Patrick Oconnell
Cheese is a beloved dairy product made from milk, but is it gluten-free? Gluten is a protein found in wheat, barley, and rye, and it is often added to processed foods. While dairy products are generally gluten-free, some cheeses may contain gluten due to additional ingredients or processing. Understanding which cheeses are safe for gluten-intolerant individuals is essential for those with celiac disease or non-celiac gluten sensitivity.
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What You'll Learn
Blue cheese is usually gluten-free, but some disagree
Most cheese is gluten-free, but some disagree that this includes blue cheese. This is because, traditionally, the milk used to make blue cheese is inoculated with mold spores grown on bread or cultures that contain gluten. However, modern cheese-making techniques have made bread obsolete as a mold-growing medium, and some companies now use gluten-free mold cultures.
Blue cheese rarely contains more than 20 parts per million (ppm) gluten, so it should not trigger a gluten allergy. Analysis of blue cheese samples conducted by Dr. Terry Koerner's laboratory at Health Canada's Food Research Division found that neither cultures used with gluten-containing media nor those used with wheat-based dextrose contained detectable levels of gluten when formed into blue cheese.
Rosenborg blue cheese is made using mold cultures that are gluten-free, making it safe for everyone with gluten aversions, including those with celiac disease. Additionally, BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery all produce versions of blue cheese not fermented in gluten-based spores.
However, some people with celiac disease and gluten intolerance have reported adverse reactions to blue cheese. It is important to carefully observe your body's reaction to blue cheese if you feel it might be causing you pain or discomfort, especially if you have a food allergy to gluten or dairy.
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Gluten-free cheese alternatives may contain gluten
Cheese is naturally gluten-free, but some cheese products may contain gluten. While most cheeses are made from milk, some processed cheese products contain additives or are exposed to gluten during manufacturing.
People who are gluten intolerant or have a gluten allergy should carefully check the packaging and ingredients of cheese products to ensure they are gluten-free. Gluten is a protein that occurs in grains such as wheat, rye, and barley, and it can be found in many processed foods like bread, pasta, and cereals.
Some cheese products that may contain gluten include shredded cheese, cheese spreads, and dairy-free cheese. Shredded cheese may contain starch or cellulose to prevent the shreds from sticking together, and while potato starch is commonly used and is gluten-free, some cellulose is derived from wheat. Cheese spreads may contain gluten to improve consistency or flavor, and dairy-free cheese may be made with flour.
Blue cheese may also contain gluten if the mold cultures are grown on wheat or rye bread. However, blue cheese rarely contains more than 20 parts per million (ppm) of gluten, so it is unlikely to trigger a gluten allergy.
Overall, while most cheese is gluten-free, it is important to read labels and be cautious of cross-contamination to ensure cheese products are safe for those with gluten intolerances or allergies.
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Gluten-free cheese may be contaminated by gluten
Gluten is a type of protein found in grains such as wheat, barley, and rye. It is also found in many processed foods like bread, pasta, noodles, and cereals. While dairy products, in general, are considered gluten-free, certain types of cheeses may contain gluten. This is because gluten may be added during the manufacturing of some cheeses and cheese products.
Cheeses that are 100% natural are typically gluten-free. These include firm, natural cheeses such as Cheddar, Parmesan, mozzarella, and Swiss cheese. However, even if cheese is naturally gluten-free, cheese products may contain gluten. For example, breaded mozzarella sticks are coated in breadcrumbs and are not gluten-free unless specified on the label. Additionally, mozzarella sticks from a restaurant are likely to be fried in the same oil used for gluten-containing foods, which can lead to cross-contamination.
Processed cheeses, such as shredded cheese, cheese spreads, and cheese powder, are more likely to contain gluten. Manufacturers may add starch or cellulose to prevent shredded cheese from sticking together, and if the cellulose is derived from wheat, this should be indicated on the label. Similarly, cheese spreads may use gluten to improve consistency or add flavoring. Cross-contamination can also occur if the same tools or equipment are used to process gluten-containing products.
People with gluten sensitivity or celiac disease need to be vigilant about checking labels on cheese and cheese products to ensure they are gluten-free. The U.S. Food and Drug Administration (FDA) allows processed and packaged food to be labeled "gluten-free" if it contains less than 20 parts per million (ppm) of gluten, which is the smallest amount detectable with scientific tools. While gluten contamination in cheese typically stays below this limit, those with celiac disease should be cautious and check food labels to learn about the factory their food was made in if they experience symptoms from minimal exposure.
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Cheesecake is not gluten-free, unless specified
Most cheeses are gluten-free. However, some cheeses may contain gluten, especially if they have been processed or flavoured. Cheeses that are less likely to contain gluten include cheddar, parmesan, feta, goat's cheese, mozzarella, provolone, and ricotta.
However, cheesecake is not gluten-free unless specified. This is because the crust is typically made with wheat flour or graham crackers, which contain gluten. The filling of a cheesecake is usually gluten-free, but there is a high risk of cross-contact with the crust, so it is not recommended to eat only the filling.
If you are looking for a gluten-free option, you can make your own cheesecake using gluten-free graham crackers or a different type of crust, such as a walnut pie crust. You can also find gluten-free cheesecakes at some stores, such as Schär, which offers a variety of gluten-free products.
It is important to read the labels of all processed or packaged cheeses and to be cautious of cross-contamination if the same tools or equipment are used to process gluten-containing products. Gluten is a type of protein found naturally in wheat, rye, and barley, and it can trigger an immune response in people with celiac disease or non-celiac gluten sensitivity.
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Gluten-free cheese must contain less than 20ppm gluten
Cheese is a dairy product, and dairy is generally considered gluten-free. However, some cheeses may contain gluten, and it is important to read the labels of all packaged or processed cheese before consuming them. The U.S. Food and Drug Administration (FDA) has set a limit of less than 20 parts per million (ppm) of gluten for foods labelled "gluten-free". This limit applies to unavoidable gluten in the food due to cross-contact or migration from packaging materials. This is the lowest level that can be consistently detected in foods using valid scientific analytical tools.
The FDA's definition of "gluten-free" and the conditions for using this claim on food labels benefit people with celiac disease, an autoimmune disorder affecting up to 3 million people in the U.S. Celiac disease is characterised by damage to the small intestine when gluten is consumed, resulting in an impaired ability to absorb nutrients. The only way to manage this disease is to avoid eating gluten. The FDA's standard definition of "gluten-free" helps those with celiac disease choose foods with greater confidence.
Cheeses that are 100% natural, such as Cheddar, Parmesan, and Swiss cheese, are less likely to contain gluten. Blue cheese is usually gluten-free, but there is some debate as it may depend on where the mold is grown. Some suggest that the mold cultures in blue cheese may be grown on wheat or rye bread, so checking the ingredients label is important. Additionally, shredded cheese is typically gluten-free, but starch may be added to prevent the shreds from sticking together, and this starch may contain gluten. Cheese spreads are often gluten-free, but gluten may be added to improve consistency.
It is important to note that the FDA's gluten-free labelling rule applies to packaged foods and may not cover cheese sold at deli counters or in restaurants. Cross-contact with gluten-containing foods, such as crackers or breadcrumbs, is also a concern when consuming cheese. While most cheeses by themselves do not contain gluten, foods that contain cheese as an ingredient may not be gluten-free. Therefore, reading the ingredients label is essential for those on a gluten-free diet.
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Frequently asked questions
Cheese is naturally gluten-free, but some types of cheese may contain gluten. It is important to read the labels of all packaged or processed cheese before eating it.
Firm, natural cheeses, such as Cheddar, Swiss, Parmesan, Gouda, and Mozzarella, are less likely to contain gluten. Other gluten-free cheeses include Brie, Colby, Feta, Goat Cheese, and Provolone.
Blue cheese may contain gluten as the mold cultures are sometimes grown on wheat or rye bread. Cottage cheese may also contain gluten as some brands may contain wheat starch or modified food starch made from wheat. Other potentially problematic cheeses include shredded cheese, cheese spreads, and specialty cheese with beer.
Gluten-containing ingredients may be listed on a food label as hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, or spice blends.
