Aging cheeses (emmental, gouda, parmesan, brie, cheddar...)

Up to 2500 mg/kg

Unsuitable

This food is often poorly tolerated with histamine intolerance.

Cheese ripening is a controlled fermentation in which bacteria produce histamine from the amino acid histidine. A direct correlation applies: the older and harder the cheese, the higher the histamine content. Parmesan and cheddar are among the most problematic foods ever.

Safer alternatives

More information

Back to categoryFood rating methodologyFood database for histamine intolerance