Queso Brie

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Wait until a child is at least 12 months of age before introducing pasteurized brie due to its moderate sodium levels and because soft, mold-ripened cheeses carry a higher risk of foodborne illness. Baking pasteurized brie to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) significantly reduces the risk of foodborne illness. All babies and young children should avoid consumption of unpasteurized brie.

The best cheeses for babies younger than 12 months old are pasteurized and low in sodium, including emmentaler, fresh goat cheese, labneh, mascarpone cheese, fresh mozzarella cheese, paneer, fresh ricotta cheese, and swiss cheese.

Raw milk cheeses, like traditional unpasteurized brie, carry the risk of several infections, some of which can be serious and even fatal. Know that pasteurized soft cheeses are not without risk; they can become infected with Listeria if the cheese is produced in facilities with unsanitary conditions or if it is not stored or handled safely. Baking pasteurized brie to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) reduces the risk of illness.

Brie is named after the region in France where the soft, mold-ripened cheese originated. To make this cheese, curds of raw cow’s milk were exposed to natural molds in caves, cellars, and other cool, dark storage places. The molds cause surface yeast to bloom into a rind and flavor the creamy interior as the cheese matures. Only brie from two French towns—Meaux and Melun—are certified with appellation d'origine contrôlée, an official protection guaranteeing their authenticity. Traditionally made with raw cow’s milk, these brie cheeses (often spelled with a capital B to distinguish the origin) are tough to find in the United States, where unpasteurized cheeses must be aged for at least 60 days. This is why pasteurized forms of brie dominate American markets.

It depends. If the cheese is pasteurized, yes. Unpasteurized brie, however, carries a significantly increased risk of foodborne illness.

Even pasteurized brie, which is mold-ripened, carries some risk of foodborne illness. Therefore, wait until at least 12 months of age before offering pasteurized brie. To further reduce the risk of foodborne illness, consider baking pasteurized brie to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius).

Nutritionally, brie offers plenty of healthy fats and protein. It is also a great source of vitamin B12 for nervous system development and zinc for sensory development, plus a dash of vitamin B6 for energy. It also provides other B vitamins, some calcium, and vitamin A. That said, brie often has sodium levels higher than what is healthy for toddlers. When possible, focus on low-sodium cheeses and serve cheeses like pasteurized brie in moderation.

When shopping for cheese for young children, look for the following:

Whether to serve unpasteurized brie cheese is a personal decision for which you must calculate risk. While unpasteurized/raw cheeses are consumed by children in many parts of the world, eating these cheeses carries a significantly increased risk of foodborne illness, to which babies, young children, children with sickle cell disease, and immunocompromised individuals are more susceptible.  Several national and international organizations, including the U.S. American Academy of Pediatrics, American Medical Association, Centers for Disease Control and Prevention, Food & Drug Administration, International Association for Food Protection, and the World Health Organization, strongly advocate for only consuming pasteurized milk and milk products.

It can be. Cheese can be a choking hazard for babies and children as it can be sticky and tends to form a “glob” in the mouth. To reduce the risk of choking, avoid serving cheese in cubes and instead, slice thinly or spread on other foods like bread. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Brie cheese is typically made from cow’s milk, which is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies in the United States. Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. If baby is allergic to dairy, know that it is an allergy that often disappears with time. Research shows that most children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their doctors.

Milk and other dairy products are a known cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion of the food trigger. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES that presents early in life is generally outgrown by the time the child has reached 3-5 years of age. While the exact rates of FPIES are unknown, it is believed to be an uncommon condition (although better recognition of the disease has led to increased reporting in recent years).

For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: cheese is often tolerated better than milk because it has lower lactose content than milk and some other dairy products. When a child is lactose-intolerant, it’s important to find calcium-rich foods to consume regularly to ensure a balanced diet and support bone health, such as naturally low-lactose cheeses and dairy products labeled “lactose-free.”

If you suspect a child may be allergic to dairy products, consult an allergist before introducing cheeses like brie. Based on a child’s risk factors and history, an allergist may recommend allergy testing, or may instead advise dairy product introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce cheese in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future servings.

Guía recomendada: Introducción de alérgenos

Many cheeses, including brie, are relatively high in fat and low in fiber, which slows the processes of digestion and pooping. Significant consumption of cheese and milk can be a contributing factor in constipation.

While the flavor of brie varies widely, all types have a creamy texture that tastes delicious with sweet-tart fruits. Its nutty, rich flavor tastes great with apple compote, cranberry sauce, poached pears, or stewed rhubarb. Brie also pairs well with earthy flavors like egg, meat, mushrooms, onion, olive, and potato—so try using brie in a mushroom frittata or melting it on top of baked potatoes or burgers. Want to keep it simple? You can’t go wrong with baked brie.