Randy Chandler
Cheese is generally considered gluten-free, as gluten is a type of protein found in wheat, barley, and rye, and most cheeses are made from milk. However, some cheeses may contain gluten due to added ingredients or cross-contamination during processing. Those with celiac disease or non-celiac gluten sensitivity should be cautious when consuming cheese, especially when it comes to processed varieties, and always check ingredient labels for potential gluten-containing additives. While natural, plain, and full-fat cheeses are most likely to be gluten-free, low-fat, low-salt, and fat-free cheeses are more likely to contain gluten. Additionally, some dairy-free cheese alternatives may contain gluten, so it is important to read labels carefully.
| Characteristics | Values |
|---|---|
| Is cheese gluten-free? | Most cheeses are gluten-free, but it's important to read the labels of all packaged or processed cheese before eating it. |
| Gluten-free cheese examples | Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, Goat cheese, Parmesan, Pecorino Romano, Feta, Swiss cheese, Ricotta, Cottage cheese, Cream cheese, Provolone, String cheese, Cheese powder, Cheese whiz, Cheese sticks, Blue cheese |
| Gluten-containing ingredients to avoid | Wheat, barley, rye, wheat starch, modified food starch made from wheat, hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, spice blends, beer, breadcrumbs |
| Cross-contamination | Cross-contamination is a concern if the same tools or equipment are used to process gluten-containing products. |
| Dairy-free cheese | Some dairy-free cheeses are made with flour and may not be gluten-free. |
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What You'll Learn
Most cheese is gluten-free, but always read the label
Cheese is naturally gluten-free, but some types of cheese may contain gluten. Most commercially available cheese is made using milk that has been pasteurized to kill bacteria. However, some cheeses are made from raw milk and contain beneficial bacteria. According to the U.S. Food and Drug Administration (FDA), the risk of foodborne illness is highest in children, people with a compromised immune system, older people, and pregnant women. When properly prepared, stored, and consumed in moderation, cheese is healthful for people without allergies.
Some cheeses are less likely to contain gluten than others. For example, firm, natural cheeses such as Cheddar and Parmesan are less likely to contain gluten. However, it is important to read the labels of all packaged or processed cheese before eating it. Aside from wheat, barley, and rye, you also want to ensure the cheese does not contain wheat starch or modified food starch made from wheat. If you go to a deli counter to purchase cheese, the cheese must be gluten-free, and the machine used to slice the cheese must also be cleaned to prevent cross-contact.
Blue cheese is usually gluten-free, but there has been much debate over its safety in the celiac community. This is because mold cultures of cheese may be grown on wheat or rye bread. However, the consensus is that it is unlikely that this would cause blue cheese to contain more than 20 parts per million of gluten, which is considered a safe concentration for people with celiac disease. Still, if you are unsure about a particular brand of blue cheese, read its label to see if it includes any gluten-containing ingredients.
Some other types of cheese that are usually gluten-free include Brie, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, Goat cheese, Swiss cheese, and Feta. Ricotta, cottage cheese, cream cheese, and shredded cheese are also usually gluten-free, but some brands may contain additives, so always check the ingredient label. Dairy-free cheese alternatives may not be gluten-free, as some are made with flour.
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Blue cheese is usually gluten-free, but some debate this
Most cheeses are gluten-free, but there are some exceptions. For example, dairy-free cheese may contain gluten, as some are made with flour. Cheesecake is another example of a cheese-containing food that is not gluten-free, as the crust is typically made with wheat flour. Breaded mozzarella sticks are also not gluten-free, as they are coated in breadcrumbs.
Blue cheese is usually gluten-free, but there is some debate about this. Some of the moulds used to create blue cheeses are grown on gluten-based bread, and the mould spores are used in the cheese-making process. However, modern cheese-making techniques have made the use of bread as a mould-growing medium mostly obsolete. Additionally, some companies clearly state on their websites that their blue cheeses are gluten-free.
Some people with gluten intolerances have reported adverse reactions to blue cheese, while others have not. It is important to carefully observe your body's reaction to blue cheese if you suspect that you have a food allergy to gluten or dairy. If you are gluten intolerant, you can make sure your blue cheese has absolutely no traces of gluten by shopping for blue cheeses cultured in wheat-based dextrose. Rosenborg blue cheese is made using mould cultures that are gluten-free, as are the blue cheeses produced by BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery.
In general, when it comes to gluten in cheese, it is important to read the labels of all packaged or processed cheese before eating it. Aside from wheat, barley, and rye, you should also ensure that the cheese does not contain wheat starch or modified food starch made from wheat.
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Dairy-free cheese may not be gluten-free
Dairy-free cheese may not always be gluten-free. While dairy, in general, is considered gluten-free, certain types of cheeses may contain gluten. Some dairy-free cheeses are made with flour, which contains gluten. Therefore, it is important to read the ingredients label before consuming dairy-free cheese to ensure it is gluten-free.
Cheese can be a confusing food item for those following a gluten-free diet. Gluten is a type of protein naturally found in wheat, barley, and rye. It is also present in many processed foods, such as bread, pasta, noodles, and cereals. While most cheeses are gluten-free, some processed or packaged cheeses may contain gluten due to added ingredients.
Natural cheeses, such as Cheddar, Parmesan, and Swiss, are less likely to contain gluten. These cheeses are also lower in lactose, making them suitable for individuals with lactose intolerance. However, processed cheeses, such as shredded cheese, cheese spreads, and cheese with added ingredients, are more likely to contain gluten.
When purchasing cheese, it is important to read the labels carefully. In addition to wheat, barley, and rye, watch out for ingredients like wheat starch or modified food starch, which may be derived from wheat. If you are buying cheese from a deli counter, ensure that the slicing machine is cleaned to prevent cross-contact with gluten.
There are gluten-free alternatives to dairy-free cheese, such as avocado, nutritional yeast, and plant-based options. Some brands offer lactose-free and gluten-free cheese alternatives, providing a variety of choices for those with dietary restrictions. It is always advisable to read labels and consult reliable sources to make informed choices when following a gluten-free diet.
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Cheesecake is not gluten-free, unless specified
Cheese is a dairy product, and dairy is generally considered gluten-free. However, some types of cheese may contain gluten due to added ingredients or processing methods. It is important to distinguish between natural cheese and processed cheese when considering gluten content.
Natural cheeses, such as Cheddar, Parmesan, Swiss, and Brie, are typically gluten-free. These cheeses are made from milk and other naturally gluten-free ingredients, and the final product is unlikely to contain gluten. However, cross-contamination can occur during slicing or serving, so it is important to be cautious when purchasing cheese from a deli counter or consuming cheese with gluten-containing crackers.
Processed cheeses, on the other hand, are more likely to contain gluten. This includes shredded cheese, cheese spreads, and cheese dips. These products often have added ingredients like starches, thickeners, or flavourings, which may contain gluten. For example, shredded cheese sometimes contains starch to prevent the shreds from sticking together, and this starch may be derived from wheat. Therefore, it is important to read the labels of processed cheeses and look for gluten-containing ingredients, such as wheat, barley, rye, or their derivatives.
Cheesecake is a dessert that contains cheese, specifically a filling made from soft cheese, eggs, and sugar. However, the traditional cheesecake also has a crust, which is typically made with wheat flour. This crust contains gluten, making the entire cheesecake unsuitable for a gluten-free diet unless specified otherwise. Some gluten-free cheesecakes may use alternative ingredients for the crust, such as nuts or gluten-free flour, but it is essential to read labels and verify their gluten-free status.
In summary, while most natural cheeses are gluten-free, processed cheeses and cheese-containing products, like cheesecake, may introduce gluten through added ingredients or manufacturing processes. Therefore, it is important to read labels and be cautious of potential cross-contamination when following a gluten-free diet.
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Cross-contamination is possible when cheese is served with gluten-containing foods
Cheese is often served with crackers, bread, or other gluten-containing foods, which can lead to cross-contamination. This occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces, making it unsafe for people with celiac disease. While cheese itself is typically gluten-free, the risk of cross-contamination is present throughout the food production chain and in home and restaurant settings.
Cross-contamination can occur during the growing, processing, and manufacturing processes of cheese. For example, mold cultures in blue cheese may be grown on wheat or rye bread, and gluten can be introduced through the use of wheat starch or modified food starch made from wheat. Additionally, gluten may be present in dairy-free cheese alternatives, which are often made with flour.
When served, cheese can come into direct contact with gluten-containing foods, such as crackers or bread. This can lead to cross-contamination, especially if the same utensils or surfaces are used for both gluten-free and gluten-containing items. To prevent cross-contamination, separate utensils, condiments, and equipment should be used for gluten-free and gluten-containing foods.
In restaurants, cross-contamination can occur if staff are not properly trained in safe gluten-free production. For example, if a pizza is cooked in an oven shared with gluten-containing foods, there is a risk of cross-contamination. Similarly, in home kitchens, using the same toaster or convection oven for gluten-free and gluten-containing items can lead to cross-contamination.
To minimize the risk of cross-contamination when serving cheese with gluten-containing foods, it is important to read labels, ensure proper cleaning and separation of utensils and equipment, and be cautious of potential gluten sources, such as crackers or bread served with cheese. By taking these precautions, the risk of cross-contamination can be significantly reduced.
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Frequently asked questions
Most cheeses are gluten-free, but it's important to read the labels of all packaged or processed cheese before eating it. If cheese is 100% natural, it's probably gluten-free.
Cheddar, colby jack, Swiss, brie, mozzarella, feta, Parmesan, and goat cheese are all gluten-free.
Blue cheese may contain gluten as the mold spores are sometimes grown on rye or wheat bread. Cottage cheese is usually gluten-free, but some brands may contain wheat starch or modified food starch made from wheat. Cheese spreads may also contain gluten to help with the consistency of the spread.
