Patrick Oconnell
Cheese is a beloved food item, but is it gluten-free? The answer is: it depends. Most cheese varieties are gluten-free, but some cheeses may contain gluten due to additives or the cultures used in their production. Starter cultures, which are added to milk to initiate the fermentation process and transform it into cheese, can be gluten-free. For example, the Cultures for Health Thermophilic Cheese Starter is a gluten-free product used for making hard cheeses like Parmesan and Asiago. However, when purchasing cheese, it is important to check the packaging and look for gluten-free labels to ensure it is safe for those with gluten intolerance or celiac disease.
| Characteristics | Values |
|---|---|
| Is starter culture in cheese gluten-free? | 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 end product might not be. |
| Gluten-free cheese options | Plain and full-fat cheeses are most likely to be gluten-free. Blue cheese is also typically gluten-free, but in some cases, it may be produced with mold cultures that are grown on wheat or rye bread. |
| Gluten-free certification | If a package is labelled gluten-free, it contains less than 20 parts per million (ppm) of gluten, making it safe for people with celiac disease, according to the FDA. Some products may also have a Certified Gluten-Free seal, which means they have been tested by the Gluten-Free Certification Organization (GFCO) and contain less than 10 ppm of gluten. |
| Gluten-free cheese products | Some cheese starter culture products are labelled as gluten-free, such as the "Cultures for Health" products sold on Amazon. |
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What You'll Learn
Most cheese is gluten-free
When buying packaged cheese, check the container to ensure it is safe from cross-contamination. If the package is labelled gluten-free, it means it contains less than 20 parts per million (ppm) of gluten, making it safe for people with celiac disease, according to the FDA. Some packages may even have a Certified Gluten-Free seal, which means the product has been tested by the Gluten-Free Certification Organization (GFCO) and contains less than 10 ppm of gluten.
When buying cheese from a deli counter, proceed with caution. Deli employees often cut, prepare, and package foods on the same countertops or use the same utensils, which means your cheese can be easily contaminated with gluten. Shredded cheese may also not be safe to consume if you have a gluten sensitivity or intolerance, as it is occasionally produced with a gluten-containing starch to prevent the cheese from sticking. However, most shredded cheese is pre-packaged, so you can easily check the ingredient list for any gluten-based contaminants.
Plain and full-fat cheeses are most likely to be gluten-free. Blue cheese is typically gluten-free, but in some cases, it may be produced with mold cultures that are grown on wheat or rye bread. However, the amount of potential gluten in this case is minimal and largely undetected. To ensure total safety, buy a gluten-free blue cheese and check the ingredient list for any unwanted ingredients.
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Gluten is sometimes added during manufacturing
Most cheese is gluten-free, but gluten is sometimes added during manufacturing. Dairy products made with all-natural ingredients generally don't contain gluten, but it's always good to look for the "certified gluten-free" label to be sure. When buying packaged cheese, check the container to ensure it's safe from cross-contamination. If your package is labelled gluten-free, that means it contains less than 20 parts per million (ppm) of gluten, making it safe for people with celiac disease, according to the FDA. In some cases, your cheese of choice may even have a Certified Gluten-Free seal on the package. In that case, the product has been tested by the Gluten-Free Certification Organization (GFCO), which looks for even more stringent standards. Any foods certified by the GFCO contain less than 10 ppm of gluten, according to the GFCO.
When you're buying cheese at a deli counter, proceed with caution, especially if the deli wraps and slices their own product. Often, employees will cut, prepare and package foods on the same countertops or use the same utensils, which means your cheese can be easily contaminated with gluten. To avoid this, look for a gluten-free symbol on the package or ask a manager whether the cheese was prepared on sanitized surfaces with fresh utensils. If you want to play it safe, it's best to avoid deli counter cheese and stick with packaged varieties. Shredded cheese is another variety that may not be safe to consume if you have a gluten sensitivity or intolerance. Although shredded cheese is usually gluten-free, it may be occasionally produced with a gluten-containing starch, which is added to prevent the cheese from sticking. Luckily, most shredded cheese is pre-packaged, so you can easily check the ingredient list for any gluten-based contaminants.
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. Blue cheese is typically gluten-free and safe to eat, but in some cases, it may be produced with mold cultures that are grown on wheat or rye bread. However, the amount of potential gluten even in this case is minimal and largely undetected. Nevertheless, to ensure total safety, buy a gluten-free blue cheese. Check the ingredient list for any unwanted ingredients or search for a gluten-free label.
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Gluten-free blue cheese exists
Gluten-free blue cheese does exist, but not all blue cheeses are gluten-free. The gluten-free status of blue cheese is a topic of controversy.
Cheese is generally made from milk, which is pasteurized to kill harmful bacteria and then cultured to start the process of turning milk into cheese. The type of culture and the length of the aging process determine the final flavour and texture of the cheese. Dairy products made with all-natural ingredients are typically gluten-free. However, gluten may be added during the manufacturing process of certain cheeses. Plain and full-fat cheeses are most likely to be gluten-free, while low-fat, low-salt, and fat-free cheeses are more likely to contain gluten.
Some blue cheeses are made using molds grown on gluten-based bread, which raises questions about their gluten content. Modern cheese-making techniques have reduced the need for bread as a mold-growing medium, but some artisans still use traditional practices. The gluten-free community is divided on this issue, with some individuals reacting to blue cheese and avoiding it altogether, while others consume it without issue.
To ensure the gluten-free status of blue cheese, it is recommended to look for products labelled as "certified gluten-free". Several brands of blue cheese salad dressing, such as Hidden Valley, are labelled as gluten-free. Additionally, gluten-free cheese-making kits are available, allowing individuals to make their own gluten-free cheese at home.
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Rennet is added to starter cultures
Gluten-free cheese products are available in the market. However, it is important to note that gluten may be added during the manufacturing process for certain types of cheeses and dairy products. 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.
Cheese is made from milk, whether it be from a cow, sheep, goat, or some other animal. It is first pasteurized to kill harmful bacteria, then cultured to start the process that turns the milk into cheese. The type of culture and the length of the aging process determine the resulting cheese's texture, ranging from small, soft curds to a hard block.
Starter cultures are microorganisms (bacteria, yeasts, and molds, or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and other fermented dairy products. They facilitate the process of fermentation, which turns lactose, the natural sugar in the milk, into lactic acid. The type of starter culture and the fermentation process length determine the final flavor and texture of the cheese.
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Gluten-free cheese at home
Most cheese is naturally gluten-free, as it is made from milk, which is gluten-free. However, some manufacturers add ingredients like rennet, food colouring, starch, or cellulose to the cheese during the manufacturing process, and these additives may contain gluten. Therefore, it is important to always read the labels of packaged or processed cheese before consuming it, and look for the "certified gluten-free" label.
If you are particularly concerned about gluten being present in your cheese, you can make cheese at home. Homemade cheese starts with milk, which is gluten-free, and you can control the ingredients added to the cheese. Here is a simple recipe for gluten-free cheese at home:
Ingredients:
- Milk (cow, goat, sheep, or any other animal milk)
- Cheese starter culture (ensure gluten-free)
- Vegetable rennet
- Cheese salt
- Lipase (optional)
Method:
- Pasteurise the milk to kill any harmful bacteria.
- Add the starter culture to the milk and allow it to ferment. The type of culture and fermentation time will determine the flavour and texture of the cheese.
- Add the vegetable rennet to coagulate the milk into a custard-like consistency.
- Separate the liquid (whey) from the milk solids (curds).
- Cook the curds until the desired firmness is reached.
- Press and age the curds before consuming the cheese.
You can purchase gluten-free cheese starter culture packs online, which often come with vegetable rennet tablets. These packs allow you to make a variety of hard and semi-soft cheeses, such as Parmesan, Mozzarella, Cheddar, Feta, and Cottage Cheese.
If you're looking for a simpler, quicker gluten-free cheese snack, you can make homemade Cheez-Its with just three ingredients: shredded cheese, butter (or coconut oil), and gluten-free flour. Simply preheat your oven to 350°F (180°C), pulse the ingredients in a food processor, add water to form a dough, cut the dough into small pieces, and bake for 14-16 minutes.
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Frequently asked questions
Most cheese is gluten-free, but it is important to check the packaging first. Dairy products made with all-natural ingredients generally don't contain gluten. However, gluten is sometimes added during the manufacturing process for certain types of cheeses and dairy products.
Cheese starter cultures are predominantly made of lactic acid bacteria, although other bacteria and yeasts may also be involved. In home cheese-making, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate.
Yes, there are gluten-free cheese starter cultures available on the market. For example, Cultures for Health offers a Thermophilic Cheese Starter that is gluten-free and can be used to make a variety of hard cheeses.
