Gorgonzola

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

Yes — gorgonzola is high in histamine. Gorgonzola comes in two versions that are not the same food for histamine, and the DOP puts a number on each: fifty days of ripening at the least for DOLCE, which stays soft and mild, and eighty for PICCANTE, which is firm and sharp. Buying the sweet one is the only lever this cheese offers, and it is a real one. A month more of ripening is a month more of everything this axis counts.

Yes — gorgonzola is high in tyramine. Gorgonzola comes in two versions, and they are not the same food for tyramine: the DOP sets fifty days of ripening at the least for DOLCE, which stays soft and spreadable, and eighty for PICCANTE, which is firm and sharp. Choosing the sweet one is a real lever, and it is printed on the wrapper.

Gorgonzola contains only low levels of gluten. Gorgonzola is a blue cheese and carries the same expired reputation, covered by the same general position: cheese is on Coeliac UK's naturally gluten-free list, with nothing published about the culture medium either way. What is worth checking instead is the gorgonzola-based sauces and spreads, where wheat starch is a common thickener. Amounts vary by brand and recipe, so always check the label of the exact product.