Lactose-Free Cheese Guide: What Actually Tastes Good

Here's a fact most people with lactose intolerance don't know: many aged cheeses are naturally very low in lactose and can be tolerated just fine. The lactose in milk is largely consumed by bacteria during the aging process. The older the cheese, the less lactose it contains.

Naturally low-lactose cheeses

These cheeses are generally safe even without a "lactose-free" label:

• Aged cheddar (12+ months) — typically <0.5g lactose per serving
• Parmesan — aged 24+ months; nearly zero lactose
• Gruyère, Swiss, Manchego — all aged; generally well tolerated
• Brie, Camembert — soft but naturally fermented; usually safe

Cheeses to watch out for

Fresh and processed cheeses contain the most lactose:

• Ricotta — fresh cheese; higher lactose content
• Cottage cheese — fresh; often causes symptoms
• Cream cheese — significant lactose; look for LF versions (Philadelphia Lactose Free exists in some markets)
• American cheese / processed singles — varies by brand; check for LF labeling

Dedicated lactose-free cheese brands

Several brands now offer explicitly lactose-free versions: Green Valley Creamery makes lactose-free cream cheese, sour cream, and kefir. Borden has introduced lactose-free singles. These use the same lactase process as LF milk and are safe for even high-sensitivity individuals.

Browse the Dairyish cheese category to find verified lactose-free and naturally low-lactose options sorted by type and store availability.