Halloumi is a semi-hard, salty cheese from Cyprus, often grilled or pan-fried because of its high melting point. Pregnant individuals frequently question which foods are safe to eat, and dairy products are a common source of concern. Dietary guidelines advise caution regarding certain cheeses, leading to confusion about this Cypriot specialty and the potential risks associated with unpasteurized dairy.
Unpasteurized Dairy
Specific types of cheese present a risk during pregnancy due to the potential presence of the bacteria Listeria monocytogenes. This bacterium causes an infection called Listeriosis, which can be particularly dangerous for an unborn baby. Pregnant individuals are estimated to be about 10 to 20 times more likely to contract Listeriosis compared to the general healthy adult population.
While the infection may only cause mild, flu-like symptoms in the mother, it can lead to severe complications for the fetus. These severe outcomes include miscarriage, stillbirth, or life-threatening infection in a newborn baby. The bacterium is a concern in soft cheeses made with unpasteurized milk, as well as in cheese that has been contaminated after processing.
Pasteurization is a heat treatment process that destroys harmful microorganisms, including Listeria, that may be present in raw milk. Because the bacteria thrive in high-moisture, low-acid environments, soft, mold-ripened cheeses like Brie and Camembert are generally discouraged during pregnancy unless thoroughly heated.
Halloumi Production and Pasteurization Status
Traditionally, Halloumi is made in Cyprus using a blend of unpasteurized sheep’s and goat’s milk. However, most Halloumi sold commercially in major international markets, such as the United States, United Kingdom, and the European Union, is produced using pasteurized milk. This change is often necessary to comply with strict food safety regulations in these regions.
Consumers should check the product label for the word “pasteurized” before purchasing. Even if the initial milk used was unpasteurized, the Halloumi production process includes a unique step that provides an additional layer of safety. After the curds are formed, they are poached, or boiled, in the hot whey for an extended period, reaching temperatures above 90°C (194°F).
This boiling process effectively acts as a second heat treatment that significantly reduces the risk of bacterial survival. This unique step is what gives Halloumi its high melting point and characteristic squeaky texture. Commercially produced Halloumi made with pasteurized milk is generally considered safe to consume when pregnant.
How to Safely Prepare Halloumi During Pregnancy
While pasteurized Halloumi is safer than its unpasteurized counterpart, the highest level of safety is achieved through cooking. Heating the cheese until it is steaming hot throughout eliminates virtually all risk of bacterial contamination, including any Listeria introduced after the pasteurization process. This is the safest way to enjoy any soft or semi-soft cheese during pregnancy.
The recommended internal temperature for heating food to destroy harmful bacteria is 74°C (165°F). Halloumi’s naturally high melting point makes it an ideal cheese for this preparation, as it holds its shape well under heat. Safe preparation methods include grilling, pan-frying, or baking the cheese until the entire block is visibly hot and steaming.
If the product is imported or artisanal and the pasteurization status is unknown, or if the cheese is to be eaten cold, thorough cooking is strongly recommended. Avoid eating cold Halloumi, even if pasteurized, as a precaution against low-level contamination that can multiply during refrigeration.