Choose pasteurised cheese or well-matured, aged cheese. These are safe to eat during your pregnancy. If you’re unsure about a particular cheese, heat it to at least 74°C for at least 2 minutes – then it will be safe to eat.
Let’s start with the cheeses that are best avoided during pregnancy. Unpasteurised cheeses, also known as raw milk cheeses, are not recommended during pregnancy. These cheeses may contain Listeria bacteria, which can pose a risk to you and your unborn baby. In particular, cheeses made from raw milk should be avoided. When it comes to specific types of cheese, it is best to be cautious with the following:
Heating cheese can significantly reduce the risk of listeriosis. When cheese is heated to a high temperature and becomes thoroughly hot throughout, harmful bacteria such as Listeria monocytogenes can be killed. This makes the cheese safer to eat during pregnancy.
It is important to heat the cheese to at least 74°C for at least 2 minutes. This helps ensure that any harmful bacteria present are killed. Cheese used in dishes that are thoroughly cooked or baked, such as pizza, lasagne or a well-heated cheese sauce, can therefore be eaten during pregnancy. Make sure the cheese is thoroughly heated before eating it.
| Type of cheese | Without heating | After thorough heating (≥74°C, ≥2 min) |
|---|---|---|
| Pasteurised cheese (including all Henri Willig cheeses) | Safe | Safe |
| Aged / firm matured cheese | Safe | Safe |
| Soft raw milk cheese (Brie, Camembert, chèvre, etc.) | Avoid | Safe when thoroughly heated |
| Blue cheese (Roquefort, Gorgonzola, Stilton) | Only if the label states that it is pasteurised | Safe when thoroughly heated |
| Fresh mozzarella | Check the label | Safe when thoroughly heated |
Pasteurised cheese is made from milk that has been briefly heated to kill harmful bacteria such as Listeria. Raw milk cheese is made from milk that has not undergone this heat treatment. All Henri Willig cheeses are made from pasteurised milk. Want to know exactly how to recognise this on a label? Read our guide to pasteurised cheese.
Fortunately, there are plenty of cheeses you can safely enjoy without heating during pregnancy. All pasteurised Henri Willig cheeses fall into this category, and aged cheese is also an excellent choice. The longer maturation process also reduces the lactose content. Here are a few examples from our range:
Goat cheese deserves some extra attention. Although some goat cheeses are made from raw milk, Henri Willig goat cheeses are made entirely from pasteurised milk. Read our article for more information about eating goat cheese during pregnancy.
At Henri Willig, we aim not only to offer delicious cheeses, but also to provide clear information so you can enjoy cheese with peace of mind, including during pregnancy. Looking for cheeses that are also suitable for the youngest cheese lovers? Discover our range of mini cheese wheels.
Check out Henri Willig's delicious recipes below.
Ingredients 100g Smokey Gouda cheese 2 cloves&garlic 100g haricots verts string beans 150g (baby) chestnut mushrooms 250g baby potatoes 1/2 cabbage lettuce (washed) Raw vegetables: Red onion 3 baby cucumbers 100g cherry tomatoes 8 radishes Dressing: 1 tbsp honey 1/2 tbsp mustard 10 ml olive oil 1 shallot Pepper and salt Recipe Smokey Gouda Meal Salad 1. Preheat the oven to 160 degrees. 2. Bring a medium pan of water to the boil and cook the garlic cloves with it. 3. If necessary, cut the baby potatoes into equal parts. 4. Remove the tips (top and bottom) from the haricots verts, then cut in half. 5. Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking. 6. Cook the haricots verts for approx. 6 minutes until al dente. Rinse with cold water to avoid overcooking. 7. Grate the Smokey Gouda. 8. Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a plate with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up. 9. Cut the vegetables for the raw vegetables into small pieces. 10. Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season with salt and pepper. 11. Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing. 12. Divide the head lettuce on the plate and top with the dressed salad and finish with the stuffed cheese mushrooms. This recipe is gluten-free - all our cheese is prepared with vegetarian rennet and therefore suitable for vegetarians.
Looking for a tasty, quick meal that always hits the spot? Then our recipe for a delicious chicken sandwich is just what you're looking for. With grilled chicken breast, creamy apricot spread, juicy tomato, fresh lettuce, avocado and our delectable young Gouda cheese, you get an explosion of flavour in every bite. This sandwich is the perfect combination of savoury and sweet, and you can put it on the table in no time. So, let's get started and discover how to make this classic chicken sandwich!