As a paranoid pregnant person, I've tried to avoid cheeses that may have listeria. I find the quality of information about what cheeses to avoid and why inconsistent***. There seems to be 2 reasons to avoid certain cheeses: 1. young cheeses with unpasteurized milk and 2. cheeses that get infected with listeria after making.
Here are my questions:
1. Is it possible to even make cheese without pasturizing milk in the process? I've made ricotta and paneer at home, and am certain I'm cooking the milk far longer than the 15 seconds @ 72C that the USDA requires.
2. Most of the comments about cheeses getting infected after being made are soft cheese, but it seems like even gouda is not immune.
Does anybody have any clearer info?