Lactose is the sugar in milk. People with lactose intolerance lack the enzyme lactase to break it down – the result is stomach pain and bloating. “Lactose-free” supermarket products are treated artificially. Parmigiano Reggiano doesn’t need that.
What happens in the first 48 hours
During production, whey starter bacteria are added to the milk. These bacteria feed on lactose and convert it into lactic acid. After roughly 48 hours the milk sugar is completely gone – long before the wheel goes into the salt bath. Galactose, too, is no longer detectable after a few weeks.
Officially confirmed
The Parmigiano Reggiano Consortium had this scientifically verified: Parmigiano Reggiano contains less than 0.01 g of lactose per 100 g and may therefore be labelled “naturally lactose-free”. This applies to every age – 12, 24 or 36 months.
Who benefits
- People with lactose intoleranceno enzyme tablets needed.
- Children and older peopleeasy to digest, rich in calcium.
- Athletesaround 33 g of protein per 100 g, quickly available.
- Pregnant and breastfeeding womenraw-milk cheese, but safe thanks to the long ageing.
Important: this applies to real Parmigiano Reggiano DOP. With “Parmesan” imitations or young grating cheese from other countries, lactose-free status is not guaranteed.
