Cheese During Pregnancy?
Cheese is one of the best foods on Earth!
So when you become pregnant, how do you know what’s safe and not? Here’s the skinny on cheese during pregnancy 101.
Soft, unpasteurized cheeses like feta, Brie, Camembert, blue-veined cheeses, and goat — as well as ready-to-eat meats like hot dogs and deli meats — may contain Listeria, bacteria that cause mild flu-like symptoms in most adults but can be very dangerous for unborn babies. Listeriosis, the infection caused by the bacteria, can cause miscarriage, premature birth, or severe illness or death of a newborn.
When made from pasteurized milk, most soft cheeses are considered safe to eat during pregnancy. That goes for other cheeses made from pasteurized milk too, such as cheddar, American, cottage, and cream cheeses. Hard cheeses are generally considered safe in pregnancy.
Whatever you buy, always make sure the label says “pasteurized” on it, and talk to your doctor if you aren’t sure about a certain cheese.
These safe soft pasteurized cheeses without a rind include:
Lasagna? Yes, please! Homemade pizza with side Greek salad? Sign me up!
Here’s a recipe for a soft cheese dip that is delightful with carrot slices!
Three Cheese Artichoke Dip
1 (8 ounces) block cream cheese, softened
2 cups mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper
Directions: Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
Recipe courtesy: Paula Deen