Stracchino is a beloved Italian cheese known for its creamy texture and mild flavour. But if you’re pregnant, you might wonder whether it’s safe to eat. Cheese safety during pregnancy largely depends on factors like pasteurisation, moisture content and storage conditions. This blog post explores whether Stracchino is a good choice for expecting mothers and what alternatives you can consider.
SEE ALSO: Which types of cheeses you should avoid when you’re expecting →
What is Stracchino?
Stracchino, sometimes also known as Crescenza, is a soft, fresh cheese originating from northern Italy. It has a high moisture content and a creamy consistency, making it ideal for spreading on bread or incorporating into dishes. Traditionally made from cow’s milk, Stracchino has a mild, slightly tangy taste and is aged for only a few days.
Why cheese safety matters during pregnancy
Pregnant women are more susceptible to foodborne illnesses, particularly listeriosis, which is caused by the bacteria Listeria monocytogenes. Listeriosis can lead to severe complications, including miscarriage, preterm birth and stillbirth. Soft cheeses, especially those made from raw milk, pose a higher risk because they provide a moist environment where bacteria can thrive.
Listeria monocytogenes is particularly dangerous because it can survive refrigeration and grow at temperatures as low as 1°C (34°F). This makes proper cheese selection and storage crucial for pregnancy safety. The incubation period for listeriosis can range from a few days to several weeks, meaning symptoms may not appear immediately.
Additionally, research shows that pregnant women are about 20 times more likely to develop listeriosis compared to the general population. Symptoms include fever, muscle aches, nausea and, in severe cases, complications affecting the baby.
Is Stracchino pasteurised?
The safety of Stracchino depends on whether it’s made from pasteurised or unpasteurised milk.
- Pasteurised Stracchino: If the cheese is made from pasteurised milk, it is generally considered safe for pregnant women. Pasteurisation heats milk to at least 72°C (161°F) for 15 seconds or longer, effectively killing harmful bacteria.
- Unpasteurised Stracchino: Traditional versions of Stracchino may be made from raw milk, particularly artisanal or farm-produced varieties. Unpasteurised soft cheeses carry a higher risk of listeriosis and should be avoided during pregnancy.
How to check if Stracchino is safe
If you’re craving Stracchino while pregnant, follow these tips to ensure you’re eating a safe version:
- Check the Label – Look for labels indicating that the cheese is made from pasteurised milk. If it’s unclear, ask the seller or contact the manufacturer.
- Avoid Homemade or Artisanal Varieties – Small-scale producers may use raw milk, increasing the risk of bacterial contamination.
- Choose Factory-Sealed Products – Pre-packaged, commercially produced Stracchino is more likely to be pasteurised and handled in a controlled environment.
- Mind the Expiry Date – Soft cheeses spoil quickly; consuming them past their expiration date increases the risk of bacterial growth.
Nutritional benefits of Stracchino for pregnant women
Stracchino offers several nutritional benefits that can be helpful during pregnancy:
- Calcium: Essential for bone development in the baby and maintaining the mother’s bone health.
- Protein: Supports foetal growth and maternal tissue repair.
- Vitamin B12: Important for brain development and red blood cell formation.
- Healthy Fats: Provides energy and aids in nutrient absorption.
However, Stracchino is also high in moisture and fat, so it should be consumed in moderation as part of a balanced diet.
A word of caution for lactose-intolerant mums-to-be
Stracchino is a fresh cheese, meaning it contains more lactose than aged cheeses like Cheddar or Parmesan. Pregnant women with lactose intolerance may experience bloating, cramps, or digestive discomfort after consuming it.
If you’re sensitive to lactose, consider trying lactose-free alternatives or aged cheeses that naturally have lower lactose levels.
Cooking Stracchino for extra safety
If you’re unsure whether your Stracchino is pasteurised, you can still enjoy it safely by cooking it. Heating cheese to a temperature of at least 74°C (165°F) kills Listeria monocytogenes, reducing the risk of infection. Melted Stracchino works well in:
- Grilled sandwiches
- Pasta dishes
- Stuffed vegetables
- Baked pizzas
Cooking the cheese ensures safety while still allowing you to enjoy its creamy texture.
Safe alternatives to Stracchino during pregnancy
If you’re unsure about the safety of Stracchino, consider these pregnancy-safe alternatives:
- Ricotta (Pasteurised) – A soft cheese often used in Italian dishes, but always ensure it’s pasteurised.
- Mozzarella (Pasteurised) – Fresh mozzarella is a good substitute for Stracchino’s mild taste.
- Cream Cheese – Another spreadable option that works well in recipes.
- Mascarpone – Ideal for desserts and some savoury dishes.
Pregnancy-friendly Stracchino recipe: Baked Stracchino & Spinach Stuffed Peppers
If you want to enjoy Stracchino safely, try this simple and delicious baked recipe.
Ingredients
- 2 large capsicums (bell peppers), halved and seeds removed
- 1 cup cooked quinoa or brown rice
- 100 g pasteurised Stracchino cheese, cubed
- 1 cup fresh spinach, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ cup grated Parmesan (pasteurised)
Instructions
- Preheat the oven to 190°C (375°F).
- In a pan, heat olive oil over medium heat and sauté the garlic for 1 minute.
- Add the spinach and cook until wilted.
- In a bowl, combine the cooked quinoa or rice, sautéed spinach, salt, pepper, oregano and cubed Stracchino.
- Stuff the bell peppers with the mixture and place them in a baking dish.
- Sprinkle with grated Parmesan and bake for 25–30 minutes, or until the peppers are tender and the cheese is bubbly.
- Serve warm and enjoy!
Conclusion
Stracchino can be safe during pregnancy, but only if it’s made from pasteurised milk. Always check labels, buy from reputable sources and consider cooking the cheese to eliminate any risks. If in doubt, opt for safer alternatives like pasteurised Ricotta or Mozzarella.
By following these guidelines, you can enjoy delicious cheeses while keeping yourself and your baby safe.
References
Safety in Pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.
