Cheese and pregnancy: the complete guide to allowed and prohibited cheeses

By: Dr Elie Servan-Schreiber (Gynécologue-obstétricien) — 21/02/2026

Quick verdict
Why are some cheeses not recommended?
Pasteurized vs raw milk
Complete summary table
Hard cheeses
Pasteurized fresh cheeses
Raclette while pregnant
Cheeses to absolutely avoid
The gray area: morbier, tomme, cantal
Storage and hygiene
Our expert's opinion

Quick verdict: what cheese can you eat while pregnant?

You are pregnant and wondering which cheeses you can continue to enjoy? You are not alone: the question of cheese during pregnancy comes up regularly during prenatal consultations. France has over 1,200 varieties of cheese, and it can be difficult to sort out what is allowed, what requires precautions, and what is strictly not recommended.

This complete guide reviews all popular cheeses -- from mozzarella to roquefort, from parmesan to camembert -- to help you continue enjoying yourself safely. Each recommendation is based on guidance from ANSES and CNGOF.

Why are some cheeses not recommended during pregnancy?

The main risk associated with cheese during pregnancy is listeriosis, an infection caused by the bacterium Listeria monocytogenes. This bacterium thrives particularly well in moist environments and can survive in the refrigerator, making it dangerous in certain soft cheeses.

According to French Public Health Agency, approximately 400 cases of listeriosis are reported annually in France, of which about thirty involve pregnant women. While this number may seem low, the risk is 20 times higher for pregnant women than for the general population. The consequences can be severe: miscarriage, premature delivery, neonatal infection, or in the most severe cases, fetal death.

Listeriosis during pregnancy often presents with flu-like symptoms (fever, fatigue, body aches), making initial diagnosis difficult. This is why dietary prevention is essential. Precautions also apply to other high-risk foods such as raw seafood or certain deli meats.

The risk of toxoplasmosis is sometimes mentioned regarding cheese, but it mainly concerns cheeses made with milk from farms where animals are in contact with cats. In practice, it is listeria that is the focus of most recommendations.

The simple rule: pasteurized vs raw milk

Pasteurization involves heating milk to a minimum temperature of 72°C for 15 seconds. This heat treatment destroys the vast majority of pathogenic bacteria, including listeria. A pasteurized cheese during pregnancy is therefore considered safe, provided that expiration dates and basic hygiene rules are followed.

Raw milk, on the other hand, has not undergone any heat treatment above 40°C. It therefore retains its natural microbial flora -- which gives it more complex flavors -- but also potential pathogenic bacteria. A raw milk cheese during pregnancy is not automatically prohibited, but you need to distinguish between hard cheeses (allowed) and soft cheeses (not recommended).

How to read labels?

To know which cheese to eat during pregnancy, the label is your best ally. Look for the mandatory mention about the type of milk:

• "Made from pasteurized milk" -- The milk has been heated to 72°C. This is the most reassuring label.
• "Made from thermized milk" -- The milk has been heated between 57 and 68°C. This treatment reduces bacterial load without completely eliminating it. It is an intermediate zone: for soft cheeses, best to avoid. For cooked pressed cheeses, it is acceptable.
• "Made from raw milk" -- No heat treatment. Avoid for soft cheeses and blue cheeses. Acceptable for long-aged hard cheeses.

Tip: if no mention appears, the cheese is probably pasteurized (this is the case for most supermarket cheeses). When in doubt, turn over the packaging or ask your cheesemonger.

Complete summary table: full list of pasteurized cheeses

Here is the complete list of cheeses allowed and prohibited during pregnancy. This pasteurized cheese table covers the most consumed cheeses in France and Europe.

Hard cheeses: all allowed during pregnancy

Cooked pressed cheeses are the safest category for pregnant women. Even when made from raw milk, their manufacturing process involves heating the curd above 50°C, followed by prolonged aging (several months, or even several years). This dual process -- cooking and drying -- considerably reduces the cheese's moisture content.

According to ANSES, Listeria monocytogenes needs a moisture level above 0.92 (water activity) to multiply. Hard cheeses have a water activity well below this threshold, making bacterial growth virtually impossible. This is why comté during pregnancy, parmesan during pregnancy, and emmental are safe choices.

Allowed hard cheeses:

• Comté -- Cooked pressed cheese, aging from 4 to 24 months. Rich in calcium (1,000 mg per 100 g) and protein. Comté is one of the best cheeses to eat during pregnancy.
• Beaufort -- Same family as comté. Minimum 5 months of aging. Excellent source of calcium.
• Emmental and gruyère -- Cooked pressed cheeses of Swiss origin, very common in France. Perfectly safe during pregnancy.
• Parmesan (Parmigiano Reggiano) -- Minimum 12 months aging, often 24 to 36 months. Its moisture content is exceptionally low (about 30%). It is one of the safest cheeses that exist. Parmesan during pregnancy is not only allowed but recommended for its calcium content.
• Pecorino Romano -- Italian cheese made from sheep's milk. Hard cheese, long aging. Allowed.
• Gouda -- Dutch pressed cheese. Young versions are moister but remain pasteurized in supermarkets. Aged gouda (18 months and more) is particularly safe.
• Cheddar -- Pressed cheese, generally pasteurized. Long aging of "mature" cheddars further strengthens safety.
• Mimolette -- Uncooked pressed cheese, but long aging (up to 24 months for the "old" variety). Pasteurized version widely available.

In summary: if it is a hard cheese into which you could hardly push your thumb, it is very likely safe during pregnancy.

Pasteurized fresh cheeses: safe during pregnancy

Pasteurized fresh cheeses represent the second major category of safe cheeses for pregnant women. They are made from pasteurized milk, have no rind, and are consumed shortly after production. The fact that the milk was heated to 72°C eliminates listeria and other pathogenic bacteria.

Fresh cheeses allowed during pregnancy:

• Mozzarella -- Yes, you can eat mozzarella during pregnancy. Supermarket mozzarella (brands like Galbani, store brands, etc.) is systematically made from pasteurized milk. It is perfect in a caprese salad or on a pizza. However, be cautious with artisanal di Bufala mozzarella purchased in Italy, which may be from raw milk: check the label.
• Mascarpone -- Mascarpone during pregnancy is perfectly allowed. This creamy Italian cheese is made from pasteurized cream heated above 80°C. It is safe as-is. You can use it in tiramisu provided you avoid raw eggs in the preparation.
• Ricotta -- Fresh cheese obtained by heating whey above 80°C. Industrial pasteurized ricotta is safe. Ideal in lasagna, cannoli, or simply on toast.
• Feta -- Can you eat feta during pregnancy? Yes, if it is made from pasteurized milk. The vast majority of feta sold in French supermarkets is pasteurized. Check the label: the mention "made from pasteurized milk" should appear. Avoid artisanal Greek raw milk feta sold at markets.
• Boursin, Tartare, Rondelé -- These herb fresh cheeses are all made from pasteurized milk. They are perfectly safe and can add flavor to your appetizers without any worry. Boursin during pregnancy poses no risk.
• Philadelphia, Saint Môret, cream cheese -- Pasteurized spreadable cheeses. No risk. Perfect for cheesecakes (baked).
• Kiri, La Vache qui rit, Babybel -- These industrial processed cheeses undergo a dual heat treatment (pasteurization of milk + melting at high temperature). They are among the safest cheeses for pregnant women.
• Halloumi -- Cypriot cheese traditionally consumed grilled. Supermarket versions are pasteurized. Allowed.
• Burrata -- Industrial burrata is generally pasteurized. Check the label and consume quickly after opening (within 24 hours).

In summary: all fresh cheeses from the refrigerated section of your supermarket that bear the mention "made from pasteurized milk" are allowed during pregnancy.

Raclette while pregnant: the complete guide

Raclette is one of the most sought-after dishes by pregnant women in winter, and for good reason: it is a convivial experience that is hard to replace. The good news is that you can eat raclette during pregnancy, provided you follow a few simple rules.

Why is raclette allowed?

Raclette cooking reaches temperatures well above 70°C, which is sufficient to destroy Listeria monocytogenes and other pathogenic bacteria. The melted, bubbling cheese coming out of your raclette grill poses no infectious risk.

Precautions to take

• Choose pasteurized raclette cheese. In supermarkets, the majority of raclette cheeses are pasteurized (RichesMonts, Entremont, store brands). Check the label.
• Melt the cheese thoroughly. Wait until the cheese is well melted, bubbling, and hot before pouring it over your potatoes. Lukewarm or barely softened cheese will not have reached a sufficient temperature.
• Do not eat raw raclette cheese. If your raclette cheese is from raw milk (cheese bought from a cheesemonger, Savoie AOP raclette), do not snack on it before putting it in the grill. Raw, a raw milk raclette cheese can contain listeria.
• Remove the rind. Even on pasteurized raclette cheese, systematically remove the rind before cooking. The rind can harbor surface bacteria.
• Watch out for deli meats. Raclette is often accompanied by deli meats (raw ham, dried beef, rosette). For pregnancy, prefer cooked ham or well-cooked bresaola. See our guide on deli meats during pregnancy for more details.

What about fondue?

The same logic applies to fondue savoyarde. The cheese is brought to a boil (above 100°C in the center of the pot), which eliminates all bacteria. You can therefore enjoy fondue during pregnancy, provided you dip your bread well into the melted cheese and do not eat lukewarm cheese left on the sides of the pot.

Tartiflette while pregnant

Tartiflette is traditionally made with reblochon, a raw milk cheese. However, baking in the oven at 200°C for 30 to 40 minutes allows reaching temperatures well sufficient to destroy listeria. A well-baked tartiflette, where the cheese is bubbling and golden, is therefore acceptable during pregnancy. Make sure the reblochon is well melted in the center of the dish.

Cheeses to absolutely avoid during pregnancy

Two categories of cheeses are formally not recommended by ANSES and CNGOF during pregnancy: soft cheeses made from raw milk and blue cheeses. The combination of high moisture, lack of pasteurization, and short aging creates an environment favorable to listeria growth.

Soft cheeses made from raw milk

These cheeses present the highest risk of listeria contamination. Their high moisture content, combined with the absence of heat treatment of the milk, provides ideal conditions for bacterial proliferation. According to ANSES, these cheeses are responsible for the majority of cheese-related listeriosis cases.

• Raw milk camembert -- Camembert during pregnancy is a complex question. Camembert de Normandie AOP is always made from raw milk and is prohibited during pregnancy. However, pasteurized supermarket camemberts (Président, Coeur de Lion, Le Rustique) are allowed. Systematically check the label.
• Brie de Meaux AOP and Brie de Melun AOP -- These cheeses are exclusively from raw milk. Raw milk brie during pregnancy is prohibited. Opt for a pasteurized supermarket brie if you like this type of cheese.
• Reblochon -- Exclusively raw milk (AOP). Not recommended raw. Acceptable only in a well-baked tartiflette (see raclette section).
• Mont d'Or (Vacherin Mont d'Or) -- Washed-rind raw milk cheese, with an exceptionally high moisture content. It is one of the highest-risk cheeses. Prohibited during pregnancy, even heated in the oven (the wooden box does not guarantee even cooking in the center).
• Époisses -- Soft washed-rind cheese with marc de Bourgogne. Exclusively raw milk. Prohibited.
• Maroilles -- Washed rind, raw milk. Very high moisture. Prohibited.
• Munster -- Washed rind, raw milk for AOP. Pasteurized versions exist but remain rare. As a precaution, best to avoid.
• Pont-l'Évêque, Livarot -- Soft washed-rind cheeses, raw milk. Prohibited.

Blue cheeses

Blue cheeses are streaked with internal molds (Penicillium roqueforti) that create characteristic blue-green veins. These molds are not directly dangerous, but they create a network of moist cavities at the heart of the cheese, which promotes listeria growth.

• Roquefort -- Roquefort during pregnancy is prohibited. It is a blue cheese made from raw sheep's milk, aged in the caves of Roquefort-sur-Soulzon. The combination of raw milk + internal molds + high moisture makes it a high-risk cheese.
• Gorgonzola -- Italian blue cheese, generally from pasteurized milk but with internal molds. Not recommended as a precaution.
• Bleu d'Auvergne, Fourme d'Ambert -- Blue cheeses from raw or pasteurized milk. Even pasteurized, blues are not recommended due to their high moisture and internal molds.
• Stilton, Danish Blue -- Same category: blue cheeses to avoid during pregnancy.

The gray area: morbier, tomme, cantal, and other uncooked pressed cheeses

There is a category of cheeses that falls neither into the "allowed without reservation" nor the "prohibited" box: uncooked pressed cheeses. Morbier during pregnancy is the most frequently asked question in this category, but it also applies to cantal, tommes, saint-nectaire, ossau-iraty, and salers.

These cheeses have an intermediate moisture content: drier than soft cheeses (camembert, brie), but moister than cooked pressed cheeses (comté, emmental). The risk of listeria contamination is therefore lower than for a raw milk camembert, but not entirely negligible if the cheese is made from raw milk.

How to navigate this gray area?

• If the cheese is pasteurized → allowed. A pasteurized morbier, pasteurized cantal, or pasteurized tomme are allowed during pregnancy. Still remove the rind.
• If the cheese is from raw milk → best to avoid. AOP Morbier, farmhouse AOP Saint-Nectaire, "farmhouse" AOP Cantal are from raw milk. As a precaution, it is preferable to avoid them.
• Always remove the rind. On these cheeses, the rind is often thick and can harbor surface bacteria (including on pasteurized versions).

In practice, if you see a morbier in the supermarket labeled "made from pasteurized milk," you can consume it after removing the rind. If you are at a cheesemonger and it is an AOP Morbier made from raw milk, prefer comté or beaufort, which are safe choices.

Storage and hygiene rules for cheese during pregnancy

Even with an allowed cheese, poor storage practices can create a risk. According to ANSES, listeria grows at temperatures between 0°C and 45°C, with an optimum between 30 and 37°C. Here are the hygiene rules to follow:

• Systematically remove all rinds. Even on pasteurized cheeses, the rind can harbor surface bacteria contracted after manufacturing (during transport, storage, or handling in cheese shops).
• Store cheese in the refrigerator at 4°C maximum. Use the coldest compartment of your refrigerator. Wrap cheese in plastic wrap or in an airtight container to avoid cross-contamination.
• Follow expiration dates. Never consume a fresh cheese past its expiration date. For hard cheeses, there is a bit more tolerance, but remain vigilant.
• Consume quickly after opening. An opened fresh cheese (mozzarella, ricotta, feta) should be consumed within 48 hours. Do not leave an open bag of mozzarella sitting in the refrigerator for a week.
• Avoid deli-counter cheese. Cheese cut at the cheese shop or deli counter is exposed to air and multiple handlings. If you buy deli-counter cheese, consume it the same day.
• Wash your hands. Before and after handling cheese, wash your hands thoroughly. Use clean utensils to cut cheese.
• Never refreeze thawed cheese. Freezing slows bacterial growth but does not destroy it. A thawed cheese should be consumed quickly.

Our expert's opinion

To learn more about food safety during pregnancy, see our guides on listeriosis and pregnancy, toxoplasmosis and diet and seafood during pregnancy.