Why is some cheese now allowed?
In October 2000 dieticians working with Galactosaemia held a workshop on the use of cheese in a Galactosaemia diet. The diet in Galactosaemia is based on the exclusion of lactose and therefore also of any foods containing milk and milk products. In the UK cheese had always been excluded from the diet however, in Europe many countries allow certain types of cheese such as Emmentaal and Gruyere. The rationale for allowing cheese in Countries such as Germany and Holland is based on the cheese making process.
The lactose and galactose in cheese is lost mainly through two processes:
- It is used by the bacteria to make the specific cheese
- The aging process (maturation) where the cheese loses lactose in the whey as it dries out
It is a combination of these that makes a cheese low in lactose and galactose
Samples of different varieties and maturity of cheese are analysed at LFI (Leatherhead Food International) to determine their lactose and galactose content.
Download the latest GSG cheese information here. [705kb PDF]