Histamine Tracker
Raclette
Raclette is a washed-rind aged cheese where both the ripening process and the rind bacteria contribute to elevated histamine.
Raclette is typically aged for 3 to 6 months and washed regularly with brine, encouraging the growth of surface bacteria that ripen the cheese and produce histamine.
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Washed-rind process — the regular brine washing promotes specific bacteria on the rind that are active histamine producers, adding to what accumulates naturally during aging.
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Compared to similar cheeses — Raclette sits in a similar histamine range to Gruyere and other Alpine-style aged cheeses, all of which tend to be high.
If Raclette is a favorite, pairing it with simple, low-histamine sides may help balance overall intake at a meal.
Track your reactions to raclette in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)