Listeria in Cheese — Risk by Type and Real-Time Recalls

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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