Decoding the Ingredients in Processed Cheese
Pure, natural cheese, which is made from milk, enzymes, and bacteria, is naturally gluten-free. However, the story changes significantly with processed cheese, such as American cheese, cheese spreads, and shredded varieties. The smooth, meltable consistency and extended shelf life of these products are often achieved through the use of various additives, some of which may contain gluten. For those with celiac disease or a gluten sensitivity, understanding these potential risks is critical to maintaining a safe diet.
Why Processed Cheese Can Be a Concern
The primary reason for concern lies in the additives. These are introduced during processing to achieve a desired texture, stabilize the product, or add flavor.
- Modified Food Starch: A common thickener used in many processed foods, including some cheese spreads and sauces. While often derived from corn or potatoes, it can also come from wheat. Unless the label explicitly states the source (e.g., 'modified corn starch') or the product is certified gluten-free, there is a risk.
- Stabilizers and Emulsifiers: These compounds help keep the ingredients from separating and create a consistent texture. Some emulsifiers or stabilizers may be derived from gluten-containing grains.
- Flavorings: Cheeses with added flavorings, such as beer cheese or certain specialty spreads, may contain gluten. For instance, malt flavoring, derived from barley, is a common hidden source of gluten.
- Anti-Caking Agents: In shredded cheese, anti-caking agents are used to prevent clumping. While many manufacturers use gluten-free alternatives like potato starch, wheat starch can also be used. Always check the ingredients list.
The Importance of Label Reading
The FDA requires that wheat be declared on food labels, but it doesn't mandate the labeling of barley or rye. This means you need to be familiar with the different terms that signal a potential gluten source. Look for a 'certified gluten-free' label, which ensures the product contains less than 20 parts per million (ppm) of gluten. If a certification is absent, check the ingredient list for terms such as:
- Wheat, including durum, farina, or spelt
- Malt or malt flavoring
- Barley
- Rye
- Brewer's yeast
- Modified food starch (unless a gluten-free source is specified)
- Hydrolyzed wheat protein
Comparison of Processed Cheese Types
This table outlines the gluten risk associated with different types of cheese products:
| Cheese Product | Typical Form | Gluten Risk | Label Reading Advice |
|---|---|---|---|
| Natural Block Cheese | Cheddar, Swiss, Provolone | Very Low | Usually gluten-free; check for added flavorings. |
| Processed American Cheese | Slices, blocks | Moderate | Can contain wheat-based ingredients for texture; always check label. |
| Shredded Cheese | Pre-packaged shreds | Moderate | May use wheat starch as an anti-caking agent; verify ingredients. |
| Cheese Spreads | Jars, squeeze bottles | High | Often use thickeners and stabilizers that can contain gluten; check carefully. |
| Powdered Cheese | Packets, shaker cans | High | Ingredients can include wheat flour or other gluten additives; must check label. |
Preventing Cross-Contamination
Beyond just the ingredients, cross-contamination is a serious concern for individuals with celiac disease. This can occur at various stages of production and preparation.
- Manufacturing: Products may be processed on shared equipment with gluten-containing foods. The best way to avoid this is to choose products with a 'certified gluten-free' label.
- Deli Counters: If you buy sliced cheese from a deli, ensure the clerk uses a clean slicer and fresh gloves. Some delis use the same equipment for slicing gluten-containing deli meats and cheeses.
Safe Alternatives for Gluten-Free Diets
For those seeking processed-style cheese alternatives, many brands now offer certified gluten-free options. Look for products from brands like Cabot Creamery, Sargento, and BelGioioso, which offer a range of natural and sometimes processed cheeses verified as gluten-free. Dairy-free cheese alternatives also require careful scrutiny, as some are made with flour.
Conclusion
While natural cheese is almost always a safe bet for a gluten-free diet, the same cannot be said for its processed counterparts. The processing involved, along with the potential for hidden additives and cross-contamination, means that exercising caution is essential. Always make a habit of reading ingredient labels thoroughly and look for third-party gluten-free certifications for maximum safety. By being an informed consumer, you can confidently enjoy a range of cheese products without compromising your health.
For more detailed information on living with celiac disease, consult the Celiac Disease Foundation.
