Babybel cheese is safe to eat during pregnancy. It’s made from pasteurized cow’s milk and has a semi-hard texture, which puts it squarely in the low-risk category for pregnant people. The University of Missouri’s prenatal nutrition resources explicitly list Babybel as a safe cheese for pregnancy.
Why Babybel Gets the Green Light
The two factors that make a cheese risky during pregnancy are unpasteurized (raw) milk and a soft, moist texture. Both create conditions where Listeria, a bacterium particularly dangerous during pregnancy, can survive and multiply. Babybel has neither risk factor. All Babybel products are made with pasteurized milk, and the cheese itself is semi-hard, similar in style to Edam.
The CDC’s safer food choices for pregnant people recommend hard cheeses made with pasteurized milk, listing examples like cheddar, Parmesan, and Swiss. Babybel fits this profile. The cheeses the CDC flags as riskier are soft cheeses made from raw milk (like queso fresco, brie, and camembert) and any cheese sliced at a deli counter that hasn’t been heated to steaming.
All Babybel Varieties
Babybel sells several dairy flavors beyond the original red-wax version, including light, white cheddar, and gouda varieties. These are all made from pasteurized cow’s milk and share the same semi-hard texture, so they carry the same safety profile during pregnancy.
Babybel also makes a plant-based line. Since these contain no dairy at all (they’re made from coconut oil, modified food starch, and water), Listeria from unpasteurized milk isn’t a concern. However, the plant-based versions contain tree nut derivatives, which the FDA classifies as a major allergen. They also provide far less protein and calcium than the dairy originals, so they’re not a nutritional substitute if you’re relying on cheese for those nutrients.
Nutritional Value for Pregnancy
Each original Babybel mini (20 grams) delivers 4 grams of protein and 140 milligrams of calcium, which is 10% of your daily calcium needs. That’s a solid ratio for such a small snack. During pregnancy, calcium demands increase to support fetal bone development, and protein needs rise to roughly 70 to 100 grams per day depending on trimester. Two or three Babybels alongside other protein sources can meaningfully contribute to both targets.
Keeping It Safe on the Go
One reason Babybel is popular during pregnancy is its portability. The wax coating acts as a sealed wrapper, protecting the cheese from contamination. Babybel’s own guidelines state that their cheese is safe unrefrigerated for two to four hours when you’re out and about, and any uneaten cheese can go back in the fridge afterward.
If you’re packing Babybel in a lunch bag or purse for longer than four hours, toss in an ice pack. Bacteria multiply fastest between 40°F and 140°F, and on a warm day, a small cheese can reach that danger zone quickly. The wax keeps the surface clean, but it doesn’t insulate against heat.
Cheeses to Be More Careful With
If you’re checking Babybel, you’re likely scrutinizing your entire cheese intake. Here’s a quick breakdown of what falls on each side of the line:
- Generally safe: Hard and semi-hard cheeses made with pasteurized milk, including cheddar, Parmesan, Swiss, Gouda, Asiago, and Babybel. Cottage cheese, cream cheese, string cheese, feta, and mozzarella are also fine when made with pasteurized milk.
- Use caution: Soft cheeses made from raw milk, such as some brie, camembert, blue cheese, queso fresco, and queso blanco. Any cheese sliced at a deli counter should be heated until steaming before eating. Even pasteurized soft cheeses like brie are safer when heated through.
The simplest rule: check the label for the word “pasteurized.” If you see it and the cheese isn’t a soft, fresh variety from a deli counter, you’re in safe territory. Babybel passes both tests easily.