Listeria in Cheese — Risk by Type and Real-Time Recalls
Cheese is one of the most common vehicles for Listeria monocytogenes in the US food supply. Soft cheeses — particularly those made from unpasteurized milk — carry the highest risk. Listeria can grow at refrigerator temperatures, meaning contaminated cheese remains dangerous throughout its shelf life.
Which cheeses carry the highest Listeria risk
Soft, high-moisture cheeses are most susceptible to Listeria contamination, particularly those made with raw (unpasteurized) milk. Highest-risk categories include queso fresco, cotija, brie, camembert, ricotta, and other soft or semi-soft cheeses. Hard cheeses (aged cheddar, parmesan) carry lower risk because their low moisture content is less hospitable to Listeria growth.
Listeria cheese outbreaks and recalls
Several major multi-state Listeria outbreaks have been linked to soft Hispanic-style cheeses, particularly queso fresco made with raw milk in small facilities. Large commercial cheese producers have also issued recalls when Listeria was detected in their processing facilities. These recalls can involve millions of pounds of product.
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