Actually, not all cheese has lactose. Typically hard aged cheeses, such as cheddar, contain little to no lactose.
All Cabot cheeses contain zero (0) grams of lactose. Eating any aged cheese should not affect those with lactose intolerance, regardless of how much is eaten, because lactose - the major carbohydrate of cheese - totally disappears within 3 to 4 weeks after the cheese is made.
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It does, but it is very low in lactose. The older the cheese (12 years plus) the lower the lactose. A lot of lactose intollerants can eat manchego with no problems.