can I eat soft cheese?
It depends on the type. Soft cheeses without a white rind — like cream cheese, cottage cheese, ricotta, mascarpone and halloumi — are safe if pasteurised. Mould-ripened soft cheeses like brie and camembert should only be eaten cooked until steaming.
why it matters
Mould-ripened and blue soft cheeses are less acidic and hold more moisture than hard cheeses, creating conditions where listeria can grow — even in pasteurised versions. Thorough cooking kills listeria, which is why baked brie is fine but a cold slice isn't.
how to have it safely
Cold and safe: pasteurised cream cheese, cottage cheese, ricotta, mascarpone, mozzarella, feta, paneer, halloumi. Cook until steaming hot: brie, camembert, chèvre with rind, and all blue cheeses.
worth knowing
- The dividing line is mould-ripening (white rind or blue veins), not softness itself.
- Pasteurisation matters too — avoid anything made from raw/unpasteurised milk unless it's a hard cheese.
- 'Steaming hot' means cooked through, not just warmed or melted at the edges.
- Hard cheeses (cheddar, parmesan, gruyère) are all safe, even unpasteurised, because they're too dry and acidic for listeria.
common questions
Which soft cheeses can I eat cold during pregnancy?
Pasteurised cream cheese, cottage cheese, ricotta, mascarpone, mozzarella, feta, paneer, quark and cheese spreads are all safe cold. The ones to cook first are white-rinded (brie, camembert) and blue cheeses.
Is cheesecake safe in pregnancy?
Usually yes — it's made with pasteurised cream cheese. Just check that any base or topping doesn't include raw egg (some set cheesecakes do; baked ones are fine).
also in dairy & eggs
Aligned with guidance from the NHS, FDA and WHO. This is general information, not personal medical advice — check with your midwife or doctor about your own situation. How we write.