Bacteria in Artisan British Cheeses Show Potential Gut Health Benefits

In a recent study, researchers examined the microbial evolution within three artisan British cheeses, highlighting how bacteria contribute to their flavor, texture, and possible advantages for digestive health.

The transformation of milk into cheese involves complex microbial activity where bacteria and fungi metabolize sugars, proteins, and fats, generating unique sensory qualities. This new research indicates that some microbes involved in cheesemaking might also play a role in promoting gut health.

Scientists at the University of Reading focused on cheeses produced by Nettlebed Creamery in Oxfordshire, monitoring bacterial populations and chemical changes during the aging process. Their findings, published in ACS Food Science & Technology, cover a soft white-rind cheese aged just over a week, a washed-rind semi-soft cheese matured over several weeks, and a semi-hard cheese aged in hay for approximately nine months.

Bacterial Communities and Probiotic Potential

Samples collected at multiple maturation stages revealed that each cheese harbored bacteria with recognized probiotic qualities potentially beneficial to the gut microbiome. Streptococcus thermophilus, commonly used in yogurt production, remained prevalent in the semi-soft and harder cheeses throughout aging. Lactococcus lactis was consistently present in all three varieties across the maturation timeline.

The washed-rind and hay-aged cheeses contained Propionibacterium freudenreichii, known to produce propionic acid, a compound associated with anti-inflammatory properties, cholesterol reduction, and appetite control.

Cheese Rind and Prebiotic Components

Consumption of cheese rind may offer additional benefits. The white mold Penicillium candidum, responsible for the rind of the soft cheese studied, synthesizes chitin, a dietary fiber that may function as a prebiotic by nourishing beneficial gut bacteria and encouraging positive shifts in gut microbial communities.

Impact of Hay Aging on Microbial Diversity

The semi-hard cheese aged in hay showed an increase in microbial diversity during maturation, ultimately containing nearly four times the number of bacterial species compared to earlier stages. Additionally, lactose was almost completely metabolized in all cheeses by maturity due to lactic acid bacteria activity, which could benefit individuals with lactose intolerance.

Lead author Sabrina Longley, a PhD candidate in the Department of Food and Nutritional Sciences and a cheesemaker at Nettlebed Creamery, emphasized that artisan cheeses are rich in microbial life that may support gut health. She noted that the fat and protein matrix in cheese might protect these bacteria as they pass through the digestive system, making cheese a potential carrier for probiotics.

The study received partial funding from Nettlebed Creamery, and Longley is pursuing her PhD part-time with support from a University of Reading regional bursary aimed at local researchers.

The authors recommend further dietary intervention trials to clarify how these cheese-associated bacteria interact with the gut microbiota after consumption and to assess their broader effects on human health.

Reference: “Microbial and Biochemical Characterization of Three Artisan British Cheeses throughout the Maturation Process” by Sabrina Longley, Glenn Gibson, and Anisha Wijeyesekera, published 1 May 2026 in ACS Food Science & Technology. DOI: 10.1021/acsfoodscitech.5c01243