Camembert

Camembert should be avoided during pregnancy due to Listeria risk. It is safe to eat if cooked until piping hot all the way through.

Avoid during pregnancy

Camembert is a soft mould-ripened French cheese with a white bloomy rind. Like Brie, the NHS advises avoiding Camembert during pregnancy because it can contain Listeria bacteria, which causes listeriosis — a serious infection in pregnancy. The surface mould and high moisture content of Camembert create conditions where Listeria can survive. However, cooking Camembert thoroughly until piping hot throughout kills any Listeria. A whole baked Camembert — a classic warming dish — is perfectly safe during pregnancy as long as it is completely melted inside. A Camembert that is warm on the outside but still cool in the centre has not been cooked through.

What to be aware of

Do not eat cold or room-temperature Camembert during pregnancy.
Baked Camembert is safe — it must be piping hot and fully liquid inside.
Restaurant Camembert dishes may look done on the outside but still be cold in the centre — always check.
This applies to all similar soft white-rind cheeses.

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

US guidance

FDA guidance is consistent — avoid soft mould-ripened cheeses in pregnancy. Imported Camembert made from raw (unpasteurised) milk is not permitted for import to the US.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Baked Camembert with rosemary and garlic

The classic baked Camembert — completely safe during pregnancy when cooked until piping hot all the way through.

Pregnancy tip: Push a skewer right into the centre before serving. It must come out piping hot. A Camembert that is only warm on the outside has not been cooked through safely.

Ingredients

1 whole Camembert in its wooden box
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary
1 tsp olive oil
Crusty baguette or breadsticks to serve

Method

Preheat oven to 200°C (180°C fan).
Remove any plastic wrapping and return the Camembert to its wooden box.
Score the top in a crosshatch pattern and push in the garlic slices and rosemary.
Drizzle with olive oil.
Bake for 20 minutes until piping hot and fully melted throughout.
Test the centre with a skewer — it should be very hot.
Serve immediately in the box with bread for dipping.