Is Cheese Gluten Free? Which Cheeses are Gluten Free

is a protein found in wheat, rye and barley and in derivatives of these cereals. That said, considering that cheese is not a cereal-based food, it is generally considered gluten-free and safe to eat even for celiac subjects. Most types of cheese are produced using the same simple ingredients, including milk, salt, a starter culture (good bacteria) and rennet (an enzyme), suitable for the diet of gluten intolerant and celiac sufferers.

However, cheese recipes, manufacturing and production techniques vary depending on the type you buy, which can also affect the potential gluten content. While most cheeses, such as Parmesan or mozzarella, will not contain gluten, it is essential to read the packaging of the cheese you buy, precisely because contamination can occur during the manufacturing and packaging process. Cheese can be exposed to gluten-containing ingredients both during preparation and during production.

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When buying cheese at a deli or supermarket counter, you need to be careful. If in gastronomy your product is sliced ​​and packaged on the same shelves or using the same utensils, with which other foods are handled. In this case, the cheese can be easily contaminated with gluten. Before buying any cheese from the local deli counter, it is advisable to point out to the employee that he is serving to cut and pack the cheese on sanitized surfaces with clean utensils.

at the Department of Molecular Agri-food Sciences (DISMA) of the Faculty of Agriculture of the University of Milan, had already confirmed that the cheeses belonging to the category of traditional cheeses were completely suitable for celiac subjects. Scientific knowledge has shown that techniques and technologies usually adopted for the production of cheeses does not involve the use of ingredients containing gluten, and that the products are therefore to be included in the diet of celiacs and those intolerant to gluten.

Traditional cheeses made up of milk, salt, rennet, enzymes and any technological adjuvants / additives permitted by the Community standard (Reg. CE n.1333 / 2008 Annex II Part D: eg citric acid E330 in mozzarella, carotenes E160 in orange, yellow and whitish aged cheeses):

• Soft and dairy products (for example, cottage cheese, ricotta, mascarpone, goat cheese, tomino, mozzarella, cottage cheese, crescenza, feta).
• Semi-hard (for example, montasio, fontal, caciocavallo, fontina).
• Hard (for example, grana padano, parmesan cheese, provolone, emmental, cheddar).
• With a flowery rind (for example, camembert, brie, taleggio).
• Blue cheeses (for example, gorgonzola, stilton).

It should be emphasized that these cheeses purchased already in slices are still suitable for celiac disease since the slicing process does not involve a significant risk of possible gluten contamination.

Check the cheese packaging

When buying packaged cheese, it is vital that you check the packaging to make sure it is safe from cross-contamination. If the package is labeled "gluten-free", or "gluten free", it means that it contains less than 20 parts per million (ppm) of gluten, making it safe for people with celiac disease to eat. In some cases, the cheese bearing the certified gluten-free seal on the package contains less than 10 ppm of gluten,

Padano, Parmigiano Reggiano or Pecorino, are naturally gluten-free because they belong to the category of traditional cheeses. The cheese already grated, and available in the supermarket refrigerated counter, for example is another variety that may not be safe to consume if you have gluten sensitivity or intolerance. Although grated cheese is usually gluten-free, it can occasionally be produced with a starch containing gluten, which is added to prevent lumps from forming inside the packages. Fortunately, though, most grated cheese is prepackaged, so you can easily check the ingredient list for any gluten-based contaminants. Or, even better, check the label or package for the seal or packaging. the wording "gluten free" or "gluten free".

which produces it internally. Before consuming it, it is useful to check the packaging to make sure there are no gluten-based flavors, such as malt.

, stilton, goat blue, etc. is gluten-free and safe to eat even for those sensitive and intolerant to gluten, however, in some cases, it can be produced with mold crops grown on wheat or rye bread. The amount of potential gluten in this case is also minimal and largely undetected. However, to ensure total safety, it is always advisable to buy a blue cheese that says "gluten-free".