What Are the Least Acidic Cheeses?

December 20, 2025 •

4 min read

Many popular cheeses, like sharp cheddar, have a naturally low pH below 5.2 due to lactic acid fermentation. If you are looking for milder, high-pH options, the least acidic cheeses include delicate varieties such as ricotta, Brie, and blue cheese, which are processed to retain more calcium and balance their final acidity levels.

Quick Summary

Explore a selection of high-pH, non-acidic cheeses, from fresh varieties like ricotta to aged options such as Brie and blue cheese. This guide details their flavor and texture.

Key Points

Acidity is measured by pH: The pH scale measures acidity, with a lower number indicating higher acidity. Milk starts around pH 6.7, and bacteria fermentation lowers it.
Ricotta is one of the least acidic cheeses: As it is made by reheating whey rather than acidifying milk directly, it retains a higher pH, often between 5.8 and 6.8.
Brie and Camembert become less acidic with age: The white mold rind on these cheeses consumes lactic acid and releases alkaline compounds, raising the pH and creating a soft, mild interior.
Blue cheese is surprisingly low-acid: The blue mold is alkalizing, and as it ripens, it raises the pH to a mild, non-acidic range.
Swiss and Emmental cheeses have a higher pH than other hard cheeses: A combination of a high cooking temperature and specific bacteria helps create their characteristic mild flavor and higher pH.
The least acidic cheeses are typically fresh, soft-ripened, or blue-veined: This is due to either minimal acidification during processing or the alkalizing effect of molds during ripening.

The Science of Cheese Acidity and pH

In cheesemaking, acidity, measured by the pH scale, is a critical factor influencing the final product's flavor, texture, and safety. The pH scale ranges from 0 to 14, with 7 being neutral. The lower the pH, the more acidic a food is. Milk typically starts with a pH around 6.7, but as cheesemaking progresses, bacteria added to the milk consume lactose and produce lactic acid, which lowers the pH. The degree and duration of this acidification process largely determine the final cheese's characteristics. For instance, a long, rapid acidification process creates hard, sharp, and acidic cheeses like cheddar. Conversely, processes that minimize acid development or use alkalizing molds result in less acidic, higher-pH cheeses.

How Ripening and Molds Affect Acidity

For many cheese types, the final pH isn't determined solely by the initial acidification. Ripening can cause the pH to rise again, a phenomenon known as 'buffering'. This occurs as certain microorganisms, particularly molds, consume the initial lactic acid and produce alkaline compounds like ammonia. This is especially true for mold-ripened cheeses like Brie and Camembert, as well as blue cheeses, where the pH can rise significantly toward neutral or even slightly alkaline levels on the surface. The pH affects calcium distribution, which in turn influences texture; higher pH cheeses retain more calcium, leading to a softer, more elastic body.

A Comprehensive Guide to the Least Acidic Cheeses

Ricotta (pH ~5.8-6.8)

Ricotta is perhaps the quintessential low-acid cheese, renowned for its creamy texture and milky, sweet flavor. Unlike most cheeses, which are made from casein curds, ricotta is traditionally made by reheating whey, a byproduct of other cheesemaking processes. This reheating causes the remaining whey proteins to precipitate into a soft, fluffy curd. The process minimizes the deep acidification common in other cheeses, leaving ricotta with a final pH that is significantly higher than many others, often in the 5.8-6.8 range. This mildness makes it a fantastic choice for those with acid sensitivities.

Brie and Camembert (pH ~6.0-7.0)

These classic French soft-ripened cheeses are a prime example of a cheese's pH increasing during maturation. When first produced, the cheese curd has a relatively low pH. However, during ripening, the white mold rind, Penicillium camemberti, goes to work. This mold consumes the lactic acid and produces ammonia, which diffuses inward from the rind. This causes the pH to rise dramatically from the outside in, leading to the signature soft, runny interior and a flavor that is far less acidic and more earthy and mushroomy than its younger curd. At peak ripeness, the surface pH can be close to neutral or even slightly alkaline.

Blue Cheeses (pH ~6.0-7.0)

Blue cheeses, such as Roquefort, Gorgonzola, and Stilton, are surprisingly non-acidic in their final form, despite often starting with a lower pH. The characteristic blue veins are created by molds like Penicillium roqueforti. As with Brie, these molds are highly alkalizing. As the cheese ages, the blue mold produces enzymes that raise the pH significantly, contributing to the piquant, creamy, and complex flavor profiles. A fully ripened blue cheese can have a pH well into the 6.0-7.0 range, making it one of the least acidic cheeses available.

Swiss and Emmental (pH ~5.6-5.8)

These semi-hard cheeses are known for their distinctive nutty flavor and large, round eyes. Their higher pH is a result of a specific fermentation process. During production, the curds are cooked at a high temperature, and specific bacteria (Propionibacterium freudenreichii) are introduced. This process, along with specific washing steps, helps create a final product that is less acidic and more elastic than other hard cheeses. The bacteria responsible for creating the eyes also thrive in this higher pH environment.

Queso Fresco (pH ~6.2)

Queso Fresco is a mild, fresh Hispanic cheese with a crumbly, soft texture. Like ricotta, it is valued for its delicate, milky flavor. While some versions may be acid-coagulated, many are rennet-set at a relatively high pH, leading to a mild final product. This cheese typically falls on the higher side of the pH scale, around 6.2.

Comparing Acidity in Common Cheeses

To better understand which cheese is right for your needs, the following table compares the typical pH ranges of various cheese types, illustrating why some are far less acidic than others. As a general rule, a pH below 5.2 is considered relatively acidic, while a pH above 5.5 is mild to low-acid.


Cheese Variety	Typical pH Range	Flavor Profile	Texture	Key Factor for pH
Brie	6.0-7.0	Creamy, earthy, mushroom	Soft, runny	Mold rind alkalizes cheese
Blue Cheese	6.0-7.0	Piquant, tangy, pungent	Crumbly, creamy	Blue mold raises pH during ripening
Ricotta	5.8-6.8	Mild, milky, slightly sweet	Soft, granular	Made from reheated whey
Emmental / Swiss	5.6-5.8	Mild, nutty, slightly sweet	Semi-hard, elastic	High cooking temperature, specific bacteria
Fresh Mozzarella	5.5-5.7	Mild, milky	Soft, supple	Stretched at a higher pH
Gouda	5.3-5.5	Mild, caramel (young); nutty (aged)	Semi-hard	Curd washed to reduce acidity
Cheddar	5.1-5.4	Sharp, tangy	Hard, crumbly	Longer acidification process
Feta	4.6-4.9	Salty, tangy, briny	Crumbly	High level of lactic acid

Conclusion: Finding the Right Cheese for Your Needs

Selecting the least acidic cheeses depends largely on understanding the cheesemaking process and the resulting pH levels. For a very mild, non-acidic experience, fresh cheeses like ricotta or creamy, surface-ripened varieties such as Brie and Camembert are excellent choices. Blue cheeses, despite their strong flavor, are also surprisingly low in acidity thanks to alkalizing molds. Aged, hard cheeses like Emmental offer a higher pH than many other hard cheese counterparts. By keeping this information in mind, consumers can make informed decisions based on their flavor preferences, culinary needs, and dietary sensitivities.

For further insights into the science behind cheese maturation, refer to the Understanding the Role of pH in Cheese Manufacturing article from the National Institutes of Health. This resource provides a deep dive into how pH impacts critical factors like ripening, texture, and safety in cheese production, confirming that what seems like a simple food is a complex and fascinating scientific process.

Frequently Asked Questions

For those with acid reflux, fresh cheeses like ricotta are generally a safe choice due to their naturally high pH (5.8-6.8). Soft-ripened cheeses like Brie and Camembert, and blue cheeses also become less acidic as they ripen, making them potentially more tolerable than sharp, hard cheeses.

While it is best to check a cheese's pH range, certain characteristics can be clues. Cheeses with a tangy or sour flavor are often more acidic, like feta or sharp cheddar. Cheeses with a milky, sweet, or earthy flavor, like ricotta, Swiss, or Brie, tend to be less acidic.

Yes, aging has a major impact on acidity. In many hard cheeses like cheddar, the pH remains low. However, in mold-ripened cheeses such as Brie and blue cheese, specific molds metabolize lactic acid, causing the pH to increase significantly during aging.

In its final, ripened form, blue cheese is generally low in acid. While it begins with a lower pH, the blue mold that develops during ripening consumes lactic acid and raises the cheese's pH towards a neutral or slightly alkaline level, balancing the final flavor.

Some processed cheeses, such as certain American cheeses, are known to have a relatively high pH (around 5.5-6.0), which makes them less acidic. This is due to their manufacturing process, which often involves adding emulsifying salts.

Professionals measure cheese acidity using a pH meter, which provides an accurate reading of hydrogen ion concentration. Hobbyists can use food-safe pH strips for a general reading, though they are less precise.

Among hard cheeses, Swiss and Emmental varieties tend to be the least acidic, with a typical pH range of 5.6-5.8. This is higher than most cheddars and parmesans, which fall closer to 5.2-5.4.