Published on November 20, 2025
True or false, lactose-free cheeses are not made from milk?
Rest assured — that’s false! Even if a cheese contains no lactose, it is still made from real milk. But how is that possible when milk naturally contains lactose?
The mystery behind “lactose-free” explained
There are two main reasons why some cheeses can carry the “lactose-free” label:
- The manufacturing process
- The cheese aging process
As mentioned, lactose is a natural sugar found in milk. To remove it, a method called delactosing is used. For gouda-type cheeses, such as those from Fromagerie Bergeron, delactosing happens at the very beginning of production.
How delactosing works
Delactosing involves removing part of the whey — also known as “liquid whey” — by rinsing it with water when the milk begins to curdle. While this step removes most of the lactose, a small amount still remains in the cheese.
That’s where aging becomes essential. During maturation, the remaining lactose is broken down into two different sugars: glucose and galactose.
After these two steps, the result is a delicious cheese that is naturally lactose-free!
Fun fact: this breakdown of lactose normally happens inside the human body. But people who are lactose-intolerant cannot perform this step, which is why it must happen beforehand for them to digest the cheese comfortably.
Bergeron cheeses: lactose-free from the start
Even though demand for lactose-free cheese has risen in recent years, Bergeron cheeses have been lactose-free for over 30 years. Their wide range of gouda-style cheeses allows everyone to enjoy fine cheese without dietary restrictions.
Whether you prefer Le Bergeron Classique (Regular or Light), Le Calumet (Regular or Light), Le Coureur des Bois, Le Fin Renard, Le Louis Cyr, Le Gouda Doux, Le Lotbinière, Le Patte Blanche, Le P’tit Bonheur, Le Seigneur de Tilly or Six Pourcent, you’ll find the perfect gouda-style cheese to suit your tastes — lactose-free, of course!
