If you are lactose intolerant and love cheese, you have likely heard that Parmigiano Reggiano is safe. But is that really the case? And why does a cheese made from milk contain no lactose? Here are the answers, with the scientific information you need to eat with peace of mind.
Does Parmigiano Reggiano contain lactose?
No. Parmigiano Reggiano is naturally lactose-free. This is not a product modified or treated to remove it—as is the case with "lactose-free" milk found in supermarkets. It does not contain it by nature, thanks to the production and aging process.
This is certified by the Parmigiano Reggiano PDO Consortium, which has conducted analyses on hundreds of samples. The result is always the same: lactose is undetectable, even in shorter aging periods such as 12 months.
Why Parmigiano Reggiano has no lactose
Lactose is the sugar naturally present in milk. During production, it is completely eliminated in two phases:
When milk is processed in the vat, rennet is added to coagulate the proteins, forming curds. During this process, most of the whey—which contains the lactose—is separated and removed.
Lactic acid bacteria naturally present in the milk use lactose as an energy source. Within a few hours, they completely metabolize the residual lactose, transforming it into lactic acid.
Within the first 24–48 hours of production, lactose is already reduced to immeasurable levels. Subsequent aging—from 12 to 70 months—only serves to confirm and maintain this characteristic.
How safe is it for those who are intolerant?
Very safe. Parmigiano Reggiano is one of the few cheeses that can be consumed without issues by the vast majority of people with lactose intolerance, including those with severe intolerance. Various scientific studies and guidelines from Italian and European medical associations confirm this.
Lactose intolerance is different from milk protein allergy (CMPA). Those suffering from a milk protein allergy cannot eat Parmigiano Reggiano, because milk proteins are still present. In case of doubt, always consult your doctor.
Solo di Bruna® is even more digestible
Valserena’s Solo di Bruna® Parmigiano Reggiano has an extra feature that makes it particularly suitable for those with digestive sensitivities: it is produced with milk from Brown Swiss cows, which contains a higher percentage of beta-casein A2—the protein variant considered more digestible than the A1 variant found in standard breeds.
✅ Lactose-free (like all Parmigiano Reggiano)
✅ Richer in beta-casein A2 (thanks to the Brown Swiss breed)
✅ Naturally more digestible
Which aging period to choose
All aging periods are lactose-free, from 12 to 70 months—the choice depends on personal taste, not tolerability. If you have never tried Parmigiano Reggiano, start with the 24-month: balanced flavor and soft texture, the ideal starting point. For a tasting experience, the 36 or 60-month varieties offer superior aromatic complexity while maintaining the same digestibility characteristics.
Other nutritional values
Beyond the absence of lactose, Parmigiano Reggiano has an exceptional nutritional profile. Per 100g of 24-month Parmigiano Reggiano:
| Value | Per 100g |
|---|---|
| Energy | ~392 kcal |
| Protein | 33g |
| Fat | 28g |
| Carbohydrates | 0g |
| Calcium | 1,160mg (145% of daily requirement) |
| Phosphorus | 680mg |
| Vitamin B12 | 1.7μg |
The calcium in Parmigiano Reggiano is particularly bioavailable—meaning it is easily absorbed by the body—thanks to the absence of lactose and the form in which it is bound to the proteins.
Frequently Asked Questions
Does grated Parmigiano contain lactose?
No. Whether in a piece or grated, it contains no lactose. Grating does not alter the composition in any way.
Does 12-month Parmigiano contain lactose?
No. Even with the minimum aging period, it is lactose-free: it is eliminated in the first 24–48 hours of production, regardless of subsequent aging.
Can I eat it if I am allergic to milk?
No. Milk protein allergy (CMPA) is different from lactose intolerance. Those who are allergic cannot consume Parmigiano Reggiano—consult your allergist.
Is it good for bones?
Yes. With 1,160mg of bioavailable calcium per 100g, it is particularly recommended for growing children, menopausal women, and the elderly.
Is it suitable for lactose-intolerant children?
Yes, it is one of the foods most recommended by pediatricians for intolerant children who need an adequate intake of calcium.
In short
- Parmigiano Reggiano is naturally lactose-free, certified by the PDO Consortium
- Lactose is eliminated within 24–48 hours of production, at any aging stage
- Solo di Bruna® is even more digestible thanks to beta-casein A2
- 1,160mg of bioavailable calcium per 100g
Valserena’s Solo di Bruna® Parmigiano Reggiano, available online in all aging stages. Free shipping on orders over €120.
Discover our aging stages →