As part of the cheesemaking process, bacterial cultures are added to the milk to create acidity, aroma and flavour. These cultures need a source of food and this food is lactose. The bacteria uses up the lactose naturally found in the milk to give Lactofree cheese its distinct flavour. The bacteria stops working only once all the lactose has been used up, leaving cheese that is naturally lactose free.
 

Lactofree semi hard and soft white cheeses taste and behave just like normal cheese. It can be used on pizzas, sandwiches, toasties, lasagne, cheesecake, jacket potatoes and much more.