Cottage Cheese

No. Cottage cheese presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve cottage cheese in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

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

Yes. Cottage cheese is often made from cow’s milk, which is classified as a Global Priority Allergen by the World Health Organization. It is an especially common food allergen in young children, accounting for about one-fifth of all childhood food allergies. 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. 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.

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 3-5 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. 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, pasteurized cheeses can be introduced as desired, without any need to start small and build up over time.

Yes, while cottage cheese can be high in sodium, it is fine to offer as part of a varied diet. Cottage cheese is rich in protein and fat, as well as calcium, choline, folate, phosphate, potassium, selenium, zinc, and vitamins B6 and B12. Together, these nutrients help provide the building blocks for growth and development, energy for movement and play, bone density, brain development, electrolyte balance, metabolic processes, and more. Cultured cottage cheese also offers the benefits of probiotics to support baby’s digestive health. 

If accessible, consider opting for lower-sodium varieties of cottage cheese, but don’t worry if these are not available. If serving reducing sodium is important to you, rinse cottage cheese in a fine-mesh colander under cold water, which can reduce sodium levels by 60%, but know that this is not a requirement.

Cottage cheese is a type of farmer's cheese. There are many types of farmer’s cheese in the world, and they often consist of pressed cheese curds made from cow’s milk. After the curds are removed from whey, they are shaped into a form to further drain moisture from the cheese—similar to how paneer, queso blanco, and queso fresco are made. Consequently, farmer’s cheeses tend to be firmer than cottage cheese, whose curds are often moistened with added cream or whole milk. While they differ in texture, farmer’s cheese and cottage cheese share a similar flavor.