'La Tur' on Serious Eats

Serious Cheese: Tolerating La Tur

"The more acidic the cheese, the less lactose is in there, and the more tolerable it should be for most people." Photo from Murray's CheeseIn the intervening weeks since the last post about my apparent lactose intolerance, not only have I been able to tolerate small amounts of dairy consumed infrequently, I have also spent a lot of time caring for a new baby in our family. All this to explain that a) I haven't yet seen a doctor about my sudden inability to enjoy vast amounts of gelato and Ukranian food, and b) I haven't had much free time in which to experiment with my new-found lactose intolerance. I have generally not shied away from dairy, however, even if... More

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