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.


Friday, January 23, 2009

Lactofree Lactose-Free Cheese

Cheese. (Shut that bloody bouzouki up!) Everybody loves it and the vegetarian and vegan replacements are generally considered to be poor substitutes.

A few companies have long provided lactose-free true cow's milk cheese in the U.S., including Finlandia, Sorrento, and Lifetime, and Canada has Biobio. The UK, as is its wont, has lagged beyond in catering to those of us who are lactose intolerant.

That's about to change according to this email I got directly from Lactofree about their latest announcement.

For the 15% of the population who are thought to be lactose intolerant in the UK it will have been years since they last tasted real dairy cheese, which means its been years since they ate their last tasty pizza, delicious lasagne or real cheese and tomato sandwich! But now Lactofree has put the real thing back on the menu, with its newly launched hard dairy lactose free cheese, available at your local Asda or Morrisons.

Lactofree cheese is made from natural cows' milk and therefore retains that same unmistakable dairy taste. As part of cheesemaking, bacterial cultures are added to the milk to create acidity, aroma and flavour. These cultures need a source of food and this food is lactose. The bacteria uses up the lactose naturally found in the milk to give Lactofree cheese its distinct flavour. The bacteria will stop working only once all the lactose has been used up, leaving cheese that is naturally lactose free.

Lactofree cheese tastes and behaves just like normal cheese. It's versatile for cooking and perfect for all those things you've missed – pizzas, sandwiches, toasties, lasagne, jacket potatoes…

On the website you can find all the information about the cheese, and also a couple of nice recipes by celebrity chef Lesley Waters.

The cheese apparently comes in a single flavor for now. You'll just have to wait a few more years to get your hands on Venezuelan beaver cheese.

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