Cheese
 

Is cheese in Italy pasturized?

Hi rr,

Some is, some ain't.

If your concern is that you are pregnant, stay away from soft, aged cheeses.

Ask your doctor if fresh mozzarella made from water buffalo milk is OK.

Enjoy your visit.

((I))

yes and no

Some are, but there are raw milk cheeses. Since the population of Europe seems to have no problems digesting and surviving raw milk cheeses, what's the problem?

Quokka, as Ira mentions, pregnant women (even in Europe) are advised to avoid non-pasteurised cheeses due to the risk of listeria. I don't know if this is the OP's concern, but if so, it's perfectly valid.

While this doesn't answer the question it is cheese related ;-)

Before leaving Malpensa for Boston last May, we used up our remaining euros in the duty-free shop. Bought a big 17 Euro hunk of parmesan and put it in our carry-on bag. When going through security in Philadelphia to a connecting flight it was called into question. We had to go into the little room with an official while he unpacked our bag and asked questions. Once he realized what it was, he loosened up. He didn't exactly chuckle but his manner changed.
(Mind you, I am not complaining...I want them to be very careful even if it's a little pain in the butt for us.)

Hi C,

>Bought a big 17 Euro hunk of parmesan and put it in our carry-on bag. When going through security in Philadelphia to a connecting flight it was called into question.

You weren't aware about the rules for gels and liquids in carryon?

For all they knew, this was 2 kilos of Semtex. :)

((I))

Sorry to jump onto the thread. But does anyone recommend any hard French cheeses? I LOVE cheese and will be in Paris for New Years; however, I am pregnant and thus forced to stay away from my normal gooey stinky cheeses. I am looking for any recommendations to buy at least at the market. Thanks!

texstout, many gooey stinky cheeses are made from Pasteurised milk too. You ca always ask before you buy.

Really? My research said that it was very hard to get stinky cheeses in france that was pasturized. If not true, I am very excited!

I would say that at least 75% of French cheeses are pasteurized, and it is not unlikely that it is true of 95%. For example, nearly all camembert is pasteurized, and that does not prevent if from living its own life and running all over the table if you leave it out long enough. The words to look for on a cheese package are "lait cru" (raw milk) -- you will rarely see it.