Is Cheese Made of Eggs? Dispelling the Myth

November 30, 2025 •

4 min read

Over 2,000 different types of cheese exist globally, yet almost all are produced from just a handful of basic ingredients. This diversity has led to many questions about its composition, including the common misconception: is cheese made of eggs? The simple answer is no, but the truth is far more fascinating.

Quick Summary

Clarifies that cheese is not made from eggs, but from milk curdled using a coagulant like rennet or acid. Details the cheesemaking process, including the key role of milk, cultures, and coagulation in creating a wide array of dairy products.

Key Points

Origin of Cheese: Most cheese is a dairy product made from milk, not eggs.
Core Ingredients: The primary ingredients are milk, starter cultures, a coagulant (like rennet or acid), and salt.
The Coagulation Process: Cheese is formed by curdling milk proteins, a process distinct from how eggs are used in cooking or baking.
An Unlikely Additive: The egg white enzyme lysozyme is sometimes added to some raw milk cheeses, but it is a rare exception and not a core ingredient.
Fundamental Differences: Cheese and eggs are completely different food products with distinct nutritional profiles and production methods.
Ancient Roots: The practice of cheesemaking dates back thousands of years and has always centered on preserving milk, not eggs.

What are the Main Ingredients in Cheese?

The vast majority of cheese is a dairy product made from coagulated milk. The process separates the milk's solids (curds) from its liquid component (whey), which are then further processed to create the final product. The primary ingredients are surprisingly consistent across many different types of cheese:

Milk: The foundation of most cheese, sourced from animals like cows, goats, sheep, and water buffalo. The type of milk used significantly influences the cheese's flavor and texture.
Starter Culture: Beneficial bacteria are added to ferment the milk's lactose into lactic acid. This acidity is crucial for curdling, preserving the cheese, and developing its flavor profile.
Rennet or Coagulant: An enzyme that causes the milk protein casein to coagulate, or curdle, forming the solid curds. Rennet can be sourced from animals, plants, or microbes, with microbial rennet offering a vegetarian option.
Salt: Added for flavor, moisture control, and as a natural preservative. Salt also helps to form the rind of the cheese.

The Role of Lysozyme: An Exception, Not a Rule

While most cheese is completely egg-free, an egg protein called lysozyme can be used in the cheesemaking process for some specific varieties. Lysozyme is an enzyme found in egg whites that is sometimes added to certain raw milk cheeses to help control unwanted bacterial growth during ripening. However, this is a very specific and relatively uncommon additive, not a fundamental ingredient, and is never used in the vast majority of cheeses people consume daily. The use of lysozyme is often disclosed on the ingredient label, particularly for those with egg allergies.

The Cheesemaking Process: From Milk to Curd

Milk Preparation: The process begins with collecting and pasteurizing (or heat-treating) the milk to eliminate harmful bacteria, although some cheeses are made from raw milk.
Acidification: Starter cultures are added to the milk. The bacteria ferment the lactose, creating lactic acid that lowers the milk's pH.
Coagulation: Rennet is added, causing the casein proteins to clump together and solidify into a gel-like substance called a coagulum.
Cutting and Cooking the Curd: The coagulum is cut into smaller pieces with cheese knives. This cutting releases more whey. The curds may then be heated to further expel moisture, which impacts the final cheese's texture.
Draining and Pressing: The whey is drained away from the curds, which are then pressed into molds to form the desired shape and texture.
Salting and Aging: Salt is added and the cheese is aged under controlled temperature and humidity conditions. This ripening process is where the cheese develops its unique flavor and aroma.

Comparison: Cheese vs. Eggs

To illustrate the fundamental differences, here's a comparison of how cheese and eggs are made and their key characteristics:


Aspect	Cheese	Eggs
Origin	Dairy product derived from milk.	Laid by birds, primarily chickens.
Primary Ingredient	Milk (from cows, goats, sheep, etc.).	The yolk and white from a bird's egg.
Production Process	Curdled milk is separated into solids (curds) and liquid (whey), which is then shaped and aged.	Simply laid by a bird, typically cooked directly or used as an ingredient in other dishes.
Nutritional Profile	Rich in calcium and fat, with moderate to high protein depending on the variety.	High in complete protein, vitamins, and minerals.
Common Forms	Blocks, wheels, spreads, and shreds; varieties include cheddar, mozzarella, and gouda.	Whole (boiled, fried), scrambled, or used in baking and sauces.

Is there any connection at all? The Ricotta Exception

While standard cheese is not made of eggs, the misconception may arise from the traditional preparation of certain products. Ricotta, for example, is not a true cheese in the traditional sense, but rather a whey cheese made from the leftovers of the cheesemaking process. Historically, some soft, fresh cheeses in specific regional traditions might have used eggs as a binding agent, but this practice is extremely rare and represents a tiny fraction of the world's cheese production. The standard industrial and artisanal production of cheese today relies on milk and rennet, not eggs.

Conclusion

In summary, the notion that cheese is made from eggs is a widespread but inaccurate myth. The centuries-old craft of cheesemaking fundamentally relies on the proteins and fats found in milk, skillfully manipulated with cultures and coagulants to produce the myriad of flavors and textures we enjoy. Apart from some niche instances involving lysozyme for specific purposes, eggs are not a part of the standard cheesemaking process. The ingredients are simple: milk, salt, cultures, and rennet. Understanding this process demystifies one of the world's most beloved foods and confirms that a chicken's contribution to your cheese board is effectively zero.

For more information on the intricate science behind cheesemaking, consider exploring resources from the American Dairy Science Association or university food science departments.

Frequently Asked Questions

The confusion may stem from the term 'coagulation,' which happens in both cheese (milk proteins) and eggs (when cooked). Also, historically some minor, fresh cheeses might have used eggs as a binder, but this is an extremely rare exception and not standard practice.

No, eggs will not curdle milk in the same way that rennet or an acid does for cheesemaking. The proteins in eggs coagulate when heated, but they do not cause the milk's casein proteins to separate into curds and whey.

Not all cheese is vegetarian. Traditional rennet, used to coagulate the milk, is often sourced from the stomach lining of young animals, typically calves. Vegetarian cheeses use microbial or plant-based rennet alternatives.

Rennet is an enzyme, traditionally from calves, that cheesemakers add to milk to cause it to coagulate and form curds. Today, microbial or plant-based rennet is also widely used, especially in vegetarian cheeses.

Making cheese involves a controlled fermentation and coagulation of milk proteins using bacteria and enzymes, resulting in a complex curd. Cooking eggs is the heat-induced coagulation of egg proteins, which is a much simpler process.

Processed cheese is a blend of natural cheese and other ingredients, and it does not typically contain eggs. The ingredients will be listed on the product packaging, and egg will not be listed as a primary component. Processed cheese is a blend of natural cheese and other ingredients cooked together to improve shelf life and texture.

The vast majority of cheese is safe for individuals with egg allergies, as eggs are not a standard ingredient. However, it is essential to check the label for any specific raw milk cheeses that might use the egg white enzyme lysozyme, which is an allergen.