Grana Padano and lactose: what to know if you're lactose intolerant

In the finished product, after the minimum ageing period of 9 months, residual lactose is far below 0.1 g per 100 g. Grana Padano PDO can therefore be described as naturally lactose-free.

This threshold is important because it distinguishes a cheese that contains lactose in relevant quantities from a cheese that is naturally lactose-free. In the case of Grana Padano PDO, the absence of lactose is not obtained through added enzymes or specific lactose-removal treatments, but is a natural consequence of production and maturation.

For this reason, when discussing Grana Padano and lactose, the correct answer is: Grana Padano PDO does not contain lactose in significant quantities and is considered naturally lactose-free.

It is still useful to avoid overly absolute expressions such as “zero lactose” unless they are accompanied by a reference to the residual threshold. The most correct wording is “naturally lactose-free”.

Lactose is the sugar naturally present in milk. During the production of Grana Padano PDO, this sugar is progressively reduced through several steps.

Part of the lactose remains in the whey, which is separated from the curd during processing. In the following stages, lactic acid bacteria transform the residual lactose. Maturation and ageing then complete the process, bringing lactose to very low levels in the finished product.

In simplified terms, the process can be understood as follows:

• lactose is present in the starting milk;
• during cheesemaking, part of it is separated together with the whey;
• lactic acid bacteria progressively transform the residual lactose;
• ageing contributes to the final reduction;
• after the minimum ageing period, Grana Padano PDO is naturally lactose-free.

This explains why Grana Padano should not be confused with a lactose-removed cheese. It is not made from milk treated to remove lactose: it is the traditional process of transforming milk into an aged cheese that naturally leads to this characteristic.

Grana Padano PDO is naturally lactose-free after the minimum ageing period of 9 months required by the product specification.

It is therefore not necessary to reach very long ageing periods, such as 20, 24 or 30 months, to describe Grana Padano PDO as naturally lactose-free. Already at the end of the minimum ageing period, residual lactose is far below 0.1 g per 100 g.

Longer ageing periods can change the flavour, texture, aromatic intensity and structure of the cheese, but they are not the necessary requirement for considering Grana Padano lactose-free.

This is an important point, because it is often thought that a cheese must be very aged to be suitable for people with lactose intolerance. In the case of Grana Padano PDO, the correct reference is the minimum ageing period of 9 months.

“Naturally lactose-free” means that lactose is not removed through a specific lactose-removal treatment, but is naturally reduced during the production process.

In Grana Padano PDO, this characteristic depends on milk processing, the action of lactic acid bacteria and ageing. The finished product contains lactose in very low quantities, below the threshold that allows the “lactose-free” claim to be used.

This distinction is useful because not all lactose-free products are the same. Some foods are lactose-removed through a specific process; others, such as Grana Padano PDO, become naturally lactose-free thanks to fermentation and maturation.

In other words, Grana Padano is not a cheese “modified” to be lactose-free: it is a PDO cheese that, by its nature and production method, becomes naturally lactose-free.

People with lactose intolerance can generally consume Grana Padano PDO, because the residual lactose in the finished product is far below 0.1 g per 100 g.

Lactose intolerance is linked to difficulty digesting this milk sugar. In Grana Padano PDO, lactose is not present in significant quantities because it is transformed during production and ageing.

That said, individual tolerance can vary. Some people may be more sensitive than others or may have specific nutritional indications. In case of recurring symptoms, a diagnosis of intolerance, a prescribed diet or personal doubts, it is always advisable to follow the advice of a doctor or nutritionist.

The correct message is therefore: Grana Padano PDO is naturally lactose-free and can generally be consumed by people with lactose intolerance, but the individual situation should always be considered.

When discussing lactose-free Grana Padano, it is essential to distinguish between lactose intolerance and milk allergy.

Lactose intolerance concerns difficulty digesting lactose, the sugar in milk. In this case, Grana Padano PDO can generally be compatible because it is naturally lactose-free.

Milk allergy, on the other hand, concerns milk proteins. It is a different condition and does not depend on the presence or absence of lactose. Grana Padano PDO is made from milk and contains milk proteins, so it is not suitable for people with milk allergy or allergy to milk proteins.

This distinction is very important: “lactose-free” does not mean “milk-free”. Grana Padano remains a cheese in every respect, made from cow’s milk, and should be avoided by people with an allergy to milk proteins unless otherwise indicated by a doctor.

In addition to lactose, residual galactose is also considered in Grana Padano PDO. The Consortium indicates a galactose value below 10 mg per 100 g.

This figure can be relevant for those following specific dietary regimens, such as low-FODMAP diets. FODMAPs are fermentable carbohydrates that, in some sensitive individuals, may contribute to intestinal discomfort.

Grana Padano PDO is indicated as a food compatible with low-FODMAP diets precisely because of its very low lactose and galactose content.

It is still important not to turn this information into a recommendation valid for everyone. Low-FODMAP diets are specific dietary regimens and should be followed with the support of a professional, especially in the presence of gastrointestinal symptoms or diagnosed conditions.

From a lactose point of view, Grana Padano PDO and Parmigiano Reggiano PDO are very similar: both are considered naturally lactose-free as a consequence of their respective production processes.

Grana Padano PDO is naturally lactose-free after the minimum ageing period of 9 months. Parmigiano Reggiano PDO is naturally lactose-free and contains galactose in quantities below 0.01 g per 100 g.

In practice, the choice between Grana Padano and Parmigiano Reggiano should not be based only on lactose. For both cheeses, lactose is not the most useful criterion for distinguishing the product.

The choice may instead depend on:

• flavour;
• ageing;
• ingredients;
• production specification;
• production area;
• use in cooking;
• format;
• commercial positioning.

For a complete comparison, it is useful to explore the differences between Parmigiano Reggiano and Grana Padano by considering not only lactose, but also production, ageing, flavour, nutritional characteristics and intended uses.

Grated Grana Padano PDO retains the characteristic of the product it comes from: it is naturally lactose-free if obtained from compliant Grana Padano PDO aged according to the product specification.

The product format does not change the nature of the cheese. Whether it is a whole wheel, a piece or grated cheese, the main reference remains the Grana Padano PDO from which the format derives.

Naturally, with packaged products it is always important to read the label, especially if additional ingredients are present or if there are specific dietary needs. For Grana Padano PDO, the characteristic of being naturally lactose-free derives from the cheese itself.

In the professional channel, this information is also important for technical sheets, labels, assortments and communication to the final consumer.

Grana Padano Riserva is a Grana Padano with a longer ageing period, at least 20 months, and with specific quality characteristics. However, from a lactose point of view, it is not necessary to choose a Riserva instead of a Grana Padano PDO with the minimum ageing period of 9 months.

Grana Padano PDO is already naturally lactose-free after the minimum ageing period required by the product specification. Longer ageing periods mainly affect flavour, texture, aromatic intensity, crumbliness and persistence.

A Grana Padano Riserva can therefore offer a more intense and complex tasting experience, but it is not a “better” choice solely because of lactose.

For people with lactose intolerance, the main point is that the product should be compliant Grana Padano PDO and naturally lactose-free according to official indications.

For dairy products, the “lactose-free” claim is linked to a residual lactose threshold below 0.1 g per 100 g or 100 ml.

In the case of Grana Padano PDO, this threshold is naturally met thanks to the production process. For this reason, it is correct to speak of a naturally lactose-free product.

For consumers, the label is the most immediate tool for checking product information. For professional operators, distributors, large-scale retail, Horeca and food service, this information is also important in technical sheets, product specifications and commercial materials.

At Boni, we handle the ageing, packaging and marketing of Grana Padano PDO, with formats designed for different channels: whole wheels, pieces and freshly grated cheese. Correct management of product information is an essential part of communication with operators and final consumers.

To learn more:

• Grana Padano nutritional values
• Grana Padano ageing
• Grana Padano ingredients and lysozyme
• Parmigiano Reggiano vs Grana Padano
• Lactose-free Parmigiano Reggiano
• Grana Padano PDO
• Freshly grated Grana Padano
• Grana Padano pieces
• Whole wheels of Grana Padano