Aged cheeses

Food contains tyramine naturally. As food ages, it is created through the breakdown of proteins. Tyramine levels in cheese have not been thoroughly researched. However, the study that has been done shows that a cheese's tyramine content increases with age.

Aged cheeses have the highest tyramine content when compared to other foods. Tyramine levels in cheeses vary significantly as a result of differences in processing, fermentation, aging, degradation, or even bacterial contamination. If you are prone to migraines or take MAOIs, you should avoid the aged cheeses that have been found to contain high levels of tyramine:

• Blue cheeses
• English Stilton
• Gorgonzola
• Mozzarella
• Muenster
• Parmesan