LACTOSE FREE CHEESE: RESPONDING TO A CHANGING CONSUMER DAIRY DEMAND

Responding to a changing dairy market; introducing our lactose-free semi hard cheese: Vaccino Novello

Across retail, hospitality and food service, customers are increasingly looking for products that accommodate different dietary requirements, while still expecting the quality, flavour and functionality of the original product.
We have seen this within our own business.
Following the success of our Lactose-Free Yoghurt, enquiries for additional lactose-free products have continued to grow. The response prompted us to look at what we could offer next.
We are therefore pleased to introduce Vaccino Novello – our new lactose-free semi-hard cheese.
Made on Underbush Farm in Creighton, KZN, from the full-cream milk of our pasture-based Jersey cows, Vaccino Novello remains very much a traditional dairy cheese.
The difference lies in the addition of the enzyme lactase, which breaks lactose down into the simpler sugars glucose and galactose.
For restaurants, hotels, lodges, caterers and retailers, the result is an opportunity to offer lactose-intolerant customers a real dairy cheese, rather than requiring them to choose a dairy alternative.
As a semi-hard cheese, Vaccino Novello also offers versatility for professional kitchens, from cheese and charcuterie boards to pizzas, sandwiches, platters, pastas, and cooked dishes.
It is important to distinguish lactose intolerance from a cow’s milk allergy: Vaccino Novello is made from cow’s milk and is not suitable for those with a milk-protein allergy.
For us at Bush Hill Cheese, the development represents something quite simple: listening to what our customers are asking for and finding a way to meet that need without moving away from what we do.

For distribution, retail, hospitality and food-service enquiries, contact sales@bushhillcheese.co.za.