Which cheese has no potassium? Separating Fact from Fiction for a Nutritious Diet

October 14, 2025 •

4 min read

An adult on a typical diet consumes approximately 2,600 to 3,400 milligrams of potassium daily, a mineral naturally present in most foods. While some people require a low-potassium diet for health reasons, the search for a cheese that has no potassium is a myth, as no natural cheese is completely free of this essential mineral. Instead, the key is to identify the varieties that contain the lowest amounts.

Quick Summary

This guide debunks the myth of zero-potassium cheese and lists varieties with the lowest potassium content. Explore specific options like soft goat cheese and feta, understand why potassium is present in dairy, and learn other important dietary factors to consider, particularly for kidney health.

Key Points

No Cheese is Potassium-Free: All natural cheeses contain some amount of potassium because it is naturally present in milk.
Soft Goat Cheese and Feta are Very Low: Soft goat cheese (chèvre) and feta are consistently ranked among the lowest-potassium cheese options,.
Check for Hidden Potassium: Some low-sodium cheeses may use potassium chloride as a salt substitute, increasing their potassium content.
Monitor Sodium and Phosphorus: For those with kidney concerns, low-potassium cheeses like feta can be high in sodium, so overall intake must be considered.
Mindful Portion Sizes: Sticking to recommended portion sizes (typically one ounce) is crucial for managing potassium intake, even with low-potassium varieties.
Avoid High-Potassium Options: Cheeses like Gjetost have a very high potassium content and are generally not recommended for those on a low-potassium diet.
Natural is Better: Processed cheeses should be limited, as they often contain higher levels of sodium and phosphate additives.

The Truth Behind Potassium in Cheese

While it's a common misconception, no natural cheese contains zero potassium. Potassium is an essential mineral found in milk, the primary ingredient used to produce all types of cheese. The processing methods, milk fat content, and aging process all influence the final nutritional profile of a cheese, including its potassium levels. Therefore, instead of seeking a cheese with no potassium, the correct approach is to focus on varieties that are naturally very low in this mineral. This is particularly important for individuals managing conditions like chronic kidney disease (CKD), where controlling potassium intake is critical.

Low-Potassium Cheese Options

For those on a restricted diet, a wide variety of delicious and flavorful cheeses are low in potassium. These options allow you to enjoy cheese without compromising your health goals. The lowest-potassium cheeses tend to be softer, but some hard cheeses also make the list due to their specific production and aging processes.

Soft Goat Cheese (Chèvre)

Often cited as one of the lowest-potassium cheeses, soft goat cheese is a fantastic option. With just 7 milligrams of potassium per ounce, its tangy flavor makes it a versatile ingredient for salads, crackers, and sandwiches.

Feta

This tangy, briny cheese is another excellent low-potassium choice, containing around 19 milligrams per ounce. A little feta goes a long way, and its strong flavor can be used to add zest to salads and Mediterranean dishes without a high potassium load.

Shredded Parmesan

Though a hard cheese, parmesan is also surprisingly low in potassium, with about 10 milligrams per two-tablespoon serving. It can be sprinkled over pasta or salads for a burst of flavor, allowing for smaller portions to be used effectively.

Mozzarella

Both regular and part-skim mozzarella contain relatively low amounts of potassium, at approximately 22-23 milligrams per ounce,. This mild, meltable cheese is perfect for pizza, sandwiches, and many cooked dishes.

Swiss Cheese

Known for being a low-sodium option among many cheeses, Swiss also has a modest potassium content, typically 23-31 milligrams per ounce,. Its mild, nutty flavor makes it a great choice for sandwiches and snacks.

Cream Cheese

For spreading and dips, cream cheese is a reliable low-potassium choice, providing about 37-40 milligrams of potassium per 2 tablespoons. It is also low in phosphorus, another mineral often monitored in renal diets.

The Importance of Portion Size and Preparation

Even with low-potassium cheeses, portion control is key. A single ounce is the standard serving size, and sticking to this recommendation helps manage overall intake of potassium, phosphorus, and sodium. For stronger-flavored cheeses like feta or sharp cheddar, using a smaller amount can still achieve a significant flavor impact. Furthermore, be vigilant about processed cheese products and low-sodium varieties. Some brands may add potassium chloride as a salt substitute, which can significantly increase the potassium content. Always check the ingredient list for hidden sources of potassium.

Comparison of Cheeses by Potassium Content

This table provides a quick reference for the potassium levels in various common cheeses, based on an approximate 1-ounce serving.


Cheese Type	Potassium (mg) per ounce	Notes
Soft Goat Cheese	~7 mg	One of the lowest options available.
Shredded Parmesan	~10 mg (per 2 tbsp)	Use sparingly due to high sodium.
Feta Cheese	~19 mg	Delicious addition to salads and dishes.
Mozzarella	~22-23 mg,	Great for cooking and melting.
Swiss Cheese	~23-31 mg,	Mild flavor, good for sandwiches.
Cream Cheese	~37-40 mg, (per 2 tbsp)	Excellent for spreading or dips.
Cheddar	~23-28 mg,	Moderate potassium, check label.
Cottage Cheese (low fat)	~125-264 mg,	Varies significantly; higher potassium.
Processed Cheese Slices	~68 mg	Often high in sodium and additives.
Gjetost Cheese	~400+ mg	Very high potassium; generally to be avoided.

Other Considerations for a Balanced Diet

For individuals on a renal diet, potassium is not the only nutrient to monitor. Phosphorus and sodium levels are also important. Many low-potassium cheeses, such as feta and parmesan, are also high in sodium,. It is crucial to choose natural, unprocessed cheeses whenever possible and to be aware of how different types affect your overall nutrient intake. Always consult a registered dietitian to create a personalized nutrition plan, especially when managing chronic health conditions. A good resource for understanding kidney-friendly options is the Kidney Community Kitchen.

Conclusion

While a cheese that truly has no potassium does not exist, understanding which varieties are lowest in this mineral is key for managing a balanced diet. Soft goat cheese, feta, shredded parmesan, and mozzarella are all excellent low-potassium options. By paying attention to portion sizes and reading nutrition labels carefully, you can safely incorporate these tasty cheeses into your meals. Avoiding processed varieties and being mindful of other minerals like sodium and phosphorus will support your health goals effectively.

Frequently Asked Questions

No natural cheese has absolutely no potassium. Potassium is an inherent mineral in milk, which is the foundational ingredient for all cheese.

Soft goat cheese (chèvre) is one of the lowest, with approximately 7 milligrams of potassium per ounce.

Yes, feta is a low-potassium cheese with about 19 milligrams per ounce. However, it is important to be aware that it is also high in sodium.

Yes, shredded parmesan is a very low-potassium option, containing around 10 milligrams per two-tablespoon serving. Due to its strong flavor, smaller amounts can be used effectively.

No. While many soft cheeses like goat cheese and cream cheese are low, others like cottage cheese can contain higher levels of potassium, especially in larger portions.

Some manufacturers use potassium chloride as a salt substitute in low-sodium cheeses, which increases the potassium content. Always check the ingredients list to avoid this.

Focus on consuming low-potassium options in moderation, pay close attention to portion sizes, and choose natural, unprocessed cheeses. It is also wise to monitor sodium and phosphorus intake and consult a healthcare professional or registered dietitian.