British Cheese as a Probiotic Carrier: Recent Scientific Findings

Researchers from the University of Reading have conducted a study that underscores the role of British artisanal cheese as a potential vehicle for delivering probiotic bacteria to the human digestive system. The findings, published in ACS Food Science & Technology in May 2026, indicate that the complex matrix of fats and proteins in traditional cheese can shield beneficial bacteria, allowing them to reach the intestinal tract effectively.

The study focused on three types of artisanal cheeses produced by Nettlebed Creamery in Oxfordshire. It revealed that cheese maturation involves a diverse ecosystem of bacterial and fungal species that contribute to its organoleptic properties. The dense structure of saturated fats and casein proteins in matured cheese acts as a protective barrier, helping probiotic strains survive the acidic environment of the stomach and bile salts, facilitating their colonization in the colon.

The researchers identified three key microbial strains that play a pivotal role in the cheese's probiotic potential. Lactococcus lactis and Streptococcus thermophilus are dominant in semi-soft and semi-hard cheeses, aiding in lactose degradation and acid production. Propionibacterium freudenreichii, found in higher density in semi-hard cheeses aged in hay, is linked to propionic fermentation, which produces short-chain fatty acids with various health benefits.

Additionally, the study highlighted the role of Penicillium candidum, a mold forming the white rind of soft cheeses like Camembert. Its cell walls contain chitin, a prebiotic substrate that supports the growth of native bifidobacteria in the colon.

One of the notable discoveries was the significant bacterial diversification in semi-hard cheeses aged in hay over nine months, with active species quadrupling by the end of the process. This finding suggests that traditional cheese-making techniques may enhance the probiotic potential of the final product.

The research, conducted by Sabrina Longley, Glenn Gibson, and Anisha Wijeyesekera, suggests that traditional cheese can compete with industrial yogurts in the probiotic market. However, further clinical trials are necessary to confirm these findings and establish the health benefits in humans.