Cheeses

The mould you see on the outside rind of many cheeses is perfectly normal – whether it’s blue or green speckles, or the fluffy white, yellow, or grey rinds you often see on soft cheeses. These moulds are part of the cheesemaking process and are generally safe to eat.

However, mould that appears on the cut surface of a piece of cheese is different. This usually develops when a cheese has been sitting in the fridge for a while. If you see mould growing on the cut side, it’s best to cut it away generously, or discard the cheese if it has spread.

In short: mould on the rind is usually part of the cheese, but mould on a cut surface is best removed.

Typically, all pasteurised hard cheeses are safe to consume during pregnancy, as well as pasteurised soft cheeses that have not been mould-ripened. Safe cheeses include products like cheddars, goudas, parmesan, and mozzarella. Unsafe cheeses include unpasteurised cheeses, as well as mould-ripened cheeses such as brie and camembert. If you have any doubts or questions regarding the safety of cheeses whilst pregnant, please consult your doctor.

Traditionally, cheese is made from rennet made from animal products, however many cheeses now are made with a vegetarian alternative. Each cheese is marked both on its web page, and on the label on its wrapping as to whether it is made with vegetarian rennet or traditional rennet.

During the cheesemaking process, milk is sometimes put through a process called pasteurisation-this involves heating the milk to kill bacteria and enzymes within it. Many dairies do this to extend the shelf life of their cheeses, though it is not universal. Each of our cheeses is marked on both its web page and the label on its wrapping as to whether or not it is pasteurised.