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Trying to avoid dairy. Use coconut butter. 

But I read for some that aged cheeses contain little to no lactose. 

I would like to try it. Any brands folks trust to be gluten-free? 

What kinds of cheese would be good and which to stay away from? 

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Go with hard cheese like cheddar, romano and parmesan for example. You want to avoid cheeses that are soft like mozzarella or feta.  You may also find you can tolerate butter okay. It has very little lactose or casein. Yogurt should also be okay lacose wise. Start slow with dairy and perhaps do just one thing at a time.

As far as brands go almost all are likely going to be okay. I usually go with either Kraft or Wegmans.  Avoid any cheese with beer added of course.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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Cheeses rarely have gluten in them unless it's added flavoring as ravenwoodglass pointed out. I use Kraft & Sargento. Read the labels. I have yet to see a cheese with gluten ingredients but I don't go for "designer" cheeses anyway.


Gluten free Dec. 2011
Dermatitis Herpetiformis

Reynaud's October 2018

Rheumatoid Arthritis October 2018

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Check the labels, as many products of the brands mentioned above are not real cheese, just "cheese products",  I go to a good deli and buy good cheeses with no problems,  If you do have a lactose issue, stick with the hard cheeses as previously noted.

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I become lactose intolerant after a gluten exposure.  ?.   Takes about three months to resolve.  I  use lactose enzyme supplements (I purchase certfied gluten-free) when ice cream is calling my name.  Once healed, I am okay with lactose.   I do buy lactose free milk.  I have yet to test a big frothy glass of cold milk that is NOT lactose free.  I was allergic to milk as a kid (and what I thought as an adult).  But after my diagnosis, I gave it a try when I felt I had healed enough).  A little nasal congestion, but no rash.  So, I think I am no longer allergic to casein!  ?


Non-functioning Gall bladder Removal Surgery 2005

Diagnosed via Blood Test (DGP IgA only) and Endoscopy: March 2013

Hashimoto's Thyroiditis

Osteopenia/osteoporosis -- June 2013

Allergies and Food Intolerances

Repeat endoscopy/Biopsies: Healed

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1 hour ago, cyclinglady said:

I become lactose intolerant after a gluten exposure.  ?.   Takes about three months to resolve.  I  use lactose enzyme supplements (I purchase certfied gluten-free) when ice cream is calling my name.  Once healed, I am okay with lactose.   I do buy lactose free milk.  I have yet to test a big frothy glass of cold milk that is NOT lactose free.  I was allergic to milk as a kid (and what I thought as an adult).  But after my diagnosis, I gave it a try when I felt I had healed enough).  A little nasal congestion, but no rash.  So, I think I am no longer allergic to casein!  ?

Have you tried any aged hard cheeses yet? 

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I use lisanatti brand almond cheese least expensive and contains no whey or lactose, just a bit of casein. I been rotating between a local HEB Organics Almond milk (nice and creamy) and different brands of cashew milk which I find have a nice thicker texture like real milk. I even use them in combination with almond butter, lor ann icecream syrups and a sugar free sweetener like xlyitol or swerve with protein powders to make some of the best gluten-free vegan ice cream at 1/2 the cost of store bought. I have tried a few other cashew and almond cheeses before, found a really nice cashew cheese once that even crumbled like a hard cheese. Real expensive like $7.99 for 4oz.  So I pretty much stick the the lisanatti cheddar, mozzarella, and colby jack bricks which I can get 8oz bricks for $3.98 at at the local health food store. As for butter I found 2 things. one is a type of raw unprocessed coconut fat/meat puree called manna that is super thick. and another is virgin coconut oil which i use in baking. If you need a sweeter one they have cocoa butter which works in some instances.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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I would caution getting any cheese cut at the deli counter. They could have previously cut something else with a flavoring that does contain gluten (I confirmed this with the people working behind the deli counter, that they do cut some things that are not gluten free on the same machines, although they do wipe the machines down regularly).  I just find it safer to get factory packaged cheeses.

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