What cheese can I eat with ulcerative colitis?

December 23, 2025 •

4 min read

Studies suggest that people with ulcerative colitis (UC) are nearly three times more likely to have lactose intolerance than those without the condition. This makes navigating your diet, especially when it comes to the question of what cheese can I eat with ulcerative colitis, a challenge.

Quick Summary

Managing ulcerative colitis involves adjusting dairy intake based on individual tolerance. Focus on hard, aged cheeses that are naturally lower in lactose, and explore fortified dairy-free alternatives to avoid triggering symptoms.

Key Points

Choose Aged Cheeses: Hard, aged cheeses like Parmesan, Swiss, and aged Cheddar have significantly less lactose and are often better tolerated by those with UC.
Avoid Soft Cheeses During Flares: Fresh, soft cheeses like ricotta and cream cheese are higher in lactose and should be avoided, especially during active symptoms.
Consider Goat's Milk Cheese: For individuals sensitive to cow's milk protein, goat's milk cheese (chèvre) may be a viable and well-tolerated alternative.
Explore Dairy-Free Options: Vegan cheeses made from nuts (cashew, almond) or soy are excellent alternatives, especially during flare-ups or for complete dairy avoidance.
Introduce Slowly and Keep a Food Journal: When reintroducing cheese during remission, start with a small amount and track your symptoms to understand your personal tolerance.
Be Mindful of Fat Content: High-fat dairy and saturated fats can increase the risk of flares for some, so moderation and lower-fat options are recommended.

The Link Between Ulcerative Colitis and Dairy

For people with ulcerative colitis (UC), dietary triggers can vary significantly from person to person. While diet doesn't cause UC, certain foods can exacerbate symptoms during a flare-up or even during remission. Dairy products are a common concern for two main reasons: lactose content and high fat content.

Lactose Intolerance: A significant portion of the UC community has or develops secondary lactose intolerance, where inflammation in the gut reduces the body's production of the enzyme lactase, which is needed to digest the milk sugar lactose. This can lead to bloating, gas, and diarrhea, mimicking or worsening UC symptoms.
High Saturated Fat: High-fat foods, including full-fat dairy, have been associated with an increased risk of flares. Choosing lower-fat options may be beneficial for some individuals, though the overall approach should consider individual tolerance.

Safer Cheese Choices During Remission

During periods of remission, many people with UC can safely enjoy certain types of cheese in moderation. The key is to select cheeses with minimal lactose and a reasonable fat content. Hard, aged cheeses are the gold standard for this.

Parmesan: This extra-hard, aged cheese contains virtually no lactose because the aging process ferments the lactose into lactic acid, and much of the whey is removed. It's a flavorful option for sprinkling on pasta or salads.
Cheddar: As cheddar ages, its lactose content decreases. A sharp, aged cheddar will have significantly less lactose than a mild, younger one. Always opt for the aged variety.
Swiss: Similar to aged cheddar, Swiss cheese is ripened to a point where its lactose content becomes very low, making it generally well-tolerated.
Gouda: Another aged cheese, Gouda's ripening process also reduces its lactose content, providing a safe and flavorful choice.
Goat Cheese (Chèvre): For those whose sensitivity stems from cow's milk protein rather than lactose, goat's milk cheese can be a viable alternative. It is digested differently and may be easier on the stomach.

Cheeses to Approach with Caution

Not all cheese is created equal when it comes to managing UC. Cheeses that are soft, fresh, and high in moisture tend to have a higher lactose content and should generally be avoided, especially during a flare-up.

Ricotta and Cottage Cheese: These fresh, soft cheeses contain high levels of lactose and are often poorly tolerated by those with UC or lactose intolerance.
Cream Cheese: Due to its soft texture and higher lactose content, cream cheese can be a trigger for symptoms like gas and bloating.
Processed Cheese: These products, like American cheese slices, often contain additional ingredients and emulsifiers that can be irritating to a sensitive gut.

Exploring Dairy-Free Cheese Alternatives

For those who must avoid dairy completely, whether due to severe intolerance or during a flare-up, a growing market of dairy-free and vegan cheese alternatives offers a great solution.

Nut-Based Cheeses: Cheeses made from cashews, almonds, and other nuts are widely available and can provide a similar creamy texture and rich flavor. It is important to check labels to avoid potentially irritating additives.
Other Plant-Based Cheeses: Options made from soy, nutritional yeast, or vegetable purees are also available. Look for brands that are fortified with calcium to ensure you are meeting your nutritional needs, as UC can increase the risk of bone density issues. Be cautious of products with coconut oil as the main ingredient, as this can be high in saturated fat.

Reintroducing Cheese into Your Diet

During remission, you can try reintroducing small amounts of low-lactose cheese to test your tolerance. Begin with very small portions of aged, hard cheese. Keeping a food journal can help you track your symptoms and identify what works for you. If you experience any discomfort, you'll know to pull back or eliminate that specific cheese from your diet. This methodical process helps you understand your body's unique response to different foods.

Comparing Cheese Types for Ulcerative Colitis


Cheese Type	Lactose Level	Typical Fat Level	Best for Remission/Flare	Examples
Hard Aged	Very Low	Moderate	Remission	Parmesan, Aged Cheddar, Swiss
Soft/Fresh	High	Variable	Avoid (especially during flare)	Ricotta, Cottage Cheese, Cream Cheese
Goat/Sheep	Low	Variable	Remission (individual tolerance)	Chevre, Feta
Dairy-Free	None	Variable	Remission & Flare	Cashew Cheese, Almond Cream Cheese

Conclusion

Navigating dietary choices with ulcerative colitis, particularly regarding cheese, requires a personalized approach. While a blanket ban on all dairy is often unnecessary, choosing low-lactose and lower-fat options can significantly reduce the risk of symptoms. Aged, hard cheeses like Parmesan and Swiss are generally safer bets during remission, and an abundance of dairy-free alternatives can fill the void during a flare-up or for those with severe intolerance. The most important strategies are to listen to your body, introduce new foods slowly, and use a food journal to identify your personal triggers. Consulting with a healthcare provider or a registered dietitian is always the best path to creating a safe and effective dietary plan. For more information, visit the Crohn's & Colitis Foundation.

Frequently Asked Questions

No, not all cheese is bad, but tolerance varies greatly among individuals. Hard, aged cheeses, which are very low in lactose, are often tolerated well, especially during remission.

Yes, some cheeses, particularly high-lactose soft varieties or those with high fat content, can trigger or worsen symptoms like gas, bloating, and diarrhea in sensitive individuals or during a flare-up.

Dairy-free cheeses, typically made from nuts or other plant-based ingredients, are often a safe alternative for those with dairy sensitivities. Always check the ingredients for potential personal triggers, such as coconut oil or soy.

Hard cheeses are aged, a process that naturally ferments and breaks down most of the lactose content. The removal of whey also contributes to a much lower concentration of milk sugar, making them easier on the digestive system.

The best method is to introduce a small portion of a low-lactose cheese, like aged Parmesan, during a period of remission. Keep a food journal to monitor any symptoms that may arise.

Not necessarily. Many people with lactose intolerance can still enjoy hard, aged cheeses in moderation. If you cannot tolerate any dairy, there are many fortified lactose-free and vegan alternatives available.

For some individuals, yes. Goat's milk protein is digested differently from cow's milk protein. While it still contains lactose, many people with IBD find it easier to tolerate.