Randy Chandler
Blue cheese is a general term for veined cheeses made using blue or green mould, which is typically added to milk in the form of spores. The question of whether blue cheese contains gluten is a complex one, with some sources stating that blue cheese is gluten-free, and others suggesting that it may contain gluten due to the spores being grown on gluten-containing bread. The Canadian Celiac Association tested blue cheeses and found that even those made with spores grown on gluten-containing media showed no traces of gluten. However, some individuals with gluten intolerance or celiac disease have reported adverse reactions to blue cheese, indicating that the topic is still open for debate.
| Characteristics | Values |
|---|---|
| Is blue cheese gluten-free? | Most blue cheese is gluten-free. |
| What is blue cheese made from? | Blue cheese is made from milk from cows, sheep, goats, water buffalo, or a combination of these animals. |
| What is added to the milk to make blue cheese? | Mold spores are added to the milk mixture to make blue cheese. |
| What are these mold spores grown on? | These spores are sometimes grown on rye or wheat bread. |
| How much gluten does blue cheese contain? | Blue cheese rarely contains more than 20 ppm gluten. |
| What are the symptoms of eating gluten for gluten-intolerant people? | Symptoms include fatigue, headaches, and muscle pains. |
| What are the different types of blue cheese? | Roquefort (France), Stilton (Britain), Gorgonzola (Italy), and Danish Blue (Denmark). |
| What are some gluten-free blue cheese options? | Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery. |
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What You'll Learn
- Blue cheese is traditionally made using mould spores grown on gluten-based bread
- Modern techniques have made bread obsolete as a mould-growing medium
- A 2009 study found that blue cheese made with spores grown on gluten-containing media showed no traces of gluten
- People with gluten intolerance or Celiac disease have reported adverse reactions to blue cheese
- Some blue cheese products are made using gluten-free mould cultures
Blue cheese is traditionally made using mould spores grown on gluten-based bread
Blue cheese is a general term for veined cheeses made using blue or green mould spores. These mould spores are called Penicillium Roqueforti. Blue cheese is traditionally made by adding these mould spores to milk. The spores are grown in advance on bread, grains, or cultures that often contain gluten.
The blue mould spores used to make Roquefort, for example, are sometimes grown on bread made with 100% rye flour or a mixture of rye and wheat flours. Other blue cheeses are made with mould spores grown on wheat-based dextrose or barley malt extract.
However, modern cheese-making techniques have made bread a somewhat obsolete medium for growing mould spores. Today, several companies produce blue cheese without fermenting it in gluten-based spores, including Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery.
While blue cheese is traditionally made using mould spores grown on gluten-based bread, the final product rarely contains more than 20 parts per million of gluten. According to a 2009 study by the Canadian Celiac Association, even blue cheeses made with spores grown on gluten-containing media showed no traces of gluten. The study used the most sensitive tests available at the time, and the Canadian Celiac Association has since added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary.
Nonetheless, some people with gluten intolerance or Celiac disease report adverse reactions to blue cheese. The body's reaction to blue cheese depends on many factors, including the cheese-making process and individual sensitivity. People with gluten intolerance or Celiac disease should carefully observe their body's reaction to blue cheese and consult labels before consuming it.
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Modern techniques have made bread obsolete as a mould-growing medium
Blue cheese has traditionally been classified as a food to avoid for those on gluten-free diets. This is because the milk used to make blue cheese is inoculated with mould spores grown on bread or cultures that contain gluten. However, modern cheese-making techniques have made bread obsolete as a mould-growing medium.
Firstly, it is important to understand the process of mould growth and the factors that influence it. Mould growth is a highly complex system that is challenging to predict and describe. It is favoured in damp, warm, and humid environments. The selection of materials is crucial, as mould growth is highly sensitive to this factor. Different models and techniques have been developed to assess the risk of mould, but there is no clear framework or threshold for mould growth due to limitations in testing methodologies and experimental conditions.
In the context of blue cheese, modern techniques have been developed to culture the cheese in wheat-based dextrose, eliminating the need for gluten-containing bread as a mould-growing medium. This innovation ensures that the final product is gluten-free, catering to those with gluten aversions or celiac disease.
Several studies have been conducted to examine the presence of gluten in blue cheese. Notably, a 2009 study by the Canadian Celiac Association found no traces of gluten in blue cheeses, even when made with spores grown on gluten-containing media. This finding has been supported by other analyses, such as those conducted by Dr. Terry Koerner's laboratory, which used ELISA test kits to detect gluten content in blue cheese samples.
While the evidence suggests that modern techniques have rendered bread obsolete as a mould-growing medium in blue cheese production, it is worth noting that some individuals with gluten intolerance or celiac disease may still experience reactions to blue cheese. The sensitivity of each person's body must be considered, as individual reactions may vary. Nonetheless, the advancements in cheese-making techniques have contributed to the availability of gluten-free options for consumers.
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A 2009 study found that blue cheese made with spores grown on gluten-containing media showed no traces of gluten
Blue cheese is traditionally made by inoculating milk with mold spores grown on bread or cultures that contain gluten. However, a 2009 study by the Canadian Celiac Association found that blue cheese made with spores grown on gluten-containing media showed no traces of gluten. The study analysed blue cheese samples using three different commercial ELISA test kits, which detect the presence of gluten through colour change and antibodies. The tests found no detectable levels of gluten in any of the samples, even when the cheese was made with mold cultured on gluten-containing media or wheat-based dextrose.
The Canadian Celiac Association has since added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary, indicating that it is safe for people with celiac disease and gluten intolerance. This study provides valuable insight into the gluten content of blue cheese and suggests that it may be suitable for individuals following a gluten-free diet.
Despite the study's findings, some individuals with celiac disease or gluten intolerance may still choose to avoid blue cheese due to concerns about potential gluten cross-contamination during the cheese-making process. It is important to note that individual sensitivity to gluten can vary, and some people may still experience adverse reactions even if no gluten is detected in the cheese. Additionally, cross-contamination can occur during the packaging, cutting, or serving of the cheese, especially in restaurants or delis that may not have gluten-free protocols in place.
To ensure the complete absence of gluten, individuals can opt for blue cheeses cultured in wheat-based dextrose, as the dextrose provides an alternative source of sugar for the mold to feed on instead of gluten. Several brands, such as Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery, offer blue cheese products that are not fermented in gluten-based spores. Consulting gluten-free product lists, such as Sure Foods' "Living List of Gluten-Free Blue Cheese Products," can also help identify gluten-free options.
In conclusion, while the 2009 study found no traces of gluten in blue cheese made with spores grown on gluten-containing media, individual tolerance, sensitivity, and potential cross-contamination concerns may still influence the decision to consume blue cheese for those with celiac disease or gluten intolerance.
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People with gluten intolerance or Celiac disease have reported adverse reactions to blue cheese
Blue cheese has traditionally been classified as a food to avoid on gluten-free diets. This is because the milk used to make blue cheese is inoculated with mold spores grown on bread or cultures that contain gluten. However, a study by the Canadian Celiac Association in 2009 found that even blue cheeses made with spores grown on a gluten-containing medium showed no traces of gluten. The Canadian Celiac Association has since added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary, deeming it acceptable for people with celiac disease or gluten intolerance.
Despite this, some people with gluten intolerance or Celiac disease have reported adverse reactions to blue cheese. For example, one person with gluten intolerance shared that they had a strong reaction to Roquefort, a type of blue cheese. They consulted a friend with Celiac disease who confirmed that she also reacts strongly to certain blue cheeses and avoids them altogether. Another person with Celiac disease shared that they had reacted to blue cheese in the past but had not had any problems recently.
It is important to note that individual experiences with blue cheese may vary among people with gluten intolerance or Celiac disease. While some may tolerate it without any issues, others may experience adverse reactions. It is always advisable to consult a healthcare professional or a registered dietitian if you have specific dietary restrictions or concerns.
To ensure that blue cheese is completely gluten-free, it is recommended to purchase those cultured in wheat-based dextrose. Brands like Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery offer versions of blue cheese not fermented in gluten-based spores. Additionally, when dining out, it is essential to be cautious and inquire about the ingredients and preparation methods to avoid potential cross-contamination.
In summary, while blue cheese has traditionally been associated with gluten due to the mold-growing process, studies have found no detectable levels of gluten in the final product. However, individual sensitivities vary, and some people with gluten intolerance or Celiac disease have reported adverse reactions. It is crucial to monitor your body's responses and make informed choices regarding your dietary choices, especially when it comes to your health.
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Some blue cheese products are made using gluten-free mould cultures
Blue cheese is a general term for veined cheeses made using blue or green mould cultures, which give the cheese its distinctive flavour and appearance. Traditionally, the mould spores used to make blue cheese are grown on rye or wheat bread, which contains gluten. However, modern cheese-making techniques have made it possible to create blue cheese using gluten-free mould cultures.
The controversy surrounding gluten in blue cheese stems from the concern that the mould used in the cheese-making process may contain gluten. This is because the mould spores, known as Penicillium Roqueforti, are typically grown on bread or other gluten-containing media before being added to the milk mixture. This practice has raised questions about the potential presence of gluten in the final cheese product.
While it is true that some blue cheese producers still use traditional methods that involve growing mould spores on gluten-containing bread, it is important to note that not all blue cheeses are created equal. Advances in cheese-making technology and a growing awareness of gluten intolerance and allergies have led some manufacturers to adopt gluten-free practices.
Indeed, several blue cheese producers have started using gluten-free mould cultures to create their products. For example, Rosenborg blue cheese is known for using mould cultures that are completely gluten-free, making it a safe option for individuals with gluten aversions, including those with celiac disease. Other companies, such as BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery, also produce versions of blue cheese that are not fermented in gluten-based spores.
Additionally, studies conducted by the Canadian Celiac Association and Dr Terry Koerner's laboratory at Health Canada's Food Research Division have found no detectable levels of gluten in blue cheese samples, even when mould cultures were grown on gluten-containing media. These studies provide strong evidence that the cheese-making process effectively breaks down any gluten proteins that may have been present in the original mould cultures.
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Frequently asked questions
Most blue cheese is gluten-free. However, some blue cheeses are made with mold spores grown on gluten-based bread.
If you are unsure, check the label. If it contains wheat, barley, rye, oats, or malt, or the company states that the product is not gluten-free, it contains gluten.
Yes, Rosenborg blue cheese is made using gluten-free mold cultures. BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery also produce gluten-free blue cheese options.
It is best to be cautious when eating out, as it is difficult to know how the mold was grown and whether the cheese has been packaged or cut in a crumb-free environment.
