Randy Chandler
Blue cheese is a general term for veined cheeses made using blue mold spores. Blue cheese is usually gluten-free, as it is typically made from milk, salt, enzymes, and mold cultures, none of which contain gluten. However, there is an ongoing debate about whether some of the mold cultures used in blue cheese production are grown on gluten-based media, such as wheat-based dextrose or bread containing wheat or rye flour. This has led to concerns about potential gluten cross-contamination, especially for those with celiac disease or gluten sensitivity. While most commercially available blue cheeses are considered gluten-free, it is always advisable to check the labels or contact the manufacturer to verify the gluten status of a specific product.
Is Stilton Blue Cheese Gluten-Free?
| Characteristics | Values |
|---|---|
| Naturally Gluten-Free | Yes |
| Possibility of Cross-Contamination | Yes |
| Safe for Celiac Patients | Yes, unless the label contains the words wheat, barley, rye, oats, or malt |
| Brands with Gluten-Free Options | Castello, Roquefort, and Gorgonzola |
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What You'll Learn
Blue cheese is generally gluten-free
The question of whether blue cheese contains gluten arises because the mould spores used in its production, called penicillium roqueforti, may be grown on various mediums, including gluten-based breads. The spores are then used in the cheese-making process, leading some to question if these cheeses contain gluten. However, modern cheese-making techniques have mostly done away with the need for bread as a mould-growing medium, and only a few artisans still use the traditional method.
According to a study sanctioned by the Canadian Celiac Association, blue cheese is acceptable for a gluten-free diet. The study tested several blue cheese and mould samples fermented using products that did and did not contain gluten, and no detectable levels of gluten were found in any of the samples. The Canadian Celiac Association has since added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary.
Stilton, a type of blue cheese, is also often gluten-free, though some varieties may contain gluten. It is made almost entirely from pasteurized cow's milk, with no fillers or preservatives, and is known for its clean, unadulterated flavours. However, as with all blue cheeses, it is important to check the label or contact the manufacturer to verify its gluten-free status if you have celiac disease or a severe gluten sensitivity.
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But some blue cheeses are made with gluten-containing additives
While most blue cheeses are naturally gluten-free, some blue cheese products may contain gluten-containing additives. This is because the mold spores used in the cheese-making process may be grown on gluten-based bread. For instance, the spores used to make Roquefort may occasionally be grown on bread made from either 100% rye flour or a mixture of rye and wheat flours.
However, it is hard to imagine that purified spores of penicillium roqueforti would contain intact gluten protein. Even if they did, the amount would be very small, and the final cheese product would be unlikely to contain 20 ppm or more gluten. Nonetheless, some companies do state that their blue cheese contains wheat gluten, and it is difficult to get a clear answer on this issue.
Therefore, it is important to check the label or contact the manufacturer to verify whether a particular blue cheese product is gluten-free. For those with celiac disease or severe gluten sensitivity, it is especially important to ensure that the cheese is gluten-free, as even small amounts of gluten can cause a reaction.
According to Anca's report, an analysis of blue cheese samples tested using three different commercial ELISA test kits found no detectable levels of gluten in any of the samples, even those fermented using gluten-containing media. The Canadian Celiac Association has also added blue cheese to its list of acceptable foods for a gluten-free diet.
Overall, while some blue cheeses may contain gluten-containing additives, the risk of gluten contamination appears to be low, and there are many gluten-free options available.
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Some are processed in facilities that handle gluten-containing foods
It is important to note that while most blue cheeses are naturally gluten-free, cross-contamination may occur during production. Some blue cheese products may be processed in facilities that also handle gluten-containing foods, which can lead to gluten traces in the cheese. This is particularly important for individuals with celiac disease or severe gluten sensitivity, who should be cautious and verify the gluten-free status of any blue cheese product they consider consuming.
The potential presence of gluten in blue cheese is a controversial topic, with varying opinions and experiences shared online. Some sources claim that blue cheese is generally gluten-free, as it is typically made from milk, salt, enzymes, and mold cultures, none of which inherently contain gluten. However, others assert that certain mold cultures used in blue cheese production may be grown on gluten-containing media, such as wheat-based dextrose or bread containing wheat or rye flour. This practice can potentially introduce gluten into the cheese.
To address this concern, several companies explicitly state that their blue cheeses are gluten-free. For example, Rosenborg blue cheese is made using gluten-free mold cultures, making it safe for individuals with gluten aversions, including those with celiac disease. Other brands like BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery also offer versions of blue cheese not fermented in gluten-based spores.
However, it is always advisable to exercise caution and verify the gluten-free status of any blue cheese product before consumption. Checking the labels, consulting manufacturers, or referring to resources like Sure Foods' "Living List of Gluten-Free Blue Cheese Products" can help ensure that the chosen blue cheese product aligns with an individual's dietary needs and restrictions.
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Cross-contamination during production can occur
While most blue cheeses are naturally gluten-free, cross-contamination during production can occur. This is because the mould spores used in the cheese-making process may be grown on gluten-based bread. For example, the spores used to make Roquefort may occasionally be grown on bread made from either 100% rye flour or a mixture of rye and wheat flours. Similarly, some Stilton cheese varieties may contain gluten.
To avoid cross-contamination, individuals with celiac disease or severe gluten sensitivity should verify the gluten content with the manufacturer or check the label. According to Anca's report, no detectable levels of gluten were found in blue cheese samples fermented using gluten-containing and gluten-free products. However, the Canadian Celiac Association's study only tested a small number of blue cheeses and mould cultures, so it is essential to remain cautious.
To ensure your blue cheese is gluten-free, you can look for cheeses cultured in wheat-based dextrose, such as Rosenborg blue cheese. Several brands, including BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery, offer blue cheese versions that are not fermented in gluten-based spores. Additionally, you can refer to Sure Foods' "Living List of Gluten-Free Blue Cheese Products" for a comprehensive list of gluten-free options.
It is worth noting that some processed cheese products or cheese spreads may contain gluten as an additive or thickening agent. Blue cheese dressing, for instance, typically contains gluten. Therefore, it is always advisable to carefully read labels and contact manufacturers if you are unsure about a specific product.
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Always check the label or contact the manufacturer to be sure
While traditional blue cheese is typically gluten-free, made from milk, salt, enzymes, and mould cultures, it's always a good idea to check the label or contact the manufacturer to be sure. This is because some blue cheese products may contain gluten-containing additives, and there is a risk of cross-contamination during production.
Some blue cheese manufacturers may use gluten-based media or bread as a starter culture to grow the mould spores, which would introduce gluten into the cheese. Therefore, it is important to check the label or contact the manufacturer to ensure the specific product is gluten-free, especially if you have celiac disease or gluten sensitivity.
Even if a blue cheese is labelled as gluten-free, it is still important to read the ingredient list and look for any potential gluten-containing additives. Wheat flour, for example, is often used as a thickening agent in blue cheese dressing. By carefully reviewing the ingredients, you can identify any potential sources of gluten and make an informed decision about whether the product is safe for your dietary needs.
Additionally, some blue cheeses may be processed in facilities that also handle gluten-containing foods, which could lead to cross-contamination. This information may not be readily available on the product label, so it may be necessary to contact the manufacturer to inquire about their production processes and any potential gluten exposure.
It's worth noting that there is ongoing debate and conflicting information about the presence of gluten in blue cheese. While some sources claim that blue cheese is inherently gluten-free, others suggest that certain varieties may contain trace amounts of gluten. As such, it is always advisable to consult with the manufacturer or refer to specialised resources, such as Sure Foods' "Living List of Gluten-Free Blue Cheese Products," to make an informed decision about the safety of a particular blue cheese product for your gluten-free diet.
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Frequently asked questions
Stilton is a type of blue cheese that is often gluten-free, but some varieties may contain gluten.
Fresh pasteurized milk is poured into large vats, followed by a blend of cultures, rennet, and a special yeast that allows the mold to develop and grow quickly. Once the milk has curdled, it is cut, separated, and left for the whey to strain off. The curd is then milled, salted, and transferred into molds. Workers place the molds on shelves and turn them daily, ensuring they never compress the curd, as this would prevent the flaky texture. After almost a week, the curd is smoothed by hand and set to age for around five weeks. The cheese is then pierced with steel needles, allowing the blue veins to breathe and grow. After nine weeks, the cheese is ready to be sent out to shops.
Most blue cheeses are naturally gluten-free. However, some blue cheese products may contain gluten-containing additives or be processed in facilities that also handle gluten-containing foods.
Always check the label or contact the manufacturer if you are unsure.
Yes, several brands of blue cheese offer gluten-free options. Castello, Roquefort, and Gorgonzola are typically gluten-free. Rosenborg blue cheese is also made using gluten-free mold cultures. BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery all produce versions of blue cheese not fermented in gluten-based spores.
