Camembert
Other names camembert cheese
Camembert: high in histamine and tyramine; low in oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)High
Camembert is smaller than brie and ripens faster for it - the same mould, less distance to travel - so it reaches the runny stage in weeks rather than months. The smell that tells you it is ready is ammonia from protein breakdown, and that same breakdown is what produces the amines.
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
Camembert is smaller than brie and ripens faster for it - the same mould with less distance to travel - so it reaches the runny stage in weeks. The ammonia smell of a ripe one is protein breakdown announcing itself, and that is the same process that makes the tyramine.
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
- OxalatesLow
Camembert contains no oxalate of its own - oxalate is a plant compound and this is not a plant. The white rind is ripened milk, not plant matter, and eating it changes nothing on this axis. Its calcium even helps the rest of the plate: it binds oxalate from whatever is eaten alongside.
Sources· 1
- Jaeger Ph. et al., Nephron Physiol 98 (2004) 64-71, dietary intake and intestinal absorption of oxalate
- SalicylateNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
More in Dairy
Blue cheese
Brie
Buffalo mozzarella
Buttermilk
Casein
Cheddar
Cream- Cream cheese
Crème fraîche
Edam- Emmental
Evaporated milk
Frequently asked questions
Which intolerances does camembert affect?
Camembert is notable for histamine, tyramine and oxalates. Clear on salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and gluten.
Does camembert contain histamine?
Yes — camembert is high in histamine. Camembert is smaller than brie and ripens faster for it - the same mould, less distance to travel - so it reaches the runny stage in weeks rather than months. The smell that tells you it is ready is ammonia from protein breakdown, and that same breakdown is what produces the amines.
Does camembert contain tyramine?
Yes — camembert is high in tyramine. Camembert is smaller than brie and ripens faster for it - the same mould with less distance to travel - so it reaches the runny stage in weeks. The ammonia smell of a ripe one is protein breakdown announcing itself, and that is the same process that makes the tyramine.
Does camembert contain oxalates?
Camembert contains only low levels of oxalates. Camembert contains no oxalate of its own - oxalate is a plant compound and this is not a plant. The white rind is ripened milk, not plant matter, and eating it changes nothing on this axis. Its calcium even helps the rest of the plate: it binds oxalate from whatever is eaten alongside. Amounts vary by brand and recipe, so always check the label of the exact product.
Check any product in seconds
Scan a barcode with the Yllo app and see straight away whether a product fits your intolerances.