Please just let me have cheese without feeling gassy and bloated.
. Basically, I'm never sure if I can eat it or not. Sometimes I'm able to down a plate of cheese and feel totally fine afterward, while other times I become so gassy and uncomfortable I swear I'll never even look at the stuff again. Of course, I always do end up looking at more of it, but every time I'm wondering if I'll walk away feeling OK or like a cheese-filled balloon about to burst.can attest, ingesting too much lactose doesn't feel very good.
Interestingly, the cheesemaking process contributes to the amount of lactose. Every cheese goes through a slightly different process, but in general, making cheese basically involves removing whey from milk and then acidifying and salting the remaining curd, says Andy Hatch, cheesemaker and owner at. "The manner in which each of these three steps occurs will determine the character of the resulting cheese," including how much lactose is or isn't in it, Hatch says.
What really determines that is the next step, fermentation, which begins as soon as lactic acid bacteria starts metabolizing the milk's lactose and turning it into lactic acid. This can begin at any time during the process depending on how a cheesemaker manipulates certain conditions, like temperature, moisture, and salt, Hatch explains.
There's not really a hard and fast rule for exactly how long a cheese should be aged to warrant "aged" on a label. Some labels will say how long the item was aged for; others may not. So while picking an aged cheese is a good general guideline for making a low-lactose choice, it's not foolproof.
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