Bacteria That Make Cheese Tasty May Also Be Beneficial for the Gut

A team at the University of Reading analyzed three cheeses from the Nettlebed Creamery farm: a soft cheese with white mold, a semi-soft washed-rind cheese, and a semi-hard cheese aged in hay for nine months. In all three, *Streptococcus thermophilus* and *Lactococcus lactis* were found throughout maturation—bacteria that already have known probiotic potential.

In washed-rind cheeses and those aged in hay, *Propionibacterium freudenreichii* was also found. This bacterium produces propionic acid. It has been linked to anti-inflammatory effects, reduced cholesterol synthesis, and influence on appetite.

On the rind of the soft cheese, the white mold *Penicillium candidum* grows. It produces chitin—a fiber that can serve as a prebiotic and feed beneficial gut bacteria. Aging in hay noticeably increased microbial diversity: in mature cheese, there were almost four times as many species.

Another practical point: lactic acid bacteria almost completely break down lactose. In well-aged cheeses, very little remains. And the fats and proteins in cheese can partially protect bacteria from the acidic environment of the stomach, increasing the chances of reaching the intestines alive.

For now, this is an analysis of composition rather than a clinical trial. The authors note that human studies are needed to understand whether these bacteria actually work in the body as presumed. But the idea that good cheese can be not only tasty but also beneficial for the microbiome looks quite plausible.

Sources:

1. University of Reading. "The bacteria that make cheese taste so good may also benefit your gut." ScienceDaily (August 17, 2026).
2. Longley S., Gibson G., Wijeyesekera A. "Microbial and Biochemical Characterization of Three Artisan British Cheeses throughout the Maturation Process." ACS Food Science & Technology (2026). DOI: 10.1021/acsfoodscitech.5c01243.

Author: Maksim Aleksandrovich Erdyakov