Thank you for your comments and your questions. I’m glad that we share the same passion- “I’m just crackers about cheese!”, as Wallace would say. As far as finding the Saganaki cheese you seek, you should be most pleased with this link- http://www.igourmet.com/shoppe/search.asp?cat=51&qry=saganaki- which offers both Dodoni Greek Feta as well as Kefalograviera. This is a wonderful & helpful supplier and I know you’re just going to fall in love with them.

As far as your very interesting question regarding lactose intolerance, I did a bit of digging. I found many cases (http://blogs.health.yahoo.com/experts/weightkoch/2056/facts-about-lactose-intolerance?print=1&cin)where lactose intolerant (LI) folks were able to comfortably digest goat & sheep’s milk cheeses. It looks like it is a difference in the enzymes & fat cells.

According to- http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1940009- goat & sheep’s milk cheeses can be easier to digest than cow’s milk cheeses because the fat cells are smaller, thereby more closely resembling human milk. This also allows the fat to be broken down and assimilated more easily.
Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.

I hope I have steered you in a good direction of cheese & understanding LI in reference to goat & sheep’s milk cheeses.

-Allison