Does Sheep's Milk Cheese Contain Lactose?
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Yes, sheep's milk cheese contains lactose, since sheep's milk naturally contains it, like all mammalian milk. The amount varies depending on the type of cheese, though: a fresh product retains more…
Yes, sheep's milk cheese contains lactose, since sheep's milk naturally contains it, like all mammalian milk. The amount varies depending on the type of cheese, though: a fresh product retains more of it, while an aged cheese loses a good portion of it during ripening. Sheep's milk is therefore not a lactose-free product.
Lactose in sheep's milk: what to know
Lactose is the natural sugar found in milk. It's present in cow's, goat's, and sheep's milk alike. Contrary to a common misconception, switching to sheep's milk doesn't mean cutting lactose out of your diet. It's really more a matter of taste, texture, and a different milk composition, not the absence of lactose to begin with.
At Fromagerie La Moutonnière, in Sainte-Hélène-de-Chester, sheep's milk has been the foundation of the entire production since 1992. The cheeses, yogourt, and ricotta all start from that same milk, which contains lactose as its starting point.
Why aging changes things
During cheesemaking, lactic bacteria convert part of the lactose into lactic acid. The longer a cheese is aged, the more time this conversion has to take place, which reduces the amount of lactose left in the paste. This is a well-known principle in cheesemaking, and it applies to sheep's milk just as it does to other milks.
That said, this reduction doesn't mean an aged cheese automatically becomes lactose-free. The remaining amount depends on the type of paste, the aging time, and the process specific to each cheese. Without a specific analysis of the product, it's not possible to claim that a given cheese is lactose-free.
Fresh cheeses versus aged cheeses: a useful distinction
In La Moutonnière's catalogue, you'll find products with different textures and aging levels: firm pastes, soft pastes, fetas, and a ricotta. Generally speaking, fresh cheeses like feta or ricotta have had less time to break down their lactose than firm cheeses aged for a longer period.
If you're looking for the most favourable option, more heavily aged cheeses are often the ones that people sensitive to lactose tolerate better. This isn't an individual guarantee, though: everyone reacts differently, and only a medical evaluation can confirm what's right for your situation. Tommy, who knows his cheeses well, describes it as a good compromise for people who have trouble digesting lactose from cow's milk, not as a guaranteed solution.
The special case of Sein d'Hélène
An important point to know before putting together a cheese board: not all of La Moutonnière's cheeses are pure sheep's milk. Sein d'Hélène, for example, is made with a blend of sheep's milk and cow's milk. If you're specifically looking for a 100% sheep's milk product, it's worth checking each cheese's product page before adding it to your cart.
You can explore the full range of textures and aging levels in the online shop, where each product page details its composition.
How to choose if you have trouble digesting lactose
A few practical pointers to guide your choice, without replacing medical advice:
- Favour firm cheeses aged for longer if you want to limit the amount of lactose you consume.
- Don't assume that fresh products, like feta or ricotta, are automatically low in lactose.
- Taste small amounts if it's your first time trying sheep's milk, so you can gauge your own tolerance.
- Talk to a health professional if you have a diagnosed intolerance, before making sheep's milk cheese a regular part of your diet.
- Check the product pages in the shop to know the exact composition of each cheese before ordering.
These pointers can help you make an informed choice, but they don't replace an individual assessment if you have a known sensitivity to lactose.
In summary
Sheep's milk cheese contains lactose, just like other cheeses made from animal milk. Aging can reduce the amount present, but this varies from one product to another and doesn't turn a cheese into a lactose-free product. The best approach is still to check the composition of each cheese and, if in doubt, ask a health professional for advice.
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