Frederic Melton
Cheese is usually gluten-free, but some processed varieties may contain gluten. Gluten is a protein found in some grains, including wheat, rye, and barley. People with celiac disease or non-celiac gluten sensitivity should be vigilant about reading labels on cheese and cheese products to ensure they do not inadvertently ingest gluten. Even cheese marked as gluten-free can become contaminated by gluten-containing foods. When purchasing cheese, it is important to read the labels of all packaged or processed cheese and check for ingredients such as wheat, barley, rye, or their derivatives.
| Characteristics | Values |
|---|---|
| Is cheese gluten-free? | Most cheese is naturally gluten-free. However, some processed varieties may contain gluten. |
| How to check if cheese is gluten-free | Always check the food labels. Look for the words "certified gluten-free" or "all-natural" on the label to reduce the likelihood of additives. |
| Cheese types that are gluten-free | Cream cheese, feta cheese, goat cheese, mozzarella cheese, Parmesan cheese, provolone, ricotta cheese, Swiss cheese, and brie. |
| Cheese types that may not be gluten-free | Blue cheese, shredded cheese, cottage cheese, and cheese spreads. |
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What You'll Learn
Most cheese is gluten-free, but always check the label
Most cheese is gluten-free, but it's always a good idea to check the label, especially if you are gluten intolerant or have celiac disease. Dairy products are usually gluten-free, but gluten may be added during the manufacturing of some cheeses and cheese products.
Cheese is made from milk, typically from a cow, sheep, goat, or buffalo. The milk is pasteurized to kill harmful bacteria, and then cultured to start the process that turns the milk into cheese. On their own, milk and most of the ingredients used to make cheese are gluten-free. However, depending on the cultures used and any additives, the final product might not be.
Some cheeses that are usually gluten-free include cottage cheese, cream cheese, feta cheese, goat cheese, mozzarella, Parmesan, provolone, ricotta cheese, and Swiss cheese. Firm, natural cheeses such as Cheddar and Parmesan are also less likely to contain gluten.
Processed cheese, cheese spreads, and foods containing cheese may be mixed with wheat, rye, barley, or other gluten-containing grains. These include gums or stabilizers, which are often added to cheese products as thickeners or stabilizers to prolong shelf life or prevent ingredients from separating. Even cheese marked as gluten-free can accidentally become contaminated by gluten-containing foods, although this is usually only an issue for those with celiac disease.
When checking to see if a cheese contains gluten, always read the label. Look for ingredients such as wheat, barley, rye, or their derivatives. Some manufacturers use wheat as a catalyst when making blue cheese, so you may need to contact the maker to determine if a particular cheese is safe.
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Natural, hard cheeses are a safer bet
However, it's important to note that some cheeses may contain gluten due to additives or the cultures used. For example, shredded cheese often contains starch to prevent shreds from sticking together, and while the starch used is usually potato starch, which is gluten-free, it could be derived from wheat. Similarly, some cottage cheese brands may contain wheat starch or modified food starch made from wheat.
Processed cheeses are more likely to contain gluten, which is added as a thickener or stabilizer to prolong shelf life and prevent ingredients from separating. Cheese spreads and powders are also more likely to contain gluten. Cross-contamination is another concern, as gluten-free cheeses may come into contact with gluten-containing products during manufacturing or when cut and packaged at grocery stores.
Therefore, it's essential to carefully read the labels of packaged or processed cheese and look for the "certified gluten-free" label. When in doubt, opt for natural, hard cheeses, and if you have celiac disease or non-celiac gluten sensitivity, consult your doctor or dietitian for guidance.
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Dairy products usually don't contain gluten
Dairy products are derived from milk, and milk does not contain gluten. Gluten is a protein found in certain grains, such as wheat, rye, and barley, and it is this protein that people with coeliac disease or gluten intolerance need to avoid. Dairy, on the other hand, is typically gluten-free, and this includes cheese. Cheese is made from curdled milk, and the proteins in milk, casein and whey, are not gluten. So, generally speaking, cheese is safe for those avoiding gluten, and the same goes for other dairy products like butter and yogurt.
It is important to note that while naturally occurring dairy products are gluten-free, there can be issues with added ingredients or cross-contamination. Some dairy products, especially flavored or processed varieties, may have added ingredients that contain gluten. For example, some flavored yogurts or milk drinks might have added stabilizers or flavorings that are not gluten-free. It is always important to read labels and check for any potential gluten-containing additives.
Another concern is cross-contamination, which can occur during the manufacturing or preparation process. For instance, if the same equipment is used to produce both gluten-free and gluten-containing products, there is a risk of gluten being transferred. This is often the case with shared fryers or griddles in restaurants, where gluten-free foods like French fries or pancakes may come into contact with gluten from other foods.
To ensure dairy products remain gluten-free, individuals should opt for plain, unflavored varieties and always check labels for potential gluten-containing additives. When dining out, it is important to inquire about the preparation methods to minimize the risk of cross-contamination. It is also worth noting that some people with coeliac disease or gluten intolerance may also have issues with dairy, so while dairy is typically gluten-free, some individuals may still need to avoid it for other dietary reasons.
In summary, dairy products are usually gluten-free, including cheese, which is made from milk proteins that do not contain gluten. However, it is important to remain vigilant about added ingredients and potential cross-contamination. By reading labels, inquiring about preparation methods, and being aware of personal dietary sensitivities, individuals can safely enjoy gluten-free dairy options.
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Some cheeses may contain wheat products
Dairy products are generally gluten-free, and most cheeses are naturally gluten-free. However, some cheeses may contain wheat products. People with gluten intolerance or celiac disease should be vigilant about checking the labels on cheese and cheese products to ensure that they do not inadvertently consume gluten.
Cheese is made from milk, typically from a cow, sheep, goat, or buffalo. The milk is pasteurized to kill harmful bacteria and cultured to turn the milk into cheese. The type of culture and the length of the aging process determine the final flavour and texture of the cheese. The resulting cheese may form small, soft curds or be pressed into a hard block. On their own, milk and most ingredients used to make cheese are gluten-free. However, depending on the cultures used and any additives, the final product may contain gluten.
Some cheeses are more likely to contain gluten than others. Processed cheese, cheese spreads, and foods containing cheese may be mixed with wheat, rye, barley, or other gluten-containing grains. For example, shredded cheese may contain starch to prevent the shreds from sticking together, and this starch may be derived from wheat. Cheesecake is not gluten-free unless specified on the label because the crust is made with wheat flour. Similarly, mozzarella sticks are not gluten-free unless stated on the label, as they are coated in breadcrumbs.
To avoid gluten, it is recommended to buy natural, hard cheeses such as Cheddar, Gouda, Monterey Jack, Parmesan, or Swiss. These cheeses are less likely to contain gluten. Additionally, when purchasing cheese from a deli counter, ensure that the cheese is gluten-free and that the slicing machine is cleaned to prevent cross-contact with gluten-containing foods. Always read the labels of packaged or processed cheese before consuming it, and look for the "certified gluten-free" label to be sure.
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Gluten-free cheeses may be contaminated by gluten-containing foods
Dairy products, including cheese, are naturally gluten-free. However, some commercially available cheeses may contain gluten due to additional processing or the inclusion of additives. Gluten is often added as a thickener or stabiliser to prolong the shelf life of cheese products and prevent ingredient separation.
Cheese lovers who are gluten intolerant or have celiac disease should be vigilant about checking labels on cheese and cheese products to ensure they do not inadvertently consume gluten. Even cheese marked as gluten-free can sometimes become contaminated by gluten-containing foods. This type of contamination usually results in very small amounts of gluten and is typically only an issue for those with celiac disease.
To avoid gluten contamination, it is recommended to purchase cheese that is labelled as produced in gluten-free factories. Natural, hard cheeses such as Cheddar, Gouda, Monterey Jack, Parmesan, and Swiss are less likely to contain gluten. On the other hand, shredded cheese, cheese spreads, and processed cheese are more likely to contain gluten.
When buying cheese from a deli counter, it is important to ensure that the cheese is gluten-free and that the slicing machine has been cleaned to prevent cross-contact with gluten-containing foods. Additionally, watch out for "beer-washed" cheeses and blue cheeses, as some manufacturers use wheat as a catalyst when making these varieties.
In summary, while most cheese is naturally gluten-free, it is important to carefully read labels and be mindful of potential cross-contamination when purchasing and consuming cheese to avoid inadvertently ingesting gluten.
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Frequently asked questions
Most cheese is wheat-free, but it is important to read the labels of all packaged or processed cheese before eating it.
Natural, hard cheeses such as Cheddar, Gouda, Monterey Jack, Parmesan, and Swiss are wheat-free. Other wheat-free cheeses include mozzarella, feta, goat cheese, provolone, and ricotta.
Processed cheeses like shredded cheese or cheese spread are more likely to contain wheat. Cheeses that are cut up and packaged at grocery stores may also be contaminated by wheat products.
Aside from wheat, barley, and rye, you should also check if the cheese contains wheat starch or modified food starch made from wheat.
There are gluten-free alternatives to cheese available. It is always good to check the labels and look for the "certified gluten-free" label.
