Feta

Feta is notable for histamine, tyramine, FODMAPs, lactose and oxalates. Clear on salicylate, sucrose, oligosaccharides, sorbitol, fructose, nickel and gluten.

Yes — feta is high in histamine. Feta is not a soft-ripened cheese at all: it ripens submerged in brine, for two to three months, and the brine is the whole histamine difference. Salt selects for salt-tolerant bacteria and slows the rest, so feta measures below a bloomy-rind cheese of the same age - and a feta sold in vacuum pack rather than in brine is younger still.

Yes — feta is high in tyramine. Feta ripens in brine rather than in air, and salt selects for salt-tolerant bacteria while slowing the rest - so it builds tyramine more slowly than a rind-ripened cheese of the same age. Two to three months is the usual cure, at the short end of this group.

Feta contains only low levels of FODMAPs. Feta is not quite a fresh cheese - the curd is drained, then ripened weeks in brine - but it is low for the same family of reasons: the lactose left with the whey at draining, and the brining weeks let the bacteria work on what little remained. Removal first, a short ripening second, and the answer stays low.

Feta contains only low levels of lactose. Feta ripens submerged in brine for two to three months, and lactose is water-soluble - so it leaves the cheese for the brine, which is why feta measures lower than its short ageing would suggest. Rinsing it before use takes a little more. Amounts vary by brand and recipe, so always check the label of the exact product.