Gorgonzola

Yes. Cheeses like gorgonzola can be firm and get globby and hard to manage in the mouth, qualities that increase the risk of choking. To reduce the risk, prepare and serve gorgonzola 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 the child during meals. 

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

Yes. Gorgonzola cheese is traditionally made from cow’s milk and can also be made with sheep and goat milk. Milk is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies in the U.S. While milk allergy typically refers to cow’s milk, dairy products from 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 and dairy products are a common trigger 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. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the child has reached 3-5 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 your 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 your child may be allergic to dairy products, consult an allergist before introducing dairy products like cheese. Based on 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 amount for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals.

It can be, if pasteurized and baked to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius), but waiting until a child is at least 12 months of age can further decrease the risk of illness.

End the meal and follow up with a breast or bottle feed. Never pressure a baby or child to eat; it will only worsen food refusal in the long run. Babies refuse food for different reasons, such as teething, illness, sleepiness, or lack of energy or interest in learning a new skill. For information on why baby may refuse to eat, see our guide, Handling Food Refusal.

There are many wonderful options. Look for foods that are easy for baby to feed to themselves, that are low in choking risk, and that offer nutrients babies need, such as iron. A few of our favorite first foods include cooked broccoli, oatmeal, and mango pits.