Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or 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.

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)
7% Cheese [low-fat]
Grated Parmesan

Two other cheeses contain less than 0.5% lactose:

Mild Cheddar

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:

1100 de la Gauchetière Street West
Suite 253
Montréal, Québec H3B 2S2
Telephone: (514) 875-2222
Web Site:
Linda Deschenes, Sales Coordinator:

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