I read on here on a post from 2011 that Stilton was ok, and another article about protected geographical indication saying that the protected recipe for Stilton is pasteurised so therefore ok. Now I'm reading all the bumf from the midwife and it's saying Stilton is off limits.
Does anyone know for sure? I know mould ripened and unpasteurised cheeses are bad, but I'm getting mixed info on Stilton. Plus, I single handedly woofed a whole piece over the last few days...
Thanks in advance. I'm not sure I'll make it to September without it!
But if you're in doubt, just have it baked onto something - if you cook it at a high temperature, it will kill any nasties anyway.
When I was pg, I spent hours googling and panicking over whether various restaurants used pasteurised eggs for sauces, or pasteurised feta etc... in actual fact, when was the last time you heard of anyone getting anything from eggs or cheese? Listeria from a dodgy burger van, maybe! The chances of you getting anything are so minuscule, try not to worry too much
I tell you what is a current issue I keep hearing about - rare burgers in pubs and restaurants. There's a worrying trend to serve burgers rare but because when you mince beef the bugs on the exterior get all through the meat they have to be throughly cooked. I had a burger that was quite pink (before pregnancy thankfully!) and they were a bit snippy about taking it back. Just a heads up to request burgers well done.
I am quite disappointed by my midwife - according to her Boursin and Stilton were out, and I sat there with my miserable cheddar at Christmas watching everyone tuck in.
But Babycentre and the NHS website now say both are fine (Boursin website says they only use pasteurised milk).
I am much less worried about what I eat now (15weeks) than I was in the early days - I asked the doctor whether it was OK to eat the eggs from my back yard chickens and he said he had never seen a case of listeriosis in his professional career (and he was about 50).