Edam Cheese

Consider waiting until a child is at least 12 months of age before introducing pasteurized edam cheese, due to its high sodium levels. That said, a small taste here and there before the first birthday won’t hurt. There is no age at which it is considered completely safe to offer raw/unpasteurized edam cheese to babies and children.

Raw milk cheeses, like unpasteurized edam, carry the risk of several infections, some of which can be serious and even fatal. There is no age at which it is considered completely safe to offer raw/unpasteurized cheeses to babies and children.

This cheese shares a name with its town of origin in the Netherlands, as well as the famous cheese market where it has long been sold. Edam cheese is beloved worldwide, where it is known variously as eidam, keju edam, queso de bola, and other names. The cheese has a long shelf life in part due to its wax rind, which helps preserve the flavor as the cheese ages. Younger edam cheese that has been aged for shorter amounts of time tastes slightly sweet and creamy, while aging the cheese for longer periods of time brings out sharper, saltier flavors.

Not particularly due to high sodium levels, but an occasional taste of pasteurized edam cheese certainly won’t hurt before the first birthday. Sodium is essential for healthy bodily functions, but it should be minimized in meals during the first year of life. Nutritionally, edam cheese has plenty of fats that support cell structure and lots of protein, including all the amino acids that bodies need to create cells. There are even essential nutrients like vitamin A for brain, eye, immune and skin health; vitamin D for healthy bones; vitamin B12 for brain development and healthy blood; and selenium and zinc for growth and immune function.

Note that certain forms of edam are made from pasteurized milk, while others are made from raw milk. Raw milk cheeses, like unpasteurized edam, carry the risk of several infections, some of which can be serious and even fatal.. There is no age at which it is considered completely safe to offer raw/unpasteurized cheeses to babies and children.

Yes. Cheese is a common choking hazard for babies and children, and cubes and melted globs of cheese pose a higher risk. To reduce the risk, slice very thinly and do not serve cubes of cheese. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during mealtime. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Edam cheese is made from cow’s milk (and sometimes goat’s milk). Cow’s milk 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 made 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 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 doctors. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.

Milk is 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 to 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: 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. Note that if 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. Search for 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 other dairy products like cheese. Based on a child’s risk factors and history, an 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 dairy in the home setting. As with all common allergens, start by serving a small quantity for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals.

Wait until around 18 months of age to offer Babybel cheese (small, round, wax-wrapped cheeses made in the edam style). These cheeses have moderate sodium levels and pose a choking risk due to their size and firm consistency. Before sharing Babybel cheese with a toddler, remove the wax rind and cut the cheese into bite-sized pieces to minimize choking risk. If the toddler is showing mature eating skills (consistently biting and tearing food, moving food to the molars to chew, not overstuffing their mouth), they may be ready to take bites from a whole Babybel cheese with coaching from a caregiver. Remember that the child should be seated in a safe eating environment while eating Babybel cheese, as eating any food while talking, playing, running, or while distracted increases the choking risk.

No. Many cheeses, including edam, are relatively high in fat and lacking in fiber, which slows the processes of digestion and pooping. Significant consumption of cheese and milk can be a contributing factor in constipation. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, learn more about when to worry and, as always, talk to your pediatric healthcare provider.