Queso Blanco

Safety Status: Avoid Unless Pasteurized

Traditional soft cheeses like Queso Blanco, Queso Fresco, and Queso Cotija are classified under the avoid category during pregnancy unless they are explicitly made from commercially pasteurized milk.

According to warnings and advisories from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), soft cheeses made from unpasteurized raw milk present a high risk of Listeria monocytogenes contamination. Unlike most bacteria, Listeria can grow and multiply even at cold refrigerator temperatures.

Listeriosis in pregnant individuals can cross the placental barrier, leading to miscarriage, premature birth, stillbirth, or life-threatening bloodstream infections and meningitis in newborns.

Safe Alternatives & Cooking Rules

To safely enjoy soft cheeses:

• Verify Pasteurization: Only purchase commercial brands that explicitly state “made with pasteurized milk” on the packaging.
• Cook Until Steaming: If you are unsure of the pasteurization status of the cheese, or if you want to be completely safe, cook it. Heating Queso Blanco in dishes until it is bubbling and steaming hot (reaching an internal temperature of 165°F / 74°C) kills Listeria and other pathogens.
• Use Safe Subsitutes: Substitute with pasteurized mozzarella, ricotta, or cottage cheese, which undergo strict safety controls.

Kitchen Hygiene & Storage

When buying and storing pasteurized Queso Blanco:

• Avoid Raw Milk Farms: Do not buy homemade soft cheeses at farmers’ markets or street stands, as these are often made from raw milk and lack safety controls.
• Keep Your Refrigerator Cold: Maintain your refrigerator temperature at or below 40°F (4°C).
• Observe Expiration Dates: Consume opened pasteurized soft cheese within 5 to 7 days, and discard any cheese that has passed its expiration date.