Frederic Melton
Goat cheese, available in hard and soft varieties, is a popular dairy product made from goat's milk. While it is generally safe to consume, concerns have been raised about the potential health risks associated with unpasteurized goat cheese, especially during pregnancy. Listeria, a harmful bacteria, can be found in raw milk and lead to serious illnesses like listeriosis, which poses significant dangers for pregnant women and their unborn children. As a result, there is a lot of confusion and conflicting advice about the safety of consuming goat cheese, with some sources recommending only pasteurized varieties to avoid bacterial contamination.
Is goat cheese unpasteurized?
| Characteristics | Values |
|---|---|
| Pasteurized goat cheese safe for consumption during pregnancy | Yes, except for those with surface ripening |
| Hard goat cheese safe for consumption during pregnancy | Yes |
| Soft goat cheese safe for consumption during pregnancy | No, due to higher moisture content, which is more hospitable for bacteria to grow |
| Goat cheese made from unpasteurized milk safe for consumption | No, due to the risk of listeria |
| Goat cheese types made from unpasteurized milk | White rind cheese, also known as chèvre, similar to Brie and Camembert |
| Raw goat milk cheese in the US | Legal, under federal law, must be aged 60 days or more |
| Raw goat milk cheese in Canada | Illegal |
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What You'll Learn
Goat cheese during pregnancy
Pregnancy is a time of joy and anticipation, but it can also be a time of concern, especially when it comes to nutrition. It is important to be careful with food choices during pregnancy as certain foods can be beneficial, while others can be harmful.
Goat cheese is one such food item that requires careful consideration. Firstly, it is important to understand that goat cheese can be broadly classified into two types: hard goat cheese and soft goat cheese. The main distinction between the two is the milk used and the moisture content in the cheese. Hard goat cheese is typically made from pasteurized milk and contains little moisture, while soft goat cheese is often made from raw milk and has a higher moisture content.
The process of pasteurization is crucial during pregnancy as it helps kill harmful bacteria, yeast, and mold found in raw milk. Listeriosis, a foodborne illness caused by the Listeria monocytogenes bacterium, is a particular concern for pregnant women. They may be 10-20 times more likely to contract listeriosis than the general population. Soft goat cheeses, especially those with a white rind, are more likely to be contaminated with Listeria and are therefore best avoided during pregnancy.
However, not all soft goat cheeses are unsafe. If the soft goat cheese is made from pasteurized milk, it is generally considered safe to consume during pregnancy. Cooking can also kill harmful bacteria, so using pasteurized soft goat cheese in cooked dishes, such as pizza or pasta, is usually safe.
On the other hand, hard goat cheese, whether made from pasteurized or unpasteurized milk, is typically safe for pregnant women. The low moisture content in hard cheese makes it difficult for harmful bacteria to thrive, reducing the risk of contamination.
In summary, when it comes to goat cheese during pregnancy, it is important to consider the type of cheese and the milk used. Soft goat cheeses made from pasteurized milk and all hard goat cheeses are usually safe, while soft goat cheeses made from raw, unpasteurized milk should be avoided to reduce the risk of foodborne illnesses like listeriosis.
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Pasteurization process
Pasteurization is a process used to kill bacteria, yeast, and mould found in raw milk. It was discovered by French scientist Louis Pasteur in 1862. Pasteurization is used to prevent the growth of pathogenic microbes and to lower the number of undesirable spoilage microorganisms and enzymes. While pasteurization does not act as an absolute preventative measure, it does reduce the risk of contamination.
There are several methods of pasteurization, including:
- High-Temperature Short-Time (HTST) or "flash" pasteurization: Milk is heated to 72°C for 15 seconds.
- Low-Temperature Long-Time (LTLT) or "batch" or "vat" pasteurization: Milk is heated to 63°C for 30 minutes.
- Low-Temperature Long Hold (LTLH) pasteurization: Milk is heated to 149º F for 30 to 40 minutes.
- High-Temperature Short Hold (HTSH) pasteurization: Milk is heated to 174º F for 22 to 40 seconds.
- Thermalization: Milk is heated to approximately 55° C (131° F) or 150º F for 15 seconds. This method is considered a good balance between pasteurized and unpasteurized milk, as it kills off dangerous bacteria while preserving most of the complex flavours.
The choice between pasteurized and unpasteurized milk in cheese-making depends on various factors, such as consumer preference, consistency, and safety. Some people may prefer the complex flavours of unpasteurized cheese, while others prioritize the safety and stability offered by pasteurized cheese.
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Soft goat cheese
Pasteurisation is a process that kills bacteria, yeast, and mould found in raw milk. In the United States, it is generally more common to find soft cheeses made with unpasteurised milk than hard cheeses. This has led to the widespread but inaccurate belief that soft cheeses should be avoided during pregnancy. However, the concern arises from the use of raw, unpasteurised milk in soft cheeses, which have a higher risk of bacterial contamination.
Unpasteurised soft goat cheese, such as white rind cheese similar to Brie and Camembert, is not recommended for pregnant women due to the risk of listeriosis, which can cause blood infection, meningitis, and flu-like symptoms. On the other hand, pasteurised soft goat cheese is considered safe for consumption during pregnancy, provided it is mould-free.
When shopping for goat cheese, it is essential to check the type and expiration date. Pressing your fingers into the cheese can help distinguish between hard and soft varieties, as hard cheese will not indent. If you are pregnant, opt for pasteurised hard goat cheese or mould-free soft goat cheese to minimise the risk of foodborne illnesses.
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Hard goat cheese
Goat cheese, or chèvre, is available in two varieties: hard and soft. Hard goat cheese is considered safe to consume during pregnancy, even when made from unpasteurized milk. This is because the low moisture content in hard cheese makes it difficult for harmful bacteria to thrive, resulting in a very low risk of contamination.
When purchasing goat cheese, it is important to check the type of cheese and the expiration date. Hard goat cheese should be preferred over soft cheese during pregnancy, and mold-free varieties are recommended. It is also important to avoid cheese made from unpasteurized milk or mold-ripened soft cheese.
The process of pasteurization involves heat-treating milk to destroy potentially harmful pathogens, such as Salmonella and Listeria. In the United States, nearly all fresh, unaged, rindless cheeses, including fresh goat cheese, are pasteurized. However, longer-aged cheeses may or may not be pasteurized, depending on the variety.
Raw milk cheese, made from unpasteurized milk, is aged for a minimum of 60 days to reduce the risk of food-borne illnesses. After 60 days, the natural bacteria enzymes in the cheese have fought off any "bad bugs" present in the unpasteurized milk. This aging process is why some cheeses made from raw milk are considered safe to consume, even during pregnancy.
While there are concerns about the safety of consuming raw milk and raw milk cheese, it is important to note that listeria outbreaks can also occur in pasteurized cheese due to contamination in the workplace. The decision to consume raw or pasteurized cheese ultimately depends on personal preferences and health considerations.
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Goat cheese in the US
In the United States, most store-bought goat's cheese is pasteurized. However, it is always advisable to check the label to ensure that the product is pasteurized. Hard goat cheeses are generally considered safe for consumption, whereas soft goat cheeses are often classified as unhealthy.
Goat cheese, or chèvre, can be purchased from a variety of stores, including Trader Joe's and Whole Foods. Vermont Creamery, founded in 1984 by Allison Hooper and Bob Reese, is the most popular brand of goat cheese in the US. The company was born out of a request for goat cheese by a French chef for a dinner organized by the Vermont Department of Agriculture. Vermont Creamery's goat cheese is known for its clean, mild flavors, making it a favorite among picky eaters. The approachable flavor is attributed to the conditions on the farms they work with, where the animals are healthy, given fresh bedding, and fed high-quality hay or carefully fermented silage. This results in fresh-tasting milk that is low in microbes and high in protein.
Pasteurization is a process used to kill bacteria, yeast, and mold naturally found in milk. It is important to note that soft goat cheese, whether pasteurized or not, can carry food-borne pathogens. Listeria is a concern with soft cheeses, as they have a higher moisture content, providing a more hospitable environment for Listeria to grow. However, cooking kills harmful bacteria, so thoroughly cooked goat cheese in sauces, tarts, or on pizza is generally safe for consumption.
In the case of pregnancy, it is recommended to avoid soft goat cheese made from unpasteurized milk. Hard and pasteurized goat cheese is considered safe to consume during pregnancy. This is because hard cheeses have a lower water content, making it more difficult for harmful bacteria to grow. Cooking goat cheese until it reaches an internal temperature of 165°F can also help kill any harmful bacteria.
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Frequently asked questions
No, it is not safe to consume unpasteurized goat cheese during pregnancy. It is recommended to stick to pasteurized goat cheese, which is safe to consume unless it has surface ripening.
The main risk associated with consuming unpasteurized goat cheese during pregnancy is listeriosis, which can result in blood infection, meningitis, and mild flu-like symptoms.
Hard goat cheese is considered safe to consume during pregnancy, as the low moisture content makes it difficult for harmful bacteria to thrive. Pasteurized soft goat cheeses, such as chèvre, are also generally safe to consume.
Unpasteurized goat cheese is typically soft and has a higher moisture content, making it more susceptible to bacterial contamination. It is recommended to check the label and expiration date before purchasing to ensure the cheese is made from pasteurized milk.
