Hi, Lois. Cabot cheddar is made with regular milk; it's helpful to know that the process of cheesemaking removes some of the lactose to begin with. When milk is curdled, the whey drops out, leaving cheese curds that are aged. Most of the lactose in milk is in the whey, but you can read more about it on Cabot's website, here. It's pretty cool. Susan

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