Cheese provides essential protein and calcium for pregnant women. However, raw milk varieties can harbor dangerous bacteria like Listeria, which causes listeriosis and may harm the fetus.
Steer clear of raw milk soft cheeses such as Brie, Camembert, and Coulommiers. Skip blue-veined options like Bleu d’Auvergne and Roquefort, as their moisture promotes bacterial growth. Also avoid fresh soft goat or sheep cheeses, including Chabichou and pyramids. If craving them, cook thoroughly first.
Choose hard, pasteurized cheeses like Cheddar, Emmental, Gouda, Gruyère, and Cantal—remove the rind. Pasteurized fresh cheeses such as mascarpone, mozzarella, cream cheese, and ricotta are also safe.
Always check labels—some cheeses like mozzarella may be raw or pasteurized. Note varieties: Tomme Noire des Pyrénées uses pasteurized cow’s milk, while Tomme de Savoie is typically raw.
Insights courtesy of Jean-Michel Lecerf, Head of Nutrition at Institut Pasteur de Lille.
