Comments for Cheese Scientist https://cheesescientist.com/ Making cheese science accessible Thu, 02 Apr 2026 22:51:11 +0000 hourly 1 https://wordpress.org/?v=6.9.4 Comment on Database of Lactose Content In Cheese by Jonah Kincaid https://cheesescientist.com/lactose-content-in-cheese/#comment-731 Thu, 02 Apr 2026 22:51:11 +0000 https://thecheesewanker.com/?p=18788#comment-731 In reply to Ellie.

Hey Ellie, thank you for leaving a comment. The units in the table are mg/100g. So, 5100 mg of lactose is equal to 5.1g of lactose per 100g (5.1%)

]]> Comment on Database of Lactose Content In Cheese by Ellie https://cheesescientist.com/lactose-content-in-cheese/#comment-711 Mon, 16 Mar 2026 10:55:28 +0000 https://thecheesewanker.com/?p=18788#comment-711 Yoghurt, Natural is listed as GP having 5100 grams of lactose idée 100 grams. That’s mathematically impossible. If you’ve measuring in milligrams, 1000 grams is obviously the highest amount possible.

]]> Comment on Database of Lactose Content In Cheese by Denise Knight https://cheesescientist.com/lactose-content-in-cheese/#comment-663 Wed, 11 Feb 2026 15:50:51 +0000 https://thecheesewanker.com/?p=18788#comment-663 Please could you add Paneer to the list.
Thank you

]]> Comment on Database of Lactose Content In Cheese by Tatay Emoven https://cheesescientist.com/lactose-content-in-cheese/#comment-503 Tue, 06 Jan 2026 10:55:04 +0000 https://thecheesewanker.com/?p=18788#comment-503 In reply to Diane D.

The name “Swiss” cheese is used in the US. In Europe and Asia it is known as Emmentaler. It has less than 1mg per 100g of cheese. Havarti is listed. It also is rated as <1mg.

]]> Comment on Database of Lactose Content In Cheese by Catherine Kessler, RDN https://cheesescientist.com/lactose-content-in-cheese/#comment-318 Mon, 20 Oct 2025 00:46:35 +0000 https://thecheesewanker.com/?p=18788#comment-318 In reply to Jonah Kincaid.

3000mg of lactose = 3 grams of lactose in a 3oz. or 100g serving.
A 1 oz serving is only 1g of lactose.
To put into another perspective, 1 cup of lowfat milk contains 12g lactose.

]]> Comment on Database of Lactose Content In Cheese by Catherine Kessler, RDN https://cheesescientist.com/lactose-content-in-cheese/#comment-317 Mon, 20 Oct 2025 00:37:14 +0000 https://thecheesewanker.com/?p=18788#comment-317 In reply to Katherine Brightwood.

There is no information in the food databases for Burratta; but there is for fresh mozzarella, which may be similar. In 1 ounce serving of fresh mozzarella there is 14g of carbohydrate, and since the primary carb.in milk is lactose, you can assume that there is 14g of lactose in fresh mozzarella cheese. Compared to fluid milk: 8 ounces or 1 cup of milk has 12g of lactose. So the fresh cheeses are quite concentrated.

]]> Comment on Database of Lactose Content In Cheese by Catherine Kessler, RDN https://cheesescientist.com/lactose-content-in-cheese/#comment-316 Mon, 20 Oct 2025 00:15:37 +0000 https://thecheesewanker.com/?p=18788#comment-316 I am a Registered Dietitian, and I get this question often. First I like to explain that on a food label, the seving size of all cheese in the US is 1 ounce or about 30 grams; this is equal to a 1″ x 1.5″ chunk of “hard” cheese. Most websites discuss the amout of lactose per 100g, or about 3 ounces, because that is the standard amount of a food ingredient that is used in food analysis. The amount of lactose in 30g or 1 ounce of hard cheese is about 0.5grams, which is very very low. Lactose is a carbohydrate, and specifically a sugar. The amount of carbohydrate/sugar in 1 oz. of cheese is “0” on most hard cheeses. This list includes cheddar, jack, gouda, muenster, provolone, parmesan, blue, swiss, colby, and aged mozzarella. The cheeses that provide any significant amount of lactose are the soft cheeses, that are not aged: fresh mozzarella, buratta, ricotta, feta, and American.
But even if you are eating more than 1 ounce of hard or aged cheese at a time, for example 2 ounces, your intake of lactose is still very minimal. If you have a reaction to a food that contains a hard, aged cheese, see if a smaller portion makes a difference or consider other ingredients that may be a problem in the food that contains the cheese.

]]> Comment on Database of Lactose Content In Cheese by Brian https://cheesescientist.com/lactose-content-in-cheese/#comment-312 Thu, 18 Sep 2025 23:57:20 +0000 https://thecheesewanker.com/?p=18788#comment-312 Thanks for the article, I’ve been wanting something like this for some time–name a cheese, indicate how much. So many others would just name a few cheeses that are ok, which doesn’t help when reviewing menu items.

However, perhaps it’s worth nothing that some items like yogurt and cottage cheese *might* have active acidophilus cultures, which can make a big difference.

]]> Comment on Database of Lactose Content In Cheese by Emily https://cheesescientist.com/lactose-content-in-cheese/#comment-279 Sun, 20 Jul 2025 15:53:09 +0000 https://thecheesewanker.com/?p=18788#comment-279 This is a fantastic resource!
Can you add Caerphilly?
And low-moisture mozzarella? I’ve heard that’s lower in lactose, especially low-moisture part-skim. I’d love to see how that compares.
I’ve found I’m able to eat lactose-free cottage cheese and some hard cheese like aged cheddars without a problem, which is wild because I was totally off of dairy for almost a decade after discovering that was a major pain point for my digestive system.

]]> Comment on Database of Lactose Content In Cheese by Gibert Burnett https://cheesescientist.com/lactose-content-in-cheese/#comment-263 Thu, 10 Jul 2025 11:04:51 +0000 https://thecheesewanker.com/?p=18788#comment-263 What about cheese flavourings for example packets of macaroni cheese mixes and the orange coloured cheese flavouring in and on snacks like cheetos?

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