Can cheese become lactose free? Understanding the Process

January 4, 2026 •

3 min read

Over 65% of the global population has some form of lactase non-persistence or lactose intolerance. This has led many to wonder: can cheese become lactose free? The answer is a resounding yes, and it happens through both natural aging and modern processing techniques.

Quick Summary

Cheese becomes lactose-free through fermentation during aging or the addition of a lactase enzyme. Aging allows bacteria to break down the milk sugar, while direct enzyme treatment is used for fresh cheeses. The lactose content ultimately depends on the cheesemaking method and maturity.

Key Points

Natural Aging Reduces Lactose: Aged cheeses, like Parmesan and aged cheddar, are naturally very low in lactose because bacteria consume it during the long fermentation process.
Whey Draining Removes Lactose: During cheesemaking, the majority of lactose is found in the liquid whey, which is drained off from the curds, significantly reducing the final lactose content.
Enzymes Create Lactose-Free Versions: For fresh or soft cheeses, manufacturers add the lactase enzyme to break down lactose into digestible sugars.
Hard Cheese Contains Less Lactose: As a general rule, the harder and more aged a cheese is, the lower its lactose content will be compared to fresh, soft cheeses.
Look for Labels for Guaranteed Results: For those with severe lactose intolerance, checking for a 'lactose-free' label is the safest bet, as it guarantees the lactose content is below the required threshold.
Lactose-Free Is Not Dairy-Free: Lactose-free cheese is still a dairy product and contains milk protein, making it unsuitable for individuals with a milk protein allergy.

The Science Behind Naturally Lactose-Free Cheese

Lactose is the natural sugar found in milk. During the traditional cheesemaking process, the majority of this lactose is removed. This happens in two key stages: whey separation and aging.

Separating Curds and Whey

Cheesemaking begins with the coagulation of milk, where enzymes like rennet cause the milk solids, or curds, to separate from the liquid, or whey. Since most of the lactose is concentrated in the whey, this initial draining removes a significant portion of the milk sugar before the cheese is even formed. For firmer cheeses, more whey is pressed out, resulting in a lower initial lactose content.

The Aging Process: Bacteria at Work

For cheeses that undergo a ripening or aging period, the remaining lactose is further broken down. In a process called fermentation, lactic acid bacteria (LAB) consume the residual lactose and convert it into lactic acid. The longer a cheese is aged, the more time these bacteria have to digest the lactose, leading to a much lower, or even negligible, lactose content in the final product. This is why many aged cheeses, like mature cheddar and parmesan, are naturally low in lactose.

Modern Methods for Lactose Removal

For fresh or soft cheeses that don't undergo a long aging process, manufacturers use modern techniques to produce lactose-free versions. The primary method involves adding the lactase enzyme directly to the milk.

Enzymatic Hydrolysis

Lactase is the same enzyme that a person with lactose intolerance lacks or produces in low amounts. When added to milk, it breaks down the lactose into two simpler, more digestible sugars: glucose and galactose. This process is performed before or during the cheesemaking. Some manufacturers also use a two-step process, combining ultrafiltration to remove some lactose with the addition of lactase for complete breakdown. This allows fresh cheeses like mozzarella, ricotta, and cottage cheese to be made and sold as truly lactose-free.

Comparison: Aged vs. Fresh Cheese Lactose Content

Different cheesemaking methods result in a wide variation of lactose levels. Here is a general comparison:


Cheese Type	Lactose Content (per 1 oz)	Lactose Removal Method	Examples	Notes
Hard, Aged	0–0.1 grams	Whey draining + long fermentation	Parmesan, Aged Cheddar, Gruyère	Considered virtually lactose-free due to aging.
Semi-Hard	0.1–0.3 grams	Whey draining + moderate aging	Gouda, Monterey Jack, Swiss	Lactose content depends on aging time.
Soft, Fresh	0.3–5 grams or more	Less whey drained; shorter aging	Ricotta, Cottage Cheese, Cream Cheese	Often require lactase addition to become lactose-free.
Lactose-Free Labeled	Less than 0.1 grams	Lactase enzyme added during production	Arla Lactofree Cheddar, Green Valley Creamery	A specialized process guarantees low or no lactose.

The Rising Market of Lactose-Free Dairy

The demand for lactose-free cheese is booming globally, driven by increased awareness of lactose intolerance and a broader trend towards specialized diets. Market growth is fueled by continuous innovations in enzyme technology and consumer preferences for high-quality, digestible dairy alternatives. Manufacturers are expanding their product lines, offering a wide array of options from hard to soft cheeses and even plant-based alternatives. This expansion means more choices for consumers seeking dairy products that meet their specific dietary needs without sacrificing taste or texture.

Conclusion

Yes, cheese can become lactose-free, and it happens through centuries-old methods and modern technology. Aged cheeses are naturally low in lactose due to the fermentation process, while fresh cheeses can be made lactose-free by adding the lactase enzyme during production. This evolution in cheesemaking ensures that individuals with lactose sensitivities can continue to enjoy the flavor and nutritional benefits of dairy. Whether you opt for a naturally aged Parmesan or a specially formulated lactose-free mozzarella, there is a delicious option for everyone. The growth in this market reflects an industry adapting to consumer needs, making cheese more accessible than ever.

Frequently Asked Questions

Cheesemakers use two main methods: they either rely on the natural fermentation and aging process, which breaks down lactose, or they add the lactase enzyme to the milk at the beginning of the process to pre-digest the lactose before it becomes cheese.

Hard, aged cheeses like Parmesan, aged cheddar, and Gruyère are naturally the lowest in lactose because the bacteria have had more time to break down the milk sugar during the long aging process.

No, lactose-free cheese is made from real dairy milk that has had the lactose removed or broken down. Dairy-free cheese, on the other hand, is made from plant-based sources like nuts or soy.

Many people with lactose intolerance can tolerate aged cheeses due to their minimal lactose content. However, individual tolerance varies, and it's best to start with a small portion and observe your body's reaction.

No, cooking does not significantly change the lactose content of cheese. Any reduction in lactose is a result of the cheesemaking and aging process, not the application of heat during cooking.

The lactase enzyme is added to the milk to break down lactose into simpler, more easily digestible sugars: glucose and galactose. This allows fresh cheeses to be produced without the high lactose content they would naturally retain.

Soft cheeses have more lactose because they retain more of the liquid whey during production and are not aged for long periods. Hard cheeses, by contrast, have more whey drained and are aged longer, allowing bacteria to break down the lactose.