Brie
Other names brie cheese
Brie: high in histamine and tyramine; low in gluten. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)High
Brie ripens from the outside in, and the histamine follows the ripening front: the chalky centre of a young brie is a different food from the runny edge of an over-ripe one. This is the rare case where you can see the level with your eyes - buy it firm and eat it early.
Sources· 3
- Fox PF, Cheese - Chemistry, Physics and Microbiology, vol. 1
- McCabe-Sellers et al., J Food Compos Anal 2006
- Maintz & Novak, Am J Clin Nutr 2007
- TyramineHigh
Brie ripens from the rind inwards, and the tyramine follows that front - the chalky centre of a young brie and the runny edge of an over-ripe one are not the same dose. This is the rare case where you can judge the level by looking at it.
Sources· 3
- EFSA Panel on Biological Hazards, Scientific Opinion on tyramine and histamine in fermented foods, EFSA Journal 2011
- McCabe-Sellers et al., J Food Compos Anal 2006
- Gardner et al., J Clin Psychiatry 1996
- GlutenPossible
Brie is a bloomy-rind cheese, not a blue, and it has no gluten route at all - the culture is a different mould and was never grown on bread. It is on this list because cheese is reviewed as a category, and the only real risk in that category is a coating or a filled version.
Sources· 5
- Coeliac UK — gluten free diet guidance: “All spirits are distilled during the manufacturing process and this process removes any trace of gluten”
- beer, lagers, stouts and ales not suitable
- gluten free beer at or below 20 ppm
- barley malt vinegar to be both tested and labelled gluten free
- Regulation (EU) No 1169/2011, Annex II
- SalicylateNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
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Frequently asked questions
Which intolerances does Brie affect?
Brie is notable for histamine, tyramine and gluten. Clear on salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and oxalates.
Does Brie contain histamine?
Yes — Brie is high in histamine. Brie ripens from the outside in, and the histamine follows the ripening front: the chalky centre of a young brie is a different food from the runny edge of an over-ripe one. This is the rare case where you can see the level with your eyes - buy it firm and eat it early.
Does Brie contain tyramine?
Yes — Brie is high in tyramine. Brie ripens from the rind inwards, and the tyramine follows that front - the chalky centre of a young brie and the runny edge of an over-ripe one are not the same dose. This is the rare case where you can judge the level by looking at it.
Does Brie contain gluten?
Brie contains only low levels of gluten. Brie is a bloomy-rind cheese, not a blue, and it has no gluten route at all - the culture is a different mould and was never grown on bread. It is on this list because cheese is reviewed as a category, and the only real risk in that category is a coating or a filled version. Amounts vary by brand and recipe, so always check the label of the exact product.
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