Which Cheese Has Tyramine and What You Need to Know

January 11, 2026 •

4 min read

According to a study, tyramine levels in cheese can range dramatically, from undetectable to over 1300 mg/kg, depending largely on the aging and fermentation processes. The presence of this naturally occurring amino acid compound is of particular concern for individuals on monoamine oxidase inhibitor (MAOI) medication and those sensitive to migraine triggers.

Quick Summary

This guide details the types of cheese that contain tyramine, focusing on aged and fermented varieties. It explains why tyramine levels increase during cheese production, identifies cheeses safe for low-tyramine diets, and addresses potential health risks for sensitive individuals, including those taking MAOIs.

Key Points

Tyramine Formation: Tyramine levels increase in cheese through the aging and fermentation of the amino acid tyrosine by bacteria.
High-Tyramine Cheeses: Aged cheeses such as cheddar, Parmesan, and blue cheese (like Stilton and Gorgonzola) are typically high in tyramine.
Low-Tyramine Cheeses: Fresh, unripened, or pasteurized cheeses like cottage cheese, ricotta, cream cheese, and American cheese have very low tyramine levels.
MAOI Interaction: Individuals taking MAOI medications must avoid high-tyramine cheeses due to the risk of a dangerous hypertensive crisis.
Migraine Trigger: For some people, particularly migraine sufferers, tyramine can act as a dietary trigger.
Storage Matters: Tyramine levels can increase over time, so fresh is always better than aged or leftover for a low-tyramine diet.
Other Sources: Fermented foods, cured meats, and some alcoholic beverages are also high in tyramine and should be considered.

Why Does Cheese Contain Tyramine?

Tyramine is a byproduct of the breakdown of the amino acid tyrosine, a process that occurs naturally in foods that are aged, fermented, or stored improperly. In cheese making, the aging and ripening process, especially with certain bacteria, significantly increases the concentration of tyramine. For most healthy individuals, tyramine is broken down harmlessly by an enzyme called monoamine oxidase (MAO), and large quantities are required to cause a reaction. However, individuals taking MAO inhibitor medications cannot effectively break down tyramine, leading to a dangerous buildup that can cause a hypertensive crisis.

Aged and Fermented Cheeses

Aged and fermented varieties are the primary types of cheese that have tyramine. The longer the cheese ages, the higher the tyramine content tends to be.

Cheddar: Aged cheddar is a classic example of a cheese with a high tyramine content. The concentration varies, but it's a known concern for those on low-tyramine diets.
Blue Cheeses: Cheeses like Gorgonzola, Stilton, and Roquefort are aged with mold and consistently show high tyramine levels.
Swiss and Parmesan: Both Swiss and Parmesan are hard, aged cheeses where the concentration of tyramine increases over time.
Feta and Camembert: These are also known to be high in tyramine, with feta being preserved in brine and Camembert ripened with mold.
Gouda: While commercial Goudas may vary, aged Gouda can have significant amounts of tyramine.
Goat Cheese: Some ripened varieties of goat cheese have been found to contain higher amounts of tyramine compared to cheeses made from cow's milk.

Fresh and Pasteurized Cheeses

On the other end of the spectrum are fresh and pasteurized cheeses, which typically contain very low or negligible amounts of tyramine. The minimal fermentation and aging mean there is less opportunity for tyrosine to be converted to tyramine.

Cottage Cheese: As a fresh, unripened cheese, cottage cheese is an excellent, low-tyramine option.
Ricotta: Similar to cottage cheese, ricotta is a low-tyramine choice made from whey.
Cream Cheese: This soft, fresh cheese is also safe for those on a tyramine-restricted diet.
American Cheese: Processed cheese products like American cheese, made from pasteurized ingredients, have low levels of tyramine.
Mozzarella: Fresh mozzarella is generally safe, especially when eaten shortly after being made.
Paneer: This fresh, non-melting Indian cheese is a good choice for those needing to avoid tyramine.

Comparison of High and Low Tyramine Cheeses


Cheese Type	Examples	Tyramine Level	Production Process	Suitable for Low-Tyramine Diet?
High Tyramine (Aged)	Aged Cheddar, Blue Cheese (Gorgonzola, Stilton), Parmesan, Feta, Camembert, Aged Swiss	High	Extended aging and fermentation, bacterial action on tyrosine	No
Low Tyramine (Fresh/Processed)	Cottage Cheese, Cream Cheese, Ricotta, American Cheese, Fresh Mozzarella	Low/Negligible	Minimal or no aging, pasteurized milk, controlled processing	Yes

Potential Health Risks of High Tyramine Intake

For the majority of the population, consuming tyramine is not a health risk. However, it can pose significant issues for specific groups.

MAOI Drug Interactions

Patients on MAOI medications, typically prescribed for depression or Parkinson's disease, must follow a strict low-tyramine diet. These drugs block the enzyme that breaks down tyramine, causing it to build up in the body and trigger a hypertensive crisis. Symptoms include a severe, pounding headache, palpitations, chest pain, and rapid blood pressure increase, requiring immediate medical attention.

Migraine Triggers

For some individuals, especially those prone to migraines, tyramine is a well-documented trigger. The compound can cause nerve cells to release norepinephrine, a chemical that affects blood vessels and can lead to a migraine attack. While not everyone with migraines is sensitive to tyramine, a low-tyramine diet is often recommended to help identify potential triggers.

Factors Influencing Tyramine Content

Several factors beyond just the type of cheese influence its tyramine content:

Bacterial Species: Specific bacteria, particularly certain strains of Enterococcus faecalis and lactic acid bacteria, are prolific tyramine producers.
Milk Source: Studies have suggested that cheeses made from goat's milk might contain more tyramine than those from cow's milk.
Storage Time and Temperature: The longer a cheese is stored, and the higher the temperature, the more tyramine can accumulate. This is why fresh is best for a low-tyramine diet.

Conclusion

Understanding which cheese has tyramine is crucial for certain individuals, especially those on MAOIs or sensitive to migraines. Aged, fermented, and artisan cheeses like aged cheddar, blue cheeses, and Parmesan consistently contain high levels of tyramine. In contrast, fresh, unripened, or pasteurized varieties like cottage cheese, ricotta, and American cheese are safe alternatives. By being mindful of the cheese-making process and storage conditions, those who need to manage their tyramine intake can make informed dietary choices and avoid potential health risks. Individuals with concerns should always consult with a healthcare provider or a dietitian to create a personalized low-tyramine diet plan.

Visit the Mayo Clinic for a comprehensive guide on MAOIs and diet.

Frequently Asked Questions

Tyramine is a naturally occurring compound derived from the amino acid tyrosine. It is found in cheese because it is produced by bacteria during the aging and fermentation process.

Cheeses that are fresh, unripened, or made from pasteurized milk are generally safe. Good options include cottage cheese, cream cheese, ricotta, fresh mozzarella, and American cheese.

Some people need to avoid tyramine if they are taking monoamine oxidase inhibitors (MAOIs), a class of antidepressant medications. The medication prevents the body from breaking down tyramine, which can lead to dangerously high blood pressure. It is also a known migraine trigger for sensitive individuals.

No, cooking or heating cheese will not significantly reduce its tyramine content. The tyramine is already present as a result of the aging and fermentation process and will remain even when cooked.

While most aged cheeses are high in tyramine, the exact amount can vary. Factors like the specific bacteria used, the aging period, and storage conditions all play a role. However, as a general rule, any visibly aged cheese should be assumed to be high in tyramine.

It is not recommended to consume any amount of aged or high-tyramine cheese while on an MAOI, as even small quantities can trigger a hypertensive reaction. Always follow the specific dietary guidelines provided by your doctor.

Cheeses that are aged, hard, or have mold (like blue cheese and brie) or a strong, pungent flavor are generally high in tyramine. Fresh, soft cheeses that have not been aged are typically low in tyramine. Check the label and production process if you are unsure.