Lactose-free cheese
Lactose-free cheese contains moderate levels of Histamine and Tyramine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)Moderate
The histamine of a cheese tracks its ageing, not its lactose: removing lactose changes nothing here. Grating and packing add surface and shelf life, which is where the amines come from — a fresh block you grate yourself is lower.
- TyramineModerate
Tyramine builds with time and bacterial action, so for these the lever is freshness and processing rather than the food itself: minced, smoked, pickled, sun-dried, pre-cut or long-simmered all mean more surface, more storage, or more bacterial contact. Bought fresh and eaten the same day, most of these are unremarkable. Sources: EFSA Journal 2011 (tyramine in fermented foods); McCabe-Sellers et al., J Food Compos Anal 2006.
- FODMAPsNone
- LactoseNone
- GlutenNo
- FructoseNone
- OligosaccharidesNone
- SorbitolNone
- SucroseNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
More in Dairy
- 3.5% milk→
- Aged cheese→
- Blue cheese→
- Blue cheese→
- Brie→
- Buffalo milk mozzarella→
- Buttermilk→
- Camembert cheese→
- Casein→
- Cheddar→
- Cream cheese→
- Crème fraîche→
Frequently asked questions
Which intolerances does Lactose-free cheese affect?
Lactose-free cheese is notable for Histamine and Tyramine.
Does Lactose-free cheese contain Histamine?
Lactose-free cheese contains moderate levels of Histamine. The histamine of a cheese tracks its ageing, not its lactose: removing lactose changes nothing here. Grating and packing add surface and shelf life, which is where the amines come from — a fresh block you grate yourself is lower.
Does Lactose-free cheese contain Tyramine?
Lactose-free cheese contains moderate levels of Tyramine. Tyramine builds with time and bacterial action, so for these the lever is freshness and processing rather than the food itself: minced, smoked, pickled, sun-dried, pre-cut or long-simmered all mean more surface, more storage, or more bacterial contact. Bought fresh and eaten the same day, most of these are unremarkable. Sources: EFSA Journal 2011 (tyramine in fermented foods); McCabe-Sellers et al., J Food Compos Anal 2006. Amounts vary by brand and recipe, so always check the label of the exact product.