Mascarpone Cheese

Yes. Because it’s made from cream, mascarpone cheese is a great source of fat, which babies need to build healthy cells and brain tissue at this early stage of life. It also contains a bit of protein and good amounts of vitamin A to support healthy skin and immunity. Finally, mascarpone has less sodium than most cheeses, which is important because early and excessive exposure to sodium is thought to play a role in the possibility of hypertension and cardiovascular disease later in life.

★Tip: Mascarpone cheese is quite similar to butter, so try using the cheese in place of butter in sauces and other recipes.

No. Mascarpone cheese does not pose a major choking risk for babies thanks to its soft, smooth texture, though, in theory, an individual can choke on any food. Regardless, to minimize the risk, spread mascarpone thinly on other foods and refrain from serving on its own in clumps. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Mascarpone is typically made from cow’s milk, which is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies. Keep in mind that dairy products from other 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.

Milk is a known 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. 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).

For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: mascarpone cheese may be better tolerated by those with lactose intolerance. 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 servings.

Keep it simple and enjoy mascarpone with whatever fresh fruit you have on hand. For savory flavor, try using mascarpone to add rich, creamy texture to mashed potatoes, butternut squash risotto, sauteed mushrooms, or lemony sauce for pasta. Stir it into tomato soup and batter for zucchini fritters. Blend mascarpone with eggs and shredded kale to make a hearty frittata. Or whip it with herbs and citrus juice to make a creamy dip for vegetables or a rich spread for bagels, bread, and sandwiches. You can also use mascarpone in fillings for ravioli and other stuffed pasta of Italy.