Can Cheese Be Considered a Meat? The Definitive Answer

December 16, 2025 •

3 min read

Meat is defined as the flesh of an animal, which is not what cheese is; therefore, cheese cannot be considered a meat. While both are animal-derived protein sources, they are fundamentally different products processed in distinct ways. This article clarifies why cheese and meat belong to separate food categories and outlines their core differences.

Quick Summary

Cheese is a dairy product made from milk, while meat is the flesh of an animal. Although both contain protein, their origins and nutritional compositions are fundamentally different. Key distinctions include processing methods, fat content, and nutritional profiles, placing cheese and meat in separate dietary categories.

Key Points

Origin is Key: Meat is the flesh of an animal, while cheese is a dairy product made from an animal's milk.
Separate Food Groups: Official dietary guidelines, such as MyPlate, classify cheese under the Dairy Group and meat under the Protein Foods Group.
Rennet is Not Meat: Although traditional cheese uses animal rennet, an enzyme from a calf's stomach, this is a byproduct and not meat itself. Many cheeses today use vegetarian rennet.
Nutritional Differences: While both are high in protein, cheese is a superior source of calcium, whereas meat offers more iron and zinc.
Different Processing: Cheesemaking involves curdling milk with bacteria and enzymes, separating curds and whey, and aging, a process entirely different from preparing animal muscle tissue for consumption.

The Scientific Definition of Meat vs. Dairy

The most basic distinction between cheese and meat lies in their origin. Meat is explicitly defined as the flesh, or muscle tissue, of an animal that has been slaughtered. For example, a beef steak is the muscle tissue from a cow, and a pork chop is the muscle tissue from a pig. Conversely, cheese is a dairy product derived from milk. The milk, typically from a cow, goat, or sheep, is coagulated, and the resulting curds are processed to create various cheese types. This fundamental difference in origin—animal flesh versus an animal's milk—is the core reason cheese is not, and never can be, classified as a meat.

The Cheesemaking Process: An Overview

The production of cheese is a complex process that relies on milk and microbial activity, not animal slaughter. Here is a simplified breakdown:

Acids and Enzymes: Cheesemaking begins by acidifying milk, often with starter bacteria. This process converts milk sugars into lactic acid. Enzymes, traditionally from animal rennet, are then added to cause the milk protein casein to coagulate, forming solid curds. Today, many cheeses use vegetarian-friendly microbial rennet.
Curds and Whey: The milk separates into solid curds and liquid whey. The cheesemaker separates the curds from the whey.
Salting and Aging: The curds are salted, pressed into molds, and then aged for varying periods, from weeks to several years. This aging process, or ripening, is where the flavor and texture of the cheese develop.

The Role of Rennet in Cheese

The traditional use of animal-derived rennet sometimes causes confusion about cheese's classification. Rennet is a complex of enzymes, primarily chymosin, found in the stomachs of young mammals. Its purpose in cheesemaking is to curdle the milk. While this enzyme comes from an animal, it is a byproduct of the dairy or veal industry and is not the meat itself. Furthermore, with the advent of microbial and plant-based rennet, many cheeses today are made without any animal-derived enzymes, making them suitable for vegetarians.

A Comparison of Nutritional Profiles

Although cheese and meat are both excellent sources of protein, they offer different nutritional benefits and drawbacks. A comparative look at their profiles highlights why they are not interchangeable.


Feature	Cheese	Meat
Primary Source	Milk (animal secretion)	Muscle tissue (animal flesh)
Protein	Concentrated milk protein (casein and whey), often providing a high protein content per gram	Muscle protein, typically higher in protein content than many cheeses
Calcium	Rich source of calcium; a key benefit for bone health	Minimal to no calcium content
Saturated Fat	Varies widely by type, can be high, but recent research suggests different health effects compared to red meat fat	Varies by cut and type, red and processed meats often contain high levels
Cholesterol	Contains cholesterol, levels depend on fat content	Contains cholesterol, often in higher amounts in red and organ meats
Vitamins & Minerals	Excellent source of calcium, phosphorus, and vitamin B12	Rich source of B vitamins (especially B12), iron, and zinc

Culinary Applications and Dietary Classifications

The culinary uses and dietary roles of cheese and meat further emphasize their separate classifications. Cheese is a versatile ingredient used in countless ways, from melting into sauces and topping pizzas to serving as a standalone appetizer. Meat, on the other hand, is the central component of many dishes, providing a distinct savory flavor and texture.

In dietary terms, cheese is formally categorized within the Dairy Group, alongside milk and yogurt, according to guidelines from organizations like the USDA. The Dairy Group is recommended for its contributions of calcium, protein, and vitamin D. Meat falls under the Protein Foods Group, which also includes poultry, eggs, seafood, nuts, and seeds. These clear, governmental classifications solidify their distinction.

Conclusion: A Clear Distinction in a Complex Food World

In summary, the question of "can cheese be considered a meat?" is rooted in a misunderstanding of fundamental food science and classification. The definitive answer is no. Meat is animal flesh, while cheese is a dairy product created from milk through a process of curdling and aging. While both provide important nutrients like protein, they originate from different parts of an animal and have distinct nutritional profiles. Cheese belongs to the Dairy Group, and meat to the Protein Foods Group, a distinction that clarifies their roles in a balanced diet. Whether you are a vegetarian, vegan, or an omnivore, understanding these core differences is key to making informed dietary choices. For more on dietary classifications, explore the U.S. government's official MyPlate guidelines.

Frequently Asked Questions

No, cheese is a byproduct of milk production, not animal slaughter. While traditional rennet was sourced from calves, the milking process itself does not harm the animal.

Yes, many vegetarians eat cheese. However, some strictly avoid cheeses made with animal-derived rennet and only consume those made with microbial or plant-based rennet.

The protein content varies. Some pressed cheeses like Parmesan can contain more protein per 100g than some types of cooked meat. However, a 3-ounce serving of lean meat typically has more protein than an equivalent serving of many cheeses.

Cheese is derived from milk, a secretion of a mammal, and is therefore classified as a dairy product. Meat is the muscle tissue, or flesh, of an animal, which is fundamentally different.

Substituting cheese for meat, particularly red or processed meat, may offer some health benefits according to research. However, it is high in fat and sodium, so moderation is key.

Vegan cheese is entirely plant-based, made from ingredients like soy, nuts, and vegetable oils, and contains no animal products. Regular cheese is a dairy product derived from animal milk.

It is not commercially viable to make cheese from pig's milk. The composition of pig's milk does not lend itself well to coagulation, and milking pigs is extremely difficult.