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 classified as a Global Priority Allergen by the World Health Organization.¹ It is an especially common food allergen in young children, accounting for about one-fifth of all childhood food allergies.² Keep in mind that dairy products from other ruminants such as buffalo, goat, and sheep may provoke similar allergic reactions to cow’s milk dairy products.³ That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of 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 appropriate pediatric health professionals.⁴ Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.^{5 6}

Milk is a common 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. 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 to 5 years of age.⁷

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.⁸ 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. If you have already introduced milk and ruled out an allergy, cheese can be introduced as desired, without any need to start small and build up over time.

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.^{9 10}

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.^{11 12 13} 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.^{14 15 16}

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.