Cotija cheese is safe during pregnancy when it’s made from pasteurized milk, which most major brands sold in U.S. grocery stores are. The key is checking the label before you buy. If the package says “made from pasteurized milk” or simply “pasteurized,” you’re in the clear. If it doesn’t say either of those things, skip it.
Why Pasteurization Matters
The concern with cheese during pregnancy comes down to one bacterium: Listeria monocytogenes. Listeria can cross the placenta and cause miscarriage, stillbirth, or serious infection in newborns. Pregnant women are significantly more susceptible to listeriosis than the general population, and the infection can harm the baby even when the mother feels only mildly ill.
Pasteurization, the process of heating milk to a specific temperature before it’s used to make cheese, destroys Listeria along with other dangerous bacteria like Salmonella and E. coli. That’s why the FDA’s guidance for pregnant women is straightforward: only eat dairy products made from pasteurized milk.
Commercial Cotija vs. Artisanal Cotija
Most cotija cheese sold in U.S. supermarkets is commercially produced using pasteurized milk. Brands you’ll find in the refrigerated section of major grocery chains typically list “pasteurized milk” as the first ingredient. If you’re buying a well-known brand in standard retail packaging, it’s very likely pasteurized, but always confirm by reading the ingredient list.
The exception is artisanal or imported cotija. In Mexico, traditional “Cotija de Origen” is made with raw (unpasteurized) milk as part of its protected regional identity. If you encounter cotija at a farmers’ market, a small local producer, or a specialty import shop, it may not be pasteurized. Raw milk can harbor Listeria, Salmonella, E. coli O157:H7, and Campylobacter, among other pathogens. Without pasteurization, none of those are eliminated during production. Avoid any cotija that doesn’t explicitly state it uses pasteurized milk, no matter how fresh or high-quality it looks.
A Recent Outbreak Worth Knowing About
In February 2024, the CDC investigated a Listeria outbreak directly linked to queso fresco and cotija cheese made by Rizo-López Foods. Multiple people became sick, and the company recalled a wide range of products including cheeses, crema, and yogurts. The investigation has since closed, but it’s a concrete reminder that cotija specifically has been involved in Listeria contamination events. Checking not just the label but also the FDA’s active recall list before buying a new brand adds an extra layer of safety.
What to Look for on the Label
Flip the package over and look at the ingredient list. The first ingredient should read “pasteurized milk” or “pasteurized cow’s milk.” Some packages also print “made from pasteurized milk” on the front. If the label doesn’t mention pasteurization at all, or if you’re buying from a deli counter or market where there’s no label to check, it’s safest to pass.
The CDC groups cotija with other Mexican-style cheeses like queso fresco, panela, asadero, and queso blanco as varieties that require extra attention during pregnancy. These styles have historically been produced with raw milk more often than cheeses like cheddar or parmesan, so the labeling check is especially important.
Cooking Cotija to Reduce Risk
Cotija is commonly crumbled over dishes like elote, enchiladas, and salads. When it’s used as a cold topping, you’re relying entirely on pasteurization for safety. If you’re ever uncertain about whether a cotija cheese was made with pasteurized milk, heating it to an internal temperature of 165°F (steaming hot) will kill Listeria and other harmful bacteria. That’s the same temperature the CDC recommends for reheating deli meats during pregnancy.
In practice, this means cotija melted into a hot dish or baked onto a casserole carries less risk than cotija crumbled cold over a salad. If you’re eating at a restaurant and can’t verify the brand, choosing a dish where the cheese is cooked into the food is a reasonable precaution.
How Cotija Compares to Other Cheeses
Cotija is an aged, hard, salty cheese, similar in texture to parmesan or feta. The CDC lists hard cheeses made from pasteurized milk (like parmesan, cheddar, and Swiss) as safe choices during pregnancy. Aged cotija fits this profile when pasteurized. It has low moisture content, which naturally makes it less hospitable to bacterial growth than soft, wet cheeses like queso fresco or brie.
That said, the aging and dryness of a cheese reduce risk but don’t eliminate it entirely. Pasteurization remains the single most reliable safeguard. A hard cheese made from raw milk is still riskier than a soft cheese made from pasteurized milk. So regardless of how dry or aged your cotija looks, the pasteurization label is what matters most.