Swiss Cheese

Swiss cheese may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

In the United States, “swiss cheese” often refers to any cheese with holes, though in Switzerland, this cheese is named after the alpine region from which it came, Emmental. Swiss cheese and emmentaler cheese are both firm and tend to contain less sodium than other cheeses, a characteristic that grew out of necessity as emmentaler was traditionally made in the Alps, where salt was in limited supply. These characteristics create the right conditions for helpful bacteria to thrive and produce carbon dioxide, which creates distinctive holes in the final product. Swiss immigrants brought their techniques to North America, and as the alpine cheese grew in popularity, it took the name of their nationality rather than the region in which it originated.

Yes. Swiss cheese is typically pasteurized and lower in sodium than many other cheeses. Swiss cheese is also rich in fats and protein, which support baby’s cell structure, energy levels, and brain development. Finally, swiss cheese is a great source of calcium, zinc, selenium, vitamin A, and vitamin B12. Together, these nutrients help support bone development, the immune and nervous systems, plus promote healthy eyes, skin, and hair.

★Tip: For vegetarian families, certain versions of swiss cheese contain animal-derived rennet, so read labels and look for cheeses made with plant-based rennet.

Yes. Cubes of cheese and globs of melted cheese are a choking hazard for babies and children. To reduce the risk, slice swiss cheese thinly and avoid serving cheese in cubes. 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 section on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Cheese is often made from cow’s milk, which is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies in the United States. 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 that presents early in life is generally outgrown by the time the child has reached 3-5 years of age.

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 cheeses may be better tolerated by those with lactose intolerance, particularly aged cheeses, which have lower lactose content. Note that if 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. 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, an 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.

No. In general, cheese 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.  Note 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.