Nutrition Diet: Is white cheddar cheese acidic?

October 18, 2025 •

4 min read

With a pH generally ranging from 5.1 to 5.4, white cheddar cheese is, in fact, an acidic food. The acidity is a natural and necessary result of the cheesemaking process, influencing both its flavor and texture.

Quick Summary

White cheddar is definitively acidic due to lactic acid produced during its creation. This acidity is a crucial part of cheesemaking that influences texture and flavor. Its effect on the body is more complex, involving the Potential Renal Acid Load (PRAL) index.

Key Points

Yes, white cheddar cheese is acidic: It has a pH of approximately 5.1–5.4, falling firmly on the acidic side of the pH scale.
Acidity comes from lactic acid: During cheesemaking, bacteria ferment lactose (milk sugar) into lactic acid, which lowers the pH and helps form the cheese's texture and flavor.
White vs. yellow cheddar: The color difference is purely cosmetic, resulting from adding annatto, a natural dye; it does not affect acidity.
Dietary impact involves PRAL: The Potential Renal Acid Load (PRAL), an estimate of how a food affects the body's pH, is high for cheeses due to their protein content.
Consider acid reflux triggers: For individuals with GERD, the fat content in cheese may be a bigger trigger for symptoms than its inherent acidity.
Moderation is key: For most people, the acidity of cheddar is not a concern, but those on alkaline diets or with kidney issues may want to limit their intake.
Acidity develops with aging: As cheese ages, the lactic acid production and enzymatic activity increase, contributing to a sharper flavor profile.

Understanding the pH of White Cheddar Cheese

The pH scale is used to measure how acidic or alkaline a substance is, with 7.0 being neutral. Any substance with a pH below 7.0 is considered acidic, and any substance above 7.0 is alkaline. The vast majority of cheeses, including cheddar, fall into the acidic category. During the cheesemaking process, bacteria ferment lactose (milk sugar) and produce lactic acid, which causes the pH to drop from milk's near-neutral pH of 6.6–6.7 down to around 5.1 for cheddar.

There is no significant difference in the acidity between white and yellow cheddar. The color variation comes from the addition of a natural vegetable dye called annatto to yellow cheddar, which does not alter the cheese's pH.

The Cheesemaking Process and Lactic Acid

The transformation of milk into cheddar cheese is a scientific process where controlled acidification is key. Here is a breakdown of how it happens:

Acidification: Starter bacteria are introduced to milk, which they use to convert lactose into lactic acid, lowering the pH.
Coagulation: As the milk becomes more acidic, an enzyme called rennet is added. This causes the milk proteins (casein) to coagulate, forming solid curds and liquid whey.
Whey Separation: The curds are cut and heated, causing them to expel more liquid whey. The lower the pH, the more moisture is expelled, which is crucial for creating the firm texture of hard cheeses.
Aging: Over time, lactic acid production continues and the pH slowly changes, contributing to the development of the cheese's characteristic sharp flavor.

Acidity in the Diet: pH vs. PRAL

When we talk about the nutritional impact of food acidity, it's important to distinguish between the food's inherent pH and its effect on the body's acid-base balance. The Potential Renal Acid Load (PRAL) is a metric that estimates the acid or base load a food contributes to the body after digestion.

Comparison of Acidity and PRAL


Feature	pH Value	Potential Renal Acid Load (PRAL)
Definition	A measure of a substance's acidity on a scale of 0-14.	An estimate of the acid load a food places on the kidneys after metabolism.
Measurement	Lab measurement of the food itself.	Calculated based on a food's protein, phosphorus, potassium, calcium, and magnesium content.
Interpretation	<7 is acidic, >7 is alkaline, 7 is neutral.	Positive values are acid-forming in the body, negative values are alkaline-forming.
Cheese Relevance	A physical property of the cheese. Cheddar cheese typically has a pH of 5.1–5.4.	Cheeses are notoriously high in PRAL due to their high protein and phosphorus content.
Dietary Impact	Important for individuals with conditions like GERD, as direct contact with acid can trigger symptoms.	Relevant for diets like the alkaline diet, which focus on minimizing the body's acid load.

Dietary Impact for Specific Conditions

For most people, the acidity of white cheddar cheese is not a health concern. However, those with specific health issues should be mindful of how acidic foods affect them.

Acid Reflux (GERD): The high fat content in many dairy products, including cheddar, can relax the lower esophageal sphincter (LES), contributing to acid reflux. In this case, the fat content may be a more significant trigger than the cheese's inherent acidity. Low-fat cheese may be a better option.
Alkaline Diet: The alkaline diet avoids or limits acid-producing foods. Cheeses are typically excluded from this diet due to their high PRAL score. The diet emphasizes fruits and vegetables to maintain a balanced pH.
Kidney Health: Long-term diets high in acid-forming foods, such as cheese, have been linked to an increased risk of kidney stones in some individuals. Moderation is key for individuals concerned with kidney health.
Bone Health: While some believe a high dietary acid load depletes calcium from bones, research is conflicting. The overall diet matters more, and many cheeses are excellent sources of bone-building calcium.

The Role of Annatto and Flavor

While annatto has no impact on the acidity of cheddar, it does play a role in its production. It is used to standardize the color of cheddar throughout the year, compensating for natural variations in cow's milk caused by seasonal changes in their diet. The slight flavor variations sometimes noted between white and yellow cheddar are likely due to other factors like the aging process, moisture content, or different starter cultures, not the annatto.

Conclusion

In conclusion, white cheddar cheese is indeed acidic, primarily due to the lactic acid formed during its manufacturing process. This acidity is what gives the cheese its distinct flavor and texture. For most people, consuming white cheddar in moderation as part of a balanced diet poses no significant health risk. However, individuals with GERD or those following specific dietary regimens like the alkaline diet may need to consider their intake. The cheese's potential renal acid load (PRAL), rather than its direct pH, is what influences the body's acid-base balance. Understanding these nuances allows for a more informed and balanced approach to nutrition, confirming that while all cheddar is acidic, it can still be a part of a healthy diet.

For further reading, the Center for Dairy Research offers insights on the science of cheese.

Frequently Asked Questions

The pH of white cheddar cheese is typically between 5.1 and 5.4. This range is considered acidic on the pH scale.

Almost all cheeses are acidic. The cheesemaking process relies on bacteria that produce lactic acid from milk's lactose, which lowers the pH. For example, fresh cheeses like cottage cheese have a pH of 4.6-4.9, while harder cheeses like Parmesan are around 5.2-5.4.

No, the color of cheddar cheese does not affect its acidity. Yellow or orange cheddar contains annatto, a natural vegetable dye, which is absent in white cheddar but does not alter the cheese's pH.

PRAL stands for Potential Renal Acid Load, an index that estimates the acid load a food places on the kidneys after digestion. Cheeses, especially hard varieties, have a high PRAL due to their protein and phosphorus content, making them acid-forming in the body.

Cheese can be a trigger for acid reflux (GERD) in some individuals, but this is more often related to its high fat content, which can relax the lower esophageal sphincter. Low-fat cheeses might be less likely to cause symptoms.

As cheese ages, the bacteria and enzymes continue to break down proteins and fats. The production of lactic acid over time, along with these other chemical changes, results in a more pronounced, sharper flavor and a lower pH.

Yes, if you are following a strict alkaline diet, you should avoid or limit cheese consumption. The diet aims to reduce the body's acid load by minimizing high-PRAL foods, and cheese is considered an acid-forming food.