Quote:
|
Originally Posted by DanaC
The block cheese I'm less happy with, tastes a bit too processed.
|
That's an odd product to sell, since the vast majority of hard cheeses are already lactose-free. Anything aged, like cheddar, gouda, parmesan, etc.
98% of the lactose is removed with the whey when it is strained, and the last 2% is converted during the fermentation process, so even a very soft cheese (i.e., no aging) will still only contain 2% of the lactose that a milk or cream product would.