A study of three artisan cheeses from Oxfordshire reveals that the bacteria responsible for their distinctive tastes may also help improve gut health by supporting beneficial microbial communities and producing health-related compounds.
- Artisan cheese bacteria show probiotic potential.
- Cheese aging increases microbial diversity.
- Rind bacteria may provide dietary fiber benefits.
What happened
Researchers from the University of Reading studied three different Oxfordshire cheeses as they matured, examining how bacterial populations and chemical properties evolved over time. The cheeses included a soft white rind aged just over a week, a washed rind semi-soft variety maturing over weeks, and a semi-hard cheese aged in hay for around nine months.
Their analysis showed that these cheeses harbored beneficial bacteria such as Streptococcus thermophilus and Lactococcus lactis throughout maturation. The longer aging, especially the hay-aging process, led to increased bacterial diversity, with some species producing compounds like propionic acid, which is linked to health benefits including reduced inflammation and better cholesterol management.
Why it feels good
The bacteria involved in crafting these cheeses do more than deliver complex flavors; they may also provide health advantages by acting as probiotics that support the gut’s beneficial microbes. The cheese structure—composed of fats and proteins—helps protect these bacteria as they pass through the digestive system, enhancing their chances to reach the gut alive.
Additionally, components on the cheese rind, such as chitin produced by the mold Penicillium candidum, can serve as prebiotics, feeding good bacteria already residing in the gut. The fermentation process also reduces lactose levels, making these cheeses easier to digest for many people sensitive to lactose.
What to enjoy or watch next
Cheese enthusiasts might savour the unique flavors of artisan British cheeses with the added enjoyment of potential gut health benefits. Sampling varieties with edible rinds could provide an extra source of prebiotic fibers. Those interested in functional foods may want to watch for future studies exploring how these cheese microbes influence gut microbiota in real-world diets.
Further research involving dietary trials will be needed to confirm the health effects of consuming these probiotic-rich cheeses and to understand their influence on the human body. Meanwhile, supporting local cheesemakers and enjoying well-matured cheeses might offer a delicious way to nurture both palate and wellbeing.