Does a positive result mean the patient is allergic to all cheeses?

No. The test detects IgE to mould-ripened varieties such as Roquefort, Camembert, Brie, and Stilton. Hard cheeses, fresh cheeses, and pasteurised cheeses without intentional mould cultures are typically tolerated, though practitioners should confirm tolerance through supervised reintroduction if history is unclear.

Can environmental mould allergy cause a positive cheese-mold IgE result?

Yes. Penicillium species share allergenic epitopes, so individuals sensitised to airborne Penicillium may have detectable cheese-mold IgE without clinical cheese allergy. Clinical correlation — reproducible symptoms after cheese ingestion — is essential to confirm relevance.

Is this test useful for diagnosing histamine intolerance from aged cheese?

No. Histamine intolerance and reactions to biogenic amines (histamine, tyramine) in aged cheese are non-IgE mechanisms. If serum IgE is negative yet symptoms persist with mould-ripened cheese, consider non-immunological intolerance rather than IgE-mediated allergy.

Should antihistamines be stopped before the test?

Antihistamines do not interfere with serum IgE measurement and need not be discontinued. They should be withheld before skin-prick testing if performed in parallel, but blood tests are unaffected.

Can the test predict the severity of an allergic reaction?

IgE titre correlates loosely with reaction likelihood but does not reliably predict severity. History of previous reactions and clinical context are more informative; supervised oral challenge remains the reference standard when diagnosis is uncertain.

Is cheese-mold IgE relevant for occupational allergy in cheese workers?

Yes. Cheese workers, affineurs, and delicatessen staff may inhale spores during cutting and handling of mould-ripened cheeses, leading to occupational rhinitis or asthma. Positive IgE supports the diagnosis and justifies workplace controls such as local exhaust ventilation and respiratory protection.

How long does it take to receive results?

Results are typically available within 3–5 business days from specimen receipt at Quest Diagnostics, though turnaround may be longer if the test is referred to a specialised laboratory.

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Cheese Mold Type (f82) IgE

Q: What is cheese mold (f82) and why does it cause allergic reactions?

Cheese mold (f82) refers to Penicillium roqueforti and Penicillium camemberti, moulds used to ripen blue and soft cheeses. Their spores and proteins trigger IgE-mediated reactions in sensitised individuals, causing urticaria, angio-oedema, respiratory symptoms, or anaphylaxis after cheese consumption or inhalation exposure during cheese handling.

The Cheese Mold Type (f82) IgE test measures serum immunoglobulin E specific to Penicillium species used in mould-ripened cheeses. It identifies sensitisation in patients with immediate allergic reactions to blue or soft cheeses and in cheese workers with occupational respiratory symptoms. Cross-reactivity with environmental Penicillium is common;

Biomarkers

Blood (serum)

Sample

3–5 business days

Turnaround

Fasting

What is the Cheese Mold IgE test?

The Cheese Mold Type (f82) IgE test quantifies serum immunoglobulin E directed against the Penicillium species used to ripen blue and soft cheeses. It is ordered to investigate immediate allergic reactions that occur reproducibly after ingestion of mould-ripened cheeses or occupational inhalation exposure in cheese workers, affineurs, and food-service personnel handling aged cheeses. Practitioners use the test to distinguish IgE-mediated cheese-mould allergy from other causes of post-prandial or occupational symptoms, to guide targeted elimination diets, and to assess the need for precautionary measures in the kitchen or workplace. Because environmental and food moulds share allergenic epitopes, the result is interpreted alongside history, symptom pattern, and complementary allergen testing rather than as a standalone diagnostic endpoint.

What does the Cheese Mold IgE test measure?

Cheese Mold IgE(Cheese Mold Type (f82) Immunoglobulin E)

Range: <0.35 kU/L is considered negative; ≥0.35 kU/L indicates detectable specific IgE.Optimal: Specific IgE tests are qualitative or semi-quantitative; undetectable (<0.35 kU/L) is the expected state in non-sensitised individuals, while any detectable level warrants correlation with clinical history.kU/L / IU/mL

Cheese mold (f82) refers to the moulds used intentionally in cheese ripening, principally Penicillium roqueforti and Penicillium camemberti. These organisms produce proteolytic and lipolytic enzymes that confer flavour and texture to blue-veined and surface-ripened cheeses. Spores and mycelial fragments release allergenic proteins during cheese maturation and consumption. In sensitised individuals, mucosal exposure triggers mast-cell degranulation and type I hypersensitivity reactions mediated by allergen-specific IgE bound to high-affinity FcεRI receptors.

Detection of serum IgE specific to cheese mould indicates sensitisation, not necessarily clinical allergy. Sensitisation may explain immediate reactions — urticaria, angio-oedema, rhinoconjunctivitis, asthma, or anaphylaxis — following ingestion of mould-ripened cheeses or inhalation of spores during cheese handling. Cross-reactivity with environmental Penicillium species is common, complicating interpretation in patients with concurrent respiratory mould allergy. The test helps practitioners confirm the relevance of cheese-mould exposure in the context of reproducible symptoms and supports targeted dietary avoidance when clinically indicated.

Why is the Cheese Mold IgE test ordered?

Investigation of urticaria, angio-oedema, or anaphylaxis occurring reproducibly within minutes to hours of eating blue cheese, Roquefort, Camembert, Brie, or other mould-ripened varieties
Evaluation of persistent rhinitis, asthma, or conjunctivitis in cheese workers, affineurs, or delicatessen staff exposed to airborne spores during cheese cutting and handling
Differential diagnosis of food allergy in patients with known respiratory mould sensitisation who report symptoms after cheese consumption
Work-up of occupational allergic respiratory disease in dairy or speciality-food industries where mould-ripened cheeses are processed or sold
Pre-challenge assessment before supervised oral challenge or reintroduction of mould-ripened cheese in patients with suspected historical reactions
Clarification of cross-reactivity patterns in individuals sensitised to environmental Penicillium or other fungal allergens who report food-related symptoms

Sample collection and turnaround

Sample type

Blood (serum)

Fasting required

Collection method

Venipuncture at patient service centre

Turnaround

3–5 business days

Collection notes

Phlebotomy at a Quest Diagnostics patient service centre; no special preparation required. Serum is preferred; plasma may be acceptable depending on the assay platform.

Specimen requirements

Minimum 1 mL serum in a red-top or serum-separator tube. Separate serum promptly and refrigerate or freeze if transport is delayed. Note the performing laboratory and assay platform for serial comparability.

What can affect Cheese Mold IgE results?

variableRecent antihistamine use

Antihistamines do not interfere with serum IgE measurement but may suppress skin-prick testing if performed in parallel; serum IgE assays themselves are unaffected.

variableTotal IgE elevation (parasitic infection, atopic dermatitis, hyper-IgE syndrome)

Very high polyclonal IgE can increase background binding and raise specific IgE results slightly, requiring clinical correlation to confirm relevance.

elevatesCross-reactivity with other Penicillium and fungal allergens

Penicillium roqueforti and camemberti share allergenic epitopes with airborne Penicillium species and other moulds, so respiratory mould sensitisation may yield positive cheese-mould IgE without clinical cheese allergy.

variableRecent or ongoing immunotherapy for inhalant allergens

Allergen immunotherapy can alter specific IgE levels and induce blocking IgG4 antibodies, complicating interpretation in patients undergoing fungal immunotherapy.

elevatesAge and atopic status

Children and adults with other atopic conditions (eczema, asthma, allergic rhinitis) have higher rates of polysensitisation and detectable specific IgE, not all of which is clinically relevant.

variableLaboratory assay platform

ImmunoCAP, IMMULITE, and other platforms differ in calibration and allergen-extract standardisation, so quantitative cut-offs and class labels are not directly interchangeable between methods.

What do Cheese Mold IgE results mean?

Elevated

Detectable or elevated cheese-mold IgE (≥0.35 kU/L) confirms sensitisation. In a patient with reproducible immediate symptoms after mould-ripened cheese ingestion or occupational exposure, the result supports IgE-mediated allergy and justifies dietary avoidance or workplace controls. Higher titres correlate loosely with increased likelihood of clinical reaction, but titre alone does not predict severity; history and challenge remain the reference standards.

Normal

An undetectable result is the expected baseline in non-sensitised individuals and effectively excludes IgE-mediated allergy to cheese mould, though it does not rule out non-immunological reactions or delayed-type hypersensitivity.

Reduced

Results below the detection threshold (<0.35 kU/L) make IgE-mediated cheese-mould allergy unlikely. If symptoms persist, consider non-IgE mechanisms (food intolerance, biogenic amines such as histamine or tyramine in aged cheese), cross-reactive food allergens, or alternative diagnoses including lactose intolerance or irritable bowel syndrome.

Note: Positive serum IgE indicates sensitisation, not allergy; clinical relevance must be confirmed by history and, if needed, supervised oral challenge. Cross-reactivity with respiratory moulds is common — a positive result may reflect environmental sensitisation rather than food allergy. Conversely, rare patients with localised mucosal IgE or non-IgE mechanisms may have negative serology yet reproducible symptoms. Interpretation requires integration with exposure history, symptom timing, and complementary testing.

Frequently asked questions

Cheese mold (f82) refers to Penicillium roqueforti and Penicillium camemberti, moulds used to ripen blue and soft cheeses. Their spores and proteins trigger IgE-mediated reactions in sensitised individuals, causing urticaria, angio-oedema, respiratory symptoms, or anaphylaxis after cheese consumption or inhalation exposure during cheese handling.

How to access the Cheese Mold IgE test

The Cheese Mold IgE reference page is free and open to all practitioners. Create a free practitioner account to see pricing, save tests to your list, and generate requisition forms. Verification takes 1–2 business days.

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About this page

Published: October 7, 2026

Last reviewed: October 7, 2026

References:

Sicherer SH, Sampson HA. Food allergy: a review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. J Allergy Clin Immunol. (2018)
Matricardi PM, et al. EAACI Molecular Allergology User's Guide. Pediatr Allergy Immunol. (2016)
Burney P, et al. The distribution of total and specific serum IgE in the European Community Respiratory Health Survey. J Allergy Clin Immunol. (1997)
Muñoz-Cano R, et al. Mechanisms of anaphylaxis beyond IgE. J Investig Allergol Clin Immunol. (2016)

This content is for licensed healthcare practitioners only and does not constitute medical advice. Clinical decisions should be based on the full clinical picture and not on any single test result.