Brands of Gluten-Free Parmesan Cheese

2 questions I'd love help with!

1. I've read that "enzymes" can be grown on wheat so then they wouldn't be gluten free (apparently Organic Valley responded to a customer at some point saying their cottage cheese enzymes came from wheat). Is this true or are they maybe processed/grown in a way that wouldn't retain gluten?

2. I've read that anti-caking agents in cheeses can definitely contain gluten so I've only bought brands that are labeled gluten-free (Bel Gioioso + Andrew & Everett confirmed via email they are still all gluten-free even though the note was removed from the newest label). What are your thoughts?

Since the US doesn't require a "Contains: Gluten" to be listed, I worry about the non-wheat grains being used

1) You would need to ask them where their cultured come from, but their ingredients look naturally gluten-free:

https://www.organicvalley.coop/products/cottage-cheese/cottage-cheese-16-oz/

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INGREDIENTS

Organic Cultured Pasteurized Skim Milk, Organic Pasteurized Cream, Organic Nonfat Milk, Salt, Citric Acid, Organic Guar Gum, Organic Locust Bean Gum, Acidophilus And Bifidus Cultures.

2) This is not correct, most are gluten-free and if wheat is used it must be disclosed on the label as an allergen:

Scott and others, 

1. If companies need to be asked where their enzymes come from, then this article should not state that parmesan cheese is naturally gluten free since that's not necessarily true.

2. If "MOST" anti-caking agents are gluten free, the not ALL of them are, so that means that no shredded/grated cheese can be assumed to be gluten free unless the company is contacted. Isn't that correct? (reminder that gluten doesn't need to be disclosed on the label so we can't relay on the "Contains" portion to help us since barely and rye are still an issue)

Microbial Transglutaminase is one of the enzymes used in dairy products, gluten containing products and unfortunately in gluten free processed products. 

Microbial Transglutaminase crosslinks proteins together to improve texture and flavor in foods. 

Unfortunately, Microbial Transglutaminase acts the same as tissue transglutaminase.  Tissue Transglutaminase is made by the human body to form cell membranes and tissues.  

Antibodies against tissue transglutaminase occur in Celiac Disease.  Microbial transglutaminase from foods  can provoke the production of antibodies against tissue transglutaminase in the human body. 

Casein in dairy can elicit the same response as gluten consumer because the globule of casein resembles gluten.

I just want to mention that the articles you shared are very early research, and at this point there is no reason to fear microbial transglutaminase in dairy or other food products--it is gluten-free. It's possible that for a minority of people with celiac disease eating microbial transglutaminase could trigger a reaction, but at this point there is no evidence that it would cause villous atrophy or actual celiac disease damage. 

The concern raised in the articles you shared are primarily about the interaction between microbial transglutaminase and gliadin, and how this interaction might contribute to the development or exacerbation of celiac disease. People with celiac disease are typically on a gluten-free diet, which means they avoid gliadin, a component of gluten. The issue highlighted in the article is particularly relevant for newly diagnosed patients or those who might inadvertently consume gluten, as well as for understanding the mechanisms of disease initiation and progression. The articles suggest that microbial transglutaminase might still pose risks to celiac patients through other mechanisms, such as creating new immunogenic protein complexes, affecting intestinal permeability, and through environmental exposures. However, for someone strictly adhering to a GFD and avoiding processed foods with potential hidden gluten, the direct impact of microbial transglutaminase alone is likely less significant. 

This is from the study:

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There are published warnings, alarming the public on the potential danger of using or consuming this enzyme. Recent publications found mTg to be immunogenic in CD patients and its pathogenicity is continuously unraveled. The logical theoretical basis for the mTg to be a new environmental factor in CD induction exist, however, causality should further be explored.

There's a lot of controversy about microbial transglutaminase.

Microbial transglutaminase IS used in gluten free products.  Microbial transglutaminase IS used in processed meats and dairy products which are gluten free.

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6542973/

Gluten-Free Bread and Bakery Products Technology

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834121/

Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537092/

Yes, you are correct, but what I meant was that it is completely unknown whether or not eating it will pose a problem for people with celiac disease who are gluten-free. The research articles discuss the autoimmune interaction when microbial transglutaminase AND gliadin interact in the body--people with celiac disease are gluten-free. I've been eating meat glue, probably daily, since I've been diagnosed, yet it does not bother me because my diet is gluten-free.

The research focuses on Microbial transglutaminase as a possible trigger of celiac disease when it interacts with gliadin in the body, but does not say much about its effects in someone who already has celiac disease and is gluten-free. It's unclear whether or not it might cause symptoms in celiacs when eaten alone, without gliadin present. I think you need to look at Microbial transglutaminase as a possible trigger of celiac disease in those who 1) have the genetic pre-disposition; and 2) eat both gliadin and Microbial transglutaminase.

This article says differently.  The microbial transglutaminase doesn't have to be cross linked with gluten.

Cross-reactivity and sequence similarity between microbial transglutaminase and human tissue antigens

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10579360/

This study also focuses on microbial transglutaminase reacting with gliadin, and possibly being a trigger of celiac or other autoimmune diseases. It is unclear if someone with celiac disease who is gluten-free will have issues with microbial transglutaminase. The reaction they are studying here is how microbial transglutaminase interacts with gliadin:

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The current study brings, for the first time, two new potential pathogenic pathways: (1) relating the mTG enzyme to autoimmune and other chronic human conditions; (2) cross-reactive antibodies and sequence similarity between the environmental enzyme and endogenous human self-antigens. To these two pathogenic mechanisms the epitope sharing between the environmental gluten/gliadin peptides and multiple human antigens should be added. Intriguingly, gluten/gliadin structural segments are prime substrates for mTG de/transamidation. This posttranslational modification is operating in the processed food industries, in bakeries and more importantly, in the human gut lumen. It seems that the mTG-gluten-human self-epitopes axis is interactive and auto-immunogenic. Those three interrelated pathways are the basis for our current novel hypothesis, whereby, two very common environmental domains, plants and microbes, and gluten and mTG, respectively, are joining together to induce autoimmunity and other gluten-dependent inflammatory diseases. Interestingly, gluten avoidance was recently reported to alleviate symptoms and disease activity of non-celiac ADs, although, gluten withdrawal is not devoid of side effects. Taken together, both external factors, the mTG and gluten-containing nutrients, can operate as the mythological Trojan horse to drive luminal and extra-intestinal ADs. Figure 3 presents schematically the cross-reactivity and sequence similarity between mTG-Substrate complexes and gut-antigens that are associated with ADs.

That said, if anyone is concerned about microbial transglutaminase, they would need to eliminate many dairy products, as well as lunch meats and similar meat products, but since microbial transglutaminase isn't usually included on ingredient labels, it would be difficult to fully exclude it.