Dairy & Eggs

Parmesan Cheese

Sourced from ACOG/WHO/CDC guidelines • Updated June 2026

🟢 Generally Safe

Safety Status: Safe (Aged Hard Cheese)

Traditional and commercial Parmesan cheese (including authentic Italian Parmigiano-Reggiano) is completely safe to eat during pregnancy.

While pregnant individuals are advised by the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) to avoid soft, unpasteurized cheeses due to the risk of Listeria monocytogenes, Parmesan is a major exception. Even when made from raw (unpasteurized) milk, Parmesan is classified as a hard cheese, which carries an extremely low risk of bacterial contamination.

The reason for this safety lies in the cheese-making process. Parmesan is cooked at high temperatures and aged for at least 12 to 36 months. During this long maturation period, the moisture content of the cheese decreases significantly, and the salt concentration rises.

Because Listeria requires water to grow and reproduce, the extremely low water activity and high acidity of aged Parmesan cause any pathogens to die off naturally. Therefore, it does not support the survival of Listeria.

Nutritional Benefits

Parmesan is an exceptionally nutrient-dense cheese, offering great benefits during pregnancy:

High Calcium Content: Parmesan is one of the richest dietary sources of calcium. Just one ounce provides over 300 mg of calcium, which is essential for the development of your baby’s skeletal system.
Protein Source: It provides a high concentration of complete protein, aiding in maternal tissue growth and fetal development.
Low Lactose: Due to the long aging process, most of the lactose is broken down, making it easier to digest for individuals with mild lactose sensitivity.

Safe Handling and Storage Guidelines

Keep your Parmesan fresh and safe with these clean kitchen rules:

Store in Dry Refrigeration: Wrap block Parmesan in parchment paper or wax paper, then loosely in plastic wrap or foil. Keep it stored in the refrigerator below 40°F (4°C).
Watch for Mold: Although hard cheeses are low-risk, surface mold can occasionally grow if moisture gets into the packaging. If a hard block of Parmesan develops a small spot of mold, you can cut away the mold plus at least 1 inch around and below it. The remaining cheese is safe to eat.
Hygienic Grating: Wash your cheese grater thoroughly with warm soap and water before and after grating to prevent cross-contamination.

Safe Alternatives

Pecorino Romano, Asiago, or Grana Padano.

OB-GYN Clinical Tip

Commercial grated parmesan is safe to sprinkle on pasta. Traditional European Parmigiano-Reggiano is raw but safe due to its aging process. Keep it dry in the refrigerator and discard if it develops mold.

⚠️ Medical Safety Note Always wash fresh fruits and vegetables thoroughly, ensure meats and seafood are cooked to recommended internal temperatures, and verify that dairy products are fully pasteurized before consumption.

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Core Reference

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Pregnancy FAQs: Parmesan Cheese

Q1: Can I eat Parmesan cheese while pregnant?

Yes. Parmesan cheese is a hard, aged cheese and is completely safe to consume during pregnancy, even if the label indicates it was made from unpasteurized or raw milk.

Q2: Why is raw milk Parmesan cheese safe?

Parmesan is aged for a minimum of 12 months (often 24 to 36 months). This long aging process, combined with its high salt content and very low water activity, creates an environment where Listeria bacteria cannot survive.

Q3: Is pre-grated Parmesan cheese safe?

Yes. Commercially packaged, pre-grated Parmesan is pasteurized or made from aged hard cheeses, making it safe. Ensure it is stored properly to prevent ordinary mold growth.