Re: Aged cheese?
To late to edit:
Lactose in Dutch cheese (and other 'hard' cheeses) is broken down into lactic acids during the riping/aging process. After how many months the lactose level is no longer causing discomfort, depends on the severity of ones intolerance.
Lactic acids are in turn good for lactose intolerance. As it stimulates lactase activity.
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Django
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