Which cheddar cheeses are lactose free?

October 5, 2025 •

4 min read

According to researchers, more than 65% of the global population has some level of lactase non-persistence, the cause of lactose intolerance. This means knowing which cheddar cheeses are lactose free is essential for many, and the answer lies in the aging process and proper labeling.

Quick Summary

Aged and extra-mature cheddars are virtually lactose-free due to the cheesemaking process. The longer a cheddar ages, the less lactose it contains, making it suitable for those with lactose sensitivity.

Key Points

Longer Aging is Key: Extra-mature cheddar, aged 12-18 months or more, is virtually lactose-free due to the natural breakdown of lactose over time.
Check the Label for Assurance: The most reliable method is to check the nutritional label for “0g sugars per serving” or an explicit “lactose-free” claim.
Bacteria Do the Work: Lactic acid bacteria added during cheesemaking ferment and consume the lactose, converting it to lactic acid.
Avoid Mild Cheddar: Younger, mild cheddars contain more lactose than their mature counterparts because they are aged for a shorter period.
Recognize Trusted Brands: Brands like Cabot Creamery and Arla Lactofree produce and test their cheddar to ensure a 0g lactose content per serving.
Distinguish Lactose-Free vs. Dairy-Free: An aged, low-lactose cheese is still a dairy product and is not suitable for individuals with a milk protein allergy.
Look Beyond Flavor: While sharpness often correlates with age, it is not a guarantee of low lactose. Always verify the aging time or check the label.

The Science Behind Naturally Lactose-Free Cheddar

Not all cheddar cheeses are created equal when it comes to lactose content. While milk contains a significant amount of the milk sugar lactose, the traditional cheesemaking process, particularly aging, dramatically reduces or eliminates it. This happens through a natural enzymatic reaction performed by bacteria.

The Cheesemaking Process: Curd, Whey, and Aging

The lactose-reduction process begins early during cheesemaking. Milk is first cultured with beneficial bacteria and a coagulant (like rennet), which causes it to separate into solid curds and liquid whey. The majority of the lactose stays in the whey, which is then drained off. For hard cheeses like cheddar, the remaining curds are pressed, salted, and set to age for an extended period, which further reduces lactose levels.

Bacteria's Role in Fermentation

The final breakdown of lactose occurs during the aging process, also known as affinage. The beneficial lactic acid bacteria introduced during cheesemaking continue to metabolize any residual lactose trapped within the cheese curds. The bacteria convert the lactose into lactic acid, which contributes to the characteristic sharp, tangy flavor of aged cheddar. For this process to be completed thoroughly, sufficient aging time is crucial. In aged and extra-mature cheddars, this process leaves only trace amounts, or virtually no lactose at all.

How to Identify Lactose-Free Cheddar

When navigating the dairy aisle, it's important to look for specific indicators to ensure your cheddar is a low-lactose option.

Labeling Clues

Check the nutritional panel: The most reliable way to confirm a cheese's lactose content is to check the nutritional information. According to U.S. labeling criteria, if a product contains less than 0.5 grams of sugar per serving, it can be labeled as having “0 grams of sugars”. For cheese, this is a strong indicator that there is negligible lactose, as lactose is the primary sugar in milk-based cheese. Some brands, like Cabot, explicitly state "0g of lactose per serving" on the packaging.
Look for explicit claims: Some manufacturers, such as Arla and Dromona, produce specific lactose-free products that are clearly marked with a “Lactose Free” label. These products are typically tested to ensure their lactose levels are below a certain threshold, sometimes as low as 0.03%.

The Age Factor: Mild vs. Mature

The sharpness of cheddar is directly related to its age. As a general rule, the longer a cheese has been aged, the less lactose it will contain.

Extra-Mature and Sharp Cheddars: These cheeses are typically aged for at least 12 months, and often up to 18 months or more. This prolonged aging gives the bacteria ample time to consume all residual lactose, resulting in a naturally low-lactose or virtually lactose-free product.
Mild Cheddars: Young, mild cheddars are aged for a much shorter period, sometimes only a few months. This means less lactose is broken down, and they contain a higher amount of residual milk sugar compared to their mature counterparts.

Comparison of Cheddar Cheeses for Lactose Content


Cheese Type	Aging Time	Approx. Lactose Content (per 1oz / 28g)	Notes
Mild Cheddar	~2-3 months	Up to 1g	Higher moisture content means more residual lactose.
Mature/Sharp Cheddar	~6-12 months	Trace amounts (<0.1g)	Most lactose converted to lactic acid.
Extra-Mature/Vintage	12+ months	Trace amounts (<0.1g)	Lowest lactose content; almost entirely absent.
Lactose-Free Labeled	Varies	0g (per serving)	Specific enzyme-treated or carefully aged products.
Parmesan	12+ months	Trace amounts (<0.1g)	An excellent alternative, also very low in lactose.

Trusted Brands Offering Lactose-Free Cheddar

Several reputable brands are known for their naturally lactose-free or specifically labeled lactose-free cheddar products. Always double-check the packaging for confirmation.

Cabot Creamery: A popular choice in the U.S., Cabot clearly labels its aged cheddars as containing "0g of lactose per serving". This includes their sharp, extra-sharp, and seriously sharp varieties. You can confirm by checking the nutrition label's sugar content.
Arla Lactofree: This European brand offers a full line of lactose-free dairy products, including mature cheddar. They test their cheese to ensure lactose levels are below 0.01g per 100g, well below the standard threshold.
Natrel: A Canadian brand, Natrel's Extra Sharp Cheddar is marketed as naturally lactose-free.
Armstrong Cheese: Another Canadian brand, Armstrong, offers lactose-free marble cheddar blocks and shredded cheese.
Black Diamond: This brand provides a lactose-free vintage cheddar that is naturally aged.

What to Avoid: Young Cheeses and Processed Cheese Products

For those with lactose intolerance, not all cheddars are safe, and the cheese aisle holds other pitfalls. Fresh, soft cheeses have a higher moisture content and are not aged long enough for the lactose to break down.

Types to be Cautious With: Mild cheddars, young cheeses, and soft, fresh cheeses like ricotta, cottage cheese, and cream cheese contain significantly more lactose. Processed cheese slices or spreads, which often contain added ingredients, should also be approached with caution unless explicitly labeled as lactose-free. Additionally, remember that lactose-free does not mean dairy-free. These products are not suitable for people with a milk protein allergy.

Conclusion: Making Informed Choices for Your Diet

Navigating a lactose-intolerant diet can be challenging, but it doesn't mean giving up delicious cheddar. By understanding the cheesemaking and aging process, you can confidently choose suitable cheeses. The key is to favor well-aged, mature, or extra-sharp cheddars, as their prolonged aging naturally minimizes lactose. For guaranteed results, rely on products from brands like Cabot, Arla, and others that explicitly test and label their cheddar as lactose-free. Always check the nutritional facts for a sugar content of 0g per serving to be certain. Making an informed decision allows you to enjoy the rich, savory flavor of cheddar without digestive discomfort.

For more information on lactose intolerance and dietary options, consult authoritative resources such as the National Dairy Council.

Frequently Asked Questions

No, while the aging process significantly reduces lactose, it's not a guarantee. The lactose content depends on the specific aging time and cheesemaking process. The longer a cheese is aged, the more likely it is to be very low in lactose, but you should always check the label for confirmation.

During aging, the lactic acid bacteria used in the cheesemaking process continue to ferment and consume the residual lactose. As they break down the lactose into lactic acid, the lactose content decreases over time.

Lactose-free cheese is a dairy product where the lactose has been removed or broken down. Dairy-free cheese is a non-dairy, plant-based product, often made from soy, cashews, or almonds. Lactose-free cheese is not suitable for those with a milk protein allergy.

The sharpness of a cheddar is a good indicator of its age, but it is not a guaranteed measure of its lactose content. While sharper, older cheddars generally have less lactose, it's best to confirm by checking the nutrition label for sugar content or an explicit 'lactose-free' claim.

Brands known for producing explicitly labeled lactose-free cheddar include Cabot, Arla Lactofree, Natrel, and Armstrong. Many of these brands state '0g lactose per serving' on their packaging.

Mild cheddars are not recommended for those with lactose intolerance. They are aged for a much shorter period than sharp or mature cheddars, which means they retain a higher level of lactose.

To identify a lactose-free or very low-lactose cheese, look for a nutrition label that shows 0 grams of sugars per serving. Since lactose is the milk sugar, its absence on the label indicates it has been removed or broken down.