Can I Eat Cheese in Pregnancy? Complete Guide
Cheese is a big category, and the rules in pregnancy come down to how a cheese is made rather than how it tastes or where it sits in the supermarket. The main concern is listeria, a bacteria that can grow in certain unpasteurised or soft, moisture-rich cheeses and, though rare, can cause serious complications in pregnancy. Once you know which types fall into which group, cheese can stay a normal, enjoyable part of your diet.
Cheeses that are safe to eat
- Hard cheeses such as cheddar, red Leicester, parmesan, gruyère and edam are safe, including when pasteurised or unpasteurised, because their low moisture content makes it very difficult for listeria to grow.
- Processed cheese products like cheese spreads, cheese strings and slices are safe, as the processing involved makes them low risk.
- Soft cheeses that are pasteurised and made without a mould rind — cottage cheese, mozzarella, cream cheese, ricotta, halloumi and mascarpone — are safe to eat cold, as long as the label confirms pasteurised milk.
- Feta and other brined soft cheeses are safe if pasteurised, which is the case for most UK supermarket feta, but always check the label.
Cheeses to avoid unless cooked
- Soft mould-ripened cheeses with a white rind, such as brie, camembert and some goat's cheeses, should be avoided raw because their higher moisture content and surface ripening process create conditions where listeria can grow.
- Soft blue-veined cheeses, including roquefort, gorgonzola and Danish blue, carry the same higher risk raw, for similar reasons.
- Any cheese made from unpasteurised (raw) milk should be avoided regardless of type, as pasteurisation is what reliably kills listeria during production.
- All of the cheeses above become safe once cooked thoroughly until steaming hot all the way through, since heat kills listeria — this is why baked camembert, a brie tart, or a blue cheese sauce that's been properly heated are all fine to eat.
How to check before you eat
- Look at the label: it should state the cheese is made from pasteurised milk. If it doesn't say, or says unpasteurised, treat it as one to avoid raw.
- In restaurants or at gatherings where you can't check the label, ask, or simply choose a hard cheese or a cooked dish instead.
- Rind matters more than colour or smell — a bloomy white rind or blue veining is the visual cue that a cheese needs to be cooked before eating, not just how mature or strong it tastes.
Frequently Asked Questions
Can I eat brie or camembert when pregnant?
Not raw — these are soft mould-ripened cheeses that carry a higher listeria risk during pregnancy. You can eat them if they've been cooked until steaming hot throughout, such as in a baked camembert or a brie-topped dish, because thorough cooking kills the bacteria.
Is mozzarella safe in pregnancy?
Yes, mozzarella is safe to eat cold in pregnancy as long as it's made from pasteurised milk, which almost all UK supermarket mozzarella is. It's a soft cheese but doesn't have the mould rind or high moisture profile that makes brie-type cheeses riskier, so it doesn't need to be cooked first.
What if I accidentally ate brie or blue cheese while pregnant?
Try not to worry — the risk from a single serving is low, and most people who eat a soft cheese they later realise they should have avoided have no ill effects. Keep an eye out for flu-like symptoms such as a high temperature, aches or chills over the following weeks, and contact your midwife or GP if these appear, mentioning what you ate.
This article is for informational purposes only and does not constitute medical advice.
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