Which cheese products are lactose-free?

Milk inherently contains approximately 4.7 % lactose. In making cheese, lactose is decomposed in that it is converted into lactic acid by lactic acid bacteria. This process continues during the ripening of the cheese. So the lactose level in cheese is constantly reduced, the more mature the cheese becomes. The amount of lactose contained in cheese depends on the type of cheese in question:
All hard cheese and sliced cheese varieties (e.g. Emmental, Tilsiter, Gouda, Maasdam) and all soft cheese varieties (e.g. Brie, curd, feta) contain no lactose or only a very low level. In any case the lactose content is less than 1 g/100 g. With a lactose level of less than 0.1 g/100 g, hard cheese and sliced cheese are classified as lactose-free. By contrast, cream cheese contains a higher level of lactose (approx. 2-4 g/100 g).
The situation is different again with processed cheese. It is manufactured using not only cheese but also other lactose-containing dairy products (such as powdered milk). For this reason, the lactose content of processed cheese is higher, at around 3-7 g/100 g.
Are Hochland products made of raw milk or pasteurised milk?

All Hochland products are made of pasteurised milk.
In Germany, every raw milk product must be clearly labelled “made with raw milk".
Are Hochland products gluten-free?

All Hochland products are gluten-free. Gluten occurs in all common cereals such as wheat and can only find its way into dairy products as an additional ingredient, for examples as a separating agent for herbs. However, Hochland does not use any ingredients which contain gluten.
As a vegetarian I do not want to eat any cheese which is manufactured using animal rennin. Are Hochland products suitable for consumption by vegetarians?

The following products of ours are manufactured solely using microbial rennin. This is not genetically modified rennin. Nor do the products contain any gelatine, so they are suitable for vegetarians:
Our other products may contain animal rennin or microbial rennin, depending on the batch.