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Can you eat Emmental Cheese while you are pregnant?

I have good news for all the cheese-loving women expecting: you are free to enjoy the Emmental cheese while you are pregnant since the milk used for its production is subject to pasteurization and therefore boiled at over 70° C.

This process controls the acidic level that could alter its taste, but it also contains the multiplication of bacteria that could be harmful to the foetus.

Also, cooked cheese is an excellent source of calcium, a nutrient that will help develop the baby.

Calories and nutritional values of the Emmental cheese

100g of Emmental cheese contain 380Kcal, of which:

  • 26.93g of proteins;
  • 5.38g of carbohydrates;
  • 1.32g of sugar;
  • 27.8g of fat, of which 17.779g of saturated fat and 7.274g of monosaturated fat;
  • 0.972g of cholesterol;
  • 192mg of sodium.

Since it contains a high level of fats, we recommend that you eat it in moderate quantities to avoid unwanted weight gain and the rise of bad cholesterol in your bloodstream, one of the leading causes of various diseases. Just think of atherosclerosis.

Another characteristic that you should not overlook is the high level of salt. Too much salt can cause the accumulation of liquids and water retention and cellulite, and localized fat deposits.

Can you eat Emmental cheese during pregnancy?

Of course, you can, so long as you get rid of the crust and incorporate the food into a healthy diet.

This cheese, like many dairy products, besides being very delicious, contains a healthy dose of calcium and proteins, two nutrients that are essential for the support and growth of muscles of both mum and baby.

But there is more: this food also contains magnesium, phosphorus, and Vitamin B12.

What types of cheese can you eat during pregnancy?

As a pregnant woman, when exploring the types of cheese that you can eat, you must consider the following factors:

  • Avoid eating any soft cheese that has not been pasteurized, as it can contain seriously harmful bacteria, like the Escherichia coli;
  • Limit or even altogether avoid any cheese that is high in calories, as they contain too much fat.

That said, these products are perfect for you:

  • Emmental cheese;
  • Mozzarella cheese;
  • Burrata;
  • Sweet provolone;
  • Pecorino cheese;
  • Asiago cheese;
  • Cheddar cheese (English cheese characterized by its unique orange colour);
  • Fontina cheese;
  • Grana Padano;
  • Parmigiano Reggiano;
  • Mascarpone;
  • Ricotta cheese;
  • Any cheese you can spread;
  • Feta cheese.

On the other hand, you should avoid these:

  • Any blue-veined soft cheese in its raw state, like the Roquefort or the Blue Danish. If you wish to eat them, then please, take your time to cook them;
  • Cheese with mold and an outside layer that is white like the Gorgonzola, Brie, Taleggio, and the Camembert. Their humidity level favours the spread of harmful bacteria to the baby. This problem can be solved by cooking them;
  • Cheese is made with non-boiled milk.

Any dairy product that is not pasteurized can contain all kinds of pathogens like E. Coli and listeria. The latter is a bacterium responsible for an infection called listeriosis, which can cause miscarriages, premature births, gestational complications, infant mortality, septicaemia, and different issues in the baby’s system.

In addition, if a mum contracts the listeriosis, she will not show any symptoms, but she can still pass it to the baby through the placenta.

In some cases, this pathology can show up in the third trimester in lower back pain, vomit, fever, nausea, diarrhoea, muscle pains, and general unwellness.

Lastly, pregnant women are ten times more likely to contract listeriosis than others. However, to avoid this situation, all one needs to do is take the necessary precautions, like avoiding non-pasteurized dairy products and fresh milk from the stable.

Recipes that you can make using the Emmental

Below, we propose three recipes that are Emmental based, and that can satisfy the cravings of any pregnant woman, and not only.

Baked onion soup au gratin

This dish has French origins, and it is equally delicious and easy to prepare. It’s perfect for keeping yourself warm during those cold winter evenings.

Ingredients for four people:

  • 500g of golden onions;
  • 1 litre of beef broth;
  • 50g of butter;
  • 30g of extra virgin olive oil;
  • 20g of plain flour;
  • 50g of sugar;
  • 8 sliced of bread;
  • 100g of grated Emmental cheese;
  • Salt and pepper as needed.

Preparation

  1. Slice your onions into thin pieces;
  2. Heat the butter and oil in a large pan;
  3. When the butter has melted, add the onions, stir, and let it cook at low heat for about ten minutes;
  4. Stir often to prevent the darkening of the onion;
  5. When the onion becomes soft, slightly increase the heat, add the sugar, and stir;
  6. Add your sieved flour, stir, and allow the water to dry out;
  7. Pour in the broth, decrease the heat again, and let it steam for 30 minutes;
  8. If the mixture dries out too much, add more broth;
  9. Turn off the heat, add your desired quantity of salt and pepper, and keep aside;
  10. Bake your slices of bread in the oven for some minutes. Remember to flip them halfway to make the cooking uniform;
  11. Fill up three ceramic bowls with the onion soup and leave 1cm of space from the edge;
  12. Add two baked slices of bread to each bowl;
  13. Sprinkle layers of the grated Emmental cheese in all four bowls and then cook them in the oven for 10 minutes at 250o C, using the grill mode;
  14. Finally, serve the onion soup while it’s still hot.

You can refrigerate this dish for a couple of days, but we advise against freezing it.

Salty cake with mortadella, Emmental cheese, and potatoes

Hot or cold, this dish is delicious. The salty cake with mortadella, Emmental cheese, and potatoes is perfect even for a picnic.

Ingredients for 6 people:

  • A pre-made roll of pastry;
  • 450g of potatoes;
  • 300g of mortadella;
  • 200g of Emmental cheese;
  • 250ml of single cream or cooking cream;
  • 3 medium-size eggs;
  • 160g of grated pecorino;
  • 30g of Parmigiano Reggiano;
  • Thyme leaves;
  • Salt and pepper as needed;
  • Extra virgin olive oil as needed.

Preparation

  1. Peel your potatoes, slice them into thin pieces using a mandolin, immerse them in a bowl full of cold water, and keep aside;
  2. Dice the Emmental cheese and mortadella and keep aside;
  3. Mount the egg with cream in a pie dish, add the thyme leaves, the grated pecorino with a pinch of salt and pepper;
  4. Add the mortadella and the Emmental cheese to the mixture and mix;
  5. Spread the pastry along with the baking paper at the bottom of a scalloped cake pan, and poke holes in it with a fork;
  6. Pour the mixture of an egg;
  7. Drain the potatoes and arrange them on top to form a circle;
  8. Grease the surface with little oil and sprinkle it with salt, pepper, and grated Parmigiano Reggiano;
  9. Bake everything in an oven at 180o in static mode for 60 minutes.
  10. Serve the cake at a lukewarm temperature.

You can refrigerate this cake for only three days.

Pumpkin pie with Emmental cheese

This typically rustic recipe can add life to an autumn dinner setting, and it’s perfect as a second course or a stand-alone meal.

Ingredients for 6 people;

  • 1kg of your favourite pumpkin, make sure it’s been washed;
  • 150g of sliced Emmental cheese;
  • 200ml of whole milk;
  • 150g of sliced bacon;
  • 250ml of single cream or cooking cream;
  • Parsley branches;
  • Butter;
  • Salt and pepper as needed.

Preparation:

  1. Slice the pumpkin into pieces that are about 1cm thick;
  2. Split the sliced bacon into two parts;
  3. Grease a pan with the butter and first arrange the sliced pumpkin, then on top the sliced bacon;
  4. Sprinkle with salt and pepper as needed;
  5. In a separate pot, boil the milk with the cream, add some salt and allow it to cook at low heat, remember to keep stirring with a whisk to prevent the forming of lumps;
  6. Pour the boiled mix on the pumpkin, then spread the sliced Emmental cheese across the entire surface;
  7. Cook the pie in a preheated oven in static mode at 180°C for 50 minutes.
  8. Chop up the parsley, spread it on the pie, and serve it while still hot.

Pumpkin pie and Emmental cheese can be refrigerated for two days, whether it’s uncooked or cooked. When it’s cooked, all you need to do is heat it in an oven or a microwave before eating.

Conclusion on the Emmental cheese

Emmental cheese is a product included in the list of foods allowed during pregnancy, so long as it’s not eaten in excess quantity.

It’s a product that contains an elevated dose of calories and salt, so if you overeat it, it can lead to a series of problems, like weight gain and the build-up of bad cholesterol.

Since the milk used is pasteurized, it’s possible to eat it raw or cooked.

If you want to enjoy it in all its glory when it’s cooked, we advise that you let it rest at room temperature for 30 minutes before devouring it.

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