Emmental

Emmental is the cheese whose bacteria are named on the process: propionibacteria make the holes and the sweet flavour, and they work for months in a warm room. Long ripening at warm temperature is the combination that builds amines fastest, which is why a cheese that tastes mild sits high here - the taste does not track the histamine.

Emmental is ripened warm for weeks so that propionibacteria can make the holes, and warm plus weeks is the condition that builds amines fastest. It tastes mild, which is exactly why it catches people out - flavour does not track tyramine.

Emmental is low because the lactose is gone, eaten by the starter bacteria over weeks of ripening. Lactose is the D of the acronym, and an aged cheese has almost none left - which is why hard cheese is one of the few dairy foods a low-FODMAP diet keeps.

Emmental is one of the cheeses measured with NO detectable lactose at all - and no detectable galactose either, which is a stricter test. Two things get it there: pressing takes the whey and the lactose with it, then propionibacteria work on it for weeks in a warm room and consume what stayed. Being free of both sugars is why it is one of the few cheeses allowed even on a galactosaemia diet.