Brie

Brie is ripened from the outside in using mold cultures, which contributes to histamine accumulation throughout the cheese.

• Surface-ripening process — the white rind is an active mold culture, and that ripening process tends to raise histamine levels as the cheese matures

• Age matters — a younger, less ripe Brie may be lower in histamine than a fully runny, pungent one

Many people with histamine intolerance also find dairy generally harder to handle, so even milder soft cheeses may be worth trying carefully.