Lactose Intolerance
Yes, you can eat our cheeses!
Lactose Intolerance: why our products make the difference
Around 40% of Italians suffer from lactose intolerance, but this does not mean giving up on cheese. Thanks to the artisan production method with natural latteinnesto, the products of Raimo Dairy have an exceptionally low lactose content, making them suitable even for those with sensitivity or intolerance.
Lactose intolerance is the difficulty of the body to digest lactose, the sugar naturally present in milk. The most common symptoms are bloating, abdominal cramps and digestive difficulties. Many people, to avoid these discomforts, completely eliminate milk and cheese from their diet. However, not all cheeses are equal: lactose content varies enormously depending on the production method.
Raimo Dairy's Fior di Latte is produced with latteinnesto (the criscito), a natural lactic bacteria culture. This fermentation technique chemically transforms lactose, significantly reducing its content:
- Immediately after stretching: lactose content below 0.5%
- After 2-3 days from production: lactose content below 0.2%
For comparison, Fior di Latte produced with citric acid (industrial method) can exceed 1% lactose. The difference is substantial: our traditional method naturally produces a cheese with very low lactose content, without any additional chemical treatment.
Lactose-intolerant individuals can therefore consume it without concern, especially in cases of mild or moderate intolerance. Even those with acute intolerance find it less problematic than industrially produced cheeses.
Goat's milk has a lower lactose content than cow's milk, but the real difference lies in its protein composition: while cow's milk casein is of type A1 (heavier and more likely to trigger allergies), goat's milk casein is of type A2, which is less inflammatory to the gastrointestinal tract and easier to digest.
The fats in goat's milk are also much smaller in size than those in cow's milk, further facilitating digestion. For this reason, many people who have difficulty with cow's milk cheeses experience no discomfort when consuming goat's milk cheeses.
Raimo Dairy's Primo Sale di Capra, made with goat's milk from the Campanian countryside, is a nutritious and digestible choice, rich in protein, calcium and vitamin D.
Latteinnesto fermentation is not only a guarantee of flavour, but also of food safety. Lactic fermentation requires the absolute absence of contaminants in the milk: if antibiotic residues, detergents or other environmental contaminants were present, the natural lactic bacteria would be unable to act and production would be compromised.
In other words, the success of our Fior di Latte is itself a concrete proof of the purity of the milk used — a natural quality-control system that complements the monthly HACCP checks carried out by the dairy.
For any questions or information about our products, contact us — we will be happy to help you choose the product best suited to your needs.