Gouda Cheese

Gouda cheese is best served occasionally in small amounts after baby’s first birthday due to its high sodium levels, although a taste here and there before then is fine. Choose pasteurized gouda to minimize the risk of foodborne illness.

In general, the best cheeses for babies are those that are pasteurized and low in sodium, including emmentaler cheese, fresh goat cheese, labneh, mascarpone cheese, fresh mozzarella cheese, paneer, fresh ricotta cheese, and swiss cheese.

Gouda has long been sold in Goudse Kaasmarkt, one of the Netherlands’ famous cheese markets. But even in the early 1900s, gouda was popular far beyond the bustling markets of its home country. Gouda wouldn’t seem to be easy to transport—it often comes in large wheels that weigh up to 16 pounds (7 kilograms)—but the traditional way of pressing the cheese in wooden molds resulted in a thick rind, making it well suited to long-distance distribution, even before modern refrigeration. Today, there are countless varieties of gouda, many flavored with spices, but only Noord-Hollandse Gouda has earned the status of Protected Designation of Origin by European law.

No. Gouda is best served after 12 months of age, as the cheese tends to be high in sodium, which is not healthy when consumed in excess. After baby’s first birthday, gouda can be healthy in moderation. Note that different varieties of gouda are flavored with herbs, honey, spices, or by cold-smoking, all of which are safe for toddlers, although smoked gouda tends to be even higher in sodium.

Nutritionally, this cheese has plenty of healthy fats to support cell structure, plus protein for the creation of new cells. Gouda is also a great source of calcium to build strong bones, vitamin B12 for brain development and healthy blood, and selenium and zinc for growth and immune function.

Gouda cheese can be made with either pasteurized or unpasteurized (raw) milk and may be aged for varying lengths of time. In general, unpasteurized cheeses carry a higher risk of foodborne illness, but those aged for more than 60 days – like many types of gouda – pose a lower risk.   Read our cheese page for more information and consider the risk in the context of your individual child.

Yes. Cheese is a common choking hazard for babies and children. To reduce the risk, slice thinly, grate, and avoid serving in cubes or melted globs. As always, make sure you create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Gouda cheese is made from cow’s milk, and 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 some gouda cheese may be made from goat or sheep’s 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 doctors. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.

Milk is a known 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 time 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).

Although it is not an allergy, lactose intolerance can result in gastrointestinal symptoms, such as abdominal pain, bloating, and diarrhea, after ingestion of dairy items containing lactose. 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, including some gouda varieties, 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 baby may be allergic to milk, 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 dairy 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.

Recommended Guide: Introducing Allergens

Probably not. Aged cheeses, like aged gouda, are fermented and naturally contain certain beneficial bacteria, which may have a positive influence on the microbiome and possibly digestion, but more research is needed. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.