Requesón

Requesón may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Choose pasteurized requesón to minimize the risk of foodborne illness. ^{[1] [2]}

Requesón is a fresh, spreadable cheese popular in Latin America. Like ricotta cheese, it is traditionally made by heating whey left over from other cheesemaking together with a small amount of added milk, then draining the soft curds through cheesecloth. Similar cheeses appear across Latin America under regional names, including requeijão in Brazil. Mild, creamy, and slightly tangy, requesón is a beloved filling for tlacoyos, gorditas, and enchiladas, and is just as often spread on bread or paired with fresh fruit.

No. Requesón presents a low risk when safely prepared for a child's age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve requesón in an age-appropriate way as described in How to Serve. As always, make sure to 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, requesón is often made from cow’s milk, which is a common allergen. ^{[3] [4]} The good news: dairy allergy often gets better over time, and the majority of children with dairy allergy outgrow it before reaching adulthood. ^{[5] [6]}

Although most babies will never experience an allergic reaction to food, delaying introduction to common food allergens like cow’s milk may actually increase the risk of an allergy developing. However, introducing food containing milk like requesón early in infancy and serving it regularly, including throughout the toddler years, can help prevent a milk allergy from developing.

For most babies, common allergens such as milk can typically be introduced at home as soon as baby is developmentally ready to begin solids. Start with a small amount prepared in an age-appropriate way. For step-by-step guidance on how to safely introduce cow’s milk, subscribe to the Solid Starts App.

Yes. Requesón is a good source of protein, calcium, phosphorus, riboflavin, and vitamin B12. Together, these nutrients help build and maintain bones and teeth, support muscle and cell growth, and play a role in energy production and red blood cell formation. Compared to many other cheeses, requesón is naturally lower in sodium. Choose pasteurized requesón to minimize the risk of foodborne illness.^{[1] [2]}

They are very similar in texture and flavor, and can typically be used interchangeably in recipes. Both are both made by heating whey, sometimes with a small amount of added milk, to form soft curds. The main differences are subtle: requesón tends to be a touch saltier and is often slightly lumpier, while ricotta is generally smoother.

No. While both are fresh cheeses, queso fresco is a firmer, crumbly curd cheese, while requesón has a much softer, spreadable texture. Queso fresco is also generally saltier than requesón.

No. There is no age at which eating raw-milk cheese is without risk, so whether or when to serve it is a personal decision that depends on your family's circumstances. Unpasteurized cheese carries a higher risk of foodborne illness, including salmonellosis and listeriosis, which can be especially serious for babies. When shopping for or making requesón, choose versions made from pasteurized milk and whey. To serve requesón and other fresh cheeses safely, look for "pasteurized" (pasteurizado) on the label, and when in doubt about a homemade, market, or imported cheese, it is safest to not offer it to baby.