Fontina cheese is a nutty, semi-soft Italian variety often enjoyed in melted dishes. During pregnancy, food safety concerns require close evaluation of seemingly harmless foods. The primary safety question surrounding Fontina relates to the potential risk of contracting listeriosis, a serious foodborne illness. This risk depends entirely on how the cheese was produced, specifically whether the milk was treated to eliminate harmful bacteria.
Understanding Pasteurized Versus Raw Milk Cheeses
The safety of any cheese during pregnancy hinges on whether it was made using pasteurized milk. Pasteurization is a heat treatment process that involves heating milk to a specific high temperature for a set period, which effectively destroys disease-causing microorganisms, including bacteria like Listeria. This process significantly reduces the risk of foodborne illness in the final dairy product.
Raw milk cheese is produced from milk that has not undergone this heat treatment, or was heated only slightly below the pasteurization temperature. Because the milk’s natural microflora is preserved, pathogenic bacteria may survive and multiply. Soft and semi-soft cheeses offer a more hospitable environment for bacterial growth compared to dry, hard cheeses. Therefore, health guidelines recommend that pregnant women avoid any cheese not explicitly labeled as pasteurized.
Fontina Safety: Identifying the Type You Are Eating
The safety of Fontina depends entirely on its origin and the label on the package. Commercial Fontina widely available in US supermarkets is generally produced with pasteurized milk, making it safe for pregnant women to consume. Always check the packaging for the word “pasteurized” to confirm this status.
The traditional Italian variety, known as Fontina Val d’Aosta, poses a risk. This cheese is protected by a Designation of Origin (DOP/PDO) and is traditionally made using raw, unpasteurized cow’s milk. Although this traditional cheese is typically aged for a minimum of 90 days, which can help reduce bacteria levels, health authorities still advise against consuming raw milk cheeses during pregnancy. If you are unable to confirm the pasteurization status of a Fontina, particularly if it is imported or from an artisanal cheese counter, it is safest to avoid it.
The Dangers of Listeria During Pregnancy
The strict guidelines for cheese consumption exist because of the danger posed by Listeria monocytogenes. Pregnant women are a uniquely vulnerable group, being approximately 10 to 20 times more likely to contract listeriosis than other healthy adults. This heightened susceptibility is due to the natural suppression of the cell-mediated immune system caused by hormonal changes during gestation.
In the pregnant person, the symptoms of listeriosis are often mild and nonspecific, frequently presenting as a flu-like illness with fever, muscle aches, or gastrointestinal distress. These symptoms may also be minimal or absent altogether, making the infection difficult to diagnose in the early stages. The incubation period can range from a few days up to two months, complicating the identification of the source of contamination.
The primary concern is the bacterium’s ability to cross the placental barrier and infect the fetus. Once transmitted, listeriosis can have severe consequences for the developing baby. These risks include miscarriage, stillbirth, and preterm delivery. For newborns who survive the infection, there is a risk of blood poisoning (sepsis) and meningitis, which can lead to life-long neurological complications.
The bacteria are particularly hardy, capable of surviving and even multiplying at standard refrigeration temperatures, unlike most other common foodborne pathogens. Listeria contamination is often linked to soft, moist environments. In cases of perinatal listeriosis, up to 1 in 4 pregnant women who contract the infection may lose their pregnancy or their baby shortly after birth.