Lactose is transformed into lactic acid during the aging process of cheese, allowing those with lactose intolerance to enjoy sharp, aged cheeses like Parmesan and Gouda.
As cheeses age, their flavors develop into more pungent profiles. Manchego is fruity sweet, while Parmesan exemplifies umami, offering a wide range of taste experiences.
While soft cheeses are high in lactose and should be avoided for lactose intolerance, aged cheeses are lower in lactose and provide a variety of textures and tastes.
The aging process and whey separation in cheesemaking help reduce lactose in sharp cheeses, making them more suitable options for those with lactose intolerance.
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