Asiago Cheese Histamine Information

Asiago cheese, a product primarily composed of dairy, does indeed interact with histamine in certain ways. The cheese falls under the broader category of fermented foods. Research reveals that the fermentation process can lead to an increase in the formation of biogenic amines, one of which is histamine (Maintz and Novak, 2007). However, the histamine content varies based on duration and the specific conditions of fermentation. Focusing specifically on Asiago cheese, it is classified as a hard cheese and is often long-ripened. Long-ripened cheeses are known to be foods with high histamine content (Sánchez-Pérez et al., 2019). As a result, consuming Asiago cheese might cause an increase in histamine levels in the body and contribute to the symptoms experienced by individuals with histamine intolerance. Moreover, the presence of certain enzymes produced by starter and non-starter bacteria during the cheese-ripening process can generate histamine. However, not all dairy products have the same effect on histamine levels. Some, like fresh milk and certain types of fresh cheese, are generally low in histamine. So far, there is no concrete evidence suggesting that Asiago cheese or its ingredients can either delay histamine breakdown or act as histamine liberators. Therefore, further research in this specific area is needed. It is important to note that most of the information available on the subject concerns people who have histamine intolerance, for whom high-histamine and histamine-liberating foods can provoke troublesome symptoms. In conclusion, eating Asiago cheese, particularly versions that are long-ripened, might cause an increase in histamine levels due to its fermented nature which potentially encourages histamine production. References: 1. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196 2. Sánchez-Pérez, S., Comas-Basté, O., Rabell-González, J., Veciana-Nogués, M.T., Latorre-Moratalla, M.L., Vidal-Carou, M.C. (2019). Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? Foods, 8(12), 702.