In Australia, you should generally avoid eating feta cold or uncooked during pregnancy due to the risk of Listeria, which can be harmful to your baby, but it's safe to eat if thoroughly cooked until piping hot (over 75°C), such as in pizzas, quiches, or baked dishes, as pasteurised feta is common but still classified as a high-risk soft cheese. Always check labels for pasteurisation and ensure it's heated properly.
Many countries now say it's fine to eat, but the Australian guidelines still tend to recommend against consuming feta while pregnant. Technically speaking, most feta on the market in Australia is made from pasteurised milk and therefore should be ok.
Soft, unpasteurized cheeses like feta, Brie, Camembert, blue-veined cheeses, and goat — as well as ready-to-eat meats like hot dogs and deli meats — may contain Listeria, bacteria that cause mild flu-like symptoms in most adults but can be very dangerous for unborn babies.
Ingredients. Pasteurised Cow's Milk, Salt, Starter Cultures, Non-animal Rennet.
White says not all cheese is pasteurized, including some feta (check the label!), brie, Camembert, blue-veined cheeses, and Mexican queso fresco. "The good news is that most cheeses are pasteurized in the US. However, make sure to double-check the label."
When pregnant, avoid soft cheeses like brie, feta, camembert, blue cheese, and queso fresco unless they are clearly labeled as pasteurized or cooked until steaming hot, due to the risk of Listeria bacteria; also skip unpasteurized milk and cheese. Hard cheeses, processed cheeses, and pasteurized soft cheeses (like cottage or cream cheese) are generally safe, as are cooked versions of risky cheeses, as cooking kills harmful bacteria.
Traditionally (and legally within the EU and other territories where it is protected), feta is produced using only whole sheep milk, or a blend of sheep and goat milk (with a maximum of 30% goat milk). The milk may be pasteurized or not, but most producers now use pasteurized milk.
You're safe to eat some milk and dairy foods, including: All hard cheeses, such as cheddar, Parmesan or Gruyere. Pasteurised semi-hard and soft cheeses, such as cottage cheese, mozzarella, feta, paneer, ricotta, halloumi, cream cheese, cheese spreads, or goat's cheese without a white coating on the outside (rind)
Kirkland Signature Feta Cheese is the perfect addition to your deli and soft cheese platter. This creamy feta cheese is made with pasteurized cow and goat milk and has a 22% milk fat and 55% moisture content. With a 1.2 kg block size, it's great for large gatherings.
In Australia, all cheeses that are sold in supermarkets are pasteurised, a heating process that will kill most nasty bacteria. So if you buy these cheeses from a reputable source (not in an open deli, see below), store them in the fridge and eat them soon after opening (1-3 days), they are generally fine!
Hard cheeses (Cheddar, Edam, Emmental and Parmesan) and Feta, Cottage, mozzarella, mascarpone and spreadable cheeses are safe. Cooking destroys all bacteria that can be harmful in pregnancy, so any cheese in cooked dishes is safe e.g. quiche, lasagne, pizza.
Yes, honey is generally considered safe for pregnant women to eat. The bacteria that cause botulism are a concern for infants since their immune systems are not yet fully developed. Fortunately, these bacteria do not typically affect adults and cannot cross the placenta to harm the fetus.
Your diet doesn't change in the first trimester, necessarily. You should still consume the same number of calories. You still should make it a priority to eat from the main food groups: vegetables, fruits, whole grains, protein foods and dairy.
Great news for Greek-salad fans: Yes, you can eat feta cheese during pregnancy—but only if it's made from pasteurized milk! Pasteurization is a process that kills harmful bacteria like Listeria monocytogenes, which can cause serious pregnancy complications.
Although pregnant women are at increased risk from Listeria infection, it's important to remember that the risk of listeriosis in Australia is low, and that there are simple steps you can take to avoid infection while still eating a balanced, healthy diet.
There's a small chance that unpasteurised or soft ripened dairy products may contain Listeria bacteria. This can cause an infection called listeriosis. Listeriosis can lead to miscarriage or stillbirth, or make your newborn baby very unwell. Soft cheeses with a white coating on the outside have more moisture.
Greek Feta cheese is made either from sheep milk or a mixture of sheep and goat milk (goat milk cannot exceed 30% of the overall mass, and it's usually kept well underneath that mark). Greek Feta is traditionally made with unpasteurized milk.
When pregnant in Australia, avoid high-risk foods like soft cheeses, deli meats, raw seafood/meat/eggs, sprouts, and unpasteurized dairy to prevent Listeria, Salmonella, and Toxoplasmosis; also limit high-mercury fish (shark, marlin), caffeine (under 200mg/day), and all alcohol, ensuring all meat, poultry, and eggs are thoroughly cooked. Focus on well-cooked meals and fresh produce to stay safe and healthy.
There's a small chance that unpasteurised or soft ripened dairy products may contain Listeria bacteria. This can cause an infection called listeriosis. Listeriosis can lead to miscarriage or stillbirth, or make your newborn baby very unwell. Soft cheeses with a white coating on the outside have more moisture.
When pregnant, avoid soft cheeses like brie, feta, camembert, blue cheese, and queso fresco unless they are clearly labeled as pasteurized or cooked until steaming hot, due to the risk of Listeria bacteria; also skip unpasteurized milk and cheese. Hard cheeses, processed cheeses, and pasteurized soft cheeses (like cottage or cream cheese) are generally safe, as are cooked versions of risky cheeses, as cooking kills harmful bacteria.
INGREDIENTS: Danish Fetta (50%) [Pasteurised Milk, Vegetable Oil (Palm Oil**), Salt, Starter Culture (Milk), Enzyme (Vegetarian Rennet)], Marinade (50%) [Canola Oil, Extra Virgin Olive Oil, Dried Herbs and Spices (1.5%) (Tomato Flakes, Basil, Parsley, Onion, Garlic, Thyme, Red Capsicum, Black Peppercorns, Oregano, ...
Tangy, crumbly, versatile
It's made from pasteurised milk, commonly from sheep and goats, although sometimes it can be just sheep's milk. Although traditional sheep milk feta is made with animal rennet, we want as many people as possible to enjoy it; so Futura's feta is vegetarian.
"Feta vs. Greek feta" highlights a key distinction: Greek feta is the authentic, PDO-protected cheese made in Greece from sheep's milk (or sheep/goat mix) with a distinct salty, tangy flavor and crumbly texture, while "feta" (or "fetta") sold elsewhere often uses cow's milk, resulting in milder, creamier, or different textures and flavors, but lacks the specific character of traditional Greek feta. The main difference lies in ingredients (milk type) and origin, with Greek versions being the original, regulated product.