Do any cheeses contain gluten?

January 5, 2026 •

4 min read

According to Coeliac UK, an estimated 10% of UK consumers follow a gluten-free diet, a figure that is reflected in many other regions, highlighting the importance of understanding the potential for hidden gluten in everyday foods. While pure, natural cheese is inherently gluten-free, the answer to whether all cheese is safe is more nuanced, requiring a careful examination of specific products.

Quick Summary

Natural, unprocessed cheese is typically gluten-free, while processed, shredded, or flavored cheese products often contain gluten-based additives to improve texture, stabilize, or prevent clumping. Consumers should always check ingredient labels for gluten-containing components like wheat starch and be mindful of cross-contamination risks at deli counters.

Key Points

Natural cheese is safe: Pure, unprocessed cheese made only from milk, cultures, and enzymes is naturally gluten-free.
Processed cheeses are high-risk: Additives like stabilizers and fillers in cheese slices, spreads, and dips can contain gluten.
Shredded cheese needs scrutiny: Anti-caking agents used in pre-shredded cheese can be wheat-based; always check the label.
Deli counters pose a cross-contamination risk: Shared equipment can transfer gluten from other foods; request a clean slicer and gloves.
Read the label carefully: Look for the 'certified gluten-free' label or inspect the ingredient list for hidden gluten sources like wheat starch or malt.

Understanding the Basics: Natural vs. Processed Cheese

At its core, cheese is a dairy product made from milk, cultures, and enzymes, none of which contain gluten. This makes natural, unprocessed cheese, in its simplest form, safe for those following a gluten-free diet. The issue arises when manufacturers alter cheese through processing, or by adding flavorings and other ingredients.

The All-Clear: Naturally Gluten-Free Cheeses

Many popular varieties of natural cheese are completely gluten-free. As long as they are not mixed with any additives or processed further, these cheeses are safe to consume. They are a staple of many gluten-free diets, offering a rich source of calcium and protein.

Cheddar: A classic choice, pure cheddar is naturally gluten-free.
Brie and Camembert: These soft, bloomy-rind cheeses are also gluten-free.
Mozzarella and Provolone: Both are safe, making them excellent choices for gluten-free pizzas or sandwiches.
Swiss and Gouda: Standard versions of these firm cheeses do not contain gluten.
Goat Cheese and Feta: These are typically gluten-free and add tangy flavor to salads.
Parmesan, Romano, and Asiago: Hard Italian cheeses are safe when sold in their natural block form.

Proceed with Caution: Cheeses with Hidden Gluten

The most common instances of gluten in cheese are found in products where additives are introduced during manufacturing. These additives serve various purposes, from acting as an anti-caking agent to modifying flavor or texture. Vigilance is key for anyone with celiac disease or gluten sensitivity.

Shredded Cheese: Pre-shredded cheese often contains anti-caking agents to prevent clumping. While many brands use gluten-free potato starch, some may use wheat-based additives. Always check the label or opt for shredding a block of cheese yourself to be safe.
Processed Cheese Slices and Spreads: Products like American cheese slices, cheese spreads, and cheese dips are highly processed and frequently contain gluten as a stabilizer or thickener.
Flavored Cheeses: Any cheese that comes with added flavors, such as beer-infused cheese or cheeses mixed with spices, can be a risk. Some flavorings or spice blends may contain gluten as a carrier agent.
Blue Cheese: Historically, some blue cheeses were made using mold cultures grown on bread, often wheat or rye. While most modern, industrial blue cheese uses lab-grown, gluten-free cultures, it is still a potential concern for highly sensitive individuals. It is always best to check for a certified gluten-free label or contact the manufacturer.
Low-Fat/Fat-Free Cheeses: In some cases, gluten-based starches are added to low-fat cheeses to compensate for the loss of texture and moisture.

The Risks of Cross-Contamination

Even when buying a naturally gluten-free cheese, there are still risks, particularly when purchasing from a deli counter. A slicer or cutting board that has been used for other products, like loaves of bread, can transfer gluten to the cheese. It is crucial to inform the deli staff of your dietary restrictions and ask for fresh gloves and a clean machine to slice your cheese. This prevents cross-contact and ensures the cheese remains safe.

Comparing Gluten Risks: Natural vs. Processed Cheese


Feature	Natural, Unprocessed Cheese	Processed, Shredded, or Flavored Cheese
Ingredients	Milk, cultures, enzymes, salt.	Often includes thickeners, starches, and other additives.
Gluten Content	Naturally gluten-free.	May contain gluten, especially wheat starch.
Risk of Cross-Contamination	Low risk unless handled improperly at a deli counter.	Higher risk due to manufacturing process and shared equipment.
Best Practice	Generally safe; always confirm no additives.	Always read the label; look for a 'certified gluten-free' label.
Texture & Flavor	Varies widely based on type (e.g., hard, soft, tangy, mild).	Often uniform and creamy due to emulsifiers and stabilizers.

Labeling and Certification

For anyone with celiac disease or a high gluten sensitivity, relying on the 'certified gluten-free' label is the safest bet. This certification indicates that the product has been tested to contain less than 20 parts per million (ppm) of gluten, which is a safe level for most individuals. If a product is not explicitly labeled, reading the ingredient list thoroughly is essential. Common gluten-containing ingredients to watch out for include wheat, barley, rye, malt, and food starch derived from wheat.

Conclusion: Navigating the Cheese Aisle with Confidence

While the vast majority of cheese is inherently gluten-free, relying on this assumption without checking can lead to unintended exposure for those with gluten sensitivities. The key is to differentiate between natural, whole-block cheese and processed cheese products, which are the most common source of hidden gluten. By reading labels diligently, being mindful of cross-contamination risks at delis, and choosing certified products, you can confidently enjoy a wide variety of cheeses as part of a safe and satisfying gluten-free diet. The best approach is to stay informed and to prioritize the most minimally processed options available to ensure your well-being.

For more information on navigating a gluten-free diet, resources such as the Gluten Intolerance Group can provide valuable guidance on safe food choices and product labeling standards.

Frequently Asked Questions

Yes, natural cheddar cheese in its pure block form is gluten-free. The ingredients are milk, cultures, and enzymes, none of which contain gluten.

Some manufacturers add anti-caking agents to prevent shredded cheese from sticking together. While many use gluten-free potato starch, others might use a wheat-based starch.

Most commercial blue cheese is now made with lab-grown, gluten-free mold cultures. However, some artisan varieties might still use bread. Look for a 'certified gluten-free' label to be certain.

Cheese spreads are highly processed and often contain stabilizers, flavorings, and thickeners that may be derived from gluten-containing grains. Always check the ingredients.

To prevent cross-contamination, ask the deli staff to use a clean slicer, fresh wrapping paper, and fresh gloves when preparing your order.

Watch for terms like 'wheat starch,' 'modified food starch' (unless specified as non-wheat), 'malt,' 'maltodextrin,' and certain natural flavorings or colorings that might be derived from gluten-containing grains.

No, vegan cheeses are not always gluten-free. Some can contain gluten-containing ingredients, especially those made with oats that are not certified gluten-free. Always check the label.