Reblochon is a very popular raw milk cheese. Can pregnant women eat it safely? The answer with Marie Giraud-Heraud, midwife.
Among the many popular French cheeses are the Reblochon. Coming from Haute-Savoie, it is delicious both on its own and as an ingredient in culinary preparations. But is Reblochon pasteurized and can expectant mothers eat it? Marie Giraud-Heraud, midwife, answers your questions.
Can we eat reblochon during pregnancy?
Reblochon is normally a cheese made from raw milk. Gold, “with a raw milk cheese, there is a risk of listeriosis“explains our expert. “It is a disease that causes a high fever and, at the time, it was called “the great abortionist”. En effect, generallywhen a pregnant woman has a high fever, the body cannot fight the disease while continuing the pregnancy, so it terminates it”, continues Marie Giraud-Heraud. In theory, therefore, mothers-to-be cannot eat Reblochon… unless the milk has been pasteurized or treated at ultra high temperature (UHT). These milk preparation methods eliminate bacteria and therefore, even if there is no zero risk, the risk of being contaminated is much lower. To find out if the cheese you want to buy was made with pasteurized milkhe must have a stamp indicating that he has benefited from the protocol.
Pregnant, can you eat the rinds of Reblochon?
Even if Reblochon has been pasteurized, Marie Giraud-Heraud advises against eating the rind of Reblochon as well as that of other cheeses. “The crust is where it has the most bacteria, and especially fungus.” As a precaution, therefore, it is better not to consume it.
Is baked Reblochon authorized for future mothers?
Tariflette, pizza… there are many ways to eat cooked Reblochon. However, does this mean that expectant mothers can eat it this way? Listeria bacteria are destroyed from 70°C. So in theory, if cooking, especially in the oven, exceeds this temperature, women could consume it. The safest thing is still to opt for a Reblochon with pasteurized milk.
Can we eat raclette during pregnancy?
The devices to squeegee are more problematic when it comes to cooking Reblochon. Indeed, they do not specify the temperature at which the cheese is cooked, especially since the cooking time is quite low. “Pasteurization is a technical process, which defines the temperature and the duration of the exposure of the food to heat so that it is pasteurized; it is very precise”, recalls our midwife. Clearly, better to avoid unless, again, the cheese is pasteurized base.