Sugerencia de edades
6 meses
Alto contenido de hierro
No
Alérgeno común
Sí
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Manchego cheese may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. While manchego cheese can be high in sodium, a taste here and there as part of a varied diet is not a cause for concern. Choose pasteurized manchego cheese to reduce the risk of foodborne illness.
Manchego originated in the La Mancha region of Spain, an area named for its arid climate. There the milk of Manchega sheep is heated to form curds that are skimmed and molded into cylindrical shapes. Before the process was industrialized, cheese makers used molds made from braided esparto grass that created a zig-zag pattern called a pleita on the rind. Today, commercial producers achieve the same design by using plastic molds. Manchego ranges in curing time: fresco is aged for 2 weeks, semi-curado is aged at least 3 weeks and up to 4 months, curado ages for 3 to 6 months, and viejo or anejo ages for 1 year.
Cada bebé se desarrolla a su propio ritmo, y las sugerencias que ofrecemos sobre cómo cortar o preparar determinados alimentos son generalizaciones para una amplia audiencia.
Feel free to share tastes of pasteurized manchego cheese here and there with baby as part of a varied diet. If sharing manchego cheese at this age, offer in long, flat slices to reduce choking risk and make it easier for baby to self-feed. If you want to use manchego cheese in melted form, opt for shredded manchego and sprinkle sparingly, as large globs of melted cheese can be difficult for young babies to chew and manage in the mouth. Avoid offering any kind of cheese in cubes and large chunks.
Feel free to share tastes of pasteurized manchego here and there with baby as part of a varied diet. Cut pasteurized manchego into long, flat slices or bite-sized pieces torn from a flat slice. Alternatively, grate the cheese and serve the cheese on its own or folded into meals. Continue to avoid serving cheese in cube shapes or large melted globs, as these pose a high choking risk.
Serve bite-sized pieces of pasteurized manchego cut from a thin slice, shredded manchego, or long flat slices for biting and tearing practice. At this age, you can also melt the cheese in a thin layer over bread, tortillas, pasta, beans, or vegetables. Just make sure the cheese isn’t too hot, but also hasn’t cooled so much that it re-hardens or gets clumpy.
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Yes. Manchego cheese can be firm, and it can form a sticky mass in the mouth—all qualities that increase choking risk. To reduce the risk, prepare and serve manchego in an age-appropriate way as described in the How to Serve section. 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.
In a sense, yes. Manchego is made from sheep’s milk, and while it is considered to be dairy, sheep’s milk is generally not recognized to be as common of an allergen as cow’s milk. That said, dairy products from ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions as cow’s milk dairy products. If baby is allergic to dairy, know that it is an allergy that often disappears with time. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.
While cow’s milk is recognized as a known trigger of food protein-induced enterocolitis syndrome (FPIES), it is recommended that babies with FPIES to cow’s milk also avoid the milk of other ruminants, such as sheep. 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 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 which presents early in life is generally outgrown by the time a child has reached 3-5 years of age.
Lactose intolerance, which is when the body has a hard time processing lactose, the sugar that is naturally present in milk, can sometimes be mistaken for an allergy, as it can result in bloating, gas, diarrhea, nausea, and other discomfort. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: compared with milk and certain other dairy products, many cheeses may be better tolerated by those with lactose intolerance, particularly aged cheeses, which have lower lactose content. Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance, and know there are many lactose-free dairy foods available.
If you suspect baby may be allergic to milk, consult an allergist before introducing dairy products like cheese. Based on a baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy 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 meals.
No, not when it is consumed as an ingredient in food as part of a varied diet. While manchego is high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement. While many health organizations recommend avoiding or reducing salt in food shared with baby, recent reviews of literature suggest that this may not be necessary. Furthermore, sharing family meals, even if they contain salt, has its benefits: baby has opportunities to explore a wider variety of food, share their family food culture, and practice eating a variety of textures. Manchego cheese is often made from unpasteurized (raw) milk; choose pasteurized manchego to reduce the risk of foodborne illness.
Si bien una silla alta puede ayudar a crear un entorno seguro para comer, existen formas alternativas para que el/la bebé coma de forma segura, así como sostenerlo/a en tu regazo o sentarse juntos en el suelo. Para obtener más información, consulta nuestra Guía detallada de sillas altas para bebés.
Hay muchos alimentos que pueden ser excelentes opciones. Busca alimentos que permitan que el/la bebé se alimente solo/a fácilmente, que tengan bajo riesgo de ahogamiento y que ofrezcan los nutrientes que los bebés necesitan, como el hierro. Algunos de nuestros primeros alimentos favoritos incluyen brócoli al vapor, avena, y semilla de mango.
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