Quesillo (Queso Oaxaca)

Quesillo, when pasteurized and low in sodium (100 mg per serving or less), may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Quesillo is also known as Queso Oaxaca—a name that hints at its popularity in its verdant Mexican state of origin. It is also called queso de hebra because its stretchy, bouncy form can be pulled apart into strands like fresh mozzarella. Quesillo shares a similar method of production: it begins as cow’s milk, rich with fat and flavor, and once rennet separates the curds and whey, the curds are strained and doused with hot water. This bath causes the cheese to seize up, creating its distinctive stringy texture. To prepare the cheese for sale, the strands are wrapped around one another, like a ball of yarn.

Yes, when pasteurized. Whole milk quesillo contains plenty of protein and fat to provide the building blocks and fuel needed for baby’s rapid growth and development. Quesillo also offers calcium and some vitamin A, which helps support baby’s bones, vision, immunity, skin health, and more.

Quesillo can be made with either pasteurized or unpasteurized (raw) milk. In general, unpasteurized cheeses carry a higher risk of foodborne illness. Pathogens in unpasteurized milk can cause illness in anyone, regardless of age or health status. Read our cheese page for more information and consider the risk in the context of your individual child.

★Tip: Look for whole milk quesillo instead of part-skimmed or semi-skimmed. Babies need lots of fat to provide energy for their rapidly growing bodies.

Yes. Cheese is a common choking hazard for babies and children. To minimize the risk, slice thinly or shred and avoid serving quesillo in cubes or melted globs. As always, make sure you create a safe eating environment and stay within 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. Quesillo cheese is made from cow’s milk, and cow’s milk is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies in the United States. 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 of their doctors.

Milk is 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. 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).

Although it is not an allergy, lactose intolerance can result in gastrointestinal symptoms, such as abdominal pain, bloating, and diarrhea after ingestion of dairy items containing lactose. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: compared with milk and certain other dairy products, many aged cheeses may be better tolerated by those with lactose intolerance. However, quesillo and other fresh cheeses may not be, as they contain more lactose than aged cheeses. 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 meals.

No. Quesillo is relatively high in fat and low in fiber, qualities that slow the processes of digestion and pooping. Significant consumption of cheese and milk can be a contributing factor in constipation. Remember that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.