Feta (aged)

Feta's signature tang comes partly from its time sitting in salty brine, which is also when histamine builds up.

• Brine aging — the extended brining and fermentation process encourages bacterial activity that produces histamine over weeks and months

• Aged vs. fresh feta — freshly made feta (if you can find it) tends to be lower in histamine than the commercially brined blocks that have sat for longer

If feta is a staple, a younger, less pungent block may be worth trying to see how it compares.