Frederic Melton
Food Club cheese is a popular brand of cheese, and like all cheese products, its gluten content is a common query. Cheese is made from milk, and the milk is usually sourced from cows, sheep, goats, or buffalo. The milk is pasteurized to kill bacteria and then cultured to turn it into cheese. While milk and most cheese ingredients are gluten-free, additives and cultures used in the cheese-making process may introduce gluten. Therefore, it is always recommended to read the labels of packaged or processed cheese products.
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What You'll Learn
Food Club Cheese Ingredients
Food Club Cheese is made with a variety of ingredients that can be suitable for those on a gluten-free diet. However, it is important to carefully scrutinize the ingredient list to ensure it aligns with your dietary needs.
Cheese is typically made from milk, derived from cows, sheep, goats, or other animals, and most types of cheese are gluten-free. The fermentation process involves converting lactose, the natural sugar in milk, into lactic acid with the help of beneficial bacteria cultures. The specific culture and fermentation duration determine the final flavour and texture of the cheese.
While milk and most ingredients used in cheese-making are gluten-free, additives and cultures can introduce gluten. Gluten-containing ingredients may be added as thickeners or stabilizers to extend shelf life. These include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavours, fillers, emulsifiers, and spice blends.
Some types of cheese are more likely to be gluten-free, such as plain and full-fat varieties, while low-fat, low-salt, and fat-free cheeses may contain gluten. Natural cheeses like Cheddar and Parmesan are generally safer choices. Cottage cheese is usually gluten-free, but some brands may contain wheat starch or modified food starch derived from wheat. Cream cheese, feta, goat, mozzarella, provolone, ricotta, and Swiss cheese are typically gluten-free.
When purchasing Food Club Cheese, scrutinize the ingredient list for any gluten-containing additives. Additionally, look for the "certified gluten-free" label to ensure it meets your dietary requirements. Remember to practice precautions to prevent cross-contamination and always double-check food labels to make an informed choice.
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Gluten-Free Cheese Alternatives
While most cheeses are naturally gluten-free, some cheese products may contain gluten. It is always important to read the labels of packaged or processed cheese before consuming it. Aside from wheat, barley, and rye, you should also check that the cheese does not contain wheat starch or modified food starch made from wheat. If you are ever unsure, it is recommended to contact the manufacturer for questions about specific products.
Some varieties of cheese that are usually gluten-free include:
- Blue cheese
- Brie
- Cheddar
- Cottage cheese
- Cream cheese
- Feta cheese
- Goat cheese
- Mozzarella cheese
- Parmesan cheese
- Provolone
- Ricotta cheese
- Swiss cheese
There are also non-dairy cheese alternatives, which are usually made from plant sources, such as soy or nuts. Some of these products are gluten-free, but others may contain gluten. A few gluten-free alternatives to dairy cheese include:
- Avocado
- Nutritional yeast
- Babybel Plant-Based Original Cheese Alternative
- Esti Plant-Based Mozzarella Style Cheese Slices
- Lisanatti Foods The Original Almond Jalapeno Jack Style Cheese Alternative
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Gluten-Free Food Labels
Since 2014, the U.S. Food and Drug Administration (FDA) has required that claims on food labels that a food contains no gluten meet a clear standard that assures consumers that “gluten-free” claims on food products are truthful and consistent. The gluten-free labelling regulation gives consumers a standardized tool for managing their health and dietary intake, especially those with celiac disease, an autoimmune reaction to eating gluten, a protein found in wheat, barley, and rye.
The FDA's gluten-free food labelling rule specifies what the claim "gluten-free" actually means on a food label. Manufacturers that label their foods as free of gluten are responsible for using the claim in an accurate and not misleading manner and for complying with all requirements established by the regulation and enforced by the FDA. The rule specifies, among other criteria, that any foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods.
The FDA has determined that consumers favor the label “gluten-free” to communicate that a food is free of gluten. Manufacturers are allowed to include a symbol as long as it is truthful and not misleading. However, they are not required to test for the presence of gluten in ingredients or in the finished gluten-free-labeled food product. Instead, they are responsible for ensuring that the food product meets all labeling requirements.
Consumers and manufacturers can also report any complaint they may have about an FDA-regulated food (e.g., potential misuse of gluten-free claims on food labels) to an FDA Consumer Complaint Coordinator for the state where the food was purchased. A list of FDA Consumer Complaint Coordinators is posted on the FDA’s website.
While most cheeses do not contain gluten, it is important to read the labels of all packaged or processed cheese before eating it. Foods that contain cheese as one ingredient may not be gluten-free, so you should always read the label. Cheesecake, for example, is not gluten-free (unless specified on the label) because the crust is made with wheat flour. Similarly, breaded mozzarella sticks are not gluten-free unless specified on the label because they are coated in breadcrumbs.
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Gluten-Free Cheese Spreads
For those on a gluten-free diet, cheese can be a confusing food item. While dairy does not naturally contain gluten, some cheese products may include gluten-containing ingredients. It is always important to read the labels of packaged or processed cheese products.
Cheese spreads are usually gluten-free, but it is important to check the ingredients used to create the spread's consistency or add flavouring. Some gluten-containing ingredients to look out for include wheat starch, modified food starch made from wheat, hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavour, fillers, emulsifiers, and spice blends.
If you are buying cheese from a deli counter, it must be gluten-free, and the machine used to slice the cheese should be cleaned to prevent cross-contact. Plain and full-fat cheeses are most likely to be gluten-free, while cheese with additives, as well as low-fat, low-salt, and fat-free cheese, are more likely to contain gluten.
Some cheese varieties that are usually gluten-free include cottage cheese (although some brands may contain wheat starch), cream cheese, feta cheese, goat cheese, mozzarella, Parmesan, provolone, ricotta, Swiss cheese, and shredded cheese. Blue cheese and Brie are also usually gluten-free, although there is some debate about certain kinds of blue cheese.
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Gluten-Free Cheeses for Celiacs
Most cheeses are gluten-free and safe for people with celiac disease. However, it is important to read the labels of all packaged or processed cheese before consuming them. 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. If you are buying cheese from a deli counter, the cheese must be gluten-free, and the machine used to slice the cheese must be cleaned to prevent cross-contact.
Blue cheese is usually gluten-free, although some suggest that mold cultures in cheese may be grown on wheat or rye bread, so it is important to read the ingredients label. Generally, unless the ingredients label includes wheat, barley, rye, or their derivatives, the cheese should be safe for celiacs.
Some gluten-free cheeses include cheddar, cottage, cream, feta, goat, mozzarella, Parmesan, provolone, ricotta, and Swiss cheese. Shredded cheese is usually gluten-free, although it may contain starch or cellulose to prevent the shreds from sticking together. However, the starches or cellulose used in shredded cheese typically do not contain gluten, and the label will indicate if wheat-derived cellulose is used.
Cheese spreads are also usually gluten-free, but it is important to read the label to check for gluten in the ingredients used for consistency or flavoring. Foods that contain cheese as an ingredient may not always be gluten-free, so always check the label. For example, cheesecake is not gluten-free unless specified on the label, as the crust typically contains wheat flour. Similarly, breaded mozzarella sticks are not gluten-free unless otherwise specified, as they are coated in breadcrumbs and may be fried in the same oil as gluten-containing foods.
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Frequently asked questions
Plain and full-fat cheeses are most likely to be gluten-free, while cheese that contains additives as well as low-fat, low-salt, and fat-free cheese are more likely to contain gluten. Food Club Cheese should be gluten-free as long as it is plain and full-fat.
Some cheeses that are usually gluten-free include cream cheese, feta cheese, goat cheese, mozzarella cheese, Parmesan cheese, provolone, ricotta cheese, and Swiss cheese.
Cheeses that contain additives, such as starch or cellulose, may not be gluten-free. Breaded mozzarella sticks are also not gluten-free unless specified on the label.
