What is the lactose free cheese in Greece?

December 29, 2025 •

4 min read

Globally, over half the population has some degree of lactose malabsorption. Individuals with lactose intolerance can still enjoy Greek cuisine; finding lactose free cheese in Greece is possible with both dedicated products and naturally low-lactose options available. Brands like Kourellas specifically produce lactose-free feta cheese.

Quick Summary

Dedicated brands such as Kourellas and Dodoni offer certified lactose-free Feta in Greece, while traditional aged Greek cheeses, such as Graviera and Kefalotyri, have very low lactose content due to the fermentation and aging process.

Key Points

Dedicated Lactose-Free Feta: Major brands like Kourellas and Dodoni produce certified lactose-free feta, clearly labeled for safety.
Aged Cheeses Are Low in Lactose: Hard Greek cheeses like Graviera and Kefalotyri are naturally very low in lactose due to their long aging process.
Traditional Feta is Low, Not Free: Authentic Greek feta contains low levels of lactose (0.5-1.5g per 100g), but may still affect those with high sensitivity.
Lactase Enzyme for Production: Lactose-free cheeses are made by adding the enzyme lactase, which breaks down the milk sugar during production.
Larger Stores Offer More Options: Dedicated lactose-free cheeses are most reliably found in large supermarkets in Greek cities, not typically in small, local markets.
Carry Lactase Supplements: For very sensitive individuals, carrying lactase supplements is recommended when dining out to enjoy Greek cuisine with confidence.

Finding Lactose-Free Options in Greece

For those with lactose intolerance, enjoying the rich dairy products of Greece is possible with careful selection. While some fresh cheeses have high lactose content, many traditional varieties are naturally low, and specific brands now offer certified lactose-free products. The key is understanding the difference between cheeses where lactose is removed and those where the aging process naturally reduces it.

The Science Behind Low-Lactose Cheese

Lactose is a sugar found in milk. During the cheese-making process, especially fermentation and aging, bacterial cultures consume the lactose and convert it into lactic acid. The longer a cheese is aged, the more lactose is broken down, resulting in a naturally lower lactose content. This is why many aged cheeses are often tolerated better by people with mild lactose intolerance. Lactose-free cheeses, on the other hand, have the enzyme lactase added during production, which breaks down the lactose before consumption, making them suitable for even highly sensitive individuals.

Dedicated Lactose-Free Greek Cheese Brands

Several Greek dairy companies now produce specific lactose-free cheeses, ensuring that those with significant intolerance can still enjoy a taste of Greece without discomfort. These products are clearly labeled and formulated to remove the lactose completely.

Brands offering lactose-free feta include:

Kourellas: This family dairy offers a special lactose-free Feta, made with 100% sheep's and goat's milk. The product has a lactose content of less than 0.01g per 100g, while retaining the same rich flavor and texture.
Dodoni: A well-known brand, Dodoni offers a dedicated lactose-free Feta. Like their traditional version, it's made from pasteurized sheep's and goat's milk and is perfect for salads and cooking.
Kolios: Available in many Greek delicatessens, Kolios produces a PDO-certified lactose-free Feta.

Naturally Low-Lactose Greek Cheeses

For individuals with mild intolerance, or those simply seeking low-lactose options, a variety of traditional Greek cheeses can be excellent choices due to their long aging process or production methods.

Popular low-lactose Greek cheeses:

Graviera: A hard, aromatic cheese typically aged for at least five months, Graviera has very little to no residual lactose. It is a versatile table cheese, often grated over pasta or enjoyed on its own.
Kefalotyri: This traditional hard, salty cheese, similar to Graviera but with a sharper flavor, is also naturally very low in lactose due to extensive aging. It is commonly used in Saganaki, a Greek fried cheese appetizer.
Manouri: A semi-soft, fresh cheese made from the whey of sheep's or goat's milk, Manouri uses the leftover whey from Feta production. Because of its production process and lower sugar content, it is often better tolerated than other fresh cheeses, though it is not completely lactose-free.

Low-Lactose vs. Lactose-Free Greek Cheeses

To help make an informed choice, this comparison table highlights the key differences between various Greek cheese options for lactose-intolerant individuals.


Feature	Dedicated Lactose-Free Feta (e.g., Kourellas, Dodoni)	Traditional Aged Cheeses (e.g., Graviera, Kefalotyri)	Traditional Feta	Manouri (Whey Cheese)
Lactose Content	<0.01g/100g (virtually zero)	Trace amounts (naturally very low)	Low (typically 0.5-1.5g/100g)	Very low to low
Suitable for Severe Intolerance?	Yes	Generally not, as trace amounts can be present	No, trace amounts could cause symptoms	Maybe, depends on sensitivity
Production Method	Lactase enzyme added to break down lactose	Extended fermentation and aging process	Fermentation in brine	Made from whey, not whole milk
Flavor Profile	Retains classic Feta tangy flavor	Sharp, nutty, salty, aromatic	Salty, tangy, briny	Mild, milky, creamy
Texture	Soft and crumbly	Hard, grateable	Crumbly	Soft, creamy

Where to Buy Lactose-Free Cheese in Greece

While specialized lactose-free versions are less common in local markets than traditional cheeses, you can often find them in larger supermarkets in cities like Athens and Thessaloniki. Look for dedicated dairy sections and check packaging for explicit labels stating "lactose-free" (Χωρίς Λακτόζη in Greek). For travelers, major brands like Dodoni and Kourellas are the most reliable options to find.

For those who are very sensitive, carrying lactase supplements is a prudent option when dining out, allowing you to enjoy a wider range of traditional Greek dishes while managing your intolerance.

Conclusion

While no traditional Greek cheese is inherently 100% lactose-free in its natural state, the aging process of many hard and aged varieties results in very low lactose content, making them suitable for many with mild sensitivities. For those with severe intolerance, the growing availability of dedicated lactose-free products from major dairy brands like Kourellas and Dodoni offers a safe and delicious way to experience Greek cheese. With the right information, a lactose-free diet does not mean missing out on the rich, flavorful world of Greek dairy.

Lactolerance: Feta lactose: quantity and digestive tolerance

Frequently Asked Questions

No, traditional Greek feta is not completely lactose-free. However, due to its fermentation process, it contains very low levels of lactose (typically 0.5-1.5g per 100g), which many people with mild intolerance can tolerate.

Brands like Kourellas, Dodoni, and Kolios offer specific lactose-free Feta products. These are labeled as 'lactose-free' and are available in many larger supermarkets.

No traditional Greek cheeses are 100% naturally lactose-free, but many aged varieties, such as Graviera and Kefalotyri, have a very low lactose content due to the aging process and can be tolerated by many people with mild intolerance.

While dedicated lactose-free products are not available everywhere, you can find them in larger supermarkets, especially in tourist areas and major cities. Small local markets are less likely to carry them.

Aged cheeses like Graviera have very little lactose, but trace amounts may remain. For severe intolerance, it is safer to stick to dedicated, certified lactose-free brands where the lactase enzyme has been added to remove all lactose.

Look for explicit labeling on the packaging that says 'lactose-free' or 'Χωρίς Λακτόζη' in Greek. If no such label is present, it's safest to assume it contains some lactose.

You can use certified lactose-free Feta from brands like Kourellas or Dodoni. For homemade cooking, some people use seasoned tofu as a vegan, lactose-free alternative to mimic the texture and flavor.