Age Suggestion
6 months
Iron-Rich
No
Common Allergen
Yes
Provolone cheese, when pasteurized and low in sodium, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
Provolone is a semi-hard cheese with origins in Italy made in the pasta filata style. Pasta filata refers to the practice of stretching or pulling the heated curds before the final cheese is formed. In its country of origin, there are two styles of provolone that have been granted protected designation of origin (PDO) status, Provolone de Monaco and Provolone Valpadana, both of which are traditionally made with unpasteurized cow’s milk. Outside of those regions, there are many cheeses that go by the name of provolone, ranging in flavor from mild and sweet to sharp or smoky.
Yes, as long as it is low in sodium and pasteurized. Provolone is typically a rich source of protein and fat. It is also an excellent source of calcium, vitamin B12, and zinc, with a touch of omega-3 fatty acids. These nutrients help to support bone development, healthy red blood cells, taste perception, immunity, and neurocognitive development. Provolone can vary in its sodium content, so opt for the lowest sodium options available when sharing with baby.
Many pasteurized and unpasteurized (raw) cheeses may go by the name provolone, so make sure you read the label carefully. In general, unpasteurized cheeses carry a high risk of foodborne illness. Read our cheese page for more information, and consider the risk in the context of each child.
★Tip: When shopping for provolone, opt for full-fat varieties to help support baby’s need for fat and energy-dense foods.
Yes. Cheese is a common choking hazard for babies and children, and cubes of cheese and melted globs pose a higher risk. To reduce the risk, slice very thinly and do not serve cubes of cheese. If a dish already has cubed provolone, slice the cubes in the child’s portion into thin slices. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
Yes. Provolone cheese is typically made from cow’s milk, which is a common food allergen in young children, with dairy accounting for about one-fifth of all childhood food allergies in the United States. It can also have goat and lamb’s milk-based ingredients added to it. Dairy products from 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 and other dairy products are 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 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 to 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: aged cheeses are often tolerated better than milk because it has lower lactose content than milk and some other dairy products. When a child is lactose-intolerant, it’s important to find calcium-rich foods to consume regularly to ensure a balanced diet and support bone health, such as naturally low-lactose cheeses and dairy products labeled “lactose-free.”
If you suspect a child may be allergic to dairy products, consult an allergist before introducing cheese. 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 quantity for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future servings.
No. In general, cheese is relatively high in fat and lacking in fiber, qualities that slow the processes of digestion and pooping. Excessive consumption of cheese and milk can be a contributing factor in constipation. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, learn more about when to worry and, as always, talk to your pediatric healthcare provider.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
Cut pasteurized, low-sodium provolone cheese into thin, flat slices about the width of two adult fingers pressed together. If you want to use provolone in melted form, opt for shredded provolone cheese and sprinkle sparingly, as large globs of melted cheese can be difficult for young babies to chew and manage in the mouth. Do not serve cubes of cheese and large chunks, as these shapes pose a higher risk of choking. Avoid unpasteurized provolone to minimize the risk of foodborne illness.
Offer pasteurized, low-sodium provolone or a large flat slice for baby to take bites from. You can also tear a flat slice into bite-sized pieces and offer these smaller sizes for the child to practice picking up with the developing pincer grasp, where the thumb and pointer finger meet. Continue to avoid cubes or large chunks of provolone, as these shapes pose a higher risk of choking. If you would like to share a meal with melted shredded provolone, sprinkle sparingly, as large globs of melted cheese can be difficult for young babies to chew and manage in the mouth. Continue to avoid unpasteurized provolone to minimize the risk of foodborne illness.
Serve thin, flat slices of pasteurized provolone for biting practice or tear the slice into bite-sized pieces for the child to practice picking up. At this age, you can also melt a thin layer of cheese over foods like bread, tortillas, pasta, beans, or vegetables. At this age, you can also share smoked provolone and other varieties of the cheese that are higher in sodium in moderation. Continue to avoid unpasteurized provolone to minimize the risk of foodborne illness.
Serve pasteurized provolone cheese in thin slices, thin bite-sized pieces, or grated–either on its own or melted over foods like bread, tortillas, pasta, beans, or vegetables. At this age, many toddlers may be ready to eat cubes of provolone cheese. Before serving cubes of provolone cheese, look for signs of mature eating skills, such as consistently taking small bites with their teeth, moving food to the side of the mouth when chewing, chewing thoroughly before swallowing, and not stuffing food in their mouths.
Even when the child is exhibiting these skills, we recommend coaching the child to take bites, not put the entire piece in their mouth. Start by making sure the child is in a safe eating environment, seated in an upright seat, actively engaged, and not distracted. Demonstrate chewing a piece of cheese yourself by placing it in between your front teeth, biting down, moving the food to the side, and then chewing with your mouth open. Once you have chewed the cheese well, open your mouth to show the child how it’s broken down. Say, “I moved it to my big strong teeth to chew it. It needs a lot of chewing.” Then, offer one cube of cheese for the child to eat. If they do not attempt to chew, hold off on attempting again for a few weeks. Remember, these skills take time, and it’s best to meet the individual child where they are at.
For more on which cheeses are best for babies—and which should be avoided—see our Cheese page.
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