So, you're lactose intolerant, and maybe you think you just can't enjoy cheese.  Not so fast! Contrary to popular belief, there are many cheeses that are lactose free (or very low lactose) naturally.

Lactose is a sugar present in all animal milk - including Goat and Sheep milk.  It's a common misconception that these alternative milks do not have lactose, but that's simply not true.  
Goat and sheep's milk contain roughly 90% as much lactose as cow's milk.

So how do you get lactose free cheese? It's mostly down to the production and aging process.  There are...

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The pearl of the table, white gold - Mozarella di Bufala Campana.  One of the Denominazione di Origine Protetta cheeses of Italy, it is made under strict regulation controlling how the cheese is made and where it is from to ensure the highest quality product.


Many of our customers are surprised to see cheese made from water buffalo, but this is actually a milk used to produce cheese for over a thousand years...

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Have you ever wondered what the crunchy bits are in cheese? You’re not alone; it’s probably the most common question we get in our shop.

There are actually two types of “crunch” found in cheese - calcium lactate and calcified Tyrosine.  

Calcium lactate is usually found on the exterior of cheeses, especially aged block cheddars.  Calcium lactate is formed by the reaction of lactic acid (naturally occuring in cheese) on calcium carbonate (used to help set the curd in some cheeses).

Calcium lactate on the surface of an aged...

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