What Cheese to Eat with Ulcerative Colitis: A Guide to Gut-Friendly Options

November 17, 2025 •

3 min read

According to one study, up to 59% of people with ulcerative colitis may have lactose intolerance, which can complicate their diet. Knowing what cheese to eat with ulcerative colitis involves understanding this intolerance and choosing aged, low-lactose varieties that are easier on the digestive system.

Quick Summary

For many with ulcerative colitis, low-lactose, aged hard cheeses are often better tolerated than soft cheeses. Safe options include parmesan, cheddar, and swiss, though individual tolerance varies, and consulting a healthcare provider is recommended.

Key Points

Aged hard cheeses are best: Aged cheeses like parmesan and cheddar contain very little lactose and are often well-tolerated by people with ulcerative colitis.
Monitor lactose sensitivity: Many with UC are lactose intolerant, especially during flare-ups, and should choose low-lactose options.
Limit soft and fresh cheeses: Soft cheeses, including ricotta and cream cheese, have higher lactose content and are more likely to cause symptoms.
Goat and sheep's milk can be alternatives: Cheeses made from goat's or sheep's milk may be better tolerated by some individuals with cow's milk sensitivity.
Track your tolerance with a food diary: Keeping a log of what you eat and how you feel is essential for identifying your personal trigger foods.
Avoid during active flares: During a flare-up, it is generally best to avoid all dairy and follow a low-fiber diet as directed by your doctor.

Understanding Dairy and Ulcerative Colitis

Many individuals with ulcerative colitis (UC) find that certain foods, including dairy, can trigger or worsen their symptoms, especially during a flare-up. This is often due to lactose intolerance, which is more common in people with UC than in the general population. Lactose is the sugar found in milk and dairy products, and its digestion requires the enzyme lactase. When the intestinal lining is inflamed, lactase production can be temporarily or permanently reduced, leading to symptoms like cramping, bloating, and diarrhea. However, this doesn’t mean all dairy is off-limits. The key is to identify cheeses with lower lactose content and monitor your personal tolerance levels.

The Golden Rule: Aged and Hard Cheeses

The longer a cheese ages, the more time the natural bacteria have to consume the lactose, breaking it down into more digestible sugars. This ripening process is why hard, aged cheeses are significantly lower in lactose compared to fresh or soft varieties, making them a more stomach-friendly option for many with UC.

Commonly well-tolerated aged cheeses include:

Cheddar: Aged sharp cheddar contains very little lactose and offers a rich flavor.
Swiss: Another low-lactose, aged hard cheese that is a good source of protein and calcium.
Parmesan: This is one of the lowest-lactose cheeses, making it a frequent safe bet for those with dairy sensitivity.
Gouda: Aged Gouda, like other hard cheeses, has a reduced lactose content.
Provolone: A semi-hard cheese that is also aged and lower in lactose.

Exploring Alternative and Nondairy Cheeses

For those who are highly sensitive to dairy or simply want alternatives, there are other types of cheese and cheese substitutes to consider. Goat and sheep's milk cheeses may be better tolerated by some, as their milk proteins differ from cow's milk. Fermented cheeses, such as feta and soft goat cheese (chevre), introduce beneficial probiotics that can support gut health. Additionally, many plant-based, nondairy cheeses are available, but it is important to check the ingredients list for added fats or fibers that might irritate a sensitive digestive system.

Which Cheeses to Limit or Avoid

During an active flare, it is often best to avoid dairy entirely and follow a low-fiber, low-residue diet as advised by a healthcare professional. Even during remission, some cheeses are more likely to cause issues. High-lactose and high-fat cheeses can be problematic. Soft, fresh cheeses like ricotta, cream cheese, and cottage cheese have a higher lactose content and are common culprits for digestive upset. High-fat options can also be difficult to digest for some individuals.

Comparison of Cheeses for UC Patients


Feature	Aged Hard Cheeses (Cheddar, Parmesan)	Soft/Fresh Cheeses (Ricotta, Cream Cheese)
Lactose Content	Very Low	High
Digestibility	Often well-tolerated	Can trigger symptoms, especially during flares
Recommended for UC	Yes, in moderation during remission	No, best to avoid or limit
Nutritional Benefits	Calcium, protein, vitamin D	Calcium, protein, vitamin D (with higher lactose)
Best for Flares	Not recommended	Avoid

Dietary Strategy and The Importance of a Food Diary

Because UC is a highly individualized condition, the best approach is to test your own tolerance carefully. Introducing small amounts of a low-lactose cheese during remission, while keeping a food diary, can help you determine what works for you without causing a flare. Record what you eat and any symptoms that follow to identify your specific triggers. For detailed guidance on managing your diet with UC, consider consulting a registered dietitian or a gastroenterologist. The Mayo Clinic provides further tips on managing UC flare-ups and overall diet.

Conclusion

Navigating dietary choices with ulcerative colitis can be challenging, but including cheese is often possible with careful selection. By focusing on aged, hard cheeses and being mindful of portion sizes, you can often enjoy cheese while minimizing digestive discomfort. Remember that your personal journey with UC is unique, and what works for one person may not work for another. Always prioritize listening to your body and consulting with your healthcare team to ensure a balanced and symptom-free diet.

Frequently Asked Questions

No, cheese and other dairy products do not cause ulcerative colitis. However, for some people, consuming dairy can trigger symptoms or worsen an existing flare-up, often due to lactose intolerance or a sensitivity to milk proteins.

It is generally recommended to avoid dairy during a flare-up, as the inflamed bowel is less able to tolerate potentially irritating foods. Dairy contains lactose and fat, which can exacerbate symptoms like diarrhea and bloating.

Yes, aged hard cheeses like cheddar are often considered safe for consumption during remission. The aging process significantly reduces the lactose content, making it easier for many people with UC to digest.

Soft and fresh cheeses, such as cream cheese, cottage cheese, and ricotta, are higher in lactose and should be avoided or consumed with caution. They are more likely to cause digestive distress for those with lactose intolerance.

Yes, a variety of plant-based cheeses made from almonds, cashews, or other sources are available. It's important to read the ingredients list to ensure there are no added ingredients that might be problematic, and to check the calcium content.

High-fat foods can sometimes be a trigger for UC symptoms. While aged cheese is generally low in lactose, choosing a lower-fat aged variety might be a safer option, especially if you know you are sensitive to fats.

If you are in remission, introduce a small portion of a low-lactose cheese, like parmesan, and monitor your symptoms over the next 24-48 hours. Keeping a food diary is an effective way to track and identify your specific triggers.

Inflammation from UC can damage the intestinal lining, particularly in the small intestine, leading to a temporary or permanent deficiency of the lactase enzyme needed to digest lactose. This is known as secondary lactose intolerance.