Brie

Brie should be avoided during pregnancy due to Listeria risk from its soft mould-ripened rind. It is safe to eat if cooked until piping hot throughout.

Avoid during pregnancy

Brie is a soft mould-ripened cheese with a white bloomy rind. The NHS advises avoiding soft mould-ripened cheeses like Brie during pregnancy because they can harbour Listeria bacteria. Listeria causes listeriosis, a rare infection that can be particularly dangerous in pregnancy and may cause miscarriage or stillbirth. The higher moisture content of Brie, combined with the surface mould, creates conditions where Listeria can survive and multiply. The good news is that cooking Brie until piping hot all the way through kills any Listeria — so baked Brie is perfectly safe during pregnancy. This applies to all Brie varieties including Brie de Meaux and Brie de Melun.

What to be aware of

Do not eat cold or room-temperature Brie during pregnancy.
Baked Brie is safe — the cheese must be piping hot and completely liquid inside.
Test by inserting a skewer into the centre — it must come out very hot.
This applies to all white-rind Brie varieties.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

FDA guidance in the US is consistent — soft mould-ripened cheeses should be avoided in pregnancy. The FDA specifically advises avoiding cheeses made with unpasteurised milk, which includes many imported Brie varieties.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Baked Brie with honey and walnuts

Brie baked until completely melted and piping hot — the safe way to enjoy it during pregnancy.

Pregnancy tip: The Brie must be piping hot all the way through, not just warm on the outside. Cut into the centre to check it is fully liquid before serving.

Ingredients

1 small whole Brie (approximately 250g)
2 tbsp clear honey
A handful of walnut halves
Fresh thyme sprigs
Crusty bread or crackers to serve

Method

Preheat oven to 200°C (180°C fan).
Place the Brie in a small baking dish or on a lined baking tray.
Score the top with a cross and drizzle over the honey.
Top with walnuts and thyme sprigs.
Bake for 15–20 minutes until piping hot and completely liquid inside.
Test by inserting a skewer into the centre — it should come out hot.
Serve immediately with crusty bread for dipping.