Cheese

Yes. Cheese can be firm and springy, and it can form a sticky mass in the mouth—all qualities that increase choking risk. To reduce the risk, prepare and serve cheeses in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, cheese is often made from cow’s milk, which is a common allergen. Cheese made from other animal milks such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. The good news: dairy allergy often gets better over time, and the majority of children with dairy allergy outgrow it before reaching adulthood. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.

Although most babies will never experience an allergic reaction to food, delaying introduction to common food allergens like cow’s milk may actually increase the risk of an allergy developing. However, introducing food containing milk early in infancy and serving it regularly, including through the toddler years, can help prevent a milk allergy from developing.

For most babies, common allergens such as milk can typically be introduced at home as soon as baby is developmentally ready to begin solids. Start with a small amount prepared in an age-appropriate way in solid food. Learn more in How to Serve. For step-by-step guidance on how to safely introduce cow’s milk, subscribe to the Solid Starts App.

Babies with eczema or an existing allergy to another food are at increased risk of developing a milk allergy, especially if introduction is delayed. The early introduction of cow’s milk products (ideally beginning between 4 to 6 months of age) is especially important for these babies, even if they are not yet developmentally ready to self-feed. 

If baby has known food allergies or severe eczema and is already 7 months of age or older, it’s not too late! However, consider consulting your doctor before introducing milk at home, as you may be advised to introduce the allergen under medical supervision for safety reasons.

Lactose intolerance is uncommon in babies, toddlers, and younger children overall. However, sometimes babies and children can experience temporary lactose intolerance after gastrointestinal illness. Signs of lactose intolerance can include bloating, gas, diarrhea, nausea, and other discomfort. Talk to your doctor if you suspect your baby is experiencing lactose intolerance.

Cheese is typically made from cow’s milk, which is a recognized trigger for 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. This is termed acute FPIES. Left untreated, the reaction can result in significant dehydration. When milk is in the diet regularly, FPIES can present as persistent reflux, weight loss, and failure to thrive—this is termed chronic FPIES. Symptoms generally improve with elimination of milk from the baby’s diet. Thankfully, like other forms of milk allergy, FPIES that presents early in life is generally outgrown during the toddler years.

Yes. Most cheeses are rich in protein, fat, calcium, selenium, zinc, and vitamins A and B12. Together, these nutrients work together to provide the building blocks for growth, development, and brain function. They also help support bone density, taste perception, vision, energy, and immunity. When shopping, choose pasteurized cheese to minimize the risk of foodborne illness.

Cheese contains some sodium, which supports hydration, movement, and the balance of electrolytes in the body. Consider serving high-sodium cheeses like feta or parmesan only occasionally, as baby’s sodium needs are generally low. That said, the amount of solid food that baby consumes tends to be low as they practice feeding themselves, and as a result, the amount of sodium consumed also tends to be low. Learn more about sodium in food for babies.

There is not a limit; if desired, you could serve pasteurized cheeses every day, but try not to worry about the exact amounts baby is consuming. During any given meal, a baby may eat lots of the cheese, or they may eat very little. Both scenarios are fine when cheese is part of a variety of foods in the diet.

There is no age at which eating raw cheese is without risk, so whether or when to serve it is a personal decision for which you must make an informed decision in the context of your child. Unpasteurized or raw cheese poses a high risk of foodborne illness, especially salmonellosis and listeriosis, which are harmful bacterial infections for babies, children, and adults alike, with more risk of severe symptoms in babies.

Yes, as long as it is prepared in an age-appropriate way to reduce the risk of choking, and any common allergens in the cheese, such as soy, tree nuts, or wheat, have been safely introduced. There are nut-, oil-, pea- and/or soy-based vegan cheeses, so know there are lots of options to choose from, depending on what your family’s needs are.