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

The Ingredient Breakdown

When analyzing whether a processed food is safe for celiac disease or gluten sensitivity, the goal is to hunt for hidden wheat derivatives. Fortunately, Low-Moisture Part-Skim Mozzarella is a triumph of simplicity. The standard ingredients are Pasteurized part-skim milk, cheese culture, salt, and enzymes.

Let's look at why these pass the test. The base, part-skim milk, is strictly a dairy product containing no grains. The cheese culture consists of lactic acid bacteria used to ferment the milk; these bacteria are grown on dairy-based or vegetable mediums, not wheat. The enzymes used are typically microbial rennet (microbial coagulant), which are entirely gluten-free. Finally, salt is a mineral.

The only time you might worry is with flavored varieties (like 'garlic herb' or 'smoked'), where fillers or flavorings could theoretically contain gluten carriers like malt. However, with the standard plain version described here, the risk is virtually zero.

Nutritional Value

Because this is the 'part-skim' variety, it offers a distinct nutritional profile compared to whole-milk mozzarella. By removing some of the cream, manufacturers reduce the total fat and calorie count while maintaining the protein density. A standard serving provides a significant amount of calcium and protein—essential for muscle repair and bone health.

Regarding dietary fit, this cheese is excellent for low-carb and ketogenic diets because it contains virtually zero carbohydrates or sugar. It is also lower in saturated fat than its whole-milk counterpart, making it a smarter choice for those monitoring heart health. However, it is still relatively high in sodium, so portion control is key if you are watching your blood pressure.