Kefalotyri cheese is a hard salty cheese made from sheep’s and goat’s milk. It has been enjoyed for centuries by people with lactose intolerance because it contains little to no lactose, which allows them to enjoy foods that are normally off-limits!
The nutrition data of kefalotyri showed that it contains an average of 1 g of lactose (in carbohydrate) for each ounce of cheese. This is a tiny amount in comparison to the soft cheeses, such as mozzarella and brie, which tend to have a higher lactose content.
People with lactose intolerance can tolerate up to 24g of lactose throughout the day (1). It’s equivalent to about 500 ml of milk or about 1.5 pounds of kefalotyri cheese.
Nonetheless, that’s for the math. Please talk to a dietitian or doctor for advice on the best diet for you.
Why is kefalotyri low lactose
The reason is similar to parmesan cheese, which is also low in lactose.
During the process of coagulating cheese curd, the whey proteins which contain most of the lactose are drained from the cheese and only the most solid parts of it remain. Also, lactic acid bacteria, which convert lactose to lactic acid, are used in the production of kefalotyri. These bacteria further reduce the amount of lactose in the cheese during aging.
This means that people with lactose intolerance can enjoy kefalotyri without having to worry much about upset stomachs! So go ahead and add this delicious cheese to your next salad or pasta dish. Enjoy!