Raw Cheese Possibilities

For those who are lactose intolerant and have to avoid all dairy products, some products may be surprising and worth a try. Pasteurization is a given with most dairy in America, thanks to Louis Pasteur's invention that slowed the growth of bacteria in foods. This extends shelf life, which is essential in a super market culture, as well as helps to limit the chance of getting sick. Why is this important to those with lactose intolerance? Well, the bacteria that is naturally found in milk helps break down the sugars and compounds in dairy that cause digestive distress. Lactose is a sugar found in milk, which thanks to aging naturally diminishes. Raw milk cheese, now widely available in even major grocery stores, contains all the bacteria and is generally aged, resulting in little to no lactose. Parmesan, Asiago, Romano, and most mountain cheeses are the most likely to be made with raw milk, although many varieties can be made from raw milk.  One of the most isolating things about food allergies can be social gatherings and trying to find something to eat while feeding others without food allergies. Finding exceptions to the rule like raw cheese can be a way to please all with no compromise. To be able to make a pizza and not hear about the strange texture of a soy cheese, for instance, is a great luxury. 

The best advice is to look at the label and make sure that the carbohydrate amount is extremely low and that the first ingredient is unpasteurized milk. Some find it easier to digest sheep or goat milk, also, because those animals' milk doesn't have as much natural lactose as milk from a more bovine source. It is important, though, to be aware that this suggestion is not safe for those with milk allergies or those allergic to the protein in milk. Allergic reactions resulting in anaphylactic shock are not caused by the sugar in milk, but rather the substance as a whole.