Zand Dehkade black grain local lactic cheese

The lactic series of cheese are primarily made with little to no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid. When the milk acidity becomes high enough, the milk will coagulate even without the use of rennet.
Even if ice cream destroys your insides, you can still comfortably indulge in cheese on the regs. Why? Because cheesemaking converts lactose (milk sugar) into lactic acid. Any cheese aged 2 mo. or more is virtually lactose-free.