Randy Chandler
Cheese is typically gluten-free, but gluten may be added during manufacturing, and cross-contamination can occur. People with gluten sensitivity or celiac disease should be vigilant about reading labels on cheese and cheese products to ensure they do not inadvertently consume gluten. While natural cheese is usually gluten-free, processed cheese, cheese products, and dairy-free alternatives often contain gluten or are at high risk of cross-contamination.
Is Cheese Gluten-Free?
| Characteristics | Values |
|---|---|
| Natural Cheese | Typically gluten-free |
| Processed Cheese | May contain gluten |
| Cheese Products | May contain gluten |
| Dairy-Free Cheese | May contain gluten |
| Vegan Cheese | May contain gluten |
| Fancy Flavored Cheese | May contain gluten |
| Cheese Flavored Products | May contain gluten |
| Products with Cheese as an Ingredient | May contain gluten |
| Gluten-Free Alternatives | Available |
| Gluten-Free Label | Less than 20 ppm of gluten |
| Gluten-Free Artisan Cheese Bread | Exists |
| Gluten-Free Recipes with Cheese | Exist |
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What You'll Learn
Natural cheese is typically gluten-free
Some types of cheese are less likely to contain gluten than others. For example, firm, natural cheeses such as Cheddar and Parmesan are less likely to contain gluten. Blue cheese is also usually gluten-free, although there is some debate around this.
It's important to note that while most cheeses by themselves do not contain gluten, processed or packaged cheese products may include ingredients that are sources of gluten. These can include wheat starch or modified food starch made from wheat. Low-fat, fat-free, and flavored varieties of cheese are more likely to contain additional ingredients, so it's important to always read the labels.
People with celiac disease or non-celiac gluten sensitivity need to be vigilant about checking labels to ensure they don't inadvertently consume gluten. Cross-contamination during production or at places like deli counters can also be an issue. Additionally, while dairy-free cheese alternatives often are gluten-free, it's important to check their labels as well.
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Processed cheese may contain gluten
While most cheese is gluten-free, it is important to read the labels of all packaged or processed cheese before consuming it. This is because gluten may be added during the manufacturing of some cheeses and cheese products. Gluten is often added as a thickener or stabilizer to prolong the shelf life or to keep the ingredients from separating.
Processed cheese is any cheese that has undergone additional processing, such as shredded cheese or cheese spread. These types of cheese are more likely to contain gluten. For example, cottage cheese is usually gluten-free, but some brands may contain wheat starch or modified food starch made from wheat. Therefore, it is important to check the ingredient list to ensure that the cheese is suitable to eat.
Some cheeses that are usually gluten-free include cheddar, mozzarella, Parmesan, Swiss, feta, goat, provolone, and ricotta. However, it is important to note that even cheese marked as gluten-free can accidentally 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.
There are also non-dairy cheese alternatives that are usually made from plant sources, such as soy or nuts. Some of these products are gluten-free, while others may contain ingredients with gluten. Avocados and nutritional yeast are naturally gluten-free alternatives to cheese.
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Gluten-free cheese alternatives exist
Cheese is naturally gluten-free, but some cheese products may contain gluten. For those who are gluten-intolerant, 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. 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.
Some cheeses that are usually gluten-free include cheddar, cottage, cream, feta, goat, mozzarella, Parmesan, provolone, ricotta, and Swiss cheese. Blue cheese is usually gluten-free, but some suggest that the mold cultures may be grown on wheat or rye bread, so it is important to read the ingredients label.
There are also gluten-free alternatives to cheese available. Non-dairy cheese alternatives, for example, are usually made from plant sources, such as soy or nuts. Some of these products are gluten-free, but others may contain gluten. A naturally gluten-free alternative to cheese is avocado, which adds flavor and a creamy texture to dishes such as sandwiches or salads. Nutritional yeast is another non-dairy alternative to cheese, which can be sprinkled on top of dishes or added to sauces for a cheese-like flavor.
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Gluten-free cheese may be contaminated by gluten-containing foods
Cheese is naturally gluten-free, but gluten may be added during the manufacturing of some cheeses and cheese products. Some cheeses that are usually gluten-free include cheddar, cottage, cream, feta, goat, mozzarella, Parmesan, and Swiss cheese. However, gluten-free cheeses may sometimes become contaminated by products containing gluten. This is a concern for those with celiac disease or non-celiac gluten sensitivity.
Even cheese marked as gluten-free can accidentally become contaminated by gluten-containing foods. This type of contamination usually results in very small amounts of gluten, but it can be harmful to those with celiac disease. People with celiac disease need to avoid gluten as it damages their small intestine. For those with non-celiac gluten sensitivity, accidental gluten exposure can cause gastrointestinal distress or other symptoms.
Cross-contamination can occur at home or in food services such as restaurants, workplaces, and schools. Gluten-free meals should always be prepared, stored, and handled separately from gluten-containing meals. If separate areas are not available, it is recommended to prepare a gluten-free meal before any other meals. It is also important to keep your food away from the kitchenware used by others who eat gluten.
To avoid gluten contamination, people with celiac disease or gluten sensitivity should purchase cheese and cheese products that are labeled as produced in gluten-free factories. It is also important to always read the labels of packaged, processed, or cheese products to ensure that they do not contain gluten. Gluten may be added as a thickener or stabilizer to prolong the shelf life or prevent ingredients from separating.
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Gluten is often added to cheese products as a thickener or stabiliser
Cheese is a beloved dairy product with a wide variety of textures and flavours. The texture of cheese is one of its most important characteristics, defining whether it is soft or hard, smooth or lumpy, or melts smoothly. To achieve the desired texture, cheese manufacturers use additives such as emulsifiers, stabilizers, thickeners, and gelling agents.
While most cheeses are naturally gluten-free, gluten may be added during the manufacturing of some cheese products as a thickener or stabilizer. This is done to prolong the shelf life of the product or to keep the ingredients from separating. For those with celiac disease or non-celiac gluten sensitivity, it is crucial to carefully check the labels of all packaged, processed, or cheese products to ensure they do not contain gluten.
Some cheese products that may contain gluten include shredded cheese, where starch is added to prevent the shreds from sticking together, and cottage cheese, where some brands may use wheat starch or modified food starch. Additionally, blue cheese may contain gluten if the mold cultures are grown on wheat or rye bread.
To avoid gluten, it is recommended to purchase cheese that is labeled as gluten-free and produced in gluten-free factories. Natural, plain, full-fat cheeses with no flavorings or additional ingredients are typically gluten-free. Examples of gluten-free cheeses include Cheddar, Parmesan, Cream Cheese, Feta, Mozzarella, and Swiss Cheese.
In conclusion, while most cheeses are gluten-free, gluten may be added to some cheese products as a thickener or stabilizer. Therefore, it is important for those with gluten sensitivities or celiac disease to carefully read labels and choose cheese products that are labeled as gluten-free and produced in gluten-free facilities.
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Frequently asked questions
Most cheese is gluten-free, but it is important to read the labels of all packaged or processed cheese before eating it.
Some cheeses that are usually gluten-free include cheddar, cottage, cream, feta, goat, mozzarella, parmesan, provolone, ricotta, and Swiss cheese.
Blue cheese may contain gluten if the mold cultures are grown on wheat or rye bread. Dairy-free cheese may also contain gluten if it is made with flour.
Some signs of gluten intolerance include fatigue, headaches, and muscle pains after eating gluten. People with celiac disease or non-celiac gluten sensitivity should be especially cautious about consuming gluten.
Some gluten-free alternatives to cheese include avocado, nutritional yeast, and plant-based sources such as soy or nuts.
