The Cheesemaking Process That Reduces Lactose
To understand why Edam cheese is low in lactose, one must look at its production method. The process starts with pasteurized cow's milk, which naturally contains lactose, the milk sugar. Cheesemakers add a bacterial starter culture and rennet to curdle the milk, separating it into solid curds and liquid whey.
The Washed-Curd Technique
A key step for Edam, and what differentiates it from many other cheeses, is the 'washed-curd' technique. After the initial curdling, cheesemakers drain some of the whey—and with it, a significant portion of the lactose. They then wash the remaining curds with warm water. This process removes even more lactose, resulting in a milder, sweeter-tasting cheese. By removing the lactose that bacteria would otherwise consume and convert into lactic acid, the final cheese is less acidic.
The Role of Aging
After the curds are washed, molded, and pressed, the cheese is brined and then aged. During this aging period, any residual lactose is consumed by the active bacteria in the cheese. The longer the aging period, the more time the bacteria have to ferment the lactose, further reducing its concentration. Consequently, aged Edam will have less lactose than young Edam, and very aged Edam is often virtually lactose-free.
Low Lactose vs. Lactose-Free: What's the Difference?
While many aged cheeses, including Edam, are very low in lactose, this is not the same as being certified lactose-free. A cheese can only be marketed as lactose-free if it has undergone an additional process to remove or break down the lactose, typically by adding the enzyme lactase.
Edam and Lactose Intolerance
For individuals with lactose intolerance, the body lacks sufficient lactase to digest the lactose sugar. Consuming low-lactose aged cheeses like Edam is often well-tolerated because the amount of lactose is so minimal. The general rule is that the longer a cheese is aged, the less lactose it contains. However, individual tolerance levels vary, and some with severe intolerance may still experience symptoms.
| Comparison of Cheese Types and Lactose Content | Cheese Type | Example | Aging Time | Typical Lactose Content (per 100g) | Suitability for Lactose Intolerance |
|---|---|---|---|---|---|
| Fresh Cheeses | Ricotta, Cottage Cheese | Unaged | 2.5–4.1g | High risk for symptoms | |
| Young Edam | Standard Edam | 4-8 weeks | Up to 1.43g | Often tolerated in moderation | |
| Aged Edam | Matured Edam | 16+ weeks | Very low, often trace amounts | Generally well-tolerated | |
| Aged Hard Cheeses | Parmesan | 12+ months | <0.1g | Virtually lactose-free |
What to Look for When Buying Edam
When shopping for Edam, especially if you have a lactose sensitivity, consider the following points to make an informed choice:
- Check the Age: Some packaging may indicate the cheese's age or maturity level. Opt for aged or mature varieties, as they will have less residual lactose.
- Read the Label: If you see a product specifically labeled "lactose-free Edam," it means the manufacturer has added the lactase enzyme to break down the lactose completely. Standard Edam is not guaranteed to be lactose-free, only low-lactose.
- Consider the Source: Brands specializing in low-lactose or dairy-sensitive products may offer options that are safer for you.
Are there other low-lactose cheeses?
Yes, many other hard, aged cheeses are also naturally very low in lactose, including:
- Parmesan: A hard Italian cheese aged for a long time, resulting in very low lactose levels.
- Aged Cheddar: Mature cheddar cheese is another excellent low-lactose choice.
- Gouda: Like Edam, aged Gouda has low lactose content due to its production and aging.
- Swiss Cheese: Swiss cheese varieties, such as Gruyère, have very little lactose.
Conclusion
In summary, Edam cheese is not naturally lactose free in its young state, as it starts from milk. However, its distinctive washed-curd technique, which removes most of the whey, and the subsequent aging process, which allows bacteria to consume remaining lactose, results in a final product that is very low in lactose. This makes it a generally safe and enjoyable option for many individuals with mild to moderate lactose intolerance. For those with more severe sensitivities or allergies, seeking certified lactose-free or dairy-free alternatives is the safest course of action. Always start with a small amount to gauge your personal tolerance.
