If you're lactose intolerant, the sight of a beautifully arranged cheese platter may seem like a forbidden delight. But it turns out, thanks to traditional cheesemaking methods, many renowned global cheeses naturally contain minimal lactose, creating the possibility for you to nibble without discomfort.

Bear in mind, though, that not every cheese choice will be suitable, and everyone with lactose intolerance may have varied tolerances to different varieties. Not to be confused with a dairy allergy, lactose intolerance is an entirely different issue, focusing on the body's response to the sugar in milk rather than its proteins. However, if you only have an issue with lactose rather than other components of dairy, you might not have to abandon cheese entirely.

Understanding the roots of this lies in grasping how cheese is made. As milk transforms into cheese, the lactose (sugar in milk) begins to convert into lactic acid thanks to starter cultures. As curds are cut, most of the remaining lactose gets drained away with the liquid whey. Beneficial bacteria continue breaking down lactose that remains as the cheese ages.

Senior cheese technologist Sjoerd Hiemstra from Beemster Cheese, in the Netherlands, illustrates the process by mentioning how, "Lactose is converted to lactic acid by the starter culture,” and this conversion requires time. The longer the cheese ages, the lesser lactose it contains. At Beemster, cheeses contain less than 0.1% lactose after a month or so of aging and less than 0.01% after about three months.

According to New York City cheesemonger Joshua Santamaria, many cheese lovers are surprised that they don't necessarily need to avoid cheese completely. “Many of my customers think they can’t eat cheese anymore,” he notes. "But if lactose is their only issue - not a dairy allergy or other intolerance - then well-aged cheeses could be an excellent starting point."

Be it genuine Parmigiano-Reggiano with its savory, nutty flavor and crunchy crystals, or an aged Gouda whose creamy, buttery flavor evolves beautifully with aging, the presence of lactose decreases significantly in these classics. Sharp cheddar's too, aged for 18 months to two years, offer a medley of flavors with surprisingly low lactose.

Alpine cheeses such as Gruyère, Comté, and Emmental, and firm Italian cheese like Piave have also bloomed into complex flavors over their aging process, making them low on lactose content. Even some matured cheeses like Gorgonzola and Taleggio surprisingly are naturally low in lactose.

Fresh cheeses, however, haven't had sufficient time for their lactose to breakdown, making them likely contenders for higher lactose levels. Be cautious with those.

Santamaria suggests starting with a small portion of a well-matured cheese - such as a seasoned Parmigiano-Reggiano, a mature Gouda, or sharp cheddar - and pay attention to your body's reaction.

“The primary concern,” he points out, “is to determine if the intolerance can definitely be attributed to lactose and not to a protein allergy or issue digesting fat.” If it centers around lactose, you might still be able to relish some of the world’s most sought-after cheeses.