[Cheese] Nitpicking on lactose

[lou02@aapt.net.au]

Hi Joel
I would be interested in the method that you use to smoke your cheddar as my
hubby loves smoked cheese.
Tina

Quoting Joel Plutchak <plutchak at ncsa.uiuc.edu>:

> > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged
> > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike
> > >> many dairy products, cheese in general is extremely low in lactose -
> > >> most has 1 gram or less per serving - and therefore should not cause
> > >> any lactose intolerance related symptoms.
> >
> > I don't know what  "serving" is but 1 gram is not "no", "0 grams", or
> > "extremely low".  It seems like about 5 to 10%.
>    I read that Cabot blurb as "our aged cheddar has zero grams,
> while most cheese in general has one gram or less per serving."
> So it isn't necessarily contradictory.
>
>    As for homemade cheeses, a couple weeks ago I cut into an
> attempt at a softer, higher fat content dilled cheese I made in
> early February. It tasted more like a nice aged cheddar with a
> bit of dill.  Very good, but not quite what I had intended.
>    This weekend I will be unveiling a batch of stirred-curd
> cheddar I made  mid Februrary, 2/3 of which was smoked
> before waxing and aging.  (I do it that way in spite of having
> read a scholarly article that concluded smoking cheese is best
> done after aging; it's easier for me and I have been getting
> decent results.)
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