Understanding Natamycin in Cheese
Natamycin, also known as pimaricin, is a natural antimicrobial produced by the bacterium Streptomyces natalensis. In the food industry, it is primarily used as a surface spray or dip treatment for cheese to prevent the growth of unwanted mold and yeast during aging and storage. This helps extend a product's shelf life and maintain its appearance by preventing surface discoloration and off-flavors. While considered safe for consumption by major food safety agencies like the FDA and EFSA, some consumers choose to avoid it for personal preference or to support production methods that rely on fewer additives.
Where is Natamycin Typically Used?
Natamycin's low water solubility means it stays largely on the surface of the cheese, making it most effective for products where surface mold is a concern. You are more likely to find natamycin on:
- Hard and semi-hard cheeses: These are often sprayed or dipped to protect their rinds, particularly aged products like cheddar and gouda.
- Shredded or grated cheese: Manufacturers may mix natamycin in a dry blend with an anti-caking agent to prevent fungal growth on the increased surface area of shredded products.
- Processed cheese products: Natamycin can be incorporated into coatings or films used on certain processed cheeses.
Types of Cheese with No Natamycin
Fortunately, finding cheese without natamycin is straightforward if you know what to look for. Many traditionally-made, fresh, and certain organic varieties do not contain this additive.
- Swiss Cheeses: Many cheeses from Switzerland, including raclette, are produced under a code that forbids the use of antibacterial additives like natamycin. This allows the rinds to be safely consumed.
- Gorgonzola DOP: Authentic Gorgonzola with the 'DOP' (Protected Designation of Origin) label is made with no added additives or preservatives.
- Artisan and Raw Cheeses: Smaller-scale artisan cheesemakers often produce cheese with minimal ingredients, relying on proper aging and handling. Some raw milk cheeses, like the RAW FARM raw cheddar, explicitly state on their labels that they add no natamycin.
- Fresh Cheeses: These cheeses are meant to be consumed soon after production and generally do not require antifungal preservatives. Examples include:
- Cottage Cheese
- Ricotta
- Mascarpone
- Feta: The high salt content in the brine helps preserve the cheese naturally.
- Fresh Mozzarella: Sold in water or brine, this cheese is typically natamycin-free. Be cautious with low-moisture or packaged sliced/shredded varieties.
- Organic Cheeses: Certified organic cheese often adheres to stricter production standards that restrict or prohibit the use of certain additives and preservatives. Always check the label, but organic brands are a strong starting point.
How to Ensure Your Cheese is Natamycin-Free
Navigating the cheese aisle can be tricky. Here are a few reliable methods to help you find and select cheese without natamycin.
Read the Ingredient List
The most reliable way to avoid natamycin is to check the ingredient list. The term "natamycin" or its European food additive code "E235" must be disclosed on the label. If you see these, the cheese contains the preservative.
Look for Specific Certifications
- Organic Certification: In some regions, organic standards prohibit the use of certain preservatives. This can be a strong indicator, but verification of local regulations or reading the label is still best.
- DOP/AOP Labels: These European designations (Protected Designation of Origin/Appellation d'Origine Protégée) guarantee that a product is made in a specific region using traditional methods, which often exclude additives. An example is Gorgonzola DOP.
Shop at Artisan or Specialty Stores
Cheese shops, farmers' markets, and specialty food stores are more likely to carry products from small-batch, traditional cheesemakers. These producers often pride themselves on minimal intervention and using only simple ingredients. Talking to a cheesemonger can provide valuable insights into how their products are made.
Consider the Cheese Type and Packaging
As mentioned earlier, fresh cheeses and certain traditionally aged types like Swiss made in Switzerland are reliable natamycin-free options. Be more vigilant when buying shredded, pre-sliced, or pre-packaged hard cheeses, as these are more prone to surface applications of natamycin.
Comparison: Natamycin-Free vs. Natamycin-Containing Cheeses
| Feature | Natamycin-Free Cheese | Potentially Natamycin-Containing Cheese |
|---|---|---|
| Type | Fresh cheeses (e.g., Mozzarella, Ricotta, Cottage), artisan raw milk cheese, some organic, European DOP cheeses | Aged hard cheeses (e.g., some Cheddar, Gouda), shredded or grated cheese, pre-sliced cheese |
| Appearance | May show natural mold growth on the rind over time, especially if not a fresh variety | Rind appears uniform and pristine, with no natural mold growth during storage |
| Ingredients | Often lists only milk, salt, cultures, and rennet (and potentially other simple ingredients) | Will list "natamycin" or "E235" in the ingredient list |
| Labeling | May be labeled as "organic," "preservative-free," or feature PDO/DOP seals | May use ambiguous "natural preservatives" or not specify the preservative type without careful checking |
| Availability | Requires more careful shopping, often found at specialty stores or farmers' markets | Widely available in standard grocery store dairy sections |
Conclusion
Finding cheese without natamycin is a matter of knowing which products to seek out and how to read labels effectively. While the preservative is safe and effective for extending shelf life, those seeking to avoid it can turn to fresh cheeses, traditionally-made artisan and raw milk varieties, and certified organic options. Cheeses from Switzerland and specific DOP-labeled products, like Gorgonzola, offer excellent preservative-free options. By prioritizing fresh, minimally-processed cheeses and checking ingredient lists, consumers can easily enjoy delicious, natamycin-free cheese.
For additional details on food additive safety, refer to the European Food Safety Authority's Scientific Opinion on natamycin (E 235).
What is the difference between natamycin-free and organic cheese?
No additives vs. Organic standards: Not all natamycin-free cheese is organic, and not all organic cheese is guaranteed to be natamycin-free. Natamycin-free specifically means the preservative natamycin was not used. Organic certification involves broader standards covering farming practices, animal welfare, and restricted use of additives, which may or may not include natamycin, depending on local regulations.
How does Gorgonzola DOP ensure no additives are needed?
Controlled Production: Gorgonzola with the DOP designation relies on stringent production practices that involve milk pasteurization and carefully controlled fermentation to guarantee safety and preserve the cheese's integrity without the need for additional additives or preservatives.
Is natamycin harmful to consume?
Generally considered safe: Major regulatory bodies like the U.S. FDA, European Food Safety Authority, and the World Health Organization have deemed natamycin safe for human consumption at approved low levels. It is poorly absorbed by the body and is often used only as a surface treatment.
Can I eat the rind on cheeses without natamycin?
Depends on the cheese: For cheeses like raclette from Switzerland, the rind is explicitly safe to eat because the Swiss cheese industry code bans additives like natamycin. For other cheeses, it is a matter of taste preference, as the lack of preservative does not guarantee the safety of eating the rind unless specified by the producer.
How can I find natamycin-free cheese at a regular grocery store?
Check labels and look for fresh varieties: The easiest approach is to read ingredient labels and stick to fresh cheese sections. Fresh mozzarella, ricotta, and cottage cheese sold in tubs or liquid are excellent starting points. Many standard block cheddars and other hard cheeses will list ingredients on the package.
Does natamycin contribute to antibiotic resistance?
Not typically a concern for food surface use: While natamycin is an antibiotic, its application on the surface of solid foods like cheese is not considered a significant risk for inducing antimicrobial resistance. Studies have raised theoretical concerns about soluble forms in other foods like yogurt or beverages, but surface application is generally regarded as safe by health authorities.
Do I need to buy expensive, artisan cheese to get one without natamycin?
No, but options vary: You do not have to buy expensive cheese, but you might need to change the type of cheese you buy. Fresh and budget-friendly options like cottage cheese or fresh mozzarella are usually natamycin-free. More affordable block cheeses might contain it, so checking the label is always necessary.
Can I store natamycin-free cheese for as long as regular cheese?
Shorter shelf life: Natamycin's purpose is to extend shelf life by preventing mold. Cheeses without this preservative will spoil faster. Proper storage, such as wrapping in cheese paper or a slightly damp paper towel with vinegar, is essential to prolong its freshness.
Do all imported cheeses lack natamycin?
No, it is region-dependent: European regulations permit the use of natamycin (E235) for surface treatment on certain ripened cheeses. The presence or absence depends on the country of origin, specific production method, and local cheese industry standards, not simply whether it is imported.
Why do some cheeses have natamycin and others don't?
Differing preservation needs: Cheeses with higher moisture content, larger surface areas (like shredded cheese), or that undergo a long aging process in a potentially moldy environment benefit from antifungal protection. In contrast, fresh cheeses, or those with naturally protective rinds or high salt content, often don't need additional preservation.
