Lactose comes out with the whey during the cheesemaking process...which is why cheese is often talked about as a good food for those who are lactose intolerant. Though there’s still a minute amount left, it’s supposedly even less than what’s in Lactaid. He could certainly still be sensitive even to that small amount, though.

It would be interesting to experiment (not that your husband is interested, and I would certainly understand!) with sheep’s and goat’s milk cheeses. Both are much easier to digest. Two Northwest sheep dairies - Ancient Heritage (in Oregon) and Black Sheep Creamery (in Washington) initially started out because their kids had problems digesting cow’s milk.

The more I learn the more I’m amazed and awed by the whole process.

You’re right, Cypress Grove has their make process down to a science but I’ll bet there are still times when a wheel, or even a whole batch just doesn’t come out or goes bad. I have talked to cheesemakers who have “lost a cheese” - when a cheese that they’ve made for years all of the sudden just doesn’t come out the same anymore.

Making cheese will always be a little bit science, a little bit magic...!

Soft ripened cheeses ripen from the outside in..it’s a really interesting process. These cheeses form a virtual ‘rind’ of microorganisms on the outside, which then work their magic from the surface inward. If you age a soft ripened cheese long enough the insides will almost completely liquefy.

As far as how Humbolt Fog gets that particular fluffy texture....I’d have to say that is pretty much magic! Variations in ripening time, cheese recipes and so on make all of the difference. Humbolt Fog is also an ash coated cheese - in addition to that pretty ash line in the middle, the surface is coated with ash. Ash coating, among other things, acts to inhibit some microorganisms and enhance the action of others. Put everything together and you end up w/ a great cheese!