Pecorino, a family of hard Italian cheeses made from sheep’s milk, presents a complex picture regarding its lactose content. While milk naturally contains lactose, the aging process involved in crafting Pecorino significantly reduces its presence. The extended fermentation breaks down lactose into simpler sugars, galactose and glucose.
The length of the aging period is critical. Aged varieties, such as Pecorino Romano, undergo a longer maturation, typically exceeding five months. This extended period allows for a more thorough breakdown of lactose, often resulting in levels so low that they are well-tolerated by individuals with lactose intolerance. The reduced lactose makes aged Pecorino a potentially suitable cheese option for those seeking to minimize lactose consumption, a significant benefit for those with dietary restrictions. Its historical importance lies in its traditional production methods, largely unchanged for centuries, contributing to its distinct flavor profile and suitability for specific diets.
