Can Lactose Intolerant Have Swiss Cheese?

December 30, 2025 •

4 min read

According to Arla UK, Swiss cheese contains a remarkably low 0-1 gram of lactose per 100 grams, making it a surprisingly safe option for many with lactose intolerance. The key to this low content lies in the specific cheesemaking and aging process that breaks down the milk sugar over time.

Quick Summary

The lengthy aging process of Swiss cheese significantly reduces its lactose content, making it a suitable choice for many who are lactose intolerant. The whey, which contains most of the lactose, is drained, and natural bacteria convert remaining lactose into lactic acid, resulting in a low-lactose final product. The amount of lactose tolerated varies individually, but aged Swiss cheese is generally well-tolerated.

Key Points

Aged Swiss is Low in Lactose: The aging process of Swiss cheese significantly reduces its lactose content, making it well-tolerated by most lactose intolerant individuals.
Lactose is Drained with Whey: During production, the watery whey, which holds most of the lactose, is separated and drained from the solid curds, minimizing lactose in the final product.
Bacteria Break Down Lactose: Bacterial cultures added during cheesemaking consume the remaining lactose, converting it into lactic acid as the cheese matures.
Longer Aging Means Lower Lactose: Generally, the longer a cheese is aged, the more lactose is naturally broken down, resulting in a lower lactose content.
Individual Tolerance Varies: While Swiss is a safe bet for many, individual sensitivity to lactose differs. Start with small portions to gauge your personal tolerance.
Consider Other Aged Cheeses: If Swiss works for you, other hard, aged cheeses like Parmesan, Aged Cheddar, and Aged Gouda are also typically low in lactose.
Look for High-Moisture Cheeses: Avoid soft, fresh cheeses like ricotta, cottage cheese, and cream cheese, which retain more whey and thus have higher lactose levels.

Understanding Lactose Intolerance and Cheesemaking

Lactose intolerance is a common digestive issue caused by the body's inability to produce enough of the enzyme lactase, which is needed to break down lactose, the sugar found in milk. This can lead to symptoms like bloating, gas, and abdominal discomfort after consuming dairy products. However, not all dairy products contain the same amount of lactose, and the manufacturing process can greatly influence the final content.

The Science Behind Low-Lactose Cheeses

For hard, aged cheeses like Swiss, the process of cheesemaking involves several steps that naturally remove or break down lactose:

Curd and Whey Separation: During production, milk is separated into solid curds and liquid whey. Most of the lactose is carried away with the whey, which is drained off. The longer the cheese is pressed and the more whey is removed, the lower the lactose content will be.
Bacterial Fermentation: Cheesemakers add bacterial cultures during the process. These helpful bacteria consume the remaining lactose and convert it into lactic acid. This is why aged cheeses have a tangy, savory flavor profile.
Extended Aging: The aging process is a critical factor. As the cheese matures over several months or even years, the bacteria continue to break down any leftover lactose. The result is a finished product with very little to no detectable lactose.

Can Lactose Intolerant Have Swiss Cheese? A Clear Answer

Due to this unique manufacturing process, Swiss cheese contains only minimal traces of lactose. Most varieties contain less than one gram per 100-gram serving, and some are virtually lactose-free. This makes it one of the most lactose-friendly cheese options available for individuals with a lactose intolerance. However, individual tolerance levels can differ, and some highly sensitive individuals may still experience mild symptoms from even trace amounts.

Swiss Cheese vs. Other Cheeses: A Comparison

To highlight why Swiss is a good choice, here is a comparison of typical lactose levels in various cheese types per 100g:


Cheese Type	Average Lactose Content (g/100g)	Notes
Swiss Cheese	0-1 g	Hard, aged cheese with very low lactose
Parmesan	<0.1-3.1 g	Very low, especially when aged over 12 months
Aged Cheddar	<0.1-3 g	Longer aging means lower lactose content
Brie/Camembert	0-1 g	Low lactose, but depends on ripeness
Feta	0.5-2 g	Varies, can be low to moderate
Fresh Mozzarella	1-3 g	Higher moisture content means more lactose
Cottage Cheese	3-4 g	High moisture and less aging, high lactose
Ricotta	1-5 g	Higher moisture and low aging, high lactose

Which Types of Swiss are Best?

While most traditional Swiss cheeses are low in lactose, options like Emmental and Gruyère are excellent examples of aged alpine-style cheeses that are virtually lactose-free. Younger or 'baby' Swiss varieties may have slightly higher (but still low) lactose content due to a shorter aging period, so it is always wise to opt for a well-aged version for maximum peace of mind.

Practical Tips for Enjoying Swiss Cheese

For those managing lactose intolerance, enjoying Swiss cheese is typically a safe bet, but it's wise to take a cautious approach to determine your personal tolerance. Here are some tips for reintroducing it into your diet:

Start Small: Begin by consuming a small amount (about a 1-ounce serving) to see how your body reacts before eating a larger portion.
Pair with Other Foods: Eating dairy alongside other foods can sometimes slow digestion and reduce the likelihood of symptoms. Consider adding Swiss cheese to a sandwich or salad.
Check the Label: While most aged Swiss is low-lactose, some pre-shredded or processed versions might contain other dairy ingredients with higher lactose. Always read the ingredients list to be sure.
Listen to Your Body: Pay attention to how you feel after eating. If you experience symptoms, your intolerance may be more severe than average, or you may need to reduce your portion size.

Beyond Swiss: Other Low-Lactose Options

If you find that Swiss cheese is well-tolerated, you may be able to enjoy other aged cheeses as well. Many hard and extra-hard cheeses like Parmesan, Aged Cheddar, and Aged Gouda are also very low in lactose due to their extensive aging process. Fermented dairy products like yogurt with live and active cultures often contain less lactose and are easier to digest because the bacteria have consumed some of the lactose.

Conclusion

In conclusion, the short answer to "Can lactose intolerant have Swiss?" is typically yes. The combination of whey drainage and bacterial fermentation during the aging process effectively removes or breaks down the vast majority of lactose, leaving a delicious, nutty cheese that most people with lactose intolerance can enjoy without adverse effects. Always begin with a small test portion to confirm your personal tolerance, but aged Swiss cheese stands out as a safe and flavorful choice. For more details on managing lactose intolerance, the Cleveland Clinic offers comprehensive resources and guidance.

Choosing the Right Cheese for Lactose Intolerance

Choosing the right cheese for lactose intolerance can feel daunting, but knowing the science behind aged cheeses like Swiss is empowering. By understanding that hard, aged varieties are naturally low in lactose, you can expand your culinary options. For those who are highly sensitive or prefer to avoid all traces of lactose, lactose-free versions of cheeses and other dairy products are also widely available and specially treated with lactase to break down all lactose.

Frequently Asked Questions

Swiss cheese is low in lactose because of its aging and production process. During cheesemaking, the majority of the lactose-containing whey is drained off. The bacterial cultures used to ripen the cheese then ferment the small amount of remaining lactose, converting it into lactic acid and other compounds.

The lactose content in aged Swiss cheese is very low, often ranging from 0 to 1 gram per 100 grams. This is significantly lower than a glass of milk, which can contain around 12 grams of lactose per 8 ounces.

Most well-aged Swiss cheeses, such as Emmental, are typically safe for individuals with lactose intolerance. However, younger varieties like 'baby' Swiss have a shorter aging period and may contain slightly more lactose. Always start with a small amount to test your personal tolerance.

Individuals with more severe lactose intolerance might be sensitive to even the trace amounts of lactose in aged cheeses. It is recommended to proceed with caution, starting with very small portions. For a completely lactose-free option, specialized lactose-free cheeses are available.

Symptoms of lactose intolerance typically appear 30 minutes to 2 hours after consuming dairy and can include abdominal bloating, cramps, gas, and diarrhea. The severity of symptoms depends on the amount of lactose consumed and an individual's tolerance level.

No, lactose intolerance and a dairy allergy are different conditions. Lactose intolerance is a digestive issue caused by a lack of the lactase enzyme, while a dairy allergy is an immune system response to milk proteins. An allergy can cause more severe, full-body reactions and is not related to the lactose content.

Other hard, aged cheeses are also generally low in lactose. Examples include Parmesan, Aged Cheddar, Aged Gouda, and Gruyère. Like Swiss, these undergo extensive aging where bacteria break down the lactose.