Milk from Manchega ewes

According to recent studies, more than 40 Million Americans are lactose intolerant.

My husband is one of them.

So often I feel sorry for him as he has to watch me eating (delicious) food he can’t even think of putting into his mouth without suffering afterwards.

Luckily enough, Manchego is a cheese he can safely eat.

Like all hard cheeses, Manchego is naturally low in lactose. Additionally, being made with sheep’s milk – which has a lower percentage of lactose than cow’s milk – makes it more suitable for sensitive stomachs.

Furthermore, as the longer a cheese is aged the less lactose it has, and Manchego can be aged for up to 2 years, lactic sensitive people have the perfect alibi to reach for the most exquisite of all Manchegos: the most aged ones.

There you go. Nice pay off!

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