[Cheese] Nitpicking on lactose

[Joel Plutchak]

> >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged 
> >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike 
> >> many dairy products, cheese in general is extremely low in lactose - 
> >> most has 1 gram or less per serving - and therefore should not cause 
> >> any lactose intolerance related symptoms.
> 
> I don't know what  "serving" is but 1 gram is not "no", "0 grams", or 
> "extremely low".  It seems like about 5 to 10%.

   I read that Cabot blurb as "our aged cheddar has zero grams,
while most cheese in general has one gram or less per serving."
So it isn't necessarily contradictory.

   As for homemade cheeses, a couple weeks ago I cut into an
attempt at a softer, higher fat content dilled cheese I made in 
early February. It tasted more like a nice aged cheddar with a
bit of dill.  Very good, but not quite what I had intended.
   This weekend I will be unveiling a batch of stirred-curd
cheddar I made  mid Februrary, 2/3 of which was smoked
before waxing and aging.  (I do it that way in spite of having
read a scholarly article that concluded smoking cheese is best
done after aging; it's easier for me and I have been getting
decent results.)