So, What’s the Deal with Blue Cheese?

gluten free blue cheese
Go ahead and eat that blue cheese!

I know this may seem like a strange post for my third one, but I have a mother who loves blue cheese, or bleu cheese for those of you who prefer the French spelling. I’m not sure she could survive without blue cheese. She might actually go through withdrawal symptoms if she had to stop eating it. Do you get the picture?

Anyway, she has not been tested for Celiac disease, but if she were and it came out positive, I have happy news. Blue cheese is ok. Yes folks, it is ok to eat blue cheese if you can’t have gluten. For those of you who don’t know much about this, blue cheese has been controversial for a while because of how it is made. The blue veins in blue cheese is penicillium mold. Traditionally this mold is made with bread containing wheat. Currently, most manufacturers use a chemical starter for this mold, so gluten isn’t even an issue. But, some blue cheese is still made the traditional way. So most gluten free sites/books/etc. say to avoid those particular blue cheeses. But now you don’t have to worry about any blue cheese. The Canadian Celiac Association tested several types of blue cheese (including those made with bread starters) and found that the gluten that is carried over into the cheese is undetectable using the R-Biopharm sandwich ELISA test, the Tepnel sandwich ELISA test, and the R-Biopharm Competitive ELISA test. (http://www.celiac.ca/bluecheese.php).

So blue cheese lovers: Rejoice! And eat blue cheese without worry. This doesn’t mean you can stop looking at labels, though. If you are eating blue cheese dressing or something else made with blue cheese, you still need to check the rest of the ingredient list for anything else containing gluten.

If any of you having been craving your blue cheese but have been holding off because you were unsure, now you’re not. Until next time, here’s to…Living better, easily!

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8 Responses to “So, What’s the Deal with Blue Cheese?”

    • You’re welcome. I have been learning all kinds of things about gluten in and not in foods while doing all of my research. I think it is making me eat better over all.

  1. Tia,
    Can you explain why when I eat regular rolled oats, I have a reaction; however, when I consume steel-cut oats, I am fine?

    • You know, I think I will make my next blog about that. I was doing taxes all day today, but I will write it up tomorrow. There is a lot of misinformation out there about oats. It took me doing all of this research for the last year and a half to finally get it all straight.

  2. Patricia – I get the certified organic bulk steel-cut oats from Whole Foods, but I don;t know if it makes a difference in gluten content from the Irish king in the can.

  3. Hmmm, I wonder about this. Only because before I ever knew about the possiblity of Blue Cheese having gluten I would eat it in certain salads. I would always get sick afterwords and I couldn’t figure out why. There was only apples, and lettuce, etc in the salad…..So I wonder what the scoup is. I don’t have problems with cheese in general.

    • You know, I am only able to go by what the studies have said. I don’t like blue cheese, myself, so I can’t say anything from personal experience. But, I have been finding that I have issues with other foods that I am currently trying to eliminate. Gluten was the big culprit, for sure, but I think there are other things that cause smaller issues with me. I do know that after having gone through all of this, I have the motto that if it makes me feel icky, it doesn’t come near me. I don’t care what anyone says. I have had Celiac specialist doctors tell me that gluten in personal care products doesn’t matter because it doesn’t penetrate the skin. But if a lip balm or lipstick has gluten, my lips swell and feel burned for days. I have to be real picky about that.

      And, I am really glad you commented because I hadn’t seen your blog before. I really like the look of some of your recipes. I am going to have to try some of them. Consider yourself subscribed to.

      Al my best,
      Tia