Why Listeria Loves Soft Cheese (According to the CDC)

Why Listeria Loves Soft Cheese (According to the CDC)

For all the joy that comes with a great cheese plate, there’s one unwelcome tag-along that occasionally sneaks into the dairy case: Listeria. It’s not the most common foodborne threat, but it’s one that food safety officials keep a close eye on—especially because it tends to zero in on certain cheeses beloved by both shoppers and chefs.

Here’s the quick backdrop: millions of Americans deal with foodborne illness every year, and while the experience ranges from uncomfortable to genuinely dangerous, the biggest concern is hospitalization and death. Listeria falls into that serious category. Even though infections are relatively rare, the CDC estimates it’s among the top three deadliest foodborne culprits annually.

So where does cheese enter the chat? According to CDC findings, Listeria thrives in soft, high-moisture cheeses—especially those made from unpasteurized milk. Think queso fresco, panela, Brie, camembert, and other young wheels that skip a long aging period. Their mild acidity and moisture create prime real estate for bacteria to settle in, while firmer styles (like cheddar, gouda, or parmesan) go through lengthy aging that naturally reduces the bacterial load.

Worth noting: some high-risk raw milk cheeses are restricted or heavily regulated in the U.S., but plenty of the usual suspects—Brie and queso fresco among them—are widely available. With Listeria responsible for dozens of deaths each year nationwide, the CDC’s message is essentially: enjoy, but be informed.

Other Surprise Hideouts

Soft cheese isn’t the only food that makes Listeria feel at home. Past outbreaks and recalls have involved poultry products, ice cream, yogurt, raw milk, and other dairy items. U.S. producers are required to age raw-milk cheeses for at least 60 days at temperatures above freezing before they can cross state lines—a safety measure that helps, but doesn’t completely erase the risk.

The Practical Takeaway

For most consumers, completely giving up Brie is not on the table—and it doesn’t need to be. The CDC notes that heating soft or raw-milk cheeses to 165°F before eating eliminates the bacteria. That’s especially relevant for pregnant people, older adults, and anyone with a weakened immune system, who face the highest odds of complications.

For everyone else, good kitchen hygiene still matters. Wash hands for at least 20 seconds after handling high-risk cheeses and keep prep surfaces clean to prevent cross-contamination.

Bottom line: Listeria isn’t a reason to ditch the cheese board—it’s a nudge to check the label, store and handle dairy correctly, and heat when needed. The Brie will still be delicious, and your immune system will thank you.

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