In view of this evidence, we consider traditional cheeses made from milk, salt, rennet, ferments and any processing aids/additives permitted by the Community standard to be suitable for coeliac disease (EC Reg. 1333/2008 All.II Part D: e.g. citric acid E330 in mozzarella cheese, carotenes E160 in mature orange, yellow and whitish cheeses):

Soft and dairy products (cottage cheese, ricotta, mascarpone, goat cheese, tomino, mozzarella, cottage cheese, crescenza, feta).
Semiduri (for example, montasio, fontal, caciocavallo, fontina).
Hard (grana padano, parmigiano reggiano, provolone, emmental, cheddar).
With flowery crust (camembert, brie, taleggio).
Blue veins (gorgonzola, stilton).

In the refrigerated stalls of the cold cuts, it is possible to buy these sliced cheeses as they are still suitable for celiac as the slicing process does not involve a significant risk of possible contamination by gluten.
There are also other types of dairy products available on the market:

Cheeses delattosati: always allowed to celiac as the delattosazione process does not change the nature of the traditional cheese and does not involve risks of possible contamination by gluten on the finished product.

Spreadable cheeses: traditional soft and spreadable cheeses such as crescenza and stracchino are suitable for celiac disease. Attention should be paid to all those spreadable cheeses consisting not only of milk, rennet, ferments and salt but also of other cheeses, butter, melting salts, acidity regulators (e.g. lactic acid, carbonates), thickeners, gelling agents, flavourings, etc. ensuring that it is expressly indicated "gluten-free" or have the ear barred.

Therefore, traditional cheese is always considered suitable for the consumption of people with coeliac disease.