Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cheese

Fbmb

By Fbmb
in Coping with Celiac Disease

Recommended Posts

Fbmb Rising Star
Fbmb
Posted

Hi all,

I know that cheese is usually gluten free (if it’s in a block or doesn’t have weird ingredients in it, etc) but I was wondering about mozzarella cheese. I know that fresh mozzarella is made with vinegar, but I’m curious about the blocked mozz or string cheese.

I usually buy Walmart brand because they do a good job about labeling, and that’s where we do a lot of our shopping. Their mozz and their string cheese both say that they are gluten free. My kids love Sprouts cheddar cheese curds. They don’t say they’re gluten free, but the ingredients list doesn’t list anything other than ingredients that go into making cheese, and it simply says “contains milk”. They’re cheddar cheese curds. 

I was doing some looking online about cheeses and I stumbled upon a few websites that list cheeses that are “usually safe”. They list cheddar, Parmesan, ricotta, a few others. But what about Monterrey jack, Colby, pepper jack, Swiss, feta, etc? I don’t like blue cheese so I’m not worried about the whole mold issue with that. 

 I was under the impression that all of these cheeses are safe, unless the ingredients list something suspicious. 

Can someone clear this up?

oh, I edited this to say that we don’t have issues with dairy anymore in our house. Those subsided about a year after going gluten free, and I’ve been able to eat cheese without issue. I just want to make sure that I’m not screwing up somewhere.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

The only cheese that has ever been in question has been blue cheese (based on the medium to grow mold).  I suppose cheeses that have added ingredients (cranberries or peppers) could be suspect.  

All the cheeses you mentioned are safe.  I eat tons of cheese sticks.  So handy to eat.  Like peeling a banana and my hands do not have to be washed because I never touch the cheese.  Perfect for on the go.  

I grate my own  cheese because my family does not like the cellulose added to keep it from sticking.  

I found this Jane Anderson article about cheese.  

https://www.verywellfit.com/does-cheese-contain-gluten-562461

  • 1 month later...
ch88 Collaborator
ch88
Posted

Yes, cheese is gluten free generally. I think the spray on "cheese" and cheese spread may have gluten in them. The others are fine. So long as they don't say they contain wheat in the ingredients you should be fine. 

kareng Grand Master
kareng
Posted

There are a few fancy cheeses with beer- otherwise, cheese is gluten-free.  Read ingredients, of course.  

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,041
    • Most Online (within 30 mins)
      7,748
    JMSimpson
    Newest Member
    JMSimpson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      No crypt hyperplasia but there's lymphocytic infiltration and villi atrophy?

      By trents · Posted

      Welcome to this online community, @Mina H! 1. Apart from any consideration of crypt hyperplasia, villous atrophy is the hallmark of celiac disease. There are some other things that can cause villous atrophy such as an intolerance to cow's milk protein (CMP), chronic NSAID use, a certain blood pressure med, certain parasitic intestinal infections and a few other medical conditions but they are relatively unlikely compared to celiac disease being the cause, especially in view of the accompanying symptoms you list. 2. The endoscopy with biopsy is still considered to be the gold standard of celiac disease diagnosis, not blood antibody testing. Blood antibody testing is in some ways the "rule out" step for determining whether or not to move on to the second and more definitive stage of diagnosis, namely, the endoscopy/biopsy. There is a movement afoot to diagnose celiac disease based on blood antibody testing alone but only when the TTG-IGA score reach 10x mormal. 3. All the symptoms you describe are classic and scream of celiac disease. If your healthcare system in Japan is unable or unwilling to grant you an official diagnosis based on the biopsy results and your symptoms, your next step would be to engage with the gluten free diet and see if your symptoms improve over a period of weeks/months.
    • Mina H
      No crypt hyperplasia but there's lymphocytic infiltration and villi atrophy?

      By Mina H · Posted

      Hi. My biopsy results just came back and it's a little confusing. Here's what the report says (I translated it myself from Japanese): Biopsy report -Chronic duodenitis -The mucosa shows mild to moderate lymphocytic infiltration, and the villi are partially shortened and atrophic. -Mild lymphocytic infiltration is seen in the surface and crypt epithelium. -Crypt hyperplasia is not clearly present, but the findings are considered not inconsistent with celiac disease. (My note: Japanese people like this kind of statement) -No findings of granulomas, specific infectious disease, or malignancy are observed   The GI said he didn't see anything special during the upper endoscopy but sent samples (not sure how many samples he took) for biopsy. 1. So, my question is, does the biopsy report makes sense? (Villi atrophy and lymphocytes are present, but no clear crypt hyperplasia? Can it still be considered MARSH 3a (because of villi atrophy?) and therefore suggestive of Celiac?   I have to say, althought not completely gluten free, recently, I've been trying to avoid gluten when cooking for myself but I would eat pizza or cheese cake or cookies or pasta now and then, maybe at least one-two times a week. I'm quite shocked because ever since I learned that I have a Celiac gene, althought not strict complete gluten free, I really tried not to eat bread or pasta or pizza every meal or everyday (even changed my soy souce to flour-free Tamari sauce), but it was enough to damage the villi. I think many Asian condiments contain gluten, even some vinegar in Japan... 2. Another question is the biopsy result alone enough to confirm I am Celiac, since getting a blood test is not readily available and expensive to do in the country I'm living in (Japan)? Or should I continue eating gluten and wait 8 weeks and pay out-of-pocket for the antibodies test too (super expensive to me though ($500 USD, even endoscopy is practically free/cheap here) because the blood draw will be done by a clinic in Tokyo, but the sample has to be sent to a US lab)? Hoever, I live very far from Tokyo or large cities so there will also be travel costs. *** Background Info: I'm Asian female living in Japan where Celiac is thought to be very rare, so the blood test for antibodies is not readily available even through doctors. I'm not Japanese, by the way. I learned several years ago that I am HLA-DQ2.5 positive (heterozygous). Symptoms: Recently, I've been feeling off whenever I ate something with gluten. But the symptoms were vague like having to run into bathroom, constipation (I suppose more constipation than diarrhea), brain fog/dizziness, tiredness/daytime sleepiness, gassy/bloating or cramps, random abdominal pain (I thought it was due to ovulation or something). I thought it was IBS or something. I also had acid reflux sometimes, successfully controlled or healed through acid watcher's diet etc. The most problematic symptom for me was acid reflux or LPR/silent reflux (I did a Peptest and there was pepsin detected in my saliva even when I didn't particularly felt heartburn!), I thought it was because I ate dark chocolate and drank spearmint tea everyday so stopped. Reflux is why I went to the GI to ask for uppper endoscopy.
    • trents
      Looking For Gluten Free Seafood Restaurant in Ohio (Springdale Area)

      By trents · Posted

      Welcome to the forum, @Terrance Donald! Are you actually allergic to gluten or do you say that meaning you either have celiac disease or NCGS (Non Celiac Gluten Sensitivity), neither of which are allergies?
    • Terrance Donald
      Looking For Gluten Free Seafood Restaurant in Ohio (Springdale Area)

      By Terrance Donald · Posted

      Hello Members, I m looking for suggestions about gluten free seafood options in Ohio near springdale area as i will visit that place in 2 weeks. I m seafood lover but same time allergic to gluten.
    • Terrance Donald
      Gluten free flours

      By Terrance Donald · Posted

      Hello Everyone, Quite helpful info. I was looking for same kind of info which finally i found here.
×
×
  • Create New...