There's a many confusing advice about eating cheese while pregnant. Us lay out the rule (and the risks).

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I nothing remember what dietary advice my midwife offered when i was pregnant with my first daughter, however I clearly recall the direction my 2nd time around. Perhaps that’s since at the finish of the conventional “don’t consume” laundry perform (no booze, warm dogs, deli meat, or sushi) ns was told not to eat unpasteurized cheese, “like soft cheese or blue or…well. You know.”

I wonder if i was an alleged to know because I’d already had a kid, or due to the fact that I was a cheese expert. Adhering to that to be the quick consideration that I must ask why unpasteurized cheese to be de facto a bad idea. However I claimed nothing, rather imagining what every other pregnant woman was hearing and also how puzzled she have to be. It’s much more than a small stressful when your health-care provider alerts of impending doom to her unborn child if friend ate…“you know.”

The traditional laundry list of pregnant lady non-consumables comes from the Food and Drug administration (FDA) and also United claims Department of farming (USDA). Together, these teams ensure the safety and security of our country food supply and execute federal regulations related come food. The American university of Obstetricians and Gynecologists agrees through their recommendations and so it is traditional for ob-gyns, family physicians, and also midwives to direct patients to avoid details foods that could bear a higher risk for Listeria.

This greater risk is precisely why the FDA has very clear national laws about the production, importation, and sale of cheese: If a cheese is much less than 60 days old, it need to be do of pasteurized milk. If a cheese is more than 60 days old, details varieties may be made of pasteurized or unpasteurized (often called raw) milk, since the raw milk cheese has actually aged long enough to kill any potential harmful bacteria.

Pasteurization is the process of heat-treating milk with the express function of destroying potentially harmful pathogens, such as Salmonella, the the milk might contain. FDA rules promulgated in 1949 figured out that should these pathogens be present in milk, they died off in cheese during 60 job of aging, for this reason the 60-day preeminence for cheese.

So what go this mean for united state cheese eaters? In the U.S., almost all new (unaged, rindless) cheese—like mozzarella, fresh goat cheese/chèvre, ricotta, or feta—is pasteurized. The also way that 99 percent of soft, creamy, spreadable cheeses are pasteurized. Think Laughing Cow, Brie, Camembert, or Taleggio. Longer-aged cheeses (which will certainly be firmer in texture, potentially even hard, dry, or grainy) may or may not be pasteurized. Cheddar, Manchego, and also blue cheeses room readily accessible in both raw and pasteurized form.

These legitimate technicalities became deeply relevant when my job as cheese-guide way helping a pregnant mrs navigate a counter with 300-plus cheeses. What have to she get? what’s safe? and also here, things get a bit much more complicated. Because, the course.

Standard clinical advice speak you to prevent unpasteurized cheeses and stick exclusively to the pasteurized ones. However given the 60-day rule, the pasteurized options will be disproportionately soft cheeses, as in, the ones that part doctors indicate pregnant females to avoid. Soft cheeses space soft (and by U.S. Legislation pasteurized) precisely since they space younger and higher in moisture. Microbiologically, soft cheese are much more hospitable settings for pathogens (like Listeria) than hard, dried cheeses. Bacteria require moisture come grow. They also thrive in low acid and also low salt environments, which is specifically the problem of most pasteurized cheeses in the U.S.

The various other thing come consider around cheese is that, even when pasteurized, it can become contaminated by Listeria (or Salmonella or various other pathogens) after that is made. Second contamination is a threat that can occur farther down the it is provided chain. Think about two really common circumstances: cheese sliced at a supermarket deli counter, or cheese reduced at a sleeve counter. In either case, deli meat or another cheese that may be contaminated with harmful pathogens have the right to spread bacteria v surprising effectiveness if machinery or worker sanitation isn’t rigorously maintained.

Before falling under the scary-food hare hole and concluding the the ideal answer is to eat nothing yet air and also purified water, let me share the perspective of Dr. Catherine Donnelly, Professor at the college of Vermont, and an expert on the microbiological safety of food (with a specific focus on Listeria monocytogenes): “Swiss-style tough cheeses and Italian-style grana cheeses have been established by Food requirements Australia new Zealand to have equivalent security to cheeses made indigenous pasteurized milk, also though they room all raw milk cheeses.” It’s precious noting, too, that both Australia and new Zealand prohibit the income or sale of almost all unpasteurized cheeses, nevertheless of age, for this reason they’re not exactly lax top top this topic. The difficult cheeses listed by Dr. Donnelly have the merged effects of lack of moisture, high acidity, and also high salt content that create, as she describes it, “a hurdle result where pathogens can’t grow in the cheese or make it through if they’re existing in the very first place.”

Another valuable tip to consider for females craving soft, buttery cheese is to buy individual ring of pasteurized cheese fairly than piece that have actually been cut from a bigger wheel. These carry no risk of cross-contamination from cut at the cheese counter. Look for mainstream Brie and Camembert brands obtainable in eight- or nine-ounce rounds, like La Bonne Vie, Le Châtelain, or Président; or American artisan offerings favor Jasper Hill Farm’s Harbison or Sweet Grass Dairy’s environment-friendly Hill.

As Dr. Katherine McCleary, Clinical Assistant Professor of household Medicine at Brown college Warren Alpert medical School summarized, “Everything we do carries a small bit of hazard so this decisions are at some point personal.” I discover it much simpler to do a confident decision when I’m fully informed. So, to recap:

The standard medical advice is to stop all unpasteurized (a.k.a. Raw milk) cheese.However, creamy, high-moisture cheese (most the which room pasteurized) space microbiologically an ext hospitable to harbor or grow pathogens choose ListeriaHard, dry, acidic, salty cheeses (that deserve to be unpasteurized however aged for well end 60 days) are less likely to harbor or thrive pathogens prefer Listeria.There are lots of aged pasteurized cheese if you want to be double careful. Look for Aged Gouda (Beemster, Parrano, Prima Donna, or Reypenaer room all great brands), cheddar (Cabot Clothbound, Dubliner, Excalibur, or Old Croc space all good and easily available), Manchego, Parmesan (not Parmigiano- Reggiano), or Piave.But also these space not immune come the dangers of cross-contamination; totality intact cheeses are.

With this in mind, happy eating! High in fat and also protein and also rich in many nutrients except vitamin C and also fiber, cheese is just one of the best one-stop resources of nutrition the end there. And if you’re favor me, cheese come in handy throughout a nine-month aversion come meat.

Want much more cheese content? Yeah, friend do.

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