Pregnancy food guidance, in plain English

Gorgonzola

Gorgonzola is a soft blue cheese and should be avoided during pregnancy due to Listeria risk. It is safe in hot cooked dishes where it is fully melted through.

Avoid during pregnancy
Gorgonzola

Gorgonzola is an Italian soft blue-veined cheese. The NHS advises avoiding soft blue-veined cheeses during pregnancy because they can contain Listeria bacteria. Unlike hard blue cheeses such as Stilton — which are safe in pregnancy — Gorgonzola has a higher moisture content that creates conditions where Listeria can thrive. There are two main varieties: Gorgonzola Dolce (very soft and creamy) and Gorgonzola Piccante (firmer and more aged). Both should be avoided eaten cold during pregnancy. Either variety is safe when thoroughly cooked in a hot dish — such as a pasta sauce or risotto where the cheese is completely melted and the dish is piping hot throughout.

What to be aware of

  • Avoid Gorgonzola eaten cold — on a cheeseboard, in a cold salad, or as a cold topping.
  • Gorgonzola is safe in a hot dish where it is fully melted and piping hot throughout.
  • The same applies to other soft Italian blue cheeses including Dolcelatte.
  • Stilton (a hard blue cheese) is safe to eat cold — see the hard cheese guidance.

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

US guidance

FDA guidance is consistent — soft blue-veined cheeses including Gorgonzola should be avoided in pregnancy.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Gorgonzola and walnut pasta

Gorgonzola and walnut pasta

A rich, creamy pasta sauce where the Gorgonzola is fully melted and piping hot — the safe way to enjoy it during pregnancy.

Pregnancy tip: The Gorgonzola must be fully melted into the sauce and the dish served piping hot. Do not use it as a cold topping or garnish.

Ingredients

  • 300g pasta (rigatoni or gnocchi)
  • 150g Gorgonzola Piccante, crumbled
  • 150ml double cream
  • A handful of walnut halves
  • 1 clove garlic
  • Fresh sage leaves
  • Salt and pepper

Method

  1. Cook pasta according to packet instructions.
  2. Heat cream gently in a saucepan with the garlic clove.
  3. Add the Gorgonzola and stir over low heat until completely melted and piping hot throughout.
  4. Remove the garlic, season, and toss with the drained pasta.
  5. Toast walnuts briefly in a dry pan.
  6. Serve with toasted walnuts and fried sage leaves on top.