Understanding a Historical Myth: Why Can't Celiacs Eat Blue Cheese?

October 28, 2025 •

4 min read

Historically, there was a widespread belief that celiacs could not eat blue cheese due to the mold cultures traditionally grown on gluten-containing bread. This long-standing concern, however, has been largely debunked by modern food science and manufacturing practices, which means the initial premise of "Why can't celiacs eat blue cheese?" is mostly a myth for today's market.

Quick Summary

The traditional concern about gluten in blue cheese stems from the mold starter grown on bread, but modern testing shows negligible gluten levels in the final product. Today, most blue cheeses are safe for celiacs, provided consumers check for specific ingredients or gluten-free certification, avoiding potential cross-contamination.

Key Points

Historical Concern vs. Modern Reality: The worry that the mold in blue cheese carries gluten is mostly outdated due to modern production and scientific testing.
Extremely Low Gluten Levels: Even when traditionally made, the trace amounts of gluten in blue cheese are typically below the 20 ppm threshold considered safe for celiacs.
Prioritize Certified Labels: For guaranteed safety, seek out brands that carry a 'certified gluten-free' label.
Watch for Additives and Processing: The primary risk comes from gluten-containing additives in processed varieties or cross-contamination at deli counters, not the mold itself.
Most Brands are Safe: Major celiac organizations and testing have given most blue cheeses a green light for those on a gluten-free diet.
Check Dressings and Sauces: The highest risk for gluten often comes from blue cheese dressings or sauces in restaurants, which may use gluten as a thickener.

The Historical Foundation of the Gluten Concern

For decades, the standard advice given to individuals with celiac disease or gluten sensitivity was to avoid blue cheese. The reasoning behind this was based on the traditional manufacturing process. To create the distinctive blue veins and piquant flavor, cheesemakers introduce spores of the mold Penicillium roqueforti. Traditionally, these mold cultures were cultivated on media such as rye or wheat bread. It was reasonably assumed that traces of gluten from this growth medium would carry over into the finished cheese, making it unsafe for those with gluten-related disorders. This concern was prevalent enough to be included on historical dining cards for celiac sufferers.

Modern Science Debunks the Blue Cheese Myth

Over time, research and more sensitive testing methods have challenged this historical assumption. Studies, including notable analysis conducted by Health Canada's Food Research Division in collaboration with the Canadian Celiac Association, have demonstrated that the final blue cheese product contains no detectable levels of gluten, even when a gluten-based growth medium was used. The fermentation process and the minimal amount of starter culture used in large vats of milk mean that any residual gluten would be infinitesimal, far below the internationally recognized gluten-free threshold of 20 parts per million (ppm).

Furthermore, many modern cheese manufacturers no longer use gluten-based media for their mold cultures. Synthetic or gluten-free alternatives are now widely employed, eliminating the original source of concern altogether. This change in production, coupled with scientific testing, has led major celiac organizations to update their guidance, now listing blue cheese as generally acceptable for a gluten-free diet.

How to Safely Choose Blue Cheese Today

While the risk from the traditional mold culture is minimal, celiacs must remain diligent. Here are crucial steps for safely incorporating blue cheese into a gluten-free diet:

Read the label: Always check the ingredient list for any gluten-containing components like wheat, barley, or rye. Be wary of flavored or processed blue cheese products that might contain added starches or flavorings.
Seek certification: For the highest level of assurance, look for blue cheese with a "certified gluten-free" label. This guarantees the product contains less than 20 ppm of gluten and was produced to prevent cross-contamination.
Beware of cross-contamination: If purchasing blue cheese from a deli counter, ensure the retailer uses clean equipment and gloves to avoid cross-contact with other gluten-containing products. This is a common risk for many deli items.
Consider your sensitivity: While the gluten levels in most blue cheese are non-detectable, some individuals with extreme sensitivities may still react. Listen to your body and observe any symptoms if you choose to consume it.

Comparing Production: Traditional vs. Modern Blue Cheese

To illustrate the shift in safety, consider the differences in manufacturing practices and their implications for those with celiac disease. This table provides a quick comparison.


Feature	Traditional Blue Cheese (Historical Basis)	Modern Blue Cheese (Contemporary Reality)
Mold Culture Medium	Often grown on wheat or rye bread.	Frequently grown on gluten-free synthetic media.
Gluten Carryover Risk	Assumed to carry over to the final product.	Minimal to non-existent; modern testing shows non-detectable levels.
Manufacturer Practices	Less awareness or concern about potential gluten contamination.	High awareness; many produce specifically gluten-free cultures.
Safest Option for Celiacs	Avoidance due to uncertain risk.	Certified gluten-free versions or brands using gluten-free cultures.
Source of Concern	The Penicillium mold starter itself.	Potential cross-contamination or gluten-containing additives.

Potential Gluten Traps Beyond the Mold

Even when the cheese itself is perfectly safe, celiacs must navigate other potential sources of gluten, particularly with blue cheese dressings or dishes. Restaurant-made dressings, for example, may use gluten-containing ingredients for thickening. Similarly, blue cheese crumbles could be added to dishes or salads that are prepared on surfaces with gluten-containing items, leading to cross-contamination. Always inquire about ingredients and preparation methods when dining out.

Conclusion: A Green Light, with Caveats

The question "Why can't celiacs eat blue cheese?" is based on an outdated understanding of cheese production. Modern scientific testing and manufacturing changes have shown that most blue cheese is safe for people with celiac disease. However, consumer vigilance remains critical. The primary risks today are no longer the mold culture itself, but rather potential cross-contamination in delis or hidden gluten in processed versions, flavored varieties, or restaurant preparations. By carefully reading labels and asking questions, celiacs can likely enjoy blue cheese without worry, putting this old dietary myth to rest. For further information and resources on celiac-safe food products, visit reputable organizations like the National Celiac Association.

Key Takeaways

Myth Debunked: The idea that celiacs cannot eat blue cheese is largely based on historical production methods and is considered a myth for most modern brands.
Safe by Modern Standards: Today's blue cheeses typically contain non-detectable levels of gluten, even if a gluten-based mold culture was used, placing them well within safe limits.
Modern Production Methods: Many manufacturers have switched to using gluten-free cultures for their blue cheese production, removing the concern entirely.
Read Labels Carefully: Processed, shredded, or flavored cheese products, or those sold from deli counters, pose a higher risk due to potential additives or cross-contamination.
Personal Sensitivity Varies: While scientifically safe, some highly sensitive individuals might still choose to exercise caution and monitor their reactions, especially with unverified brands.

Frequently Asked Questions

No, not all blue cheese is guaranteed. While the mold itself is no longer the main concern due to modern processing and testing, the only way to be 100% certain is to find a brand with a 'certified gluten-free' label. Processed versions or those from a deli could contain additives or be cross-contaminated.

This depends. Many bottled blue cheese dressings are gluten-free, but you must check the label for any gluten-containing ingredients. In restaurants, it is crucial to ask if they use gluten-free ingredients, as some chefs may use flour as a thickener.

The globally recognized standard for a product to be labeled gluten-free is less than 20 parts per million (ppm) of gluten. Tests on blue cheese have shown levels far below this limit.

Yes, classic types like Roquefort, Gorgonzola, and Stilton are also subject to modern testing and production methods. The same rule applies: check labels for certification or listed gluten-containing ingredients to be safe.

Yes, you should exercise caution at deli counters. Even if the cheese itself is gluten-free, there is a significant risk of cross-contamination from shared slicers, surfaces, or employees handling other gluten products.

Reactions to blue cheese can occur for various reasons unrelated to gluten. Some celiacs also have lactose intolerance, which is common during gut healing. The unique mold or other non-gluten additives in some products could also trigger a reaction in highly sensitive individuals.

Yes, many manufacturers have adapted their processes. Instead of bread, many now grow the Penicillium roqueforti mold on synthetic, gluten-free media to avoid any potential gluten contamination. Some explicitly market these as gluten-free cultures.