Is Cheese an Acidic Food? The Complete pH and Health Guide

November 11, 2025 •

4 min read

Cheesemaking involves deliberately adding a bacterial culture to milk, which produces lactic acid and lowers the milk's pH, often below the neutral point of 7.0. So, is cheese an acidic food? While the production process itself confirms this, the degree of acidity varies dramatically by cheese type and can impact your body differently.

Quick Summary

Different cheese types have varying pH levels, influenced by factors like fermentation and aging. Cheeses are generally considered acidic due to lactic acid production, though some become more neutral during ripening. For some people, particularly those with acid reflux, certain high-fat or specific low-pH cheeses may exacerbate symptoms.

Key Points

Categorically Acidic: Most cheese is technically acidic with a pH below 7.0 due to the lactic acid produced by bacteria during its creation.
Acidity Varies by Type: pH levels vary widely among different cheeses, ranging from the high acidity of feta (pH ~4.6) to the more neutral levels of ripened Brie or blue cheese (pH ~6.5-7.0),.
Aging Affects pH: The ripening process is crucial, as some cheeses, like blue cheese, can see their pH rise significantly over time, becoming less acidic.
High-Fat Content is a Concern: For individuals with acid reflux, the high-fat content of some cheeses can be a bigger trigger than their acidity, as fat can relax the LES and slow digestion.
Low-Acid Options Exist: Certain cheeses, including ricotta and some low-fat versions, are less acidic and may be better tolerated by those sensitive to acid,.
Acidity Controls Texture: The rate and extent of acid development are critical in cheesemaking, directly influencing the final texture and composition of the product.

The Science Behind Cheese Acidity

All cheese begins with milk, which typically has a pH of about 6.7, just below neutral. To make cheese, a starter culture of bacteria is added to the milk. These bacteria consume lactose, the milk's natural sugar, and produce lactic acid. This process, known as acidification, causes the milk to coagulate and form curds, lowering the pH significantly. The final pH of the cheese depends on the specific cultures used, the duration of fermentation, and the aging process. A food with a pH below 7.0 is technically acidic, and most cheeses fall into this category.

The Role of Bacteria and Aging

Initial Acidification: The starter bacteria are the primary drivers of acidity. The more lactic acid they produce, the lower the cheese's pH will be, contributing to a sharper, tangier flavor profile.
Aging and Ripening: During aging, the pH of some cheeses can shift. For blue cheese, for example, the initial low pH is later raised by the metabolism of mold, resulting in a higher, more neutral final pH. Conversely, some aged cheeses can remain quite acidic. This fluctuation is key to developing a cheese's final flavor, texture, and aroma.
Moisture Content: The amount of moisture retained in the curd is also influenced by acidity. Higher acidity leads to more moisture being expelled from the curds (syneresis), which results in a harder, drier cheese. This is why very hard cheeses like Parmesan tend to be quite acidic and have low moisture content.

A pH Comparison of Cheese Types


Cheese Type	Typical pH Range	Characteristics
Fresh & High-Acid	4.4–5.0	High acidity, often tangy. Includes Cream Cheese, Cottage Cheese, and Feta.
Hard Cheese	5.1–5.4	Firm texture, sharp flavor profile. Examples include Cheddar and Parmesan.
Semi-Hard Cheese	5.2–5.8	Less acidic than fresh or hard varieties, with milder flavors. Includes Mozzarella, Gouda, and Swiss.
Soft-Ripened & Mold	6.0–7.0	Start acidic but become more neutral or even slightly basic during ripening. Includes Brie, Camembert, and Blue Cheese.
Ricotta	5.7–6.3	Known as one of the least acidic cheeses due to its production process.

Cheese and Acid Reflux: What You Need to Know

For individuals with acid reflux or gastroesophageal reflux disease (GERD), managing diet is crucial. While the acidity of cheese is a factor, it's not the only one. Many people with GERD find that high-fat foods, including some cheeses, can trigger symptoms. This is because high fat content can relax the lower esophageal sphincter (LES), the muscle that prevents stomach acid from flowing back into the esophagus. Additionally, fatty foods take longer to digest, putting more pressure on the LES.

Navigating Your Cheese Choices

If you experience acid reflux, not all cheese is off-limits. The key is to be selective:

Opt for Low-Fat Cheeses: Choosing low-fat versions, like part-skim mozzarella or cottage cheese, can reduce the risk of triggering symptoms.
Consider Ricotta: Ricotta is one of the lowest-acidity cheeses and has a relatively low fat content, making it a potentially safer choice.
Avoid High-Fat Varieties: Rich, high-fat cheeses such as blue cheese and aged cheddar may be more likely to cause issues due to their fat content, even if their pH is not exceptionally low.
Observe Personal Triggers: Individual reactions to food vary greatly. Keep a food diary to pinpoint which specific cheeses or amounts trigger your reflux. Some can tolerate small portions of fattier cheeses, while others must avoid them entirely. If you're concerned, it's wise to consult a healthcare professional for personalized dietary advice.

Conclusion

In summary, is cheese an acidic food? Yes, scientifically, most cheese has a pH below 7.0 and is produced through an acidification process. However, the story doesn't end there. The specific pH and fat content vary significantly between different types of cheese, impacting its flavor, texture, and potential effect on your health, especially for those sensitive to acidic or fatty foods. Understanding these differences empowers you to make informed dietary choices that suit your health needs and taste preferences.

To learn more about the complexities of how different food elements affect the body's acid load, refer to this detailed study on the potential renal acid load (PRAL) of commercial cheeses, including hard and blue-veined varieties.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Please consult a healthcare provider for any health concerns or before making changes to your diet, especially if you have a medical condition like GERD.

Exploring the pH of Different Cheese Types

Fresh Cheeses: Generally have a lower pH and higher acidity because the fermentation process is less prolonged and ripening is minimal. Examples include cream cheese and feta.
Semi-Hard Cheeses: Such as mozzarella and Swiss, tend to be less acidic with pH levels closer to neutral compared to their hard counterparts.
Hard Cheeses: Parmesan and cheddar feature lower pH levels, and their firm texture and sharp taste are a direct result of this acidity and low moisture.
Mold-Ripened Cheeses: Brie and Camembert start off acidic but become less so as surface molds metabolize lactic acid and produce ammonia, which raises the pH,.
Blue Cheeses: Similar to mold-ripened varieties, blue cheese's pH rises significantly during ripening due to mold activity, even though it starts very acidic.

Frequently Asked Questions

Yes, cheddar cheese is acidic. It typically has a pH in the range of 5.1 to 5.4. This acidity contributes to its firm texture and sharp flavor profile.

Low-fat, low-acid cheeses like part-skim mozzarella and ricotta are often better choices for individuals with acid reflux. High-fat, rich cheeses can trigger symptoms.

The pH change during aging depends on the cheese. Some, like blue cheese, become less acidic as mold metabolism raises the pH. Others, especially very hard cheeses, can remain acidic,.

Acidity is a core component of cheesemaking. It helps coagulate the milk, influences the final texture and flavor, and plays a crucial role in controlling microbial growth for both quality and safety,.

Not all. While most cheeses are acidic, milk itself is nearly neutral (pH ~6.7). The acidity in cheese results from the fermentation process, not the starting milk.

Generally, cheeses with a milder, less tangy flavor and softer texture tend to be less acidic. Cheeses like ricotta and Swiss typically have a higher pH than tangy cheeses like feta or sharp cheddar,.

For most healthy individuals, the natural acidity of cheese is not harmful. The body effectively regulates its pH balance. However, people with specific conditions like GERD or sensitive stomachs may need to moderate their intake of certain cheeses.