Why are hard cheeses lower in lactose than soft cheeses?

It's a common misconception that hard cheeses are lower in lactose than soft cheeses. The truth is that the lactose content in cheese depends on the type of cheese and the cheesemaking process, not its hardness.

Here's why:

* Lactose is broken down during cheesemaking: During cheesemaking, bacteria convert lactose (milk sugar) into lactic acid. This process, called lactic acid fermentation, is essential for developing the flavor and texture of cheese.

* Longer aging reduces lactose: The longer a cheese ages, the more time there is for the bacteria to break down lactose. This is true for both hard and soft cheeses.

* Different cheeses have different lactose levels: Some cheeses, like cheddar and parmesan, are aged for a long time and naturally have lower lactose content. However, there are also soft cheeses, like Brie and Camembert, that are aged for longer periods and are lower in lactose than some fresh, unaged cheeses.

* The specific cheesemaking process impacts lactose content: Some cheeses, like cottage cheese and ricotta, are made with a process that preserves more lactose. This is because they are not aged for as long and don't involve as much bacterial breakdown of lactose.

In conclusion, it's incorrect to assume that all hard cheeses are lower in lactose than soft cheeses. The lactose content of cheese depends on a variety of factors, including the type of cheese, the cheesemaking process, and the aging time.

If you are lactose intolerant, it's important to check the label or contact the cheesemaker to determine the lactose content of a specific cheese. You may find some hard cheeses that are higher in lactose than some soft cheeses, and vice versa.