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!