It is possible for someone to be allergic to milk but not cheese. This seems counterintuitive since cheese is made from milk. However, the process of making cheese can alter the proteins in milk, meaning that someone with a milk allergy may be able to eat certain types of cheese without reacting.
What causes a milk allergy?
A milk allergy is caused by the immune system reacting to one or more proteins in milk. The main milk proteins that trigger allergic reactions are:
- Casein – found in the solid curds that form when milk curdles
- Whey – the liquid part of milk that remains after the curds are removed
- Alpha-lactalbumin
- Beta-lactoglobulin
When someone with a milk allergy consumes milk, their immune system sees these proteins as foreign invaders and releases chemicals like histamine to defend the body. This causes allergy symptoms like hives, vomiting, diarrhea, coughing, wheezing, and anaphylaxis.
How is cheese made?
Cheese is made by adding rennet to milk to cause it to curdle and separate into solids (curds) and liquid (whey). The curds are then pressed together to form cheese. This process changes the structure and shape of the milk proteins in several key ways:
- The whey proteins are mostly drained off in the liquid whey, concentrating the casein proteins in the cheese curds.
- The casein curds clump together, altering their molecular shape.
- Fermentation and aging further break down and alter the milk proteins.
These changes reduce the allergenicity of the milk proteins for some individuals. The longer a cheese is aged, the less allergy risk it generally poses.
Can hard cheeses be less allergenic?
Yes, hard cheeses like cheddar and Parmesan tend to contain less whey and be more allergy-friendly than soft cheeses for those with milk allergies. This is because:
- The proteins are more broken down due to longer fermentation and aging.
- Most of the whey is drained off in the cheesemaking process.
- The curds are more washed during production, removing more residual whey.
- They have less moisture, so there is less solubility of milk proteins.
For this reason, most people with milk allergies can tolerate moderate servings of hard, aged cheeses like cheddar, Parmesan, Swiss, gouda, and Gruyère. However, each person’s tolerance varies.
Soft cheeses
Soft cheeses like mozzarella, ricotta, cottage cheese, and goat cheese tend to be more allergenic because:
- They contain more moisture, allowing milk proteins to be more soluble.
- Less whey is drained off in production.
- They have shorter aging periods.
Most people with milk allergies need to avoid soft, fresh cheeses, with the possible exception of some soft goat cheeses. Goat milk has slightly different proteins that may be tolerated by those allergic to cow’s milk.
Other factors that influence cheese allergy risk
The allergy risk of cheese also depends on:
- Animal source – Goat and sheep milk have casein molecules that differ from cow milk. Some find these non-cow cheeses less allergenic.
- Ingredients – Cheeses containing milk protein derivatives like casein are more allergenic.
- Cooking method – Extensively heated cheese tends to be less allergenic than uncooked cheese.
- Serving size – Large servings and overindulgence increase allergy risk.
Why can allergy tolerance vary by individual?
No two allergies are exactly alike. Several factors influence how allergic someone is to milk versus cheese:
- Which milk proteins they react to – Some only react to certain milk proteins that may be less present in cheese.
- Sensitivity level – Those who are mildly allergic may tolerate small amounts of milk protein in aged cheese.
- Digestion – Slower digestion in the stomach/intestines may break down proteins and reduce allergenicity.
- Medications – Some allergy, reflux, and motility medications may influence tolerance.
- Diet – Eliminating dairy for a period may cause temporary tolerance loss upon reintroduction.
Due to these individual factors, the only way to determine cheese tolerance is through cautious, gradual reintroduction under medical supervision after a proven milk allergy diagnosis.
Oral allergy testing for milk and cheese
Allergists can perform oral food challenges to pinpoint which milk proteins someone reacts to. This involves consuming small doses of milk and cheese proteins under medical observation to watch for reactions. This testing can determine:
- Threshold dose that causes reactions.
- Which proteins trigger reactions.
- If reactions differ between cheeses based on aging and hardness.
This helps tailor dietary avoidance and determine if some cheese can be tolerated. For example, someone may pass a hard cheese challenge but react to a soft cheese.
Should you avoid all dairy with a milk allergy?
It is generally recommended to strictly avoid all dairy at first after an allergy diagnosis. With proven tolerance to specific cheeses, cautious reintroduction may be OK under a doctor’s direction. But dairy-free living is advised until cheese tolerance is medically established.
Reasons to avoid all dairy initially
- Cheese labels rarely list ingredients clearly enough to identify allergenic milk derivatives.
- Cheese allergy risk can’t be determined visually – aged, hard cheeses could still cause reactions.
- Cheese production methods vary. One brand may be tolerable while another isn’t.
- Cheese often contains hidden milk ingredients like cream, whey, or casein.
- Complacency could lead to an accidental reaction from traces of milk.
So while small amounts of certain cheeses may prove tolerable for some, strict avoidance until medically supervised reintroduction is the safest approach.
Can allergy severity change over time?
Yes, milk and cheese allergy severity can change over time. Allergy persistence depends on factors like:
- Age – Cow milk allergy is often outgrown by age 5, while allergy to sheep/goat milks tends to persist for life.
- Exposure frequency – Regular ingestion may improve tolerance or keep reactions active.
- Protein types – Casein allergies are less likely to be outgrown than whey allergies.
- Allergen stability – Heating and processing can make milk proteins more or less allergenic over time.
Due to these variables, oral challenges should be repeated periodically under medical guidance to check for tolerance changes. Someone once highly milk allergic could gain cheese tolerance later in life.
Can you develop a cheese allergy without milk allergy?
It is rare but possible to be allergic to cheese without a milk allergy. This can happen if someone is specifically allergic to:
- Cheese molds or fungi – Used in some blue cheeses and Brie.
- Bacterial cultures – Used as cheese starters during fermentation.
- Additives – Like enzymes or annatto coloring.
In these cases, an individual could react to cheeses but tolerate milk products just fine. However, most cheese allergies coincide with some level of milk allergy since cheese is derived from milk.
Cross-reactivity with other dairy foods
Those with milk allergies often have to avoid all major dairy products entirely, including:
- Cow milk
- Yogurt
- Ice cream
- Butter
- Cream
- Custards
- Whey protein
This is because the same major milk proteins are found across these dairy foods. But if someone only reacts to certain milk proteins absent in aged cheese, they may tolerate these other products too depending on processing and ingredients.
Non-dairy substitutes
Those with milk and cheese allergies have many dairy-free substitutes available, including:
- Non-dairy milks – Soy, almond, oat, coconut, potato, hemp, banana, etc.
- Vegan cheeses – Made from nuts, seeds, coconut oil, starches.
- Lactose-free dairy – Removes milk sugar but not milk proteins.
However, always check labels for any hidden milk-derived ingredients like casein, whey, lactose, etc. Many non-dairy products are made on shared equipment with dairy, risking cross-contact.
Can probiotics help with milk or cheese allergies?
Maybe. Some recent research suggests certain probiotic strains may be able to modestly reduce allergy symptoms by regulating the immune response. Some studies find benefits while others show no effects. More research is still needed, but probiotics are considered safe for most people.
Key takeaways
- Cheese processing can alter milk proteins and reduce allergenicity for some individuals.
- Hard, aged cheeses tend to be less allergenic than soft, fresh cheeses.
- Oral challenges under medical guidance are needed to identify milk vs. cheese tolerance.
- Strict avoidance of all dairy is advised at first until cheese tolerance is confirmed.
- Allergy severity can change over time, requiring periodic tolerance rechecks.
The bottom line
In summary, it is certainly possible for someone with a milk allergy to potentially tolerate certain cheeses, especially aged, hard varieties. However, the individual proteins and doses that trigger reactions vary greatly person-to-person. Only through medical diagnosis and supervised reintroduction can someone definitively determine whether some cheese can be safely enjoyed as part of a milk-free lifestyle.
