Pregnancy Friendly Cheese Table of Contents
- Pregnancy Friendly Cheese Table of Contents
- What the NHS recommends:
- What you can eat
- What to avoid
- Pregnancy Friendly Cheese – 10 of the Best
- buy cornish jack here
- Cornish Yarg
- BUY cornish yarg HERE
- Dambuster
- BUY Dambuster HERE
- Extra Mature House Cheddar
- BUY extra mature house cheddar Here
- Gjetost
- BUY gjetost Here
- Goat Gouda with Fenugreek
- BUY goat gouda with fenugreek Here
- Godminster Vintage Organic Cheddar
- BUY Godminster vintage organic cheddar here
- Gouda with Cumin
- BUY gouda with cumin here
- Halloumi
- BUY halloumi Here
- King Richard III Wensleydale
- BUY king richard iii wensleydale here
- To Buy Pregnancy Friendly Cheese
What the NHS recommends:
What you can eat
- pasteurised or unpasteurised hard cheeses, such as Cheddar, Gruyere and Parmesan
- pasteurised semi-hard cheeses, such as Edam and Stilton
- pasteurised soft cheeses, such as Cottage cheese, Mozzarella, Feta, Cream cheese, Paneer, Ricotta, Halloumi, goats’ cheese without a white coating on the outside (rind) and processed cheese spreads
- soft or blue cheese (pasteurised or unpasteurised) that has been cooked until steaming hot
What to avoid
- any other foods made from unpasteurised milk, such as soft ripened goats’ cheese
- pasteurised or unpasteurised mould-ripened soft cheeses with a white coating on the outside, such as Brie, Camembert and Chèvre (unless cooked until steaming hot)
- pasteurised or unpasteurised soft blue cheeses, such as Danish blue, Gorgonzola and Roquefort (unless cooked until steaming hot)
- unpasteurised cows’ milk, goats’ milk, sheep’s milk or cream
Pregnancy Friendly Cheese – 10 of the Best
- Cornish Jack
- Cornish Yarg
- Dambuster
- Extra Mature House Cheddar
- Gjetost
- Goat Gouda with Fenugreek
- Godminster Vintage Organic Cheddar
- Gouda with Cumin
- Halloumi
- King Richard III Wensleydale
Cornish Jack
Cornish Jack is a pasteurised Cornish cheese handmade by artisan cheesemakers Lawrence and Rosie at the Padstow Cheese Company based near Port Isaac. Inspired by a Swiss, farmhouse EMMENTHAL recipe, this pregnancy friendly cheese is slightly sweet and nutty in flavour and has a tangy fruitiness to the finish. It is made using Cornish cow’s milk all sourced from within a 30-mile radius of the dairy.
The cheeses are matured for at least 4-6 months, during this time the small, irregular ‘eyes’ form within the curd by the production of gas, which is distinctive to the cheese. The forming of these ‘eyes’ are an important part of the flavour development within the cheese, the longer the cheeses mature the more flavoursome they become.
Cornish Jack was crowned best hard cheese at the Great British Cheese Awards in 2018, Gold standard and highly commended at the Artisan Cheese Awards in 2018.
buy cornish jack here
Cornish Yarg
Cornish Yarg Cheese was first made on a farm on the edge of Bodmin Moor in the early 1980s. Alan Gray (who gave Yarg its now famous name by reversing the spelling of his own) and his wife found a recipe from 1615 for a nettle-wrapped semi-firm cheese in their attic. The recipe originally dated back to the thirteenth century.
Alan Grey sold the recipe to neighbouring farmer Michael Horrell a few years later. In 1995, Ben and Catherine Mead, looking for ways of farm diversification, came on board and so their happy relationship with Cornish Yarg began. As demand for Cornish Yarg grew, a second dairy was built at Pengreep Farm near Truro, (Lynher Dairies Cheese Company) where the Mead family have farmed for the past 500 years. All production of this pregnancy friendly cheese finally moved there in 2006 after that Michael Horrell and his wife retired.
Cornish Yarg Cheese is a pasteurised cow’s milk cheese, with the milk being sourced from local farms. The cheese is lightly textured with fresh citrus notes. The young, fresh cheeses are carefully wrapped in nettle leaves, giving a distinctive finish and subtle herbaceous flavour. Possibly the oldest Pregnancy Friendly Cheese we’ve come accross
BUY cornish yarg HERE
Dambuster
DAMBUSTER Mature Cheddar Cheese was originally produced in Market Rasen, Lincolnshire, to honour 617 SQUADRON who were based at RAF Scampton in Lincolnshire, during World War Two.
It was created for ‘The Dambusters Dinner’ at the Joint Services Command and Staff College, Shrivenham in 2008.
It is now made in Preston, Lancashire following the original recipe.
DAMBUSTER Mature Cheddar Cheese is a pasteurised cow’s milk cheddar that is full of flavour, rich and creamy with a firm smooth texture. This strong cheddar has a buttery note and a long-lasting creamy flavour. Covered with a distinctive black wax which adds to the longevity of the cheese, this is a must-try, versatile cheese for all cheddar connoisseurs. Great with a fruit CHUTNEY or PLUM BREAD.
BUY Dambuster HERE
Extra Mature House Cheddar
EXTRA MATURE HOUSE CHEDDAR is a classic, full-flavoured creamy cheddar with a slight bite that is the perfect all-rounder to have in the fridge. This pregnancy-friendly cheddar’s flavours sit nicely in between a creamy cheddar, for example, GODMINSTER and a more traditional farmhouse-style cheddar such as PITCHFORK.
EXTRA MATURE HOUSE CHEDDAR is ideal for cooking, melting, enjoying on crackers and giving to the children, this cheese fits the bill. The ideal cheese to stock up on and have in for those mac ‘n’ cheese moments!
BUY extra mature house cheddar Here
Gjetost
‘Brunost – brown cheese, is a common Norwegian name for mysost – a family of cheese related foods made with whey, milk and cream. The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of brown cheese’ – and the one we sell!
‘BRUNOST– Norwegian Brown Cheese is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs and is considered an important part of Norwegian gastronomical and cultural identity and heritage.
The creation of the modern, Brunost is attributed to Anna Hov who lived in the rural valley of Gudbrandsdalen. Anna Hov came up with the idea of adding cream to the whey when boiling and to boil it down until the fluid content was reduced creating a firmer, fattier cheese-like product. The product immediately caught on and was soon commonly produced and consumed in the area.
GUDBRANDSDALEN is an unusually slow-cooked whey cheese made from a mixture of goat and cow’s milk. This cheese has a distinctively sweet caramel flavour with a slightly firm texture. Best eaten in very thin slivers with crusty bread. It is great melted on toast or waffles with chopped bananas for an alternative breakfast.
BUY gjetost Here
Goat Gouda with Fenugreek
GOAT GOUDA WITH FENUGREEK is a fresh, light and creamy Dutch GOATS cheese with the addition of fenugreek seeds that give it a nutty and savoury flavour. The aromatic fenugreek adds celery notes to the soft taste of the goat’s cheese and creates texture and bite.
The fenugreek seed is known for its medicinal and rejuvenating powers and is said to aid digestion. GOAT GOUDA WITH FENUGREEK is an organic Gouda cheese made in WOERDEN in the centre of the Netherlands. An award-winning cheese prepared with care and a social conscience.
BUY goat gouda with fenugreek Here
Godminster Vintage Organic Cheddar
GODMINSTER VINTAGE ORGANIC CHEDDAR is hand-made in Bruton, Somerset from the farm’s own 320-strong herd of organic dairy cows. Godminster’s Vintage Organic Cheddar cheese is made from a traditional 90-year-old recipe and matured for up to 12 months. It is a firm pressed CHEDDAR with a smooth texture and a rich, mellow, extremely creamy flavour that lingers on the tongue. GODMINSTER VINTAGE ORGANIC CHEDDAR is distinctive in appearance thanks to its burgundy wax.
A beautiful addition to any cheeseboard, the creaminess of the cheese means it can be scooped out of the rind or sliced as normal.
‘Godminster was born of a passion for organic farming and wildlife conservation. Ever since Richard Hollingbery bought Godminster Farm in 1993, he and his team have been pursuing an environmentally friendly and ethical approach to farming. Their approach incorporates the ORGANIC PRINCIPLES to the land and the livestock.
BUY Godminster vintage organic cheddar here
Gouda with Cumin
GOUDA WITH CUMIN is a traditional Gouda with a twist. An unusual creamy, washed curd, GOUDA cheese with the addition of pungent aromatic cumin seedsgiving a warm spicy flavour that blends beautifully with the texture of the cheese.
Gouda is a semisoft cow’s milk cheese from the Netherlands, named after the town where it was originally traded. GOUDA is traditionally made on flat wheels, each with a thin natural rind. It has a smooth and ivory-coloured interior. Gouda is one of the oldest European cheeses and has been a popular cheese since the 12th century. It was so popular that it was shipped to France and further afield and has been produced in several different countries.
The process of making Gouda, including the washing of the curd, creates an elastic curd and a mellow flavour. GOUDA WITH CUMIN is possibly a cheese to enjoy after a spicy Indian or Thai meal to keep the theme going, or enjoy with a Dutch beer.
BUY gouda with cumin here
Halloumi
HALLOUMI is an unripened, firm white, MIXED MILK CHEESE (cows, goat and ewes) cheese that originated in the Middle East. It has long-keeping qualities and is quite salty. The moulded curds are dipped in hot water and kneaded to produce a cheese that retains its shape when cooked.
HALLOUMI is always sold in packets that contain a salty brine and chopped mint. If preferred, the cheese can be rinsed and dried before use, to temper its saltiness. It is best enjoyed cooked either in a hot dry griddle pan, on a barbecue or baked in the oven as a very tasty alternative to meat. The outer crust of the cheese becomes golden and crispy and the interior melts and softens. HALLOUMI is delicious with salad or roast vegetables and a spicy cous cous.
BUY halloumi Here
King Richard III Wensleydale
KING RICHARD III WENSLEYDALE is a traditionally made Wensleydale, made to a pre-war recipe, which is as far removed from the mass-produced Wensleydale styles as you can think of. Made by Andy Ridley at Fortmayne Dairy in Lancashire. Although no longer made in Yorkshire the cheese has retained its roots and is still referred to as a Dales’s cheese.
Rediscovered in the early 1990s, the recipe was first made in Middleham, North Yorkshire (the childhood home of King Richard III – hence the name) by Suzanne Strike. After she discovered her grandmother’s old Wensleydale cheesemaking notes she decided to give it a go herself. Andy worked for Suzanne before taking over the business.
KING RICHARD III WENSLEYDALE cheese is made using pasteurised cow’s milk. It is an incredibly young cheese, aged for only a month as is the tradition with Wensleydales. Making the cheeses fresh, delicate, acidic and zesty with a mellow milky sweetness. The texture is moist, the paste is very pale in colour and it is less crumbly than most WENSLEYDALES.
King Richard III Wensleydale is moist and creamy with a sweet honey flavour with notes of warm hay. A British classic, perfect with cooked hams and PICKLES.
BUY king richard iii wensleydale here
To Buy Pregnancy Friendly Cheese
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See 8 more pregnancy friendly cheeses in part 2
