Parmesan during pregnancy: This is what you need to know about hard cheese

Table of contents

• Why is raw milk cheese forbidden during pregnancy?
• The special thing about Parmesan: Pregnant women be careful!
• Eating Parmigiano Reggiano during pregnancy: avoid risks
• Parmesan in pregnancy: The best recipe for cheese lovers

Unfortunately, it is wrong to say that you can eat whatever you want during pregnancy. Because there are a number of foods that pregnant women are best off staying away from. This includes not only raw meat or raw fish, but also cheeses made from raw milk, for example. But there are also exceptions for raw milk products. Because not all raw milk cheese is the same. One of these exceptions is Parmigiano Reggiano, or Parmesan cheese for short.

To explain: Listeria can be found in raw meat and fish as well as in cheese made from raw milk. Bacteria that can cause listeriosis in pregnancy. And while it has little to no consequences for expectant mothers, it can be life-threatening for babies.

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Therefore, when it comes to “raw” products, including cheese made from unpasteurized milk: stay away!

But why is Parmesan, or Parmigiano in Italian, allowed during pregnancy? After all, it is traditionally made from raw milk and should therefore actually be one of the banned raw milk products.

Why is raw milk cheese forbidden during pregnancy?

The problem with raw milk products like cheese is that the processed milk is not sufficiently heated (pasteurized) during production. Bacteria, such as listeria, that can be contained in milk are not killed and can therefore pose a major health risk for babies.

Listeriosis in a pregnant woman often only presents with mild, flu-like symptoms. Particularly treacherous: The incubation period for the infection is 17 – 67 days after consuming an infected food, which makes diagnosis difficult.

However, listeriosis can cause inflammation of the placenta. This means the infection can be passed on to the unborn child. This can result in premature birth or even stillbirth. The earlier in pregnancy a woman becomes infected with listeria, the greater the risk to the baby.

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The special thing about Parmesan: Pregnant women be careful!

Parmesan or its cheaper variant, Grana Padano, are also made from raw milk. However, both types of cheese are allowed during pregnancy. Why?

The reason for this is the long maturing time of the so-called hard cheese varieties. Parmesan, real Parmigiano Reggiano, Grana Padano, but also Emmental cheese, for example, have a maturation period of at least 12 months. During this time, the water content and pH value within the cheese wheel decrease, but at the same time the salt content increases. Conditions that listeria doesn't like at all, which is why it can't multiply in these types of cheese.

So-called hard cheeses made from raw milk, including Parmesan, Grana Padano or Emmental, are permitted during pregnancy. Nevertheless, there are a few things to keep in mind when eating these types of cheese.

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Eating Parmigiano Reggiano during pregnancy: avoid risks

While pregnant women can eat a wheel of Parmesan or a Grana Padano relatively safely, things are different when it comes to the rind of these types of cheese. Despite the long ripening time, this can still contain an increased number of bacteria. That's why it's important to cut off the rind of hard cheese generously and never eat it.

In addition, pregnant women should only buy hard cheese that is packaged in an airtight container. Open cheese or cut edges on a cheese wheel are more susceptible to bacteria. Grating cheese yourself can also minimize the risk of bacteria.

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It's best to buy small portions of cheese during pregnancy. This means it doesn't sit in the fridge for too long, is fresher and has fewer bacteria.

Parmesan in pregnancy: The best recipe for cheese lovers

Avoiding parmesan or other “allowed” cheese during pregnancy would not only be a culinary mistake, but also a health one. Hard cheese like Parmesan, but also all other dairy products, are great sources of calcium, magnesium and potassium and should therefore definitely be part of a pregnant woman's diet.

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• 500 g Spaghetti
• 2 cloves of garlic (or more for garlic fans)
• 1 lemon
• 70 – 100 g Parmesan
• olive oil
• Salt, pepper
• Basil or parsley (depending on your preference)

Preparation is so easy:

Cook spaghetti according to package instructions. In the meantime, peel and chop the garlic, wash the lemon thoroughly, grate the peel (approx. 1/2 - 1 teaspoon) and squeeze the lemon. Grate or grate Parmesan and finely chop basil or parsley.

Then heat about 3 tablespoons of olive oil in a pan. Briefly sauté the garlic in it. Drain the spaghetti and add it. Stir well. Then add lemon juice, zest and parmesan and season with salt and pepper.

Now just arrange everything, garnish with the herbs and enjoy. Bon appetit.

Sources:
Baden-Württemberg State Center for Nutrition
Gynecologists online
Onmeda.de

Important NOTE:The information in this article is for informational purposes only and does not replace a diagnosis from a doctor. If you have any uncertainties, urgent questions or complaints, you should contact your doctor.