What Cheese Is Lowest in Potassium and Sodium?

October 26, 2025 •

4 min read

According to the National Kidney Foundation, most cheeses are naturally low in potassium, but their sodium content varies dramatically. Identifying what cheese is lowest in potassium and sodium is crucial for those managing high blood pressure, kidney disease, or other health concerns that necessitate a restricted diet.

Quick Summary

This article examines various cheese types to help readers identify the best options for managing potassium and sodium intake. It covers fresh and aged cheeses, providing nutritional data and tips for selecting the right products. The guide offers actionable advice for incorporating cheese into a diet with specific mineral restrictions.

Key Points

Swiss Cheese is a Top Choice: Swiss cheese is consistently one of the lowest options for both sodium (around 54mg/oz) and potassium (around 31mg/oz), making it a safe choice for many restrictive diets.
Fresh vs. Aged: Fresh, high-moisture cheeses like mozzarella have less sodium than hard, aged varieties like Parmesan, which concentrates salt as it dries.
Potassium is Mostly Removed: During the cheesemaking process, most potassium leaves with the liquid whey, so almost all cheeses are naturally low in this mineral, with exceptions like gjetost.
Processed Cheeses are Highest: Avoid processed cheese spreads and slices, as they are typically loaded with added sodium for flavor and preservation.
Read Labels and Control Portions: Always check nutrition labels, even for 'low-sodium' products, as definitions can vary. Portion control is essential to manage overall mineral intake.

Understanding Potassium and Sodium in Cheese

Managing your intake of potassium and sodium is a common requirement for many individuals due to health conditions such as high blood pressure and chronic kidney disease (CKD). While most cheeses are naturally low in potassium because the majority of the mineral is removed with the whey during production, sodium content can differ greatly. Salt is a critical ingredient in cheesemaking, used for flavor, moisture control, and preservation. Therefore, understanding how different cheeses are produced is key to making healthier choices.

Factors Influencing Cheese Nutrition

Several factors affect a cheese's final potassium and sodium content:

Aging Process: Aged, harder cheeses, such as Parmesan and some cheddars, typically have a higher salt concentration per ounce compared to younger, softer varieties. This is because moisture is reduced during aging, concentrating the remaining salt and nutrients.
Brining: Cheeses like feta are brined in a saltwater solution to preserve and flavor them, significantly increasing their sodium levels. However, specific brands may offer lower-sodium versions, or the cheese can be rinsed to remove some surface salt.
Processing: Processed cheeses and cheese spreads often contain significantly more sodium than natural cheeses, as salt is added for flavor and a longer shelf life. Single-wrapped processed cheese slices, for example, are a notorious source of high sodium.
Added Ingredients: Some flavored cheeses, such as pepper jack, might use spices to enhance flavor instead of relying solely on high salt levels, potentially making them a better choice.

Best Cheese Choices: The Lowest in Potassium and Sodium

For those seeking the lowest levels of both potassium and sodium, certain cheeses stand out. Swiss cheese is often cited as one of the best options, offering very low sodium content along with minimal potassium. Fresh, unsalted mozzarella is another excellent choice, as its high moisture content means less sodium per serving than harder varieties.

Swiss Cheese: This classic has an exceptionally low sodium count, with some varieties containing as little as 54 mg per ounce. It is also low in potassium, making it a reliable staple for controlled diets.
Fresh Mozzarella: This soft, high-moisture cheese can have as little as 40 mg of sodium per ounce, provided it is not the pre-shredded or brined variety. Most of its potassium is removed during production with the whey.
Soft Goat Cheese (Chèvre): Certain types of soft goat cheese have notably low potassium and moderate sodium levels, often in the range of 100-130 mg of sodium per ounce.
No-Salt-Added Cottage Cheese: While regular cottage cheese can be high in sodium, no-salt-added versions are available, significantly reducing the sodium content while remaining low in potassium.
Ricotta Cheese: This fresh cheese is generally low in sodium and moderate in potassium, though brands can vary. Look for specific nutrition labels to find the lowest sodium options.
Cream Cheese: A 1-ounce serving of cream cheese contains very little sodium (under 100 mg) and is also very low in potassium, making it a great option for spreads.

Comparison Table: Low-Potassium, Low-Sodium Cheeses

To make your selection easier, here is a comparison of common low-potassium, low-sodium cheese options based on a standard 1-ounce serving size.


Cheese Type	Sodium (approx. mg)	Potassium (approx. mg)	Notes
Swiss Cheese	54	31	Excellent low-sodium and low-potassium option.
Fresh Mozzarella	40-138	22	Choose fresh over processed or pre-shredded.
Soft Goat Cheese	100-130	7	A great low-potassium choice, moderate sodium.
Cream Cheese	50-100	19-40	Ideal for spreads and dips with low sodium.
Ricotta (low-fat)	55-100	69-136	Good choice if sodium is the main concern.
Low-Sodium Cheddar	6	32	Specific low-sodium versions offer a salty flavor.

Tips for Enjoying Cheese on a Restricted Diet

Including cheese in your diet while managing potassium and sodium requires mindful selection and portion control. Small changes can make a big difference in your overall mineral intake.

Read Labels: Always check the nutrition facts label for both sodium and potassium content, as values can vary widely between brands. The FDA considers a food 'low sodium' if it has 140 mg or less per serving.
Use as a Flavoring: Opt for strongly flavored, aged cheeses like Parmesan but use them sparingly. A little bit of grated cheese goes a long way in adding flavor to dishes without contributing excessive sodium.
Rinse Brined Cheeses: For cheeses like feta, a quick rinse under running water can remove some of the surface salt.
Prioritize Fresh Cheeses: Favor fresh varieties like ricotta or homemade paneer over processed or hard, aged options.
Control Portion Sizes: Even with low-sodium choices, consuming large quantities can add up. Be mindful of serving sizes and stick to the recommended amounts.

Conclusion

While many cheeses are notoriously high in sodium, selecting the right variety can allow you to enjoy dairy as part of a low-potassium, low-sodium diet. Swiss cheese and fresh mozzarella are top contenders for those needing to monitor both minerals closely. For those more concerned with sodium, varieties like low-salt cottage cheese, ricotta, and certain types of goat cheese are excellent alternatives. Always remember that portion control and careful label reading are your most powerful tools. By making informed decisions, you can continue to enjoy the rich, satisfying flavor of cheese without compromising your health goals.

For further information on managing dietary restrictions, consult the National Kidney Foundation's resources on low-phosphorus cheese.

Frequently Asked Questions

Swiss cheese is typically the lowest in sodium among commonly available cheeses, often containing around 54 mg per ounce. Fresh, unsalted mozzarella is also an excellent low-sodium option.

Most cheeses are naturally low in potassium because the mineral is removed with the whey during production. The notable exception is gjetost cheese, which is made from whey and is very high in potassium.

Yes, fresh mozzarella is relatively low in sodium, with some varieties having as little as 40-138 mg per ounce. However, pre-shredded or processed versions often contain significantly more salt.

Yes, a 1-ounce serving of cream cheese is low in sodium, typically containing less than 100 mg. It's a good choice for spreads and dips on a controlled diet.

Yes, but you should choose your cheese carefully. Stick to naturally low-sodium options like Swiss and fresh mozzarella, and always check the label. Many cheeses, especially processed and aged ones, are very high in sodium.

To reduce the salt in brined cheeses, you can rinse the cheese under running water before use. This will remove some of the surface salt, though the cheese will still retain salt from the brining process.

Salt is a crucial ingredient in cheesemaking, serving multiple purposes: it enhances flavor, helps control moisture levels, and acts as a preservative to prevent bacterial overgrowth.