I don't know of a non-dairy cheese that tastes like the real item. Some
are good at looking like it or have a similar texture, but the flavor is
nothing alike.


The more aged a cheese is, the less lactose. That usually means that
the harder the cheese, the more aging it has, but there are exceptions,
and that could be tripping you up. If you're up for experimentation
(and I wouldn't blame you if you weren't as the symptoms are nasty),
read up on how cheese is produced and choose cheeses that are made with
the most opportunity for the bacteria to convert the lactose.


--Lia


wrote:
> I love cheese, but since finding out I'm lactose intolerant, don't
> indulge in it as often as I'd like. I know there are lactase pills you
> can take that are supposed to help, but in my experience, sometimes they
> work....and sometimes they don't. And as much as I love cheese, I
> don't love it enough to look like I'm nine months' pregnant for a day or
> two after I eat it!
>
> I've been told there are good cheese substitutes made of soy or
> whatever. Can anyone recommend any good brands?