Yes, cultured pasteurized cheese is safe to eat during pregnancy. The pasteurization process kills harmful bacteria, including Listeria monocytogenes, which is the primary cheese-related concern for pregnant women. The “cultured” part simply means beneficial bacteria were added during cheesemaking to develop flavor and texture, and these starter cultures pose no risk. That said, the type of cheese still matters: a few categories need extra caution even when pasteurized.
Why Pasteurization Is the Key Factor
Pasteurization heats milk to a temperature high enough to destroy dangerous pathogens before cheesemaking begins. This single step eliminates the vast majority of risk. Estimates suggest you are 50 to 160 times more likely to get listeriosis from soft cheeses made with unpasteurized (raw) milk compared to those made with pasteurized milk.
Pregnant women are more susceptible to listeriosis than the average healthy adult because of immune system changes during pregnancy. The infection can cause flu-like symptoms such as fever, chills, muscle aches, and diarrhea, with symptoms appearing up to two months after exposure. More seriously, listeriosis during pregnancy can lead to miscarriage, stillbirth, or preterm labor. This is why the type of milk used in your cheese matters so much.
What “Cultured” Actually Means
When a cheese label says “cultured,” it means live bacterial cultures were introduced to ferment the milk. These are the same types of beneficial bacteria found in yogurt. They convert lactose into lactic acid, which gives cheese its tang and helps preserve it. Cultured cheeses include everyday staples like cheddar, Swiss, cottage cheese, cream cheese, and sour cream-based spreads. The cultures themselves are not a safety concern during pregnancy. In fact, probiotics from fermented foods can support digestive health by helping maintain a balanced gut microbiome and reducing inflammation.
Safe Pasteurized Cheeses
Hard cheeses made with pasteurized milk are the safest category. These include cheddar, Parmesan, Asiago, Swiss, Gruyère, and Emmental. Their low moisture content makes them inhospitable to bacteria even beyond the protection pasteurization provides.
Several softer pasteurized cheeses are also fine to eat without heating. The CDC and FDA list these as safe choices:
- Cottage cheese
- Cream cheese
- String cheese
- Feta (pasteurized)
- Mozzarella (pasteurized)
The UK’s NHS adds halloumi, paneer, and ricotta to that safe list when made from pasteurized milk, along with goat’s cheese that doesn’t have a white rind.
Exceptions: Soft-Ripened and Blue Cheese
Here’s where it gets slightly more complicated. Certain soft cheeses carry higher risk even when pasteurized, because their moist, less acidic interiors can support bacterial growth after the cheese is made.
Mold-ripened soft cheeses with a white rind, like brie, camembert, and chèvre, fall into this category. So do soft blue-veined cheeses like gorgonzola, Roquefort, and Danish blue. The NHS advises avoiding these whether they’re made from pasteurized or unpasteurized milk, unless you heat them until steaming hot (165°F internally). At that temperature, any bacteria that may have developed after production are killed.
The CDC similarly lists blue-veined cheese among its “riskier choices” and recommends heating pasteurized soft cheeses to 165°F as a safer alternative if you want to eat them.
Cheeses to Avoid Entirely
Queso fresco-type cheeses get their own warning from U.S. health agencies. Queso fresco, queso blanco, and requesón are considered risky whether made with pasteurized or unpasteurized milk, unless heated to 165°F. These fresh, soft cheeses have been linked to multiple Listeria outbreaks and their high moisture content makes them particularly vulnerable to contamination during and after production.
Any cheese made from raw (unpasteurized) milk should be avoided during pregnancy. This includes artisan and imported varieties that may not clearly state their milk source. Deli-sliced cheeses that sit unheated are also a risk, since slicing equipment can introduce contamination after the cheese was originally processed safely.
How to Check the Label
Look for the word “pasteurized” on the ingredient list or front label. In the U.S., most commercially sold cheeses use pasteurized milk, but it’s worth checking. If a cheese is made from raw milk, the label will typically say “unpasteurized” or “raw milk.” Imported cheeses and those from farmers’ markets or specialty shops are more likely to use unpasteurized milk, so read carefully.
If the label says “made from cultured pasteurized milk,” you’re looking at exactly the type of cheese this article is about, and it’s a safe choice as long as it doesn’t fall into the soft-ripened, blue, or queso fresco categories described above. When in doubt about a soft cheese, heating it until it’s steaming hot makes it safe regardless of its milk source or style.