Pregnancy guidance, in plain English

Parmesan

Parmesan is safe to eat during pregnancy, including if made with unpasteurised milk, because it is a hard cheese with very low moisture content.

Safe to eat
Parmesan

Parmesan (Parmigiano-Reggiano) is a hard, aged cheese, and hard cheeses are safe during pregnancy regardless of whether they're made with pasteurised or unpasteurised milk. The reason is about texture and moisture rather than the pasteurisation process itself: Listeria, the main bacterial concern with cheese in pregnancy, needs a moist environment to grow, and hard cheeses like Parmesan are aged and pressed until their moisture content is too low to support meaningful bacterial growth. This is why the NHS guidance for cheese safety in pregnancy is based on the type and texture of the cheese rather than simply whether it's pasteurised. Parmesan can be eaten freely — grated over pasta, shaved onto salads, or eaten in chunks — without any need to check pasteurisation status, which often surprises people expecting all unpasteurised cheese to carry a blanket warning.

What to be aware of

  • Parmesan is safe whether pasteurised or unpasteurised, cooked or uncooked, due to its low moisture content.
  • This applies to genuine aged Parmigiano-Reggiano and similar hard grating cheeses such as Grana Padano and Pecorino.
  • Pre-grated Parmesan from the supermarket is equally safe — the format doesn't change the safety profile.
  • As with all cheese, check it hasn't passed its use-by date and has been stored correctly.
  • This guidance does not extend to other cheeses on the same cheeseboard — soft and mould-ripened cheeses still carry separate advice.

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

US guidance

US guidance also treats hard, aged cheeses like Parmesan as safe regardless of pasteurisation status, following the same moisture-content logic as the UK. Both countries specifically name Parmesan as an example of a safe hard cheese in pregnancy.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Mushroom and Parmesan risotto

Mushroom and Parmesan risotto

A creamy, comforting risotto where Parmesan is stirred through generously at the end for richness and depth.

Pregnancy tip: Adding the Parmesan off the heat, once the rice is cooked, keeps the risotto glossy rather than stringy or overcooked.

Ingredients

  • 300g arborio rice
  • 300g mixed mushrooms, sliced
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 litre vegetable or chicken stock, kept warm
  • 100ml white wine (optional, or extra stock)
  • 60g butter
  • 80g Parmesan, finely grated, plus extra to serve
  • 2 tbsp olive oil
  • Salt and black pepper

Method

  1. Heat oil in a large pan and fry the mushrooms until golden; set aside.
  2. In the same pan, soften the onion and garlic, then stir in the rice for 1–2 minutes until translucent at the edges.
  3. Add the wine if using and let it absorb, then begin adding warm stock a ladle at a time, stirring frequently.
  4. Continue adding stock and stirring for 18–20 minutes until the rice is creamy and just tender.
  5. Stir through the mushrooms, butter, and Parmesan off the heat, and season well.
  6. Serve immediately with extra Parmesan grated over the top.