From Wikipedia:

Traditionally made hard cheese (such as Emmental) and soft ripened cheeses may create less reaction than the equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Emmental or Cheddar might contain 10% of the lactose found in whole milk. In addition, the traditional aging methods of cheese (over 2 years) reduces their lactose content to practically nothing.[25] Commercial cheese brands, however, are generally manufactured by modern processes that do not have the same lactose reducing properties, and as no regulations mandate what qualifies as an "aged" cheese, this description does not provide any indication of whether the process used significantly reduced lactose.

Most Chinese are lactose intolerant, and they generally think that cheese smells worse than throw-up. You won't find butter in a Chinese restaurant either.

Interesting, Michael. I did not know that about aging of cheese reducing lactose. I did know that something like 60% of the world's adult population cannot digest milk.

Almost all mammals lose the ability to digest it when they are weaned. The gene that allows that was present in only a few percent of humans in ancient times. It was only when farming started and people kept animals for milk did the gene prove beneficial. It is mostly those of northern European heritage that can successfully deal with milk, today.

At least the worms would give you protein.

http://abcnews.go.com/Health/Wellnes...ory?id=8450036

As a child, a relative of my grandfather visited and his gift was the wormy cheese from Italy (grandfather came here as an adult)I didn't taste it but the grownups semed to enjoy it

"I have heard that Mimolette is filled with mites"

There's something similar in Germany called Milbenkaese ("mite cheese"). Haven't tried it.

http://en.wikipedia.org/wiki/Milbenk%C3%A4se

<i>I did know that something like 60% of the world's adult population cannot digest milk. </i>

That's why the population of the Mediterraenan basin consumes cheese, more so than northern Europeans.

Hi TD,

>the processing of cheese removes the lactose so lactose intolerant folks can eat cheese?<

Some cheeses.

I have noted that manufacturers are putting "lactose free" on those where the lactose has been greatly reduced.

I've also found that goat and sheep cheeses don't give me a lactose problem.

((I))

I have been to Sardinia 6 times and Casu Marzu always seems to be a mountain legend. Everyone talks about it but nobody has actually had it.

It was outlawed until recently due to the incredible hygiene standards involved.

A friend whose family who have lived in the Alghero area for 100s of years, always assures me that nothing would surprise him to discover what goes on in the mountains.

I have never rated Sardinian pecorino which is very hard and dry compared to that of say Grosseto which is much creamer.

Be warned some of this stuff is a little ripe

http://upload.wikimedia.org/wikipedi...ora_cheese.jpg

A Parable

The cheese-mites asked how the cheese got there,
And warmly debated the matter;
The Orthodox said that it came from the air,
And the Heretics said from the platter.
They argued it long and they argued it strong,
And I hear they are arguing now;
But of all the choice spirits who lived in the cheese,
Not one of them thought of a cow.

--Arthur Conan Doyle

When I was a child, A relative of my grandfather came from Italy and brought him a wormy cheese.

jahoulih, wonderful!