Gut health doesn’t stay the same forever, and many people notice it most when familiar foods suddenly feel harder to handle. Gastroenterologist Dr. Rucha Shah told Parade that patients often say they can’t eat like they used to, and it can feel as if their body is turning on them. The truth is simpler and a little reassuring, your digestive system and the community of microbes living in it shift over time. That’s why small, smart swaps can sometimes make a noticeable difference.
When it comes to cheese, one variety stands out in a surprising way. Gastroenterologists point to mature cheddar as an especially gut friendly option compared with many other dairy choices. Dr. Rosario Ligresti, chief of gastroenterology at Hackensack University Medical Center, describes aged cheddar as a flavorful addition that can fit into a diet that supports digestive health. It’s not that cheese suddenly becomes a wellness food, but the way cheddar is made can make it easier on some stomachs.
The key is the aging process. As cheese is produced and matured, much of the lactose is removed with the whey or broken down by bacteria into lactic acid, Dr. Ligresti explains. That matters because lactose is often the ingredient that triggers discomfort for people who struggle with certain dairy products. According to Dr. Ligresti, cheddars aged for 18 months or longer can contain very little or even no lactose, which may make them easier to digest for those who are lactose sensitive.
There’s another reason mature cheddar gets a nod in gut health conversations, and it’s connected to beneficial bacteria. Dr. Shah notes that probiotic strains such as bifidobacterium and lactobacillus found in cheddar can support a healthy gut microbiome. The idea isn’t to treat cheese like a supplement, but rather to see it as one part of a bigger picture that includes fiber rich foods, hydration, and overall balance. A small serving can be enjoyable while still keeping the focus on an everyday eating pattern that feels good.
Moderation is where the experts draw a firm line. Dr. Ligresti says a typical portion is about 30 to 45 grams, and going far beyond that can backfire. Dr. Shah also cautions that she doesn’t generally recommend mature cheddar as a “health food,” since it can be high in saturated fat and sodium. Dr. Ligresti adds that people with high blood pressure, anyone closely watching saturated fat, or those with a true milk allergy should be cautious or avoid cheese altogether.
If you want to try it, think of mature cheddar as a finishing touch rather than the main event. A little grated over roasted vegetables, a thin slice alongside fruit, or a small amount paired with whole grain crackers can deliver the flavor without turning it into an all day habit.
Have you noticed certain cheeses feel easier to digest than others, or do you have a favorite way to use mature cheddar? Share your thoughts in the comments.
