Is Kraft cheddar cheese low in FODMAP?

October 11, 2025 •

5 min read

Many aged cheeses are naturally low in lactose, but is Kraft cheddar cheese low in FODMAP? This question is crucial for individuals managing Irritable Bowel Syndrome (IBS) and other digestive issues. The answer depends heavily on the specific product, distinguishing between natural aged cheddar and processed cheese alternatives.

Quick Summary

Assessing the low FODMAP suitability of Kraft cheddar cheese requires examining the type of product—natural aged cheese vs. processed slices—and scrutinizing ingredient labels for potential additives.

Key Points

Aged vs. Processed Cheese: The FODMAP status of Kraft cheddar depends on the product—natural aged cheddar is typically low FODMAP, while processed cheese products often are not.
Lactose is the Key FODMAP: The aging process breaks down lactose in natural cheese, making it low FODMAP; processed versions re-add milk derivatives with higher lactose content.
Read the Ingredient Label: Always check the ingredients for processed cheese, looking for additives like milk solids, whey, or other high FODMAP components.
Check Carbohydrate Count: Products with low sugars (less than 1g per serving) are likely lower in lactose. Processed slices typically have a higher carbohydrate count.
Monash App is the Gold Standard: The most reliable way to check a food's FODMAP content is by using the official Monash University FODMAP Diet App.
Natural Cheddar is a Safe Bet: For a safer low FODMAP cheese option, choose a natural, block cheddar over processed slices or spreads.

Understanding FODMAPs and Dairy

FODMAPs are fermentable oligo-, di-, mono-saccharides and polyols, a group of short-chain carbohydrates that can cause digestive issues like bloating, pain, and gas in sensitive individuals. The 'D' in FODMAP stands for Disaccharides, and in the context of dairy, this primarily refers to lactose, the natural sugar found in milk.

For many people with IBS, the ability to digest lactose is limited, and consuming it can trigger symptoms. However, not all dairy products are high in lactose. The FODMAP content of cheese is largely influenced by how it is processed and for how long it has been aged. This is where the distinction between natural cheddar and processed Kraft products becomes important.

The Low FODMAP Rule for Cheese

The aging process in natural cheese production is key to reducing lactose content. During fermentation, beneficial bacteria consume most of the lactose, converting it into lactic acid. The longer a cheese is aged, the less lactose remains. This is why aged, hard cheeses like traditional cheddar are typically low in FODMAPs and well-tolerated even by many with lactose intolerance. Monash University, a leading authority on the FODMAP diet, has tested cheddar and confirms it is low FODMAP at a 40g serving, with some types remaining low FODMAP up to very large servings.

Natural Cheddar vs. Processed Cheese Products

Kraft offers a variety of products under the 'cheddar' name, but they are not all the same. The primary difference lies between their natural, block cheeses and their processed cheese products, such as Kraft Singles.

Kraft Natural Cheese

For products specifically labeled as natural cheddar blocks, the ingredients are straightforward: cultured milk, salt, and enzymes. These aged products have a FODMAP profile very similar to other aged cheddars and are considered low FODMAP. The Spoonful app, which analyzes food products for FODMAP suitability, has identified Kraft Natural Cheese Mild Cheddar as low FODMAP.

Processed Cheese Products (e.g., Kraft Singles)

This is where consumers need to be vigilant. Products like Kraft Singles or other processed 'cheese products' are not simply aged cheese. Their ingredients lists reveal why they may not be low FODMAP:

Added Dairy Ingredients: They often contain added milk derivatives like whey, milkfat, and milk protein concentrate. These ingredients can introduce higher levels of lactose and other milk sugars back into the product, increasing its FODMAP content.
Stabilizers and Additives: Processed cheese contains emulsifiers, thickeners, and preservatives. While these are not typically FODMAPs, their presence signifies a different manufacturing process that reintroduces potential FODMAP triggers.
Higher Carbohydrate Content: Unlike natural aged cheddar, which has virtually zero carbs from lactose, processed cheese products will likely show a higher 'Total Carbohydrate' or 'Sugars' value on the nutrition label, indicating higher lactose levels.

How to Check the FODMAP Content of Cheese

Since FODMAP levels can vary based on processing and ingredients, especially for branded products, a smart strategy is essential. Here is a step-by-step guide:

Read the Label Carefully: Always check the ingredient list for processed cheeses. Look for ingredients that re-introduce milk solids, whey, or milk protein concentrate.
Scrutinize the Nutrition Facts Panel: Check the Total Carbohydrate line. The general rule for cheese is that if the Sugars are less than 1g per serving, it is likely low FODMAP. Processed cheese products often exceed this.
Consult a Reliable App: The Monash University FODMAP Diet App is the gold standard for checking tested foods. For branded products not listed, the Spoonful app can be a useful resource.
Differentiate by Name: Be aware of the product name. "Cheddar Cheese" is different from "Cheddar Cheese Product." The former implies a more natural, aged product, while the latter is a clear sign of processing and added ingredients.

Comparison of Cheese Products


Feature	Natural Aged Cheddar (e.g., Kraft block)	Processed Cheddar Slices (e.g., Kraft Singles)	Soft Fresh Cheese (e.g., Ricotta)
Primary Ingredients	Milk, salt, cultures, enzymes	Cheddar cheese, whey, milkfat, milk protein concentrate	Whey, milk, vinegar/acid
Lactose Content	Very low to trace amounts	Higher amounts due to added ingredients	Moderate to high amounts
Aging Process	Long aging period	Minimal or no aging after processing	Very short aging period or none
FODMAP Status	Low FODMAP	Potentially high FODMAP	Moderate FODMAP in small portions
Serving Size	Up to 500g (Monash tested)	Varies, check label carefully	Limit to 40g (Monash tested)
Best For	Cooking, snacking on low FODMAP diet	Use with caution, read ingredients	Use with caution and measure carefully

Other Low FODMAP Cheese Varieties

For those on a low FODMAP diet who love cheese, there are many safe options beyond natural cheddar. A wide variety of hard and aged cheeses are naturally low in lactose due to the aging process. Some popular choices include:

Swiss cheese: Often very low in lactose, with some varieties explicitly labeled "lactose-free".
Parmesan: A very hard, aged cheese with almost no lactose.
Feta: Made from sheep's or goat's milk, which is naturally lower in lactose, and aged in brine.
Brie and Camembert: Soft, ripened cheeses that are still considered low FODMAP in standard serving sizes.
Monterey Jack: A semi-hard aged cheese that is low FODMAP.

Remember that while these are generally safe, always check for potential high FODMAP additions, especially in spreads or pre-shredded varieties with anti-caking agents. The best practice is to opt for whole blocks of natural cheese whenever possible.

Conclusion: Scrutinize the Label

Ultimately, the question of whether Kraft cheddar cheese is low in FODMAP depends entirely on the specific product. Natural, aged Kraft cheddar in a block form is generally safe for a low FODMAP diet due to the natural breakdown of lactose during aging. However, processed cheese products like Kraft Singles are manufactured with added ingredients that can increase lactose and, consequently, their FODMAP content. Consumers must become avid label readers, checking the ingredients list and monitoring carbohydrate and sugar levels to ensure the product aligns with their dietary needs. For certainty, consulting the Monash University FODMAP Diet App for tested food products is the most reliable approach.

For more information on navigating the FODMAP diet, visit the official Monash University Low FODMAP Diet website: https://www.monashfodmap.com/.

Frequently Asked Questions

Yes, natural aged cheddar cheese is considered low FODMAP. The aging process breaks down most of the lactose, making it well-tolerated by many individuals with FODMAP sensitivities.

Processed cheese products, including some from Kraft, often have added dairy ingredients like whey, milkfat, and milk protein concentrate, which can increase the lactose content and make them high in FODMAPs.

You can identify a processed product by its name, such as "cheese product," and by checking the ingredients list for added components like milk solids, whey, or emulsifiers.

Kraft Singles are processed cheese products with added ingredients that can increase lactose levels. Due to their manufacturing process and ingredients, they are not generally recommended for the elimination phase of a low FODMAP diet.

When evaluating a cheese label, look for a very low total carbohydrate count, especially in the sugars section (ideally under 1g per serving), and an ingredient list free of high FODMAP additives or excessive milk solids.

Many other hard and aged cheeses are low FODMAP, including Swiss, Parmesan, Feta, Brie, and Monterey Jack. Choosing natural blocks is the safest option.

While the nutrition label provides good clues (like carbohydrate/sugar content), it is not a definitive guide. FODMAPs can exist in small amounts that might not be reflected accurately. For the most precise information, use the Monash University FODMAP Diet App.

It is best to avoid Kraft Singles during the elimination phase due to their higher lactose load. If reintroducing FODMAPs, they would need to be tested carefully, but natural aged cheddar is a much safer alternative.