Which cheeses trigger migraines? A complete guide

November 14, 2025 •

3 min read

According to the American Migraine Foundation, up to 25% of migraine sufferers report dietary triggers, and aged cheese is often cited as a common culprit. The key reason certain cheeses trigger migraines is the presence of a compound called tyramine, which accumulates during the aging process.

Quick Summary

This guide outlines the specific cheeses that frequently trigger migraines, explaining the role of tyramine and histamine. It provides a list of safe, low-tyramine alternatives and offers practical advice on using a food diary to identify personal triggers.

Key Points

Aged cheese contains tyramine: The longer cheese ages, the more tyramine it contains, a compound that can trigger migraines in sensitive individuals.
Common cheese culprits: Cheeses like aged cheddar, blue cheese, parmesan, and feta are known to be high in tyramine and frequently linked to migraines.
Safe cheese alternatives: Fresh, pasteurized cheeses such as American, cottage, ricotta, and cream cheese contain very low tyramine levels and are generally safer for migraine sufferers.
Other cheese components matter: Besides tyramine, histamine and other compounds in cheese or dairy proteins (due to intolerance) can also trigger headaches for some.
Personal triggers vary: Not everyone with migraines reacts to cheese. A food diary is the most effective tool for identifying your specific dietary triggers.
Fresh is best: When in doubt, choose fresh, unprocessed, and non-fermented dairy products to reduce the risk of a migraine attack.

Understanding the Tyramine-Migraine Connection

For individuals with migraine, the relationship between diet and headaches is complex, but the link between aged cheeses and migraine attacks is one of the most consistently reported. The primary reason behind this connection is tyramine, a naturally occurring compound found in fermented, aged, and cured foods. As cheese ages, its proteins break down, increasing its tyramine content.

When sensitive individuals consume tyramine-rich foods, the compound can affect blood vessels and neurotransmitters. In people with a presumed deficiency in the enzyme monoamine oxidase (MAO), which normally breaks down tyramine, this can lead to an increase in blood pressure and a resulting migraine.

High-Tyramine Cheeses to Avoid

To minimize the risk of a migraine attack, many specialists recommend that susceptible individuals reduce or eliminate their intake of aged and fermented cheeses. Cheeses with the highest tyramine content typically include:

Aged Cheddar: The longer it's aged, the higher the tyramine level.
Blue Cheeses (e.g., Stilton, Gorgonzola, Roquefort): The fermentation process and mold contribute to a high tyramine concentration.
Parmesan: As a hard, aged cheese, it's known to be high in tyramine.
Feta: Preserved in brine, aged feta contains elevated tyramine levels.
Swiss and Gruyère: These cheeses undergo significant aging and fermentation.
Brie and Camembert: Soft, aged cheeses that are also implicated in triggering migraines.

Additional Culprits: Histamine and Other Factors

Beyond tyramine, other compounds in cheese can also act as triggers. Some cheeses contain histamine, another vasoactive amine that can lower a person's migraine threshold. For individuals with histamine intolerance, consuming histamine-rich foods like certain cheeses can lead to a buildup that triggers an attack. Factors such as lactose intolerance or inflammatory responses to dairy proteins may also play a role for some individuals.

Safely Navigating Your Cheese Choices

It's important to remember that not all cheeses are off-limits for migraine sufferers. The key is to choose fresh, non-aged varieties with lower levels of tyramine and other potential triggers. You can enjoy the flavor of cheese without the worry by making mindful choices.

Low-Tyramine Cheeses to Enjoy

American Cheese: Processed and pasteurized, it contains very little tyramine.
Cottage Cheese: A fresh, unaged cheese that is safe for most to consume.
Ricotta: Fresh and unfermented, it is a low-tyramine option.
Cream Cheese: Like other fresh cheeses, it is a safe alternative.
Fresh Mozzarella: Made from pasteurized milk and not aged for long, making it a low-tyramine choice.
Farmer's Cheese: A simple, fresh cheese curd that is generally safe.

Comparison of High and Low-Tyramine Cheeses

To help simplify your choices, the table below compares common high-tyramine cheeses with their low-tyramine counterparts.


Feature	High-Tyramine Cheese	Low-Tyramine Cheese
Aging Process	Significantly aged and fermented	Little to no aging
Tyramine Content	High	Very Low
Examples	Aged Cheddar, Blue Cheese, Parmesan, Feta, Swiss	American, Cottage Cheese, Ricotta, Cream Cheese, Fresh Mozzarella
Risk of Triggering Migraine	Higher for sensitive individuals	Lower for most individuals
Flavor Profile	Sharp, pungent, complex, nutty	Mild, creamy, fresh

Using a Food Diary to Identify Triggers

Since dietary triggers are highly individual, keeping a food diary can be one of the most effective tools for managing migraines. By tracking what you eat and drink, along with the timing and severity of any migraines, you can identify personal patterns.

Record Everything: Log all food and beverages, paying close attention to potential triggers like cheese, processed meats, alcohol, and fermented foods.
Note Symptoms: Write down when a migraine occurs, its severity, duration, and any accompanying symptoms (e.g., aura, nausea).
Find the Pattern: After several weeks, review your diary to look for correlations. The onset of symptoms can be delayed by several hours, so it's important to look at what you consumed the day before.

Conclusion

While aged cheeses are frequently reported as migraine triggers due to their high tyramine content, the reaction is not universal. For those sensitive to this compound, opting for fresh, pasteurized cheeses is a simple and effective strategy to reduce the risk of a migraine attack. It's crucial to personalize your approach by tracking your diet and symptoms to identify your specific triggers. By making informed food choices, you can better manage your condition and decrease the frequency of migraines related to your diet.

For more information and resources on managing migraines, consider visiting the National Headache Foundation.

Frequently Asked Questions

Tyramine is a naturally occurring compound that forms as proteins in food, like cheese, break down during aging or fermentation. In susceptible individuals, the body may have difficulty processing tyramine, leading to an increase in blood pressure that can trigger a migraine.

No, not all cheeses are bad. The risk is primarily associated with aged, fermented, and cured cheeses due to their high tyramine content. Fresh, unaged cheeses like American, ricotta, and cottage cheese are generally considered safe alternatives.

Other compounds in cheese, such as histamine, can also trigger migraines, particularly in those with histamine intolerance. In some cases, a general dairy intolerance or inflammation caused by dairy proteins might be the underlying issue.

Generally, most processed cheeses like American cheese are safe. Because they are pasteurized and not aged, they contain minimal amounts of tyramine compared to aged, natural cheeses.

If you are highly sensitive to tyramine, leftovers with cheese should be eaten with caution. The tyramine content in food, including cheese, can increase over time, especially if not stored properly.

The most reliable method is to keep a food diary. Document all your meals, and note the time and details of any migraine attacks. This helps you identify if there is a consistent link between your cheese consumption and your migraines.

The link between tyramine and headaches is most clearly established with migraines. However, some individuals with other types of headaches, like tension headaches, may also find their symptoms are influenced by dietary factors like aged cheese.