Edam Cheese

Yes. Edam 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 edam 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.

Yes. Edam cheese is made from cow’s milk (and sometimes goat’s milk), and cow’s milk is classified as a common food 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 in the United States. Keep in mind that some edam cheese may be made from goat milk and 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. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.

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. 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 edam can be 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.

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.

Wait until around 18 months of age to offer Babybel cheese (small, round, wax-wrapped cheeses made in the edam style), as these cheeses pose an increased choking risk due to their size and firm consistency. Around 18 months of age, 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. Before sharing Babybel cheese with a toddler, remove the wax rind and make sure the child is safely seated, as eating any food while talking, playing, running, or while distracted increases the choking risk.