Surprise: Even for those with lactose intolerance, not all cheese is off-limits. The trick is finding cheeses that have been aged for more than three months, during which time the majority of lactose is converted into stomach-friendlier lactic acid. Try goat cheese and aged harder cheeses like Parmesan (which typically contains 0 to 3.2 percent lactose) or Muenster (0 to 1.1 percent lactose). Steer clear of soft, fresh cheese like feta, ricotta, and Colby.
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