Is mascarpone safe during pregnancy?

What does the evidence say about mascarpone during pregnancy?

1. Soft cheeses are considered acceptable in pregnancy when the label states they were made from pasteurized milk, and the same logic applies to cream-based cheeses. 1
2. Soft cheese carries a higher moisture content than aged cheese, which allows more bacterial growth, so it is the pasteurization step that does the real work of making it low risk. 2
3. Raw and undercooked eggs are a recognized source of salmonella, and fully cooking eggs is the standard advice during pregnancy, which is what makes egg-containing desserts a separate question from the cheese in them. 3
4. Listeria can keep growing at refrigerator temperatures around 4°C, unlike most foodborne bacteria, which is why an opened tub of a fresh dairy product should not linger for weeks. 4
5. Milk, yogurt, and cheese supply most of the calcium in the average US diet, and the target during pregnancy is 1,000 mg a day for adults. 5

Is mascarpone safe in each trimester?

• First trimester. Rich, fatty foods can sit badly when nausea is at its worst, so mascarpone may simply not appeal right now. That is a comfort issue rather than a safety one. Check the tub says pasteurized and you have covered the actual risk.
• Second trimester. This is when dessert questions usually start, and mascarpone shows up in tiramisu, cannoli filling, and no-bake cheesecake. The cheese is rarely the problem in those recipes. Ask whether raw egg is in the mix.
• Third trimester. Mascarpone spoils quickly once opened because of its high fat and moisture. Keep it cold, note the date you opened it, and skip anything left standing at room temperature on a dessert table.