Fontina Cheese Histamine Information

Fontina cheese, being a dairy product and specifically a type of cheese, belongs to the category of foods potentially high in histamine or might promote its release. Histamine is a biogenic amine, formed during microbial fermentation, and is mostly found in aged cheeses. Fontina cheese undergoes a minimum aging period of three months, making it likely that it can contribute to higher histamine levels. However, the exact histamine content can vary vastly depending on factors such as the type of bacteria used in fermentation, temperature, duration of fermentation, and cheese handling and storage procedures. Fermented foods, including long-ripened cheeses like Fontina, are known as histamine liberators which, while not necessarily high in histamine themselves, stimulate the release of histamine in the body. This is particularly relevant for individuals sensitive to histamine or those with histamine intolerance. In addition, it's also essential to note that individual sensitivities to histamine can vary widely. Some people might not experience any symptoms after consuming cheese, while others might exhibit symptoms such as headaches, rashes, abdominal discomfort, or even anaphylaxis in severe cases. However, no specific studies or concrete analysis on the specific histamine content of Fontina cheese or its impact on histamine levels in the body are currently available. Therefore, given the nature of Fontina cheese and its production process, it would be prudent for individuals with histamine intolerance to consume it with caution. References: "Food Processing and Preservation", by Sivasankar; Guidelines and Regulations for Histamine Levels in Food, U.S. Food and Drug Administration (US FDA); "Difficulties in Determining Biogenic Amine Formation Capabilities of Dairy Hypersensitivity to Histamine.", Journal of Microbiology, Biotechnology and Food Sciences.