Lactose-free cheese: our 2026 survey

Lactose-free cheese and plant-based alternatives: what our survey of the ADILAC community reveals

When people search for lactose-free cheese, they find plenty of product lists and recommendations. What they do not always find is the perspective of the people most directly affected. What are they really looking for? Have they ever tried a plant-based cheese alternative? What makes them curious, and what holds them back?

To find out, Veggie Karma ran a survey between 25 June and 16 July 2026 among the community of ADILAC, the Spanish Lactose Intolerance Association.

This is not a representative study of everyone with lactose intolerance. It is a practical snapshot of the habits, doubts and expectations of a group with a particular awareness of the issue.

One of the most interesting findings is this: 43.6% of respondents had never tried a plant-based cheese alternative. Yet when they were asked in general terms about artisan, fermented options made from nuts or pulses, 67.6% of this same group said they would be willing to try them.

What exactly do we mean by lactose-free cheese?

Before looking at the responses, it is important to make a distinction. A lactose-free dairy cheese is still made from milk: its lactose has been removed or broken down to make it easier to digest. A plant-based cheese alternative is made without milk and, when its recipe contains no dairy ingredients, is naturally free from lactose.

They are not the same product and do not necessarily meet the same needs. Some people with lactose intolerance prefer lactose-free dairy cheese. Others look for a fully plant-based option. Others alternate between the two. Our survey shows that there is no single profile of a lactose-free cheese consumer.

There is also an important distinction that is often overlooked: lactose intolerance is not the same as an allergy to milk proteins. The reactions, precautions and tolerated amounts are different. Anyone with an allergy or medical concerns should check the label and seek advice from a healthcare professional.

For a fuller explanation of the available options, read our guide to lactose-free cheese and other products people with lactose intolerance may enjoy.

43.6% had never tried a plant-based cheese alternative

Plant-based alternatives are becoming more visible, but they are still unfamiliar to a significant part of the public. In our survey, 56.4% had tried one before, while 43.6% had never done so.

Among those who had not yet taken the step, the main reason was neither price nor outright rejection. 38.2% said it had simply never occurred to them. A further 23.5% thought the products would not taste good, while 20.6% preferred conventional lactose-free dairy cheese.

The first barrier is therefore quite simple: plant-based alternatives are not yet among the options many people consider spontaneously. The second is a promise of flavour that does not always convince.

Taste matters far more than anything else

Among people who had already tried plant-based alternatives, 81.8% named taste as one of the most important criteria. It was well ahead of natural ingredients, mentioned by 54.5%, and price, mentioned by 36.4%.

Ease of finding the product mattered to 27.3%. Melting performance was mentioned by 18.2%, probiotics by 15.9%, organic certification by 13.6% and protein content by 11.4%.

The message for producers is clear: an appealing ingredient list is not enough. An alternative to lactose-free cheese must first be enjoyable to eat. Texture, aroma, salt balance, finish and performance in cooking all remain decisive.

A reasonable experience, but not yet universally convincing

Among people who had tried plant-based alternatives, the average experience rating was 3.27 out of 5. More specifically, 43.2% gave a score of 4 or 5, 38.6% gave a score of 3 and 18.2% gave a score of 1 or 2.

The category has already won over part of the public, but there is still obvious room for improvement. This may also explain why the term “plant-based cheese” produces such different reactions: the experience depends heavily on the recipe and type of product tested.

The alternatives people had tried were not all comparable. Among the relevant respondents, 52.3% had tried artisan or premium products made from nuts, pulses or fermentation. Some 43.2% had tried mid-range supermarket products, while 36.4% had tried more basic products formulated mainly with oils and starches.

“Vegan” and “health”, but also “artificial” and “processed”

We asked for the first word that came to mind on hearing “plant-based cheese”. Some 39.7% answered “vegan” and 14.1% said “health”. However, 12.8% thought of “artificial” and 11.5% said “processed”.

This finding deserves to be heard rather than avoided. Plant-based alternatives are not all alike. Some have a short formulation and use processes related to traditional food practices, such as fermentation. Others are designed primarily to reproduce a particular texture or melting performance.

The word “plant-based” alone does not tell us the nutritional quality, level of processing or taste of a product. The sensible approach is to read the ingredient list, nutrition information and allergen declarations, then choose according to individual needs. Lactose-free does not automatically mean healthier. It depends on the recipe and the diet as a whole.

Plant-based alternatives also interest omnivores

It would be easy to assume that plant-based cheese alternatives mainly interest vegans. Our survey tells a different story: 71.8% of respondents described themselves as omnivores, 11.5% as flexitarians, 3.8% as vegetarians and 1.3% as vegans.

When asked in general terms whether they would try an artisan, fermented alternative made from nuts or pulses, 79.5% of all respondents said they would definitely or probably be interested. Among omnivores, the figure was 80.4%.

The questionnaire was sent without any prior introduction to Veggie Karma or its products. The question did not mention any brand. The result therefore reflects interest in this type of product rather than a reaction to a commercial presentation. It still represents a stated intention to try it, not an observed purchase.

This does not necessarily mean replacing dairy cheese forever. For many people, a plant-based alternative can simply be another option: to avoid lactose, add variety to their diet, occasionally reduce animal products or discover new flavours.

Mozzarella, aged styles and plant-based parmesan are the most wanted formats

When we asked which high-quality plant-based formats participants would like to find, mozzarella came first at 50%. It was followed by semi-aged or aged alternatives at 46.2%, then plant-based parmesan at 41%.

Next came spreads at 37.2%, blue-style alternatives at 30.8%, brie- or camembert-inspired products at 26.9%, grated pizza alternatives at 26.9% and ricotta alternatives at 16.7%.

These responses show that the search for lactose-free cheese is not limited to sandwiches or sharing boards. Consumers also want to cook, grill, melt, grate and spread, and they expect a range of different uses.

Where do people buy plant-based alternatives?

Among those who had tried the products, 59.1% had bought them from a conventional supermarket and 54.5% from an organic or specialist food shop. Fairs and events accounted for 22.7%, restaurants and pizzerias for 15.9%, and online shopping for only 9.1%.

Discovery still happens mainly in physical shops. This matches another barrier reported by those who had never tried the products: 26.5% said they did not know where to buy them. Making a good alternative is not enough; it also needs to be visible and easy to find.

Which information sources do consumers trust?

In a survey conducted among its community, ADILAC was understandably the most frequently cited source, at 61.5%. Nutritionists and healthcare professionals followed at 52.6%, then friends and family at 42.3%, and organic or specialist shops at 28.2%.

Social media was mentioned by only 6.4% and influencers by 2.6%. The need is not simply for more content. People want information that is clear, verifiable and provided by sources they consider trustworthy.

What this survey really tells us

People with lactose intolerance are not a homogeneous group. Some continue to enjoy adapted dairy products. Some seek alternatives. Others had never considered trying them. Three conclusions nevertheless stand out:

• Taste comes first. Being plant-based or lactose-free does not compensate for a disappointing experience.
• Ingredients and processes must be explained clearly. People want to understand what products are made from and how they are produced, particularly when fermentation is involved.
• The category needs to become more visible and practical. Consumers need to know where products are sold, how to use them and what genuinely distinguishes one recipe from another.

There is genuine potential, including among omnivores. But interest will not become trust through big promises. Trust will be built through good products, transparent information and opportunities to taste them.

Frequently asked questions about lactose-free cheese

Does a plant-based cheese alternative contain lactose?

An alternative made entirely from plant ingredients does not naturally contain lactose. However, the label should still be checked for the recipe, allergens and possible trace warnings, particularly in the case of a milk protein allergy.

Is lactose-free cheese suitable for someone with a milk allergy?

Not necessarily. Lactose-free dairy cheese still contains milk proteins. Lactose intolerance and milk allergy are different conditions. Anyone with an allergy should follow the advice of their allergist or another healthcare professional.

Are all plant-based alternatives healthier?

No. Their composition varies considerably. Some are based on nuts, pulses and fermentation; others mainly use oils and starches. Compare the ingredient list, nutrition values, salt content and allergens according to your needs.

Which allergens can a plant-based cheese alternative contain?

Depending on the recipe, it may contain nuts, soy or lupin. A product being lactose-free does not mean it is free from allergens. Always check the label.

What is the best alternative to lactose-free cheese?

There is no single best option. For pizza, melting performance may be the priority. For a sharing board, you may prefer an aged texture and more complex flavours. For spreading, creaminess matters more. The best choice depends on the intended use, your taste and your dietary requirements.

Useful sources: ADILAC · NIDDK: definition and facts about lactose intolerance · EFSA: food allergens.

Published in July 2026. This article provides general information and does not replace a diagnosis or personalised medical advice.