If the lactose intolerance isn’t congenital and the person has undergone a test to establish their tolerance level, it may be possible – depending on their test results – to eat a small quantity of mature cheese as part of a well-balanced meal. This may even increase tolerance levels. Lactose actually breaks down into other sugars during the ageing process (it is basically digested by milk enzymes).
‘Raw curd’ is the name given to a category of cheeses made using specific technology and, in particular, when the curd is not heated during the production process.
During the ageing process, the rind of each Taleggio cheese is ‘washed’. In fact, Taleggio is a washed-rind cheese, which is turned at least once a week and ‘washed’ by being either brushed or wiped with a sponge soaked in saline solution.
Centripetal ageing is specific to washed-rind cheeses.
Enzymes and micro-organisms in cheese work to break down lipids, lactose and protein and this (protein in particular) is what causes the characteristic aroma typical to mature cheeses.
The proportion of lactose found in Taleggio – expressed as the quantity of soluble sugars – is equal to 0.9 g per 100 g cheese. (Source: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)