Cheese safety during pregnancy is one of the dietary questions that comes up most often, and the guidance around it is frequently misunderstood. Some people avoid cheese entirely during pregnancy on the basis that it might be risky. Others eat everything without thinking about it. Neither approach reflects the actual picture, which is more specific and more manageable than either extreme suggests.
This guide sets out the current NHS-aligned guidance on cheese safety during pregnancy, explains why certain types carry more risk than others, and applies that guidance specifically to Irish artisan cheese. The aim is to give pregnant women and those advising them accurate information rather than blanket prohibitions or false reassurance.
Important note: this guide is for general information only and does not constitute medical advice. If you have specific concerns about your diet during pregnancy, speak with your GP or midwife.
Why Some Cheeses Carry Risk During Pregnancy
The core concern with certain cheeses during pregnancy is Listeria monocytogenes, a type of bacteria that can cause listeriosis. Listeriosis is a relatively rare infection in the general population but can have serious consequences during pregnancy, including miscarriage, premature birth, or severe illness in the newborn. Pregnant women are considered higher risk because pregnancy suppresses some immune functions that would otherwise contain the infection.
Listeria can survive and multiply at refrigerator temperatures, which is one reason why it presents a particular risk in ready-to-eat foods including certain cheeses. Not all cheeses carry the same risk. The factors that determine risk include whether the cheese is made from pasteurised or unpasteurised milk, and whether it is a soft or hard variety.
A second but lesser concern is Toxoplasma gondii, a parasite that can in theory be present in unpasteurised milk products, though the primary route of transmission for toxoplasmosis is raw meat and unwashed produce rather than cheese.
Cheese Safety During Pregnancy: The NHS Position
The NHS advises that pregnant women should avoid certain soft cheeses and any cheese made from unpasteurised milk. The key categories are as follows.
Mould-ripened soft cheeses with a white rind, such as Brie and Camembert, should be avoided unless they have been thoroughly cooked until steaming throughout. The concern is that the moist, slightly acidic environment inside these cheeses can support Listeria growth even when the cheese has been refrigerated correctly.
Blue-veined cheeses, whether soft or hard, are on the avoid list regardless of pasteurisation. The internal mould channels create a moist environment that can harbour Listeria. This applies to Stilton, Gorgonzola, Roquefort, and their equivalents, including Irish artisan blues.
Unpasteurised hard cheeses are also advised against by the NHS. The logic here is that the raw milk process, while safe for most people and the basis of some of the most flavourful cheeses made, is not recommended during pregnancy because the pasteurisation step that eliminates pathogens is absent.
It is worth noting that while these categories are advised against, the actual risk from any single exposure is low. The guidance is precautionary rather than based on a high absolute risk.
Which Cheeses Are Safe During Pregnancy
The good news is that the majority of cheese types are safe to eat during pregnancy, and there is considerable variety available within the safe categories.
Hard cheeses made from pasteurised milk are considered safe. This includes pasteurised cheddar, Edam, Gruyère, and similar firm cheeses. Hard cheeses in general are lower risk because their low moisture content makes them a less hospitable environment for Listeria growth, even when made from unpasteurised milk. However, the NHS specifically advises avoiding unpasteurised hard cheese during pregnancy, so the pasteurised status remains relevant.
Processed cheeses, cream cheese, cottage cheese, and mozzarella made from pasteurised milk are all considered safe.
Soft cheeses made from pasteurised milk that are not mould-ripened are also safe. This includes pasteurised feta, ricotta, and similar varieties.
Applying This to Irish Artisan Cheese
Irish artisan cheese spans a wide range of production methods, and the safety picture varies across the range available through Indie Füde. Here is how the guidance applies to specific cheeses. You can check the milk type for any cheese in the range by browsing the cow’s milk and other milk-type categories, where pasteurisation status is noted in each product description.
Young Buck, Northern Ireland’s raw milk blue cheese made by Mike’s Fancy Cheese in Ballymena, falls into two avoid categories: it is both a blue cheese and a raw milk cheese. Pregnant women should avoid Young Buck, however much they may enjoy it ordinarily. The same applies to Cashel Blue from Tipperary.
Hegartys Cheddar from County Monaghan is a raw milk cheese, which means the NHS guidance advises avoiding it during pregnancy despite it being a hard cheese. This is the category where the guidance is most counterintuitive to many people, since hard cheese is generally low risk. The precautionary position is to avoid raw milk hard cheeses, and that is the guidance to follow during pregnancy.
Cooleeney, the Camembert-style soft cheese from Tipperary, is a mould-ripened cheese and should be avoided unless cooked thoroughly. The same applies to any washed rind or bloomy rind soft cheese in the range.
Coolea, the gouda-style cheese from West Cork, is made from pasteurised milk, which means it does not carry the raw milk concern. As a hard cheese from pasteurised milk, it falls within the safe category and is available through the Irish cheese shop. Always check current production details with the retailer, as production methods can change.
A Practical Summary for Pregnancy
Avoid during pregnancy:
- All blue-veined cheeses, including Young Buck and Cashel Blue — browse the full blue cheese range for reference after pregnancy
- Mould-ripened soft cheeses including Cooleeney, Brie, and Camembert, unless cooked thoroughly
- Any cheese made from unpasteurised milk, including Hegartys Cheddar and Young Buck
Safe to eat during pregnancy:
- Hard cheeses made from pasteurised milk, including pasteurised cheddar and gouda-style cheeses
- Soft cheeses made from pasteurised milk that are not mould-ripened
- Processed cheeses, cream cheese, and cottage cheese
If you are unsure about a specific cheese from the Indie Füde range, the product descriptions on the full cheese shop note whether cheeses are made from raw or pasteurised milk. When in doubt, ask before purchasing, and always confirm current guidance with your midwife or GP. The NHS website at nhs.uk is the authoritative source for up-to-date pregnancy dietary advice in the United Kingdom.
Pregnancy is a relatively short period. The cheeses to avoid will be there waiting when it is over, and Young Buck in particular is worth the wait. The Indie Füde blog also covers the full range of Irish artisan cheese with tasting notes, pairing guides, and producer stories for when you are ready to explore without restriction.