when i saw the midwife at the hospital a week and a half ago, she sais soft cheeses like bocconcini and ricotta are ok as long as they are cooked and hot when you eat them...
which means that canneloni is back on the menu..
has anybody else heard this as somebody told me the day after this that shes wrong...
i really miss pastizzi which is full of ricotta and ravioli aswell....
oh i just found this it may have naswered my own stupid question!!
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However, thorough cooking should kill any listeria, so it should be safe to eat food containing soft mould-ripened or blue-veined cheeses, provided the food has been properly cooked and is piping hot all the way through.
Cheeses which are SAFE to eat in pregnancy
Hard cheeses:
austrian smoked, Babybel, caerphilly, cheddar, cheshire, derby, double gloucester, edam, emmental, english goat's cheddar, feta (if bought in the UK), gouda, gruyere, halloumi, havarti, jarlsberg, lancashire, mozzarella, orkney, paneer, parmesan, pecorino (hard), provolone, red leicester.
I think that your second post has all the answers, the main ones to avoid are the camebert and brie type ones and blue vein. I think that most Aust cheese have been paustrised and that is what makes them safer.
Pasteurised cheese is fine. Unpasteurised cheese which has been thoroughly cooked and is piping hot throughout is fine.
In France pregnant women are NOT told to avoid these cheeses because they are such a normal part of the diet everyone is aware of the right way to handle/store them and thus the risk of listeria is smaller.
I know this isn't that helpful, since you don't live in France, but i just wanted you to know that these things are not set in stone - listeria in cheese is very rare and cooking removes the risk.
If have any doubt about food safety in pregnancy, visit the food standards australia website and look for the brochure called "listeria and food". It has all the foods to avoid in pregnancy and those that are safe.
cheese
id love to eat canelloni tomorrow!!
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