What cheese can I eat on chemo? A Safe Guide

December 12, 2025 •

5 min read

Chemotherapy can significantly lower your white blood cell count, a condition known as neutropenia, making your immune system vulnerable to infections from foodborne bacteria like Listeria. For this reason, selecting the right cheese and understanding food safety is a critical part of your care regimen. The key to enjoying cheese during chemotherapy lies in one simple principle: pasteurization.

Quick Summary

This guide outlines which pasteurized cheeses are safe for consumption during chemotherapy. It explains why some soft, mold-ripened, and blue-veined varieties pose a risk. Essential food safety precautions are also detailed.

Key Points

Check for Pasteurization: The most important rule is to only eat cheese made from pasteurized milk to minimize the risk of bacterial infection.
Choose Hard Cheeses: Hard cheeses like Cheddar, Parmesan, and Swiss are generally safe options when pasteurized, as their low moisture content inhibits bacterial growth.
Select Safe Soft Cheeses: Certain pasteurized soft cheeses, such as cottage cheese, cream cheese, and mozzarella, can be eaten safely. Always verify the pasteurization on the label.
Avoid Blue-Veined and Mold-Ripened Cheeses: Due to the mold and bacteria involved in their production, cheeses like Brie, Camembert, Gorgonzola, and Stilton should be avoided.
Steer Clear of Deli Counters: Buy only sealed, pre-packaged cheese to prevent cross-contamination from deli slicers used for other foods.
Read Labels Carefully: Always check the product label to ensure it states "pasteurized." If the origin or preparation is unknown, it is best to avoid it.

Understanding Your Immune System and Food Safety on Chemo

When undergoing chemotherapy, your immune system is often compromised. This means that your body's ability to fight off bacteria and other pathogens is reduced, leaving you more susceptible to infections from foodborne illnesses. This risk is heightened if you develop neutropenia, a condition characterized by a low white blood cell count. Certain foods, particularly unpasteurized and soft cheeses, can harbor harmful bacteria like Listeria monocytogenes, which can cause a serious and potentially life-threatening infection called listeriosis. For this reason, a special diet focusing on food safety, sometimes called a neutropenic diet, is often recommended by oncology teams. This involves carefully selecting and preparing foods to minimize exposure to harmful microbes, and a crucial part of this is understanding which types of cheese are safe to eat.

The Golden Rule: Only Eat Pasteurized Cheese

Pasteurization is a heat treatment process that kills harmful bacteria in milk and other dairy products. When you are undergoing chemotherapy, you should only consume cheese made from pasteurized milk. The package must state "pasteurized" on the label. This is your primary indicator of safety. All cheeses, whether hard or soft, must meet this requirement. It's important to remember that not all cheeses, particularly some artisanal or specialty varieties, are pasteurized. When in doubt, read the label carefully or simply avoid it.

Hard Cheeses That Are Safe to Eat

Hard cheeses generally have lower moisture content, which makes them less hospitable for bacterial growth, even when aged. When made from pasteurized milk, these cheeses are an excellent and safe choice during chemotherapy. Many provide a good source of calcium and protein, which are important for maintaining overall health during treatment. Safe hard cheeses include:

Cheddar: A versatile and popular cheese found in most supermarkets. Ensure it's commercially pre-packaged.
Parmesan: A hard, salty cheese that can be grated over pasta or salads.
Gouda: A smooth, buttery cheese that is often sold pasteurized. Check the label.
Swiss Cheese (Emmental): A firm, mild cheese with distinct holes.
Colby: A soft-textured, mild cheese often sold in blocks or slices.
Provolone: A smooth, mild cheese that is excellent for sandwiches and cooking.
Gruyère: A hard, creamy, and salty cheese used in many dishes.
Edam: A firm, mild, and nutty cheese often recognized by its red wax rind.

Safe Soft Cheeses

While many soft cheeses are off-limits, some commercially produced, pasteurized versions are safe. These include:

Cottage cheese: A soft, fresh cheese curd that is a great source of protein.
Cream cheese: A soft, mild, and spreadable cheese that comes in a tub or block.
Mozzarella: This is safe when it is fresh and pasteurized, or shredded from a sealed, pre-packaged bag.
Feta: While traditionally made from unpasteurized milk, many supermarket versions are pasteurized and therefore safe. Check the label.
Ricotta: This creamy Italian cheese is safe when purchased in a sealed container and clearly labeled pasteurized.

Cheeses to Strictly Avoid During Chemotherapy

To minimize the risk of infection, several types of cheese should be completely avoided. The characteristics that make these cheeses unique—such as mold ripening and moisture content—also create environments where bacteria like Listeria can thrive.

Soft, Mold-Ripened Cheeses: These cheeses are soft and often have a white, bloomy rind. This category includes Brie and Camembert.
Blue-Veined Cheeses: The blue or green veins in these cheeses are created by mold, which can pose a risk. This includes Roquefort, Gorgonzola, Stilton, and Danish Blue.
Unpasteurized Cheeses: Any cheese made from raw milk should be avoided. While often illegal to sell in some countries, be aware that artisanal or imported cheeses may be made from unpasteurized milk. Examples can include some versions of Queso Blanco Fresco, Cotija, and some goat cheeses.
Deli Counter Cheeses: Avoid cheese that is sliced at a deli counter. The slicer can be used for both cheese and deli meats, creating a risk of cross-contamination. Always opt for sealed, pre-packaged cheese instead.

Comparison of Safe vs. Unsafe Cheeses on Chemo


Feature	Safe Cheeses	Unsafe Cheeses
Pasteurization	REQUIRED. Made from pasteurized milk.	Avoid raw or unpasteurized.
Hardness	Hard cheeses like Cheddar, Parmesan, and Gouda.	Soft, mold-ripened, or blue-veined cheeses.
Moisture Content	Lower moisture, firmer texture.	High moisture, creamy or soft texture.
Examples	Cheddar, Swiss, Parmesan, Mozzarella (pasteurized), Cottage cheese.	Brie, Camembert, Roquefort, Gorgonzola, Feta (unpasteurized).
Source	Sealed, pre-packaged containers.	Deli counter, soft-serve machines, artisanal shops.
Key Concern	Minimal risk of bacterial growth.	High risk of harboring Listeria and other bacteria.

Beyond Cheese: General Dairy Safety Tips

In addition to your cheese choices, remember these broader dairy and food safety tips during chemotherapy:

Check Expiration Dates: Never consume any expired dairy products, including cheese and yogurt.
Proper Storage: Keep all dairy products refrigerated at 40°F (4°C) or colder.
Avoid Cross-Contamination: Use separate cutting boards for raw meats and produce, and keep all raw food away from ready-to-eat items.
Be Cautious with Yogurt: While many yogurts are safe, avoid those labeled "probiotic" or "bio-yogurt" unless cleared by your doctor, as they contain live bacteria.
Avoid Soft-Serve: Stay away from ice cream or yogurt from soft-serve machines, which can harbor bacteria.

For more comprehensive information on food safety during cancer treatment, you may find resources from institutions like Memorial Sloan Kettering Cancer Center helpful.

Conclusion: Making Informed Cheese Choices

Living with cancer and undergoing chemotherapy requires careful attention to diet, and that includes your cheese choices. By prioritizing pasteurized hard cheeses and specific soft varieties, while strictly avoiding unpasteurized, mold-ripened, and blue-veined options, you can safely enjoy dairy and minimize the risk of foodborne illness. Always check product labels for the "pasteurized" marking and consult with your oncology team or a registered dietitian if you have any questions or concerns about your diet. Staying vigilant with food safety allows you to enjoy nutritious foods with confidence throughout your treatment.

Disclaimer: The information provided in this article is for informational purposes only and does not constitute medical advice. Always consult with your oncology team or a registered dietitian before making any significant changes to your diet during chemotherapy.

Frequently Asked Questions

Blue cheese, like Roquefort and Gorgonzola, contains mold that creates the distinctive veins. During chemotherapy, your immune system is weakened, and this mold can harbor harmful bacteria like Listeria, which can cause a serious infection.

Yes, if they are explicitly labeled as pasteurized and come from a sealed, commercially pre-packaged container. Many supermarket versions of feta and goat cheese are pasteurized and safe, but you must read the label to be certain.

No, it is not recommended. Deli counter cheese carries a risk of cross-contamination from the slicers, which may also be used for deli meats or other foods that can harbor bacteria. It is safest to purchase cheese that is sealed and pre-packaged.

No. While pasteurization is crucial, soft, mold-ripened, and blue-veined cheeses should still be avoided. This includes Brie and Camembert, even if they are pasteurized, due to their higher moisture content and the nature of their aging process.

Thoroughly cooked and steaming hot melted cheese, even if it might be an unsafe variety when raw, is generally considered safe. The high temperature kills harmful bacteria. However, it is safest to use a cheese that is already in the 'safe' category.

No, most pasteurized dairy products are safe to eat during chemotherapy. In fact, many dairy foods like pasteurized cheese, milk, and yogurt can be good sources of protein and calcium. The key is to avoid unpasteurized and high-risk soft cheeses.

Neutropenia is a common side effect of chemotherapy where your white blood cell count drops, compromising your immune system. This makes you much more vulnerable to infections, including those from foodborne bacteria, which is why food safety protocols are so important.