I just wanted to put into print what I’ve discovered about certain cheeses. If you read the blog readily you might remember I became lactose intolerant last year after visiting Cuba. I assumed it would be fine once it settled down. I’ve always eaten Parmesan and then started eating some Comte. I love manchego and membrillo, so I bought some aged manchego and had a few slices of lovely grain bread with the manchego and membrillo. Quite quickly afterwards I had stabbing in pains in the top of my abdomen. I guess I wasn’t cured.
I couldn’t understand this until I realised that Comte and Parmesan are not only aged cheese but also made with unpasteurised milk. Amazingly unpasteurised milk contains lactose enzyme to break it down. The heat treatment of pasteurising the milk destroys the enzyme!! Since then I’ve tried every unpasteurised cheese there is and I’m good.
The general rule of thumb is that an aged cheese will over time break down all the lactose. Generally talking over 12 months old. The second argument I’ve heard is by inspecting the nutrition label. Lactose is the sugar in milk. Hence if you look at the nutritional label, if the sugar is less than 0.5g/100g cheese, it should be lactose free. Not fully investigated this avenue yet, but I will. There is one cheese above which isn’t unpasteurised. That is the montagnolo affine. A german blue. They specially age it to eliminate all lactose. As I’ve missed blue cheese so much, I can vouch that their cheese is definitely lactose free. The other option is the unpasteurised Roquefort. I find this far too salty to eat much of it though!
Here’s the video of the above dish. (You need to come to the website to see the video, another one for a techie to sort out)
I’m still slowly experimenting with the GoPro. The aim is to make a 6-7 minute video with me talking on it, like a TV demonstration. Then the quick time lapsed video for insta and those had don’t like my accent! I’m not entirely sure why the camera seems a bit fogged up. I think the place needs better lighting. It is still a work in progress, but a whole new medium to work in which is great.