Gouda and histamine

Gouda isn't just delicious on sandwiches; it's also great melted on pizza or baked into casseroles. There are shorter and longer ripening varieties, which differ in taste and histamine content. But is there also a low-histamine Gouda? Find out more at HistaFood.eu.

Gouda and histamine: Is Gouda suitable for a low-histamine diet?

Gouda is one of the most popular and well-known types of sliced ​​cheese Gouda is one of the oldest cheeses in the world. It was first mentioned in writing in 1184, making it one of the oldest cheeses. The cheese owes its name to Gouda, the South Holland town where it was originally produced. Today, Gouda is produced worldwide. It contains nutrients such as calcium, magnesium, potassium, phosphorus, zinc, sodium, vitamin D, vitamin B3, vitamin B12, and vitamin A. low lactose content of 0.1 g Is Gouda also It is tolerated by people with lactose intolerance . But is it also suitable for a low-histamine diet?


Production and ripening of Gouda

The evening before, chilled cow's milk is prepared, mixed with fresh cow's milk from the following morning, and heated to 30°C. The mixture is then thickened with rennet and lactic acid bacteria for half an hour. This thick mass, known as curd, is cut using a cheese harp, allowing the whey to drain off. More water is extracted from the resulting curd. Finally, the curd is washed with warmed water, which partially removes the lactic acid. This gives Gouda its slightly sweet flavor. The cheese is then placed in the typical large wheel mold, where it remains for several hours before being immersed in a brine bath. This process removes more water from the cheese, which helps preserve it. After several days of drying, the Gouda receives its wax or plastic coating or is wrapped in foil.


Gouda histamine


Ripening level of the different varieties

Depending on its ripeness, Gouda cheese develops a different flavor:

  • Baby Gouda only ripens about three weeks and has a creamy, mild taste and a soft consistency.
  • Young Gouda ripens between 4 and 8 weeks . Its color is whitish-yellow, its taste creamy, mild, sweet or sour.
  • Maigouda It is made from fresh pasture milk in spring and matures 10 to 14 weeks . Its fat content is higher than that of classic Gouda. Its taste is extremely creamy and mildly aromatic.
  • The ripening of medium-aged Gouda amounts 2 to 6 months . It is yellow and has a strong to spicy taste.
  • Aged Gouda ripens the longest, namely between Aged for 6 to 18 months , this type of Gouda is also called Old Amsterdam. The cheese is deep yellow and has a very spicy, nutty flavor.

  • very old Gouda becomes longer than 18 months aged, giving it a structure similar to Parmesan.

Histamine in Gouda

The histamine content of cheese depends on the specific type of cheese. Ripening level together. Histamine is produced through the bacterial breakdown of histidine. The longer the cheese matures, the more histamine is produced. and the longer the bacteria contained within can ferment, The longer the cheese has been stored, the more histamine it contains . Therefore, choose cheeses with a short storage period. Gouda contains approximately 10 to 200 mg of histamine per kg of Gouda. The maximum measured value was 900 mg of histamine per kg of Gouda.


Young Gouda and histamine

Gouda Jung contains Low histamine . It's best to buy small quantities of young Gouda to ensure a short storage time. Package it airtight to prevent unnecessary histamine buildup before consumption.


Young Gouda



Medium-aged Gouda and histamine

Medium-aged Gouda is suitable for a low-histamine diet Rather unsuitable . If you do happen to have a piece of medium-aged Gouda, you should generously remove the rind. The histamine concentration is highest in the rind area.


Aged Gouda and histamine

All cheeses that have matured for longer than 6 months contain a very high amount of histamine and are Unsuitable for those with histamine intolerance . Therefore, you should avoid aged Gouda cheese if you are on a low-histamine diet.

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