Is Light Low-Moisture Part-Skim Mozzarella Cheese Gluten Free?

The Ingredient Breakdown

When determining if a cheese is safe for a gluten-free diet, we look at the source material and the additives. The primary ingredient here is pasteurized part-skim milk. Milk is naturally gluten-free, serving as the safe foundation for this product.

The texture and fermentation are managed by cheese cultures and microbial enzymes. These are microscopic organisms and proteins used to coagulate the milk and develop flavor. In standard cheesemaking, these are not derived from gluten sources, making them safe for celiacs.

Finally, the product includes salt and vitamin A palmitate. Salt is a mineral, and Vitamin A palmitate is a vitamin additive often used to fortify the cheese. There are no thickeners, stabilizers, or flavor enhancers listed that typically harbor hidden gluten.

Nutritional Value

The "Light" and "Part-Skim" designations indicate a reduction in fat content compared to whole milk mozzarella. This formulation results in fewer calories per serving, which is beneficial for those managing their caloric intake or looking to reduce saturated fat consumption.

Because it is a dairy product, it contains calcium and protein, making it a nutritious addition to salads or baked dishes. It fits well into low-carb and keto diets due to its high protein and low carbohydrate content. However, it is important to note that it still contains lactose (milk sugar), so it may not be suitable for those with lactose intolerance unless taken with an enzyme supplement.