Lactose Free Cabot Cheese Is A Big Step For Lactose Intolerants

Lactose Free Cabot Cheese Is A Big Step For Lactose Intolerants Cabot is a vermont based brand that makes several lactose free flavors of their cheese like monetary jack, vermont cheddar, and new york extra sharp cheddar. not only does it come in block style, but also shredded, which is perfect for tacos or quesadillas. allison curley. the farmers at cabot want to make their cheese accessible to all people. Cabot cheddar: it’s a naturally lactose free cheese, containing 0g of lactose per serving. how is cabot cheese lactose free? most of the lactose present in milk is in the whey, which is then separated from the curds during the cheesemaking process. the natural aging process then breaks down any remaining lactose that could be leftover.

Lactose Free Cabot Cheese Is A Big Step For Lactose Intolerants Cabot cheddar contains 0g of lactose per serving. it’s important to know that lactose is simply the natural sugar found in milk. to understand how cheese becomes lactose free, first look to the cheesemaking process. to begin, curd is separated from whey (whey is where most of the lactose is). the curd eventually becomes cheese, and the whey. The answer to that question is actually not simple enough to make a broad statement. mozzarella cheese comes in many forms: logs, slices, blocks, pearls, and shreds, to name a few. each of these. Blue. colby. monterey jack. brie. camembert. aged mozzarella. all of cabot's aged cheddar cheeses as well as pepper, colby and monterey jack cheeses, gouda, and muenster contain 0 grams of lactose per serving and are considered lactose free. while there’s no perfect cheese for lactose intolerant, these are the cheeses with the least lactose. The reason why cabot cheese is lactose free is due to the process of cheesemaking. in the initial stages of making cheese, the lactose in the milk is converted into lactic acid by the bacteria cultures. as the cheese ages, the lactic acid continues to break down the remaining lactose, resulting in a cheese that is nearly lactose free.