Lactose actually breaks down as cheese ages, so the older the cheese the smaller the amount of lactose. I think anything over 12 months would be basically lactose-free but better to ask an expert. Parmigiano Reggiano, seaside cheddar, robusto, or an aged Gouda would all meet that, and are delicious.
Other cheeses I love(some of which would only be available in the US);
Taleggio - washed-rind softer cheese from Italy
St Nuage - Brie-style soft cheese
Midnight Moon - Gouda-style goat cheese
Pleasant Ridge Reserve - alpine-style aged cheese
Barley Hazel Blue Cheese - best tasting blue cheese I’ve ever had
While you’re at it grab some grapes, candied nuts, honey, and some kind of fruit jam and add those to the board. Those things all pair really well with cheese.
Oh totally - anything goes really! Olives, capers, marcona almonds whatever you like. At a Whole Foods or a cheese shop they have a thing called mostarda you might like better - it’s a fruit jam made with mustard seed so it’s kind of spicy
I don’t know that it’s really unusual, but I love Shropshire Blue cheese.
LOVE this. Great suggestion!
Lactose actually breaks down as cheese ages, so the older the cheese the smaller the amount of lactose. I think anything over 12 months would be basically lactose-free but better to ask an expert. Parmigiano Reggiano, seaside cheddar, robusto, or an aged Gouda would all meet that, and are delicious.
Other cheeses I love(some of which would only be available in the US);
Taleggio - washed-rind softer cheese from Italy St Nuage - Brie-style soft cheese Midnight Moon - Gouda-style goat cheese Pleasant Ridge Reserve - alpine-style aged cheese Barley Hazel Blue Cheese - best tasting blue cheese I’ve ever had
While you’re at it grab some grapes, candied nuts, honey, and some kind of fruit jam and add those to the board. Those things all pair really well with cheese.
These are wonderful suggestions! I’m not a fruit jam guy, so it didn’t even occur to me, but others obviously love that stuff. Cornichons too I guess?
Oh totally - anything goes really! Olives, capers, marcona almonds whatever you like. At a Whole Foods or a cheese shop they have a thing called mostarda you might like better - it’s a fruit jam made with mustard seed so it’s kind of spicy
Mostarda?!
I know so much abut food, and it is so wonderful that there is so much more yet to learn