Can Pregnant Women Eat Blue Cheese? Is It Safe?

Which Blue Cheeses Are Made From Pasteurized Milk?

You might be surprised to learn that a lot of blue cheeses are produced using raw, unpasteurized milk. Typically, they are aged for so long that nothing harmful survives in them; only the intended “blue” mold and bacteria

However, soft blue cheeses are far more likely to contain listeria than hard cheeses due to their higher water content and lower acidity, no matter how long they are aged (source: NHS).

Therefore, in order to determine whether or not a blue cheese is safe to eat, pregnant women need to look at both the pasteurization AND the texture of the cheese.

Pasteurized blue cheeses include Stilton, numerous blue (or bleu) cheese crumbles produced commercially, and numerous hard, crumbly cheese varieties like Danish Blue.

Roquefort and some varieties of Gorgonzola are blue cheeses made from raw (unpasteurized) milk. However, a number of factors that are discussed below determine whether they are safe or not during pregnancy.

Which Dishes or Products Containing Blue Cheese Are Pregnancy-Safe?

Products made from hard cheese and pasteurized blue cheese are safe to consume. The following is a list of safe blue cheese options for pregnant women:

Risks of Eating Unsafe Blue Cheese in Pregnancy

The following are the dangers of consuming questionable blue cheese while pregnant:

  • Risk of getting Listeriosis, a condition that causes flu-like symptoms and baby miscarriages.
  • Diarrhoea, fever and headaches.
  • The weakening of the immune system and newborn illnesses.
  • Abnormal development of the baby in the womb.
  • What Is It Made Up Of?

    Pasteurized cow’s or sheep’s milk is used to make the majority of blue cheeses. The cheese is refined using cultures of the mold penicillium, which gives it its distinctive dotted appearance. The majority of origin stories for blue cheese start with someone forgetting to take their cheese out of a cave. When they return, they find out it has turned spotted.

    Roquefort blue cheese is made using ewe’s milk. The blocks are combined with Penicillium roqueforti mold, and the ripening of the spores takes three to six months. The blocks may be machine-perforated with finer holes after the spots have appeared. Gorgonzola blue cheese may sometimes be an exception. They are typically prepared in caves because of the stable, moist environment that gives it a unique appearance. Some varieties of blue cheese are soft and salty, while others might be hard and sour. Some of the well-known varieties include Bleu de Bresse, Bleu d’Auvergne, Danablu, and Blue Cheshire in various nations. The best blue cheese, which comes in a variety of flavors from mild to strong, is always made from milk that comes from local sheep or goats.

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