Is Cheese Considered a Food? Debunking the Culinary Debate

November 30, 2025 •

3 min read

According to the U.S. government's MyPlate guidelines, cheese is a core component of the dairy food group. So, is cheese considered a food? The simple answer is yes, though its complex nature and widespread use in processed goods can sometimes muddy the waters.

Quick Summary

Cheese is a nutrient-dense food derived from milk, providing protein, fats, and minerals. It is universally recognized and has been a dietary staple for millennia, though its health profile varies widely based on type and preparation.

Key Points

Nutritionally, cheese is a whole food: It provides essential nutrients and is derived from milk, fitting the scientific definition of a food.
Natural cheese differs from processed cheese: True cheese is made with milk, culture, salt, and rennet, while processed varieties contain additional additives.
It is a key dairy group component: Government dietary guidelines, like MyPlate, officially recognize and classify cheese within the dairy food group.
Many varieties are low in lactose: Aged cheeses in particular have minimal lactose, making them more tolerable for lactose-intolerant individuals than milk.
Rich in nutrients like calcium and protein: High-quality cheese is an excellent source of calcium for bones and protein for muscle support.
It is a versatile culinary ingredient: Cheese is used globally in countless recipes, from simple snacks to complex main courses.

What is a Food? The Official Classification

Defining what constitutes a 'food' goes beyond simple dictionary definitions. In nutritional science, food is a substance consumed by living organisms for nutritional support, energy, and growth. From this perspective, cheese fits the criteria perfectly. It is made from milk—a primary food source—and provides essential nutrients like protein, fat, calcium, and vitamins A and B12. International food safety organizations, like the Codex Alimentarius, also standardize cheese as a food, defining specific provisions and naming conventions.

The Cheesemaking Process: An Ancient Practice

The journey from milk to cheese is a story of preservation and transformation that has been practiced for over 8,000 years. The process involves four basic ingredients: milk, salt, a bacterial culture, and rennet.

Coagulation: Rennet is added to the milk, causing the proteins to coagulate and form solid curds, separating from the liquid whey.
Curd Processing: The curds are cut, cooked, and pressed to release moisture, which determines the cheese's final texture, from soft to hard.
Salting: Salt is added for flavor, moisture control, and to prevent spoilage.
Aging: Many cheeses are aged for weeks, months, or years, during which flavors deepen and unique textures develop.

This deliberate, natural process creates a whole food product that is fundamentally different from a highly-processed "food-like product". While some cheese varieties, like American cheese, are highly processed, most artisan and natural cheeses are minimally processed in comparison.

Natural Cheese vs. Processed Cheese Products

Understanding the distinction between natural and processed cheese is key to addressing the 'is it food?' question. The confusion often arises from the widespread availability of processed cheese products, which are only partially derived from natural cheese.


Feature	Natural Cheese	Processed Cheese Product
Composition	Made directly from milk, cultures, salt, and rennet.	Made by blending natural cheese with other ingredients like emulsifiers, preservatives, and coloring.
Appearance	Varies widely, from solid blocks and wheels to soft curds.	Often uniform and consistent in shape, like individually wrapped slices or blocks.
Melting	Melts and separates into fat and protein.	Melts smoothly and evenly due to added emulsifiers.
Nutrition	Rich source of protein, calcium, and fats; can contain probiotics.	Higher in sodium and lower in nutritional density than natural cheese.
Categorization	Considered a whole food.	Classified as a "pasteurized process cheese food" by regulators.

The Nutritional Role of Cheese

Cheese is a potent source of nutrition, though its profile varies. For most people, it can be a healthy part of a balanced diet, enjoyed in moderation.

Calcium for Bone Health: As a dairy product, cheese is an excellent source of calcium, crucial for building and maintaining strong bones.
Protein for Muscle Growth: The high protein content supports muscle growth and repair, making cheese a satisfying and satiating food.
Lactose Intolerance: Many aged cheeses contain little to no lactose, making them a suitable dairy option for individuals with lactose intolerance.
Healthy Fats: Certain types of cheese, especially from grass-fed cows, contain beneficial fats like conjugated linoleic acid (CLA), which may have anti-inflammatory properties.

Cheese in a Culinary Context

Beyond its nutritional merits, cheese has a rich history as a culinary staple. It is a versatile ingredient used in countless dishes and appreciated for its unique flavors, textures, and aromas. From a culinary perspective, there is no debate: cheese is a foundational food.

Appetizers and Snacks: Served alone or with crackers and fruit, cheese is a classic appetizer.
Main Courses: It is a core ingredient in many staple dishes, from macaroni and cheese to pizzas and gratins.
Condiments and Toppings: Grated parmesan adds a savory flavor to pasta, while crumbled feta brightens up a salad.

Conclusion: More Than Just a Dairy Product

There is no question that cheese is considered a food. Its origins as a method for preserving milk, its nutritional richness, and its widespread culinary application firmly establish it as a staple food source. While the variety of cheeses and the existence of processed imitations can sometimes lead to confusion, the core product remains a natural, nutrient-dense food. Enjoying natural, high-quality cheese in moderation, as part of a balanced diet, is a delicious way to benefit from its protein, calcium, and other essential nutrients.

(https://www.healthline.com/health/is-cheese-bad-for-you)

Frequently Asked Questions

Natural cheese is a minimally processed food, as it undergoes fermentation and aging. Processed cheese products, however, are made by blending natural cheese with additional ingredients, making them highly processed.

Yes, natural cheese is considered a whole food. It is minimally processed and retains a high nutritional value derived directly from its source, milk.

The primary ingredient in cheese is milk, which is processed with cultures, salt, and rennet to create the final product.

No, the nutritional profile varies significantly between different types of cheese, depending on the milk source, fat content, and aging process.

Cheese is often associated with junk food due to its inclusion in high-calorie, highly processed foods like pizza and burgers. However, when consumed in moderation, natural cheese can be part of a healthy diet.

Many aged and hard cheeses, such as cheddar and parmesan, are very low in lactose and are often well-tolerated by individuals with lactose intolerance.

Yes, some fermented and aged cheeses can contain probiotics, which are beneficial bacteria that support gut health. Examples include gouda and some types of cheddar.