The 12 to 15 per cent of Australians who suffer from lactose intolerance should not be scared to embrace the world of alternative products, one Wagga chef has said.
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One of Mock Orange's cooks, Richard Birbeck, found out he could no longer enjoy dairy products without a worry in 1986.
At the age of 15, he was diagnosed with irritable bowel syndrome as a result of lactose intolerance.
"I was very strict with it, and I stopped eating cheese," Mr Birbeck said.
"But I love cheese, and as I got older and my understanding expanded, I learnt about what I could and could not eat."
Mr Birbeck said when he eats cheeses and dairy products, it can affect him for days afterwards, so he has embraced alternative products.
"When I was in my 20s, and I would ask for a soy coffee, baristas would roll their eyes back at me, and I got a lot of attitude," he said.
"I spent a lot of my adulthood apologising.
"Research even shows that about 70 per cent of people are lactose intolerant - they just don't know it."
Mr Birbeck said it is great being able to walk into a cafe and order a coffee and a meal without having to worry about needing to rush to the bathroom.
He added that he loves working at a place like Mock Orange that does not give people with allergies or intolerances attitude.
"People should not be scared of a lactose intolerance diagnosis, because there is still so much out there to enjoy," Mr Birbeck said.
In line with being inclusive of those with the condition, the region's very own Coolamon Cheese Co. has launched the "country's first hand-crafted artisan lactose-free cheese range".
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The idea to create the range came from the general manager, Keiran Spencer, and chairman, Peter English, a GP of 30 years, identifying a growing issue in Australia of people who suffer from lactose intolerance.
"Seeing the growth of those who are lactose sensitive or intolerant, we knew we had to create a range of cheese that tastes amazing and tastes like real cheese to cater for these people," Mr Spencer said.
He added that it was no easy feat for the master cheesemaker, Jennifer Nestor.
"She had to work with the initial curds much as she would normally do, but as lactose-free curd behaves differently to other types of curd, she also had to use instincts born from years of experience," Mr Spencer said.
The lactose-free range includes blue vein, soft blue, double brie, fetta and "Cooloumi".
Annie Lewis
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
