Demystifying Dairy: Which cheese is the most acidic?

October 18, 2025 •

3 min read

With pH levels as low as 4.4, fresh cheeses like cream cheese and cottage cheese rank among the most acidic dairy products. Knowing which cheese is the most acidic is key for anyone managing dietary acid intake, understanding flavor profiles, or simply curious about cheesemaking science.

Quick Summary

This article explores the acidity of various cheeses, detailing which varieties have the lowest pH and explaining the cheesemaking science behind it. It also discusses the nutritional impact of different acidity levels.

Key Points

Acidity in Cheese: Acidity is measured by pH; a lower pH means higher acidity. The process is driven by lactic acid from bacteria fermenting lactose.
The Most Acidic Cheeses: Fresh, acid-coagulated cheeses like cream cheese (pH 4.4–4.9), cottage cheese (pH 4.5–5.0), and feta (pH 4.6–4.9) are the most acidic.
Factors Affecting Acidity: Acidity is influenced by cheesemaking methods, including the starter cultures, fermentation duration, and aging process.
Impact on Digestion: Highly acidic cheeses can be problematic for those with acid reflux, while low-acid varieties like Swiss or Gouda are often better tolerated.
Nutritional Differences: Less acidic, aged cheeses typically retain more calcium, as acidity causes calcium to be lost in the whey during production.
Texture and Flavor: Lower pH creates a firmer, more crumbly texture and a sharper flavor, while a higher pH leads to a softer, milder product.
Choosing for Your Diet: For specific health goals, select cheese based on its acidity level; consider low-acid options for sensitive digestion or high-calcium choices for bone health.
Probiotics and Aging: Some aged and fermented cheeses like aged Cheddar and Gouda contain probiotics that can be beneficial for gut health.

The Science Behind Cheese Acidity

Acidity in cheese is measured on the pH scale, with lower numbers indicating higher acidity. Milk, which starts near neutral (pH 6.6–6.7), becomes acidic primarily due to the addition of lactic acid bacteria. These bacteria convert lactose into lactic acid, lowering the pH and causing the milk to coagulate. The final acidity of cheese is influenced by factors such as the type of starter cultures, fermentation time, and whether the curd is washed. Acidity impacts texture, flavor, and calcium content. More acidic cheeses tend to be firmer and more crumbly.

Acid-Coagulated Cheeses: The Acidity Champions

Fresh, unripened cheeses, which primarily use lactic acid for coagulation with minimal rennet, are typically the most acidic. They have a tangy flavor due to high lactic acid content and are not aged. Examples include cream cheese (pH 4.4–4.9), cottage cheese (pH 4.5–5.0), and feta (pH 4.6–4.9).

Rennet-Coagulated and Ripened Cheeses: A Spectrum of Acidity

Many aged and ripened cheeses, which often use rennet for coagulation, have higher pH levels. The ripening process can also alter acidity; for instance, blue cheeses become less acidic as mold metabolizes lactic acid. Cheddar has a pH of 5.1–5.3, while Swiss and Gruyere are even less acidic at 5.5–5.7. Soft-ripened cheeses like Brie and Camembert become milder as surface molds raise the pH during aging.

Acidity and Your Nutrition Diet

Cheese pH is relevant for dietary acid intake, particularly for those with acid reflux who may find very acidic cheeses trigger symptoms. Acidity also affects a cheese's nutritional profile, especially calcium content. Acidic cheeses like cottage cheese have less calcium because high lactic acid causes calcium phosphate loss in the whey. Less acidic, aged cheeses retain more calcium. Some aged, fermented cheeses also contain beneficial probiotics.

Cheese Acidity Comparison Table


Cheese Type	Acidity Level	Typical pH Range	Texture & Flavor Profile	Calcium Content	Key Characteristics
Cream Cheese	Very High	4.4–4.9	Smooth, tangy, spreadable	Low	Acid-coagulated, unripened
Cottage Cheese	Very High	4.5–5.0	Curd-like, tangy	Low	Acid-coagulated, unripened
Feta	High	4.6–4.9	Salty, tangy, crumbly	Medium	Acid-coagulated, brined
Cheddar	Medium	5.1–5.3	Sharp, firm, dense	High	Rennet-coagulated, aged
Parmesan	Medium	5.2–5.4	Sharp, salty, granular	Very High	Rennet-coagulated, long-aged
Gouda	Low	5.3–5.5	Mild, sweet, smooth	High	Washed-curd, rennet-coagulated
Swiss	Low	5.5–5.7	Nutty, mild, elastic	High	Rennet-coagulated, aged
Blue Cheese	Low (Final)	6.0–7.0	Pungent, salty, creamy	Medium	Mold-ripened, pH rises during aging

Choosing the Right Cheese for Your Needs

Consider cheese acidity alongside other factors in your nutrition diet. Dietary goals and sensitivities should guide your choices.

Acid Reflux: Choose low-acid cheeses like Swiss, mild cheddar, or mozzarella. Avoid highly acidic options like cottage cheese and feta.
Bone Health: Hard, aged cheeses such as Parmesan and cheddar are high in calcium.
Gut Health: Aged, probiotic-rich varieties like aged Cheddar, Gouda, and feta can support gut health.
Cooking: Acidity affects melting. Lower pH cheeses may not melt as smoothly as less acidic ones.

Conclusion: Finding the Right Balance

While fresh, acid-coagulated cheeses like cream cheese and cottage cheese are the most acidic, the acidity of cheese varies widely. Understanding how acidity develops in cheesemaking helps in making informed dietary choices. Whether managing acid intake, increasing calcium, or exploring flavors, the cheese selection offers options for different needs. For more information on incorporating dairy into a healthy diet, resources like the Harvard T.H. Chan School of Public Health's nutrition source are available.

Beyond Acidity: Other Factors to Consider

Beyond pH, consider fat and sodium content, especially in processed cheeses, and how cheese fits into your overall diet. Pairing cheese with fiber-rich foods like vegetables or whole-grain crackers can enhance nutritional benefits. A balanced approach allows enjoyment of cheese while managing dietary intake.

Frequently Asked Questions

The most acidic cheeses are typically fresh, unripened, and acid-coagulated. Examples include cream cheese (pH 4.4–4.9), cottage cheese (pH 4.5–5.0), and feta cheese (pH 4.6–4.9).

Acidity is primarily determined by the production of lactic acid from lactose by starter cultures during fermentation. The type of culture, fermentation time, and other cheesemaking steps like draining and ripening all influence the final pH.

Some of the least acidic cheeses include mild, higher-pH varieties like Swiss, Gruyere (pH 5.5–5.7), and well-ripened soft cheeses like Brie and Camembert, which can reach a pH of 6.0–6.5 or higher due to mold activity.

Yes, highly acidic cheeses contain less calcium. During the cheesemaking process, high acid levels cause calcium to be lost in the whey. Less acidic cheeses, especially hard, aged ones, retain more calcium.

Some people with acid reflux find that highly acidic foods, including some cheeses, can trigger symptoms. Lower-acid options like mozzarella, Swiss, or Gouda are generally better tolerated.

Certain cheeses, particularly blue and bloomy-rind varieties like Brie, become less acidic during ripening. Molds or other microbes on the cheese's surface metabolize the lactic acid, which raises the pH over time.

For those sensitive to acidity, low-acid cheeses such as Swiss, Gouda, and mozzarella are good choices. Avoid fresh cheeses like cottage cheese and feta, which are higher in lactic acid.