What kind of cheese can people who have the decreased ability to digest lactose eat?
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Vegan cheese Vegan cheese is a non-dairy or plant cheese analogue aimed at vegans and other people who want to avoid animal products, including those who are lactose-intolerant. As with plant milk, vegan cheese can be made from cashews, sesame seeds, soybeans, coconut oil, rice, almonds and other nuts, and nutritional yeast.
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Lactose intolerance Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in milk products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain, bloating, diarrhea, gas, and nausea. These typically start between one half and two hours after drinking milk or eating milk products. Severity depends on the amount a person eats or drinks. It does not cause damage to the gastrointestinal tract.
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Bleu des Causses Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma.
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Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around 90 F ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to 122 F . It is then placed into cloths which are pressed lightly in wooden forms. After 24 hours in the press, during which time the cheeses are turned and the cloths are occasionally changed, the cheeses are taken to a curing cellar. They are salted on the surface, and rubbed and washed occasionally while curing. When ripe, the cheese is said to be about midway in characteristics between Emmental and Limburger.
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Tzfat cheese Tzfat cheese (Hebrew: גבינה צפתית‎ ‎ ) is a semi-hard cheese produced in Israel originally from sheep's milk. It was first produced by the HaMeiri dairy in Safed in 1840 and is still produced there by descendants of the original cheese makers.
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Brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
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Processed cheese Processed cheese (also known as prepared cheese, cheese product, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911.
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Jāņi cheese Jāņi cheese (lit. John's cheese; Latvian: "Jāņu siers" ) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice.
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Toma cheese Toma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley (it is one of the region's specialties) and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma Piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation while the Toma di Gressoney, produced in the Gressoney Valley, is officially recognized as a "Prodotto agroalimentare tradizionale" and is included in the Ark of Taste catalogue of heritage foods. It can have a fat content of 45%-52%.
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Weisslacker Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world. This cheese is a common ingredient in various breads, soups, and dips.
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List of stretch-curd cheeses This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. These cheeses manufactured from the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the cheese its fibrous structure.
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Ricotta Ricotta (] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
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List of blue cheeses This is a 'list of blue cheeses'. Blue cheese is a general classification of cheeses that have had cultures of the mold "Penicillium" added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
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Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.
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Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days is illegal in the United States.
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List of vegetarian restaurants This is a list of vegetarian and vegan restaurants. Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism (recorded in India), dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism, raw veganism, and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.
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Queijo de Nisa Queijo de Nisa is a semi-hard sheep's milk cheese from the municipality of Nisa, in the subregion of Alto Alentejo in Portugal. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. It is yellowish white, with a robust flavor and a somewhat acidic finish.
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Sheep milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
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Cherni Vit cheese Cherni Vit (Bulgarian: „Черни Вит“ ) is a Bulgarian cheese exclusively produced in and around the village of Cherni Vit in Teteven Municipality, Lovech Province. Made from sheep milk, Cherni Vit cheese owes the green colour of its crust and its characteristic taste to the formation of mold. This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularised by Slow Food representatives.
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Herrgårdsost Herrgårdsost ("Manorhouse cheese") is a semi-hard Swedish cheese made from cow's milk. Made since the 1890s, it is still popular in Sweden today. The aged cheese has a mild, sweet, nutty flavor and small round holes. The cheese is usually manufactured in wheels about 40 cm in diameter and 12 cm wide, weighing around 14 kg .
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Lincolnshire Poacher cheese Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. It is made on Ulceby Farm, in Lincolnshire, England, by craft cheesemaker Richard Tagg. The cheese is matured for between 14 and 24 months, depending on when the milk was collected. Lincolnshire Poacher Cheese supply The Cheese Shop, Louth with all three of its cheeses, both maturities, and also Lincolnshire Red.
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Le Douanier Le Douanier is a wash-rinsed cheese made by Fritz Kaiser in Quebec, Canada. It is similar to a Morbier. Le Douanier won the 2004 Canadian Cheese Grand Prix. It also won a Gold award (entry class 5316, number 15) at World Cheese Awards 2015. It is a surface-ripened cheese, ivory in colour and has a little bit of a hazelnut flavour that comes out with age.