Does Cheese Have Microplastics? Sliced, Shredded & Block Compared (2026)

MicroPlastics Research DeskEditorial team

July 30, 2026

10 min read

Last reviewed: July 30, 2026 by the MicroPlastics Research Desk. Submit a correction or see our editorial standards.

Quick answer

Almost certainly yes, and cheese is a worse case than milk for a reason people rarely mention. Microplastics have been detected in dairy products in peer-reviewed work, so there is a baseline before packaging is involved. What makes cheese distinct is that it has more plastic-film contact per gram than any other dairy product, and it is high in fat. Many of the additives that migrate out of plastic films are fat-soluble, so they move into fatty food more readily than into water or milk. Ranked by format: deli-counter block in wax paper is best, vacuum-sealed block is fine, shredded bags and individually wrapped singles are the worst, because both maximise surface area in contact with film. No brand publishes particle counts for cheese, so the format is what you can actually act on.

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Block, sliced and shredded cheese in different packaging formats

Key Takeaways

Microplastics have been detected in dairy products, so there is a supply-chain baseline before any packaging is added.
Cheese has the highest film-contact-to-weight ratio in the dairy aisle. Shredded and individually wrapped formats are the extreme cases.
Cheese is fatty, and several plastic-film additives are fat-soluble, which makes migration into cheese more favourable than into milk.
Pre-shredded cheese also carries anti-caking agents such as cellulose or potato starch, a separate additive question from the plastic itself.
Buying a block and grating it yourself is the single biggest reduction available, and it is cheaper per kilo.

Start with the dairy baseline

A 2021 study in Science of the Total Environment developed a method for detecting small microplastics in dairy products and found them present. That work matters because it establishes something important: the plastic is not only coming from the wrapper. Dairy picks up particles across the supply chain, from environmental contamination of feed and water through to the polymer tubing, membranes, gaskets and seals that milk passes through during processing.

Cheese inherits all of that, because cheese is concentrated milk. It takes roughly ten litres of milk to make one kilogram of hard cheese, and the curd retains fats and solids while whey carries water away. Anything that partitions into the fat and protein fraction rather than the water fraction gets concentrated by that process rather than diluted by it. See microplastics in milk & dairy for the underlying mechanism in full.

The two things that make cheese different

Cheese is not just another dairy item on this measure. Two features push it up the list.

Surface area against film. A litre of milk touches the inside of one container. A bag of shredded cheese has thousands of individual shreds tumbling against plastic film through transport and weeks of refrigeration. Individually wrapped singles are the same problem taken further: every slice gets its own film on both faces. Per gram eaten, these formats involve far more plastic contact than almost anything else in a fridge.
Fat solubility. This is the part usually left out. Migration from packaging into food is governed partly by how well the migrating substance dissolves in the food. Many plasticisers and film additives are lipophilic, meaning they dissolve readily in fat and poorly in water. Regulators recognise this directly: fatty foods are treated as a more aggressive test condition than aqueous ones in food-contact materials testing. A 30%-fat cheddar pressed against film for a month is a considerably more favourable migration environment than milk in a jug.

Worth being clear on the limits: this reasoning is about chemical migration and plausible particle transfer, and no one has published a per-brand microplastic count for cheese. Anyone quoting you a specific number of particles in a specific cheese is making it up.

Cheese formats ranked

Cheese formats through a plastics lens. Ranked on film contact and fat exposure, not on a particle count, because none exists per brand.
Format	Packaging	Main driver	Verdict
Deli counter, cut to order	Wax or greaseproof paper	Dairy baseline only	Best. Ask for paper, not a plastic bag
Whole wheel or wedge with rind	Paper, cloth, or natural rind	Dairy baseline only	Excellent. The rind is its own barrier
Vacuum-sealed block	Multi-layer plastic film, tight	Film contact on outer surface	Good. Trim and discard the outer few millimetres
Block in a resealable bag	Polyethylene bag	Film contact, looser	Good. Repack in glass or wax paper at home
Fresh cheese in a tub (ricotta, cottage)	PP tub + film lid	Tub contact, high moisture	Moderate. Decant on opening
Pre-sliced, stacked	Film pack, interleaved	Both faces of every slice	Weak. High contact per gram
Pre-shredded in a bag	PE bag + anti-caking agent	Enormous surface area + additives	Weak. Grate a block instead
Individually wrapped singles	One film per slice	Maximum film per gram	Worst common format
Squeeze-tube or spray cheese	Plastic tube or lined canister	Full-volume contact, long shelf life	Worst overall

The ordering is essentially a ranking of how much processing and convenience you are buying. Every step towards convenience adds film contact, and the two cheapest upgrades on this list, asking the deli counter for paper and grating your own block, also happen to save money.

The pre-shredded cheese problem

Pre-shredded cheese is worth its own note because it has two separate issues stacked on each other.

The first is the surface area already described. The second is that shredded cheese cannot be sold loose without an anti-caking agent, or it fuses into a solid lump in the bag. Manufacturers use powdered cellulose, potato starch, or natamycin. These are not microplastics and are generally regarded as safe, but they are additives you are eating that are not in cheese, and cellulose in particular is added at a few percent by weight. If you are reading a microplastics article you are probably also the sort of person who would rather not.

Grating a block takes about forty seconds, melts better because there is no starch coating, and costs meaningfully less per kilogram.

Practical changes worth making

Buy blocks, grate your own. Biggest single improvement, and cheaper.
Ask the deli for wax or greaseproof paper rather than letting them drop it in a plastic bag. They will, if you ask.
Trim vacuum-sealed blocks. Cutting off and discarding the outer few millimetres removes the layer that spent weeks pressed against film.
Repack at home in glass or beeswax wrap instead of leaving cheese in the bag it came in for a fortnight. See best plastic-free food storage.
Never microwave cheese in its packaging. Heat plus fat plus film is the worst combination of the three variables that matter.
Skip the singles and the squeeze tubes. They are the extreme end of film-per-gram, with no compensating advantage.

What the MicroPlastics app checks

The packaging format of the exact cheese you buy, block, vacuum pack, pre-shredded bag, or individually wrapped singles.
A 0–100 risk score that accounts for film contact, fat content, and additives together rather than treating all cheese the same.
Anti-caking agents and other additives listed on pre-shredded and processed cheese labels.
A lower-plastic swap in the same cheese style, usually the block version of the shredded product already in your basket.

Use the App

Scan the cheese in your fridge

Shredded, sliced, or block changes the plastic-contact story far more than the brand does, and singles are the extreme case. Scan your cheese with MicroPlastics for a 0–100 score and a lower-plastic version of the same thing.

Frequently Asked Questions

Does cheese have microplastics?

Almost certainly. Microplastics have been detected in dairy products in peer-reviewed research, which establishes a baseline from the milk supply and processing equipment before packaging is considered. Cheese then adds more plastic-film contact per gram than any other dairy product. No brand-specific particle counts have been published, so the packaging format is the part you can act on.

Is shredded cheese worse than block cheese?

Yes, on two counts. Shredded cheese has vastly more surface area in contact with the plastic bag through transport and storage than a solid block does. It also requires an anti-caking agent, usually powdered cellulose or potato starch, to stop the shreds fusing together. Grating a block yourself avoids both, melts better, and costs less per kilogram.

Why would cheese absorb more from packaging than milk?

Because cheese is fatty and many plastic-film additives are fat-soluble. Migration from food-contact materials depends partly on how well the migrating substance dissolves in the food, and lipophilic additives move into fat far more readily than into water. Food-contact regulations reflect this by treating fatty foods as a more aggressive test condition than aqueous ones.

Are individually wrapped cheese singles the worst option?

Among everyday formats, close to it. Every slice has its own plastic film against both faces, which maximises film contact per gram eaten. Squeeze tubes and spray cheese are probably worse still, since the entire volume sits against plastic for a long shelf life. A deli-cut block in wax paper is at the opposite end of the range.

Should I cut the outside off vacuum-sealed cheese?

It is a reasonable precaution and costs you very little. The outer surface is the part that spent weeks pressed directly against multi-layer plastic film, so trimming and discarding the outer few millimetres removes the most exposed layer. It is not necessary for a natural-rind cheese, where the rind is already acting as a barrier.

Sources

Da Costa Filho PA, Andrey D, Eriksen B, et al. (2021). Detection and characterization of small-sized microplastics in dairy products. Science of the Total Environment.
Kedzierski M, Lechat B, Sire O, et al. (2020). Microplastic contamination of packaged meat: occurrence and associated risks. Food Packaging and Shelf Life.
Cox KD, Covernton GA, Davies HL, et al. (2019). Human consumption of microplastics. Environmental Science & Technology.

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