Paneer

Paneer is made by curdling hot milk with an acid such as lemon juice, then pressing it — no aging, no ripening.

• Minimal fermentation — the quick, acid-based process means bacterial activity is very low, keeping histamine levels minimal compared to fermented or long-aged cheeses

• Still dairy — as with all dairy, some people with histamine sensitivity may also notice a broader reaction to milk proteins, independent of histamine content itself

For those who want a versatile, lower-histamine protein option, paneer tends to be well-tolerated.