Can you eat Parmigiano Reggiano during pregnancy?

Parmigiano Reggiano belongs to the category of hard cheeses with long ageing. This category is generally distinguished from fresh, soft or mould-ripened cheeses, which may require greater caution during pregnancy.

The main difference lies in the characteristics of the product: Parmigiano Reggiano has low moisture, a compact structure, long maturation and a production process regulated by the PDO specification. These elements help create an environment that is less favourable to the development of microorganisms than more moist and less aged cheeses.

This does not mean that every consumption should be considered free from any precaution. During pregnancy, product quality, correct storage, respect for the expiry date and hygienic food handling remain essential.

One of the most common questions concerns raw milk. Parmigiano Reggiano is made with raw, unpasteurised milk, and this can raise doubts during pregnancy.

The important point is to distinguish between raw milk consumed as such, fresh or soft cheeses made from raw milk, and hard aged cheeses. During pregnancy, unpasteurised raw milk should be avoided, while aged cheeses such as Parmigiano Reggiano are considered different because of their long maturation and the physico-chemical characteristics of the product.

The minimum ageing period for Parmigiano Reggiano PDO is 12 months. During this time, the cheese evolves, loses moisture and develops structure, flavour and texture. This long maturation is one of the reasons why Parmigiano Reggiano is considered suitable during pregnancy.

During pregnancy, not all cheeses have the same risk profile. The main precautions concern soft cheeses, mould-ripened cheeses, blue-veined cheeses and products made from unpasteurised raw milk when they have not undergone long ageing.

Foods that require caution include, for example, cheeses such as brie, camembert, gorgonzola, roquefort and other soft or blue-veined cheeses, especially if eaten raw and not cooked to a high temperature.

Parmigiano Reggiano, on the other hand, belongs to the category of hard aged cheeses. For this reason, it should not be confused with fresh, soft or blue-veined cheeses.

This distinction is useful because people often ask “can you eat cheese during pregnancy?”, but the correct answer changes depending on the type of cheese, the processing method, the ageing and the way it is consumed.

Parmigiano Reggiano is a nutritionally concentrated food. In 100 g it contains significant amounts of protein, fat, calcium, phosphorus, salt and other nutrients.

During pregnancy, calcium is an important nutrient because it contributes to the formation and development of the baby’s bones. Parmigiano Reggiano can contribute to calcium intake within a varied diet, together with other foods recommended by the doctor or professional following the pregnancy.

According to average nutritional values, 100 g of Parmigiano Reggiano contain about 32.4 g of protein and 1,155 mg of calcium. The product also contains fat and salt, so the quantity consumed should be appropriate to the overall diet.

The point is not to “eat a lot of it” because it contains calcium, but to include it in the right portions, as an ingredient, seasoning or small table portion.

Parmigiano Reggiano is naturally lactose free. The absence of lactose is not due to a lactose-removal treatment, but to the production process and lactic fermentation, which transform lactose in the early stages of processing.

This characteristic can be useful for pregnant women with lactose intolerance, always taking into account their individual tolerance and any medical advice.

However, it is important not to confuse lactose intolerance with milk protein allergy. Parmigiano Reggiano contains no significant amount of lactose, but it is still a milk-derived product and contains milk proteins. It is therefore not suitable for people with an allergy to milk or milk proteins.

There is no single quantity that is valid for everyone. The portion depends on the overall diet, individual needs, the advice received during pregnancy and any specific conditions.

Parmigiano Reggiano can be used in different ways:

• grated over a pasta dish;
• in shavings on well-washed vegetables or salads;
• in small table portions;
• as an ingredient in cooked recipes;
• in gastronomic preparations.

Since it is a concentrated food, rich in nutrients but also in fat and salt, it is preferable to consume it in moderate portions that are consistent with the rest of the diet.

In case of hypertension, a low-sodium diet, high cholesterol, gestational diabetes, significant nausea or other conditions, it is always advisable to ask your doctor or nutritionist for personalised guidance.

The rind of Parmigiano Reggiano is a natural part of the wheel, but during pregnancy it is right to take a few extra precautions.

The outer surface of the wheel may be more exposed to handling, storage, contact with surfaces and the external environment. For this reason, during pregnancy it is preferable to avoid eating the rind raw.

If the rind is used in cooking, it is important to clean it thoroughly and use it only in preparations that involve prolonged and complete cooking, such as broths, soups or stews. Cooking helps reduce the risk associated with any surface contamination.

If in doubt, the most cautious choice is to consume only the inner part of the cheese, correctly stored.

Safety does not depend only on the type of cheese, but also on how it is stored and handled after purchase or after the package has been opened.

During pregnancy, it is advisable to pay attention to the following:

• store Parmigiano Reggiano in the refrigerator;
• follow the instructions on the label;
• do not consume the product after the date indicated;
• close the package properly after opening;
• avoid contamination with raw foods;
• use clean utensils;
• do not consume parts with unusual mould or altered odours;
• choose intact packages that have been correctly stored.

These precautions are important for everyone, but they become even more relevant during pregnancy, when it is advisable to reduce the risk of food contamination.

Find out more:

• Nutritional values of Parmigiano Reggiano
• Lactose-free Parmigiano Reggiano
• Parmigiano Reggiano and cholesterol
• Parmigiano Reggiano ageing
• How Parmigiano Reggiano is produced
• Parmigiano Reggiano PDO
• Freshly grated Parmigiano Reggiano
• Parmigiano Reggiano portions
• Parmigiano Reggiano shavings
• Parmigiano Reggiano cubes