Neufchâtel Cheese Histamine Information

Neufchâtel cheese, originating from northern France, is typically made from cows' milk, which contains bacteria and yeast in its ingredient list. While the cheese itself hasn't been explicitly studied for its histamine content or potential to liberate or lower histamines within the body, an understanding can be informed by the commonly known properties of its ingredients. Milk, in general, is typically recognized as low in histamine content under fresh conditions. However, the cheese-making process involves an element of fermentation, and this is where the picture becomes less clear for Neufchâtel cheese. Fermentation can lead to an increase in histamine content, as certain bacteria associated with this process can create histamine. However, Neufchâtel cheese tends to be a soft cheese that undergoes a shorter maturation period when compared to hard or aged cheeses - those typically associated with higher histamine levels. Therefore, the histamine content resulting from the fermentation process of Neufchâtel cheese might be relatively lower than that in aged cheeses. It's important to bring yeast into the picture as well. Yeast is listed among the ingredients of Neufchâtel cheese and has been noted for its presence in products with high histamine content. However, the specific yeast strain and its quantity within the cheese can significantly impact the histamine load and requires careful consideration. In conclusion, Neufchâtel cheese doesn't appear to be a major histamine source, given information about its ingredients and the process of its production. Its impact on histamine levels in the body possibly stays relatively low because of its soft and non-aged property. However, individuals with histamine intolerance may respond differently and should monitor their reactions. Please Note: This product has not been researched well enough to publish any specific informatIon about its histamine potential on the web. Our team is constantly working hard on sourcing updated and most accurate data, and we will provide more details as soon as we can. References: 1. Maintz, Laura and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 2. Kuefner, M A et al. “Histamine content and histamine intolerance in allergic diseases.” 3. Allergologie select vol. 4,1 (2020): 45-51. doi:10.5414/ALX02124E 4. Cheese.com, Neufchâtel cheese.