Patrick Oconnell
Cheese is naturally gluten-free, but some cheese products may contain gluten. Most cheese is made from the milk of cows, sheep, goats, or buffalo, and gluten comes from wheat, barley, or rye. However, gluten-containing ingredients are sometimes added during the manufacturing process to act as thickeners or stabilizers. It is important to read the labels of all packaged or processed cheese products and look for a certified gluten-free label.
| Characteristics | Values |
|---|---|
| Most cheese is gluten-free | Yes |
| Importance of reading labels | Crucial |
| Types of cheese that are usually gluten-free | Cheese powder, cheese spreads, cheddar, parmesan, cottage cheese, blue cheese |
| Gluten-containing ingredients to look out for | Wheat starch, modified food starch, hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, spice blends |
| Certified gluten-free label | Important to look out for |
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What You'll Learn
Most cheese is gluten-free
Cheese powder and cheese spreads are usually gluten-free, but it is important to read the label as there may be gluten in the ingredients used to create the spread’s consistency or add flavoring. Plain and full-fat cheeses are most likely to be gluten-free, while cheese that contains add-ins as well as low-fat, low-salt, and fat-free cheese are more likely to contain gluten.
Firm, natural cheeses, such as Cheddar and Parmesan, are less likely to contain gluten. Blue cheese is usually gluten-free, although there is some debate about this. Some sources say that the basis of the blue mold is wheat-based, while others claim that most blue cheese is gluten-free.
If you are purchasing 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. Additionally, look for the "certified gluten-free" label to be sure that a product is gluten-free.
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Always read the label
While most cheeses are gluten-free, it is important to always read the label. This is because some cheeses may contain gluten, either naturally or through additives and processing. Cheeses that are plain and full-fat are most likely to be gluten-free, while cheese containing add-ins, as well as low-fat, low-salt, and fat-free cheese, are more likely to contain gluten.
Some ingredients that may indicate gluten on a food label include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, and spice blends. In addition, some cheeses may be cross-contaminated with gluten if the same tools or equipment are used to process gluten-containing products. For example, cheese sliced at a deli counter may be contaminated if the machine used to slice the cheese is not cleaned properly.
Cheeses that are shredded, processed, or in spreads are also more likely to contain gluten. This is because manufacturers may use starch with gluten to prevent the shreds of cheese from sticking together or to add consistency to the spread. Similarly, grated cheese may have wheat flour added to keep them from clumping.
Some types of cheese that are usually gluten-free include Cheddar, Colby Jack, Swiss, Brie, cottage cheese, cream cheese, feta, mozzarella, Parmesan, provolone, ricotta, and goat cheese. However, it is important to always check the label, as some brands or varieties may contain gluten.
In summary, while most cheese is gluten-free, it is always important to read the label to ensure that the specific product you are consuming is safe for your dietary needs.
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Plain and full-fat cheeses are most likely gluten-free
Most cheeses are naturally gluten-free. However, gluten-containing ingredients may be added during the manufacturing process, especially in cheese spreads or processed cheese products. Therefore, it is important to always read the labels of packaged or processed cheese before consuming it.
Plain and full-fat cheeses are most likely to be gluten-free. This is because gluten is sometimes added during the manufacturing process to cheese that contains add-ins, such as low-fat, low-salt, and fat-free cheese. These additional ingredients are often used as thickeners or stabilizers to increase the shelf life of the product.
Some common gluten-containing ingredients that may be added to cheese include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavorings, fillers, emulsifiers, and spice blends. It is important to be cautious of these ingredients when checking the labels of packaged or processed cheese products.
Additionally, when purchasing 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. This is especially important for individuals with celiac disease or gluten intolerance.
Overall, while most cheese is naturally gluten-free, it is always a good idea to read the labels and be cautious of potential gluten-containing ingredients or cross-contact when purchasing or consuming cheese.
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Dairy products can contain gluten
Dairy products are generally gluten-free, but some may contain gluten due to added ingredients or flavourings. For example, plain cow's milk is naturally gluten-free, but flavoured milk may not be. Similarly, some cheeses are gluten-free, while others may contain gluten.
Cheese is made from the milk of cows, sheep, goats, or buffalo. Most commercially available cheeses are made using pasteurized milk, which kills bacteria. Other cheeses are made from raw milk and contain beneficial bacteria, but they carry a higher risk of foodborne illness. 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.
Most cheese is gluten-free. However, it is important to read the labels of all packaged or processed cheese before consuming 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 go to a deli counter to purchase cheese, the cheese must be gluten-free, and the machine used to slice the cheese must be cleaned to prevent cross-contact.
Some types of cheese are less likely to contain gluten than others. For example, firm, natural cheeses like Cheddar and Parmesan are less likely to contain gluten. 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. Generally, unless the ingredients label includes wheat, barley, rye, or their derivatives, cheese should be safe.
Cheese powder and cheese spreads are usually gluten-free, but it is important to read the label, as there may be gluten in the ingredients used to create the spread’s consistency or add flavouring. Foods that contain cheese as one ingredient may not be gluten-free. For example, cheesecake is not gluten-free unless specified on the label because the crust is made with wheat flour. Breaded mozzarella sticks are also not gluten-free unless specified on the label because they are coated in breadcrumbs. Additionally, mozzarella sticks from a restaurant are likely to be fried in the same oil used for gluten-containing foods.
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Cross-contamination can occur
While cheese is naturally gluten-free, cross-contamination can occur during the manufacturing process or in food preparation. This poses a risk to those with celiac disease or gluten sensitivity.
Processed cheese, cheese products, and dairy-free alternatives often contain gluten or are at high risk of cross-contamination. For example, shredded cheese may contain gluten in the form of wheat starch, which is used as a coating agent to prevent the shreds from sticking together. Similarly, cheese spreads are usually gluten-free, but gluten may be present in the ingredients used to create the spread's consistency or add flavoring.
Cross-contamination can also occur when the same utensils are used for gluten-containing and gluten-free foods. For instance, knives or butter knives used to spread condiments on gluten-containing bread can expose gluten-free foods to gluten if used interchangeably. To prevent this, separate condiments and clearly label those dedicated to gluten-free options.
When purchasing cheese, it is important to read the labels of packaged or processed cheese to ensure it is gluten-free. Some brands of cottage cheese, for instance, may contain wheat starch or modified food starch derived from wheat. Even when buying plain cheese from a trusted brand, those with celiac disease or gluten sensitivity should remain cautious and opt for products labeled gluten-free.
Cross-contamination can also occur during food preparation. For example, cheese sliced at a deli counter may come into contact with gluten if the slicing machine is not properly cleaned after being used to cut bread. Similarly, gluten can be transferred to gluten-free cheese when using the same toaster or toaster oven as gluten-containing items.
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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 varieties of cheese that are usually gluten-free include Swiss, Parmesan, cheddar, mozzarella, feta, goat, and Brie.
Cheeses that contain additives are more likely to contain gluten. Gluten-containing ingredients are often used as thickeners in certain types of cheese or as a stabilizer to increase the shelf life. Some ingredients that may indicate gluten on a food label include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, and spice blends.
Foods that contain cheese as one ingredient may not be gluten-free. For example, cheesecake is not gluten-free because the crust is made with wheat flour. Breaded mozzarella sticks are also not gluten-free because they are coated in breadcrumbs.
