Aldi Recalls Ardagh Cheese Over Listeria Contamination Concerns
Check packs with best before 30/11/2025, batch codes A-D.
Aldi stores across Ireland are removing a batch of Ardagh Lighter Grated Mild Red & Mozzarella cheese from shelves today following the discovery of possible Listeria monocytogenes contamination. The Food Safety Authority of Ireland has issued a Category 1 alert, the most serious classification, urging consumers not to eat the affected product.
The recall affects 200g packs of Ardagh Lighter Grated Mild Red & Mozzarella cheese with a best before date of 30 November 2025 and batch codes A, B, C and D. The product carries approval number IE 1099 EC and was produced in Ireland.
Aldi customers who have purchased this product are advised to check their fridges immediately and return any affected packs to their nearest store for a full refund. Recall notices will be displayed at point-of-sale in all Aldi stores.
Understanding Listeria Risk
Listeria monocytogenes infection can cause mild flu-like symptoms or gastrointestinal issues including nausea, vomiting and diarrhoea. In rare cases, the infection can develop into serious complications.
Certain groups face higher risk from Listeria infection, including pregnant women, babies, elderly people and those with weakened immune systems. The incubation period typically spans three weeks but can range from three to 70 days after initial infection.
The FSAI has classified this as a Category 1 alert, requiring immediate action from retailers and consumers alike. Manufacturers, wholesalers, distributors, caterers and retailers must remove the implicated batch from sale immediately.
Consumers with concerns about their health following consumption of this product should contact their GP. Anyone requiring further information can contact Aldi customer services or check the FSAI website for updates.
This recall demonstrates the importance of checking best before dates and batch codes on refrigerated products, particularly cheese and other dairy items which can harbour harmful bacteria if contamination occurs during production.
