Montrachet Cheese Histamine Information

Montrachet cheese, a variety of goat cheese traditionally made in the Burgundy region of France, may have some potential effects on histamine levels due to its nature as a fermented dairy product. Fermented foods, in general, are known for their elevated histamine content, likely due to the activity of certain microorganisms such as lactic acid bacteria that can produce histamine during fermentation (Maintz, Novak, 2007). However, there is not enough specific research regarding Montrachet cheese's histamine content or its potential to influence histamine levels in the body. This deficiency in data does not permit concrete conclusions on its exact impact. Recognizing this, it's important to consider the ingredients and cheese-making process of Montrachet to make an informed supposition. Montrachet cheese is produced using goat's milk, lactic starters, and sometimes mold cultures, depending on whether it is made in a bloomy rind or pure form. Both goat's milk and lactic starters have been recognized as potential histamine liberators due to their protein content (Maintz, Novak, 2007). While this information seems to suggest that Montrachet may indeed contain or potentially encourage histamine release, no definitive conclusion can be drawn without further research. In addition, the potential ability of certain foods like cheese to lower histamine levels also warrants exploration. According to a study by Kusche, et al., certain fermented foods, including some types of cheese, exhibit activity of Diamine Oxidase (DAO), an enzyme that breaks down histamine. Yet again, there isn't any specific study or data available concerning Montrachet cheese in this regard. To conclude, this product has not been researched well enough to publish any definitive information. Our team is working hard on this, and data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. doi: 10.1093/ajcn/85.5.1185. 2. Kusche, D., et al. "Diamine Oxidase Activities in Agricultural Products: A Relevance for Histamine Intolerance?", Food Chemistry, Volume 199, 2016, Pages 131-135, ISSN 0308-8146, DOI:10.1016/j.foodchem.2015.11.120.