monterey Jack, and Swiss are virtually lactose-free, but even softer cheeses such as brie, camembert, and blue cheeses are low in lactose.
Cheddar, whether medium or sharp, is another good bet. Cabot Creamery, located in Waitsfield, Vermont, actively advertises its cheddars as having zero grams of lactose.
Cabot’s Clothbound Cheddar is no exception. According to Blair, the Cabot Clothbound Cheddar is “aged in the caves of Jasper Hill Farms. This cheddar is characterized by its complex, nutty flavor, with a sharp, sweet undertone reminiscent of butterscotch… This cheddar is well-aged, ensuring that any residual lactose is converted into lactic acid through the aging process.”
The protein predicament
Because lactose intolerance steals all of the headlines, some who face the same digestive nightmares when consuming dairy may understandably assume lactose is the culprit, when all along it could be the lesser-known intolerance to A1 beta-casein in the proteins.
Beta caseins make up about 30% of the proteins in milk. There are two kinds of beta-casein: A1 and A2, and most regular milk contains both. A1 and A2 can have alternate effects on digestion due to a difference in how the amino acids are structured. A1 can break down to release certain peptides that can cause inflammation in some people, leading to digestive discomfort.
Goat’s milk cheeses, such as soft and creamy chèvre, and sheep’s milk cheeses, such as subtle and nutty Manchego, can be readily found in most stores with a decent cheese section, and many stores carry traditional fresh mozzarella made from water buffalo milk. Some cow’s milk cheeses advertise that they are made with A2 milk, such as Origin, made from Guernsey cow milk.
Cover all your bases
If you are a hardcore cheese lover with an adventurous heart who has struggled with the telltale signs of dairy intolerance, but don’t know which type of intolerance you are dealing with, then try a cheese that is less likely to set off either lactose issues or protein intolerance. An aged cheese made with A2 milk is the way to go!
Cypress Grove makes an aged goat cheese called Midnight Moon that is low on both lactose and A1 beta casein.
“If you are someone who may be allergic to cow milk cheeses and are wary of other milk cheeses, Midnight Moon is a great introduction to goat cheese,” said Blair. “This is an aged goat gouda with notes of browned butter and dried fruit.”
So don’t despair, forlorn cheese lovers who have been left in the cold, dark wilderness of dairy intolerance. The days of self-denial may be behind you.
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