When can babies eat gruyère cheese?
Gruyère cheese may be introduced in small amounts to your baby as soon as they are ready to start solids, which is typically around 6 months old. While not the lowest in sodium (fresh ricotta, goat cheese, mascarpone, fresh mozzarella or Swiss cheese are lowest), Gruyère is perfectly acceptable in small amounts.
Background and origins of gruyère cheese
Gruyère is a hard, aged cow cheese named after the town of Gruyères in Switzerland. Commonly used in quiches and fondue, Gruyère is prized for baking and melting, and it is also perfectly tasty on its own.
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Is gruyère cheese healthy for my baby?
In moderation, yes. For babies younger than 12 months old, limit the serving size to one ounce of cheese, and for babies 12 months and older, limit the serving to three ounces. Like most hard cheeses, Gruyère offers healthy fat that babies need (including omega-3 fatty acids), along with vitamin A and calcium. Gruyère also contains amino acids and protein that your baby needs to build new cells and tissues. Additionally, since the European Union bans the use of growth hormones and many other pesticides, Gruyère produced in Switzerland is likely low in toxins, unlike many cow cheeses produced in the United States.
Is gruyère cheese a common choking hazard for my baby?
Yes. Cheese (with the exception of spreadable varieties such as ricotta) can present a choking hazard for babies and children under the age of five. However, most cheese can be prepared safely for your baby to eat by cutting it into wide, thin strips or shredding it with a cheese grater.
For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
Is gruyère cheese a common allergen?
Yes. Dairy products, including cheese, are among the top common food allergens. 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.
Because it is aged, Gruyère cheeseis also high in histamine, which can worsen the symptoms of an allergic response and cause reactions in histamine-sensitive individuals.
How do you prepare gruyère cheese for babies with baby-led weaning?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
6 to 12 months old:
Serve thin, rectangular slices of Gruyere cheese in moderation. A good visual when cutting cheese is to slice it wide and thin—about the width and thickness of a ruler. This shape can be safe for babies who are 6 months old and it’s preferable to small cubes of cheese, which could get caught in your baby’s throat if swallowed whole by accident. Please note that even when cut safely into thin, wide strips or grated, hard cheese can still present a choking hazard because of it’s ability to coagulate in your baby’s mouth. To minimize the risk, limit the serving to one slice of cheese at a time, and watch closely while your baby eats. Once the first slice is completely chewed and swallowed, offer another.
12 to 18 months old:
Continue to serve thin, rectangular slices of Gruyère cheese in moderation. At this age your baby should be able to chew and process melted cheese a bit too, so feel free to use Gruyere in your cooking.
18 to 24 months old:
If your baby has established good chewing and swallowing skills, they may be ready for cubes of cheese. While cubes can increase the risk of choking compared to thin slices, it is a good skill for toddlers to learn as cheese is often served in cubes at parties.
When shopping for cheese for babies who are younger than 12 months, look for cheeses that have less than 100mg of sodium per serving. After your baby turns one, you can offer a wider variety of pasteurized cheese. Just keep that sodium in check!
For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.
Gruyère & Onion Quiche
Yield
8-12 slices
Cooking time
1 hour
Age suggestion
12 months+
Ingredients
1 pastry pie shell
2 large onions
2 tablespoons (28 grams) unsalted butter
4 large eggs
⅓ cup (80 milliliters) heavy cream (or non-dairy, soy-free cream substitute)
4 ounces (112 grams) Gruyère cheese
salt to taste for adults and older children (optional for 12 months+)
This recipe contains common allergens: dairy (butter, cheese, cream), egg, and wheat (pie shell). Only serve to a child after these allergens have been safely introduced. Always check for potential allergens in ingredients listed on the labels of store-bought processed foods, such as pastry pie shells. Added ingredients may also include honey, which should not be given to babies younger than 12 months.
Directions
Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Remove the pastry pie shell from the freezer.
Peel and finely chop the onions.
Warm the butter in a skillet set on medium heat. When the butter finishes foaming, add the onions and stir to coat. Cook, stirring occasionally, until the onions are very soft, about 15 minutes.
While the onions are cooking, grate the cheese to yield 1 cup (240 milliliters).
Whisk the eggs, cream, and ¾ cup (180 milliliters) grated cheese until combined.
When the onions are done cooking, turn off the heat and let cool to the touch. Stir the onions into the egg mixture.
Pour the egg and cream mixture into the pastry shell, then sprinkle the remaining ¼ cup (60 milliliters) of grated cheese on top.
Bake until the eggs are set, between 25 and 30 minutes. The quiche is ready when a knife inserted into the center reveals no runny egg.
Let the quiche rest for 10 minutes, then cut the quiche into slices. Set aside 1 or 2 slices for the toddler’s meal and cut into bite-sized pieces.
Season slices for adults and older children with salt to taste. SeeSodium and Babies FAQ for info on when to start adding salt to baby’s foods.
Serve the quiche to the toddler as finger food and let the child self-feed by scooping with hands. To encourage the use of a utensil, preload a utensil and place it next to the food for the child to pick up. Alternatively, pass the preloaded utensil in the air for the child to grab.
To Store: Gruyère & Onion Quiche keeps in an airtight container in the refrigerator for 3 days or in the freezer for 2 months.
Pairings
Gruyère cheese tastes great with onions, potatoes, asparagus and is wonderful in many egg dishes, such as frittatas and quiches. It also makes a great melting cheese atop broccoli, cauliflower, and butternut squash.
Written and reviewed by these specialists
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