Understanding Natamycin in Cheese
Natamycin, also known as E235 or pimaricin, is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis. It is widely used in the food industry as a preservative to prevent the growth of yeasts and molds, which extends a product's shelf life and reduces food waste. Its application is common in many dairy products, including cheese, yogurt, and cottage cheese.
For cheese, natamycin is often applied to the surface of hard and semi-hard varieties, and is incorporated into shredded and grated cheese to prevent spoilage. Regulations in many countries dictate that natamycin should remain on or near the surface of the cheese, and not penetrate deep into the interior. Despite being considered safe for consumption by global food safety organizations, some individuals may wish to avoid it due to personal preference, allergies, or because they prefer cheese with a more natural profile.
Cheeses Naturally Without Natamycin
Many cheeses are naturally free of natamycin, especially fresh, whole, and artisanal varieties. The following list highlights several types that typically do not contain this preservative:
- Fresh Cheeses: These soft, un-aged cheeses have a high moisture content and are meant to be consumed soon after production. Examples include fresh mozzarella, ricotta, and fromage blanc. As their shelf life is short, the use of a potent antifungal like natamycin is not standard practice.
- Raw Milk Cheeses: Some raw milk cheese producers, such as RAW FARM, emphasize their products contain no additives like cellulose or natamycin. Raw cheeses are aged differently than their pasteurized counterparts and often do not require additional mold inhibitors, as the natural bacteria and enzymes present in the raw milk help control spoilage.
- Artisanal and Small-Batch Cheeses: Cheeses from small, local creameries or those labeled "artisanal" are less likely to contain natamycin. These producers often focus on traditional cheesemaking methods and avoid commercial preservatives. Their focus on quality and small-scale production means they can monitor their products more closely without needing industrial additives.
- Certain Hard and Aged Cheeses: Some hard cheeses like Parmigiano-Reggiano and aged cheddars are not treated with natamycin, relying instead on their long aging process and low moisture content to naturally prevent mold growth. Always check the packaging, especially if it's pre-shredded, as that form is more prone to containing preservatives.
Identifying Natamycin-Free Cheese in Stores
Checking for the presence of natamycin requires careful attention to product labels. Here is how to ensure your cheese is free of the additive:
- Read the Ingredient List: Natamycin is often listed explicitly on the ingredients label. It may also be identified by its E number, E235. Be wary of labels that say "Preservatives" without specifying, as this could be an umbrella term.
- Check for Surface Treatment Disclaimers: For whole or block cheeses, the packaging may state, "Rind treated with E235 preservative". This indicates that only the outer layer has been treated, but for strict avoidance, it's best to look for a different product.
- Avoid Pre-Shredded and Pre-Grated Cheese: Pre-shredded cheeses are a common source of natamycin and other anti-caking agents like cellulose. The preservative is added to prevent clumping and mold growth in the package. Shredding your own cheese from a block is the most reliable way to avoid it.
- Look for Specific Certifications: Some organic or specialty food stores may carry products with certifications that restrict the use of certain preservatives. While not a guarantee, it can be an indicator of a more naturally produced product.
Natamycin-Free vs. Natamycin-Added Cheese Comparison
| Feature | Natamycin-Free Cheese (Typically) | Natamycin-Added Cheese (Typically) |
|---|---|---|
| Form | Whole block, fresh, raw milk | Pre-shredded, pre-sliced, processed |
| Preservatives | Naturally preserved through aging, low moisture, or immediate consumption | Contains natamycin (E235) and often other additives like cellulose |
| Shelf Life | Shorter shelf life; intended for prompt use | Extended shelf life due to preservatives |
| Melting | Can melt more evenly and smoothly due to lack of anti-caking agents | Can sometimes have different melting properties due to additives |
| Sourcing | Often from artisanal, small-batch, or local creameries | Mass-produced for wider distribution |
| Labeling | Explicitly states no additives, or lists simple, minimal ingredients | Explicitly lists E235, natamycin, or "treated rind" |
Making Your Own Cheese
For complete control over ingredients, making cheese at home is the definitive solution to avoid natamycin. Recipes for fresh cheeses like mozzarella and queso fresco are relatively simple and quick to prepare, using only milk, an acid (like vinegar or lemon juice), and salt. More advanced cheesemaking involves starter cultures and rennet, but provides an opportunity to create aged cheeses like cheddar without any added preservatives. This ensures that your final product is 100% natamycin-free and tailored to your preference.
Conclusion
While natamycin serves a functional purpose in commercial cheese production by inhibiting mold and extending shelf life, it is far from ubiquitous. Numerous options exist for those seeking cheese without this additive, from fresh and raw milk varieties to artisanal whole blocks. The most reliable strategy is to purchase unprocessed cheese blocks and to always check ingredient labels for E235 or natamycin. By understanding which products are more likely to contain the preservative and opting for alternatives like raw or homemade cheeses, consumers can easily choose natamycin-free products.
