Aging cheeses (emmental, gouda, parmesan, brie, cheddar...)
Up to 2500 mg/kg
Dairy and chilled
Cheese, yogurt, cottage cheese, eggs - which dairy products are suitable for histamine intolerance?
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Unsuitable
Balkan cheese
White salty cheeseBifidobacterium BB12 culture
Fermented product, may contain histamine.Burrata
Just freshButter
Butterkäse
Usually well tolerated when consumed normally.Buttermilk
Fermented productCheddar
Cheese from unpasteurized milk
Unpasteurized milk contains more microorganisms that can contribute to histamine formation.Unsuitable
coconut yogurt
Cottage cheese
High histamine content, fermented product.Cottage cheese
Cream cheese
Cream cheese (Philadelphia)
Crème fraîche
Fermented milk product, histamine content may vary.curd cheese
Dairy cultures
Fermented dairy products may contain higher levels of histamine.Dried milk
dried whey
High histamine content, produced by fermentation.Edam
It depends on the length of maturationUnsuitable
Egg white
Yolk is suitableUnsuitable
Egg yolk
Only the yolk, the white is the liberatorEidam (young)
Short maturationEmmental
Histamine: 20–100 mg/100gFeta
Fontina
An aged cheese; histamine and other biogenic amines increase with maturation time.Unsuitable
Fresh cheeses (cottage, cottage cheese, quark)
Fresh cream
The histamine content depends on the length of maturation and processing.Fromage blanc
Fresh French cheeseGeheimratskäse
Usually well tolerated when consumed normally.Ghee (clarified butter)
goat cheese
Histamine content varies according to ripening time.Goat milk
Usually well tolerated when consumed normally.Gouda (ripe, over 4 weeks)
50–500 mg/kgGouda (young, up to 4 weeks)
Short maturation