Neufchâtel

It can be, if spread thickly or served in globs. To reduce the risk, prepare and serve neufchâtel 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 baby during meals.

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

Yes. Neufchâtel is 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. 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 from their pediatric health professionals.

Milk and other dairy products are 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 of the food trigger. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES that 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), neufchâtel can contain lactose and may lead to digestive upset, which can be mistaken for an allergic reaction in 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 your child may be allergic to dairy products, consult an allergist before introducing cheeses. Based on a child’s risk factors and history, an allergist may recommend allergy testing, or may instead advise dairy product 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. American neufchâtel is made from pasteurized milk and provides small amounts of vitamin A for skin and immune support, vitamin B12 to support nervous system development, and zinc to fuel healthy growth and development. 

Since French neufchâtel is commonly made with raw milk and mold-ripened, it is high-risk for foodborne illness such as Listeria and is not safe for babies, kids, and other high-risk individuals.

In North America, cream cheese and neufchâtel cheese are almost the same. They taste fresh with a mild tang, and because their texture is comparable, they can be used interchangeably in many recipes. They are both made of pasteurized cow’s milk with stabilizers to keep the cheese intact. They are creamy and spreadable at room temperature. Their main difference is the amount of milk fat. By American law, neufchâtel must contain between 20 and 33% fat compared to at least 33% for cream cheese. American-style neufchâtel is not the same as the cheese that goes by the same name in France, a soft cheese with a bloomy rind made from unpasteurized milk.