The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Sunday, December 02, 2007

Lactose Free Cheese From Canada

I received an email from Pierre Gattuso of Gattuso Inc. letting me know about Biobio Certified Organic Cheese.

The best part about Biobio is not the name (sorry) but that most of the cheeses they offer are lactose free. True lactose free cow's milk cheeses. Those include:

Medium Cheddar
Extra Sharp Cheddar (aged 1 year)
Extra Sharp Cheddar (aged 3 years)
Extra Sharp Cheddar (aged 5 years)
Mozzarella
7% Cheese [low-fat]
Parmesan
Grated Parmesan

Two other cheeses contain less than 0.5% lactose:

Mild Cheddar
Swiss

How do they do that, you ask. The FAQ explains:

Q. Why are biobio cheeses either lactose-free or 99.5% lactose-free?

A. Biobio organic Cheddar and Parmesan cheeses are made with organic raw (unpasteurized) milk. The lactose normally found in milk is digested by the bacteria naturally present in raw milk and by those added to it (lactic culture) during the aging of the cheese.

The 7% and Mozzarella cheeses are also 100% lactose-free, but for a different reason. Made with pasteurized milk, the lactose is washed out with water during the cheese-making process.

The mild Cheddar and the Swiss are 99.5% lactose-free because they are not aged long enough for the lactic culture to eliminate all of the lactose.

Apparently 3 to 6 months of aging is not sufficient to remove all the lactose. It takes at least 6 to 9 months to do so. Take that, Jeffrey Steingarten.

Biobio cheese is available in stores all over Canada but seemingly not in the U.S. I don't know about their shipping policy, but here's their contact information:

GATTUSO Inc.
1100 de la Gauchetière Street West
Suite 253
Montréal, Québec H3B 2S2
Telephone: (514) 875-2222
Web Site: www.gattuso.qc.ca
Linda Deschenes, Sales Coordinator: ldeschenes@gattuso.qc.ca

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