Limburger cheese

Limburger's distinctive smell comes from bacteria actively ripening the cheese from the outside in — the same process that generates significant histamine.

• Surface-ripening bacteria — the rind bacteria in Limburger are active histamine producers, contributing to its high histamine classification despite its relatively short aging time compared to hard cheeses

• Soft but high-risk — it's a reminder that texture alone isn't a reliable guide. Soft, smelly, surface-ripened cheeses can carry substantial histamine levels alongside hard aged varieties

Fresh, unripened cheeses tend to be a gentler choice for those sensitive to histamine.