Gruyère Cheese Histamine Information

Gruyère cheese, known for its rich flavor and creamy texture, is a type of Swiss cheese that is long-ripened. As per the general characteristics of matured cheeses, Gruyère is expected to contain a significant amount of histamine due to the ripening and maturing process (1). Histamine, an amine formed by the decarboxylation of the amino acid histidine, accumulates in foods as a result of bacterial action during fermentation, curing, aging, or spoilage (2). Therefore, hard cheeses such as Gruyère, which go through a longer ripening stage, tend to have higher histamine contents. However, it is crucial to note that the amount of histamine in cheeses can greatly vary depending on factors such as the types of bacteria involved, temperature, and the duration of maturation period (3). As a result, the histamine content in Gruyère cheese might differ between batches and manufacturers. Despite the valuable nutritional attributes of Gruyère cheese, individuals with histamine intolerance may need to limit their intake, as it might potentially contribute to an escalation of histamine levels in the body. To date, there is no particular evidence suggesting Gruyère cheese as an agent that releases histamine or delays its breakdown. Nonetheless, this does not absolutely negate the possibility. More concrete scientific evaluations are required for a precise understanding. In conclusion, whilst context-specific, it can be said that consumption of Gruyère cheese could potentially raise histamine levels in individuals, particularly those with histamine intolerance. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Kusche, D., & Hester, J. (2019). Histamine intolerance: a metabolic disease? Inflammation Research, 68, 453–462. 3. Ladero, V., Fernández, M., Calles-Enríquez, M., Sanchez-Llana, E., Cantoral, E.M., Martín, M.C., Alvarez, M.A. (2010). Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? Food Microbiology, 27(3), 362-366.