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<blockquote data-quote="Dannyalcatraz" data-source="post: 7612001" data-attributes="member: 19675"><p>These are low lactose cheeses:</p><p></p><p></p><p>See also:</p><p><a href="http://www.stevecarper.com/li/list_of_lactose_percentages.htm" target="_blank">http://www.stevecarper.com/li/list_of_lactose_percentages.htm</a></p><p></p><p>Most of these should be available in some variety in most grocery stores. Obviously, the only way to figure out if you can eat any of these is trying them out.</p><p></p><p>While you may have had issues with Muenster and Provolone, it may have been on the higher lactose side. </p><p></p><p>As a rule of thumb, aged hard cheeses tend to be lower in lactose. So it may behoove you to try some of the (usually more expensive) older, drier versions of some of these- shredded or grated- and allowing the liquids in the pizza sauce to compensate for that dryness.</p><p></p><p>One of my workhorse cheeses is Parrano. It’s in the Gouda family (so it should be relatively low in lactose), but its flavor has commonalities with Parmesan, and is pretty assertive. It works VERY well with tomatoes in all forms. Decent melter, too.</p><p></p><p>Depending on your trials, you might get best results using a mix of cheeses. If you can tolerate Parrano, that would be a good choice. A smoked Gruyere- a type of Swiss- would be another cheese to consider. Provolone might also be a good option.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7612001, member: 19675"] These are low lactose cheeses: See also: [url]http://www.stevecarper.com/li/list_of_lactose_percentages.htm[/url] Most of these should be available in some variety in most grocery stores. Obviously, the only way to figure out if you can eat any of these is trying them out. While you may have had issues with Muenster and Provolone, it may have been on the higher lactose side. As a rule of thumb, aged hard cheeses tend to be lower in lactose. So it may behoove you to try some of the (usually more expensive) older, drier versions of some of these- shredded or grated- and allowing the liquids in the pizza sauce to compensate for that dryness. One of my workhorse cheeses is Parrano. It’s in the Gouda family (so it should be relatively low in lactose), but its flavor has commonalities with Parmesan, and is pretty assertive. It works VERY well with tomatoes in all forms. Decent melter, too. Depending on your trials, you might get best results using a mix of cheeses. If you can tolerate Parrano, that would be a good choice. A smoked Gruyere- a type of Swiss- would be another cheese to consider. Provolone might also be a good option. [/QUOTE]
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