La Tur Cheese

Food Type:
Age Suggestion: 18 months +
Nutrition Rating:How nutritious a food is with a focus on the specific nutrients babies need for optimal growth. The more nutritious a food, the more stars it will have.
Prep Time:How much time a food takes to prepare safely for a baby. The more time-consuming a food is to prepare safely, the more clocks it will have.
  • 1
  • 2
  • 3
  • 4
  • 5
Common Allergen: Yes (
  • Dairy
  • )

May cause allergic reactions.

Jump to Recipe ↓
La Our cheese on a white table

When can babies eat La Tur cheese?

Because La Tur is pasteurized at a low temperature, the risk of ingesting dangerous bacteria is greater than that from eating cheese pasteurized at high temperatures.  As such, we recommend holding off on serving La Tur until your child is at least 18 months old and even then, to consider the risk carefully.

Background and origins of La Tur cheese

Hailing from the Alta Langhe region of Italy, La Tur is soft-ripened cheese made from a blend of cow, goat and sheep milk. The cheese has a cakey rind with a rich, oozy interior that tastes buttery and earthy. La Tur is typically served with bread or fruit.

Adie tries La Tur cheese on pumpernickel bread. La Tur is pasteurized at low temperatures and therefore dances on the border of pasteurized and unpasteurized cheese, which carries some risk of ingesting bacteria. Consider the risk before introducing cheeses of this nature.

Is La Tur cheese healthy for babies?

Yes and no. La Tur offers healthy fats, protein, and minerals, like vitamin A and calcium, and the cheese is lower in toxins than most American cow’s milk cheeses (thanks to the European Union’s ban on growth hormones and many other pesticides) but because it is pasteurized at low temperatures, it dances on the border of unpasteurized cheese, which brings some risk. (Consuming unpasteurized cheese can increase the risk of ingesting bacteria in food.)

In general, when shopping for cheese, you want to look for cheese that is:

  • Pasteurized
  • Low sodium (less than 100mg per serving for babies younger than 12 months)
  • Made from whole milk

After your child’s first birthday, you may introduce a wider range of cheese, but just keep tabs on overall sodium consumption.

Is La Tur cheese a common choking hazard for babies?

It can be, though thanks to its soft, runny texture, it certainly presents less of a hazard than hard cheese does. You may also want to remove the potent, edible rind of La Tur as it is a bit firmer than the super soft interior. Additionally, if you spread La Tur onto other food (such as bread or crackers), consider the choking risk of that food.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Is La Tur cheese a common allergen?

Yes. La Tur is a dairy product, and all dairy products are common food allergens. What’s more, aged cheese tends to be high in histamines, which can worsen the symptoms of an allergic response and cause reactions in histamine-sensitive individuals.

Fortunately, 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.1 2

If you have a family history of allergies or suspect your baby may be allergic to dairy products, consult an allergist before introducing cheese at home.

As with all new foods, introduce the cheese by serving a small amount and watch closely as your baby eats. If there is no adverse reaction, gradually increase the quantity over future servings.

How do you prepare La Tur cheese for babies with baby-led weaning?

0 to 18 months old: Not recommended. Because La Tur is pasteurized at a low temperature, the risk of ingesting dangerous bacteria (such as salmonella or listeria) is greater than that from eating cheese pasteurized at high temperatures. As such, we recommend serving La Tur no sooner than 18 months old and even then, you should consider the risk carefully.

18 to 24 months old: Once you have considered the risk of low-temperature pasteurized cheese, it is best to serve La Tur at room temperature and to spread a bit of the cheese on thin rice cakes or bread. You can also use the runny cheese as a dip for fruits and veggies.

For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.

When shopping for cheese for babies who are younger than 12 months old, 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!

Recipe: Sliced Tomatoes with La Tur

round slices and half-circles of yellow and pink tomato, some smeared with La Tur cheese, with a piece of la tur cheese to the right of the tomatoes

Ingredients

  • Fresh slicing tomato (beefsteak, heirloom, or any large variety)
  • La Tur cheese

Directions

  1. Bring the cheese to room temperature.
  2. Wash the tomato and prepare for slicing.
  3. Slice the tomato into ¼ inch thick rounds, removing the strips of skin as you go.
  4. Pat the slices dry with a paper towel.
  5. Thinly spread the La Tur cheese on the tomato slices.
  6. Quarter the slices and serve.

Flavor Pairings

La Tur cheese tastes great with baguettes, olive oil, rosemary, stewed cherries, and tomatoes.

  1. GiKids – Cow’s Milk Protein Allergy. (2020, February 26). GiKids. https://gikids.org/digestive-topics/cows-milk-protein-allergy/
  2. Wood, R. A., Sicherer, S. H., Vickery, B. P., Jones, S. M., Liu, A. H., Fleischer, D. M., Henning, A. K., Mayer, L., Burks, A. W., Grishin, A., Stablein, D., & Sampson, H. A. (2013). The natural history of milk allergy in an observational cohort. Journal of Allergy and Clinical Immunology, 131(3), 805-812.e4. https://doi.org/10.1016/j.jaci.2012.10.060