Does cheese contain gluten?

One of the most frequently asked questions by cheese lovers and those with celiac disease or gluten sensitivity is: "Does cheese contain gluten?" Let's give the short answer right away: The vast majority of naturally and traditionally produced cheeses are inherently gluten-free. However, when industrial processes get involved, the situation can change a bit.

Let's delve into the details of this topic together and discover what you need to pay attention to when preparing your cheese board.

The Relationship Between Cheese and Gluten

The main ingredients of cheese are milk, rennet (animal or microbial), salt, and sometimes lactic acid bacteria. None of these basic ingredients contain gluten. This means you are generally safe when buying a block of feta, kashar, or tulum cheese. However, modern food production sometimes requires "extra" touches.

What are the Risky Cheese Groups?

In some types of cheese, there may be a risk of gluten contamination during the production stage or under certain storage conditions:

• Blue Cheeses (Roquefort, Gorgonzola, etc.): In traditional production, breadcrumbs may be used to help the mold develop. Although most modern producers now use laboratory-developed cultures, celiac patients should always check the label for these types.

• Spread and Cream Cheeses: Some stabilizers or starch derivatives added to thicken or smooth the texture may contain gluten.

• Shredded Cheeses: Ready-packaged shredded cheeses are sometimes dusted with wheat starch to prevent them from clumping together. This "anti-caking agent" may not always be gluten-free corn starch.

• Flavored Cheeses: In gourmet cheeses with spiced, smoked, or beer-washed rinds, added flavorings can be a source of gluten.

Things to Consider When Shopping

If you have gluten sensitivity, paying attention to these three steps when you pick up a cheese from the supermarket shelf can be life-saving:

1. Reading the Label: When you see phrases like "modified starch," "vegetable protein," or "flavoring," it's advisable to consult the brand.

2. Cross-Contamination: In the deli section, using the same knife to cut both a gluten-containing salami and cheese poses a risk. If possible, prefer original packaged products.

3. Certification: The safest way is to look for the "Gluten-Free" statement or the "crossed grain" symbol on the packaging.

Cheese is a great source of calcium and protein for those on a gluten-free diet. You don't need to worry about 95% of natural cheeses; however, it's always best to act like a "detective" when it comes to processed and additive-containing products. May your table never lack flavor, and your plate never lack cheese!