What is probiotic cheese? It is any cheese that contains good bacteria called probiotics. They can be added by the manufacturer during processing or grow through natural processes.
Cheddar, Gouda, Mozzarella, Colby - you can find each of these varieties as a probiotic cheese.
Cheese is simply a consolidated curd of milk solids and the different types of cheeses comes about through the use of different starter bacteria, the interaction of bacteria upon the milk and the different procedures used during the making of cheese.
Any cheese that has been aged, and not heat treated after that aging, will contain lactic acid bacteria. These lactic acid bacteria are good for you and most probiotics come from this family of bacteria. These Gouda cheeses are a great example of this.
Probiotics are, by definition, "live microorganisms which when administered in adequate amounts confer a health benefit on the host."
This has to be "proven" and unless there have been umpteen scientific studies done on a particular brand of cheese then it can not claim to be probiotic. BUT, the good bacteria that you find in naturally fermented cheese and in aged cheese are from the same families that all the probiotics used in supplements come from and will be good for you.
Cheeses that are ripened and aged by bacteria (and therefore will contain good bacteria) include:-
Semi Soft Cheeses such as
Hard Cheeses such as
Any of these varieties of cheese -as long as they have not been heat treated or pasteurized after the cheese making process - will be a good source of lactic acid bacteria and maybe probiotics.
Manufacturers are also adding known probiotics to cheese during or after the cheese making process. This way you get the good lactic acid bacteria PLUS a probiotic.
However, throughout mankind's history we have got all the probiotics we needed simply be eating naturally fermented products. There actually isn't any need to add probiotics to cheeses PROVIDING they have been made by the same natural methods our ancestors used to make cheese.
full of beneficial lactic acid bacteria