No, cheddar is not lactose-free. It usually contains between 1-3 grams of lactose per 100 grams. The lactose content in cheddar decreases significantly during the cheese-making process, a transformation thanks to beneficial bacteria that break down milk sugars. As cheddar continues to age, the lactose levels drop further. This means that aged cheeses, like cheddar, usually have less lactose than younger ones.
The type of cheddar with the lowest levels will be an extra-mature cheddar that has aged over 18 months, giving it a hard, almost grainy texture with a deliciously intense, rich flavour.
If you are looking for a 100 % lactose-free cheddar, look for varieties that have been processed actively to be lactose-free through a specific process that breaks down lactose.
You can read more about this process below.
Making lactose-free cheddar cheese
Making lactose-free cheddar largely follows the traditional cheddar-making process. But at Arla, we always test to make sure the lactose levels are lower than 0,01 grams per 100 grams.
First, the milk is pasteurised to eliminate harmful bacteria and adjust the fat content. Starter cultures, which are live bacteria, are then added. These bacteria ferment the lactose in the milk into lactic acid, and rennet is introduced to form the curd.
After the curd forms, it is cut into small pieces and heated. The whey is then drained, leaving the curd, which undergoes the cheddaring process to give the cheese its distinctive characteristics.
Then, the curds are milled, salted, and pressed to remove excess whey and consolidate them.
The cheese is then aged, typically for 3 months to 2 years, developing its delicious and distinctive flavour and texture before we test its lactose content and label it as lactose-free.
How to determine if cheddar cheese is lactose-free?
The best way to check if a cheddar is lactose-free is to look at the product label. If it is actively made to be lactose-free, it will often be labelled as such. However, this depends on the brand and the specific country since what constitutes a lactose-free cheese is different across countries and depends on local rules and regulations.
Interested to learn more about this niche in the world of lactose-free cheese? Then you can read more about it in our article ‘What is lactose-free cheese?’.
How does ageing affect the taste, texture, and lactose content in cheddar?
Cheddar is cherished worldwide for its versatile taste and texture. Ranging from semi-hard and creamy to delightfully hard and crumbly in texture, and mild to deep, and rich in flavour, it has a little bit of something for everyone.
The ageing process especially plays a significant role in reducing the lactose content. As cheddar ages, the lactose breaks down, meaning the more mature the cheddar, the less lactose. And as it ages, the taste and texture change, too. Generally, mild, young cheddar will have slightly more lactose compared to mature or extra-mature cheddar with a deeper, richer, and sharp or extra-sharp flavour.
You can read more about different lactose levels in our articles about cheeses with low levels of lactose and cheeses with higher levels of lactose.
