Navigating food choices during pregnancy often raises questions about specific foods, particularly cheese, due to its varied preparation methods. The safety of consuming cheese depends entirely on how it was produced, specifically whether the milk used was treated to eliminate harmful microorganisms. This focus on production is why the safety of a cheese like Romano requires a closer look at its characteristics and labeling.
The Primary Risk: Unpasteurized Dairy
The primary reason for caution regarding cheese consumption is the potential presence of a bacterium known as Listeria monocytogenes. Pregnant individuals are at a significantly heightened risk of developing listeriosis, the infection caused by this bacterium. This infection can be severe, potentially leading to complications like miscarriage, stillbirth, or illness in the newborn.
The bacteria thrive in raw, unpasteurized milk and dairy products. Pasteurization is a heat treatment process that eliminates harmful germs, including Listeria, from the milk before cheesemaking begins. Regulatory bodies, such as the U.S. Food and Drug Administration (FDA), issue specific warnings that pregnant individuals should avoid all unpasteurized dairy products due to this serious listeriosis risk.
Romano Cheese: Safety Factors
Romano cheese is a hard, salty Italian-style cheese traditionally made from sheep’s milk, but commercial versions often use cow’s or goat’s milk. The safety of Romano relies on two main factors: the pasteurization status of the milk and the cheese’s own physical characteristics. Most commercial Romano cheese sold in the United States is made with pasteurized milk, which makes it a safer choice for consumption during pregnancy.
Romano is classified as a hard, aged cheese, a category that generally presents a lower risk for bacterial growth. The production process involves a prolonged aging period, typically a minimum of five months, which drastically reduces the cheese’s moisture content to less than 34%. Furthermore, Romano has a high salt content, often ranging from 4.5% to over 8%. This combination of low moisture and high salinity creates an inhospitable environment that naturally inhibits the growth and survival of pathogens like Listeria monocytogenes.
How to Determine if Romano is Safe to Eat
To ensure the Romano cheese is safe for consumption during pregnancy, the consumer must verify the pasteurization status of the milk used. Packaged Romano cheese will clearly state on the label if it was “made from pasteurized milk”. If this term is present, the cheese is considered safe to eat.
When purchasing Pecorino Romano or other varieties from a deli counter or an artisanal producer, where the cheese is cut from a large wheel and the original packaging is absent, verification becomes more challenging. In these situations, it is necessary to ask the retailer directly about the source and pasteurization status of the milk. If the retailer cannot confirm that the milk was pasteurized, or if the cheese is an imported variety that does not specify pasteurization, it is prudent to avoid it.
General Guidelines for Hard Cheeses During Pregnancy
Romano is grouped with other hard, aged cheeses like Parmesan, Asiago, and Swiss cheese, which are safe when made with pasteurized milk. The manufacturing process for these cheeses involves cooking the curds and then pressing and aging them, which results in a dense texture and low moisture levels. This firm, dry environment does not support the growth of harmful bacteria as easily as soft, moist cheeses.
This safety guideline applies specifically to hard cheeses and should not be extended to all varieties of cheese. Soft, mold-ripened cheeses, such as Brie, Camembert, and blue-veined cheeses, are considered a higher risk because their high moisture content and lower acidity can still allow Listeria to grow, even if they are made with pasteurized milk. While hard cheeses like pasteurized Romano are a safe choice, the general rule remains to check the pasteurization status and be cautious with all soft cheese varieties.