Is Cheese Have Probiotics? The Truth About Fermented Dairy

January 4, 2026 •

3 min read

While many think of yogurt for probiotics, certain cheeses also contain these beneficial live microorganisms, provided they undergo the correct fermentation process and aren't overly heated. This depends heavily on the cheese type and production method.

Quick Summary

Many cheeses, particularly aged and unheated varieties like Swiss and Gouda, contain live and active probiotic cultures. Processed cheese and those pasteurized post-aging lack these beneficial microbes. Labeling and cheese type are key to determining probiotic content.

Key Points

Not All Cheese is Probiotic: Only certain types of cheese, primarily aged and unheated varieties, retain live probiotic cultures.
Aged Cheeses Are Best: Look for aged cheddar, Gouda, Swiss, and provolone, which are more likely to contain live, active bacteria.
Avoid Processed Cheese: Processed cheese products are heat-treated and lack beneficial probiotics. Check labels to be sure.
Check for 'Live Cultures': For cottage cheese and fresh varieties, look for a label explicitly stating the presence of live and active cultures.
Cheese Protects Probiotics: The fat and structure of cheese help probiotic bacteria survive the digestive tract, making it an excellent delivery vehicle.
Read the Label: The only way to be certain of probiotic content is to check the ingredient list or look for specific claims on the packaging.

The Truth About Probiotics in Cheese

Not all cheese contains probiotics. The presence of these beneficial live microorganisms depends on the cheese's specific manufacturing and aging processes. While yogurt and kefir are well-known sources, some cheeses can also offer a flavorful way to consume probiotics.

How Probiotics Survive in Cheese

Probiotics are live bacteria that offer health benefits when consumed adequately. For them to be in cheese, they must endure fermentation, aging, and storage. Cheese's composition, with its fat content and lower water activity, helps protect probiotics from the acidic stomach environment. Many cheeses use lactic acid bacteria starter cultures, such as Lactobacillus and Bifidobacterium. If the cheese is aged without high heat afterward, these cultures can remain viable. Aged cheddar, for instance, ripens for a long time, allowing probiotics to thrive. However, heat treatments, like pasteurizing the final product, kill beneficial cultures. This is why processed cheeses typically lack probiotics.

Cheeses That Often Contain Live Cultures

Certain cheeses are more likely to contain live probiotic cultures:

Aged Cheddar: Maturing cheddar develops higher levels of beneficial bacteria.
Gouda: This cheese is known to have various probiotic strains.
Swiss and Gruyère: These aged cheeses often keep live cultures from their production.
Provolone: Similar to other aged types, provolone can be a probiotic source if not heated after aging.
Feta: Its fermented nature can support probiotics.
Cottage Cheese: Some brands add live cultures after pasteurization; check labels.
Raw Milk Cheeses: Made from unpasteurized milk, these contain diverse microbes and are aged for safety.

Health Benefits Beyond Basic Nutrition

Probiotic-rich cheeses offer benefits beyond their protein and calcium:

Supports Digestive Health: Probiotics aid digestion, nutrient absorption, and help with issues like bloating. Specific strains can produce beneficial compounds.
Boosts Immune Function: A healthy gut microbiome, supported by probiotics, influences immune responses.
Anti-Inflammatory Effects: Some probiotic strains in cheese have shown anti-inflammatory properties. Studies suggest benefits for inflammatory conditions.
Potential Metabolic Health Benefits: Research indicates some probiotic strains in cheese might help with weight management and glucose tolerance.

Finding the Right Cheese for Probiotics

To find probiotic cheese, look for labels stating “live and active cultures”. This is common for some cottage cheeses. For aged hard cheeses like cheddar and Gouda, this labeling is less frequent, but their fermentation process naturally retains probiotics. Avoid products labeled “pasteurized process cheese” as heat treatment eliminates bacteria. Artisanal and traditionally-made cheeses may have more complex microbial communities.

Comparison: Probiotic vs. Non-Probiotic Cheeses


Feature	Probiotic Cheese	Non-Probiotic Cheese
Live Cultures	Contains specific strains.	Live cultures are absent due to heat or lack of initial presence.
Manufacturing Process	Aged, unheated after aging, or has cultures added post-production.	Often pasteurized after fermentation or heavily processed.
Best Examples	Aged Cheddar, Gouda, Swiss, Feta, some cottage cheeses.	Processed cheese slices, heat-treated spreads.
Labeling	May state "live and active cultures".	Rarely includes live culture claims.
Benefit Delivery	Protects probiotics for digestion survival.	Offers no live probiotic benefits.

The Role of Aging and Pasteurization

Aging is crucial for probiotic survival in hard cheeses, creating a low-moisture environment where bacteria can thrive. Pasteurization, while ensuring safety, kills beneficial microbes. However, some manufacturers add cultures after pasteurization, particularly for soft cheeses like cottage cheese. The challenge is ensuring these added cultures survive adequately.

Conclusion: The Right Cheese Can Be a Probiotic Source

In conclusion, certain cheeses do have probiotics, specifically those that are aged and not reheated afterward. Examples include aged hard cheeses like Swiss, Gouda, and cheddar, and some cottage cheeses with added live cultures. Incorporating moderate amounts of these cheeses into a balanced diet can support gut health. For general information on probiotics, you can refer to resources like the Harvard Medical School guide. Always check labels to maximize your probiotic intake from cheese.

Frequently Asked Questions

Cheeses that often contain probiotics include aged varieties that have not been heated after aging, such as aged cheddar, Gouda, Swiss, provolone, and some types of feta and cottage cheese that are explicitly labeled with added live cultures.

No, not all cheese contains probiotics. The presence of live cultures depends on the manufacturing process. Heat treatments like pasteurization can kill beneficial bacteria, so many processed cheeses lack probiotics.

For certainty, check the product label for phrases like “live and active cultures”. This is common for some cottage cheeses. For aged hard cheeses, while labels may not state it, their fermentation process often retains live bacteria.

No, processed cheese slices are not considered probiotic. They are made from unfermented dairy ingredients and undergo heat treatment that kills any beneficial bacteria.

Probiotic counts can fluctuate during the aging process, but many beneficial bacteria are quite hardy and survive well over long ripening periods in hard cheeses like cheddar and Gouda.

Raw milk cheeses, made from unpasteurized milk, naturally contain a diverse array of bacteria, including potential probiotics. They are often aged for safety, which also helps retain live cultures.

Yes, some brands of cottage cheese and other soft cheeses specifically formulate their products to include probiotics and will state this clearly on the packaging. Check the labels for confirmation.