Given the statistics that report a growing number of lactose-intolerant people, we have obviously focussed our attention on this issue. As we do not want to prevent consumers fond of our Pecorino cheeses from enjoying our products, Caseificio Val d’Orcia has conceived, produced and tested a lactose-free line. During the milk processing phase, an enzyme called “LACTASE” is added. This particular enzyme is not activated in intolerant people. These cheeses still bring “pleasure to the palate”, and their delicacy and subtlety are the same of the other traditional lines that many know and appreciate
