Randy Chandler
Cheese can be a healthy addition to your baby's diet, but it's important to choose the right type of cheese and to be aware of potential allergies. Some sources suggest introducing cheese to your baby's diet as early as 6 months, while others recommend waiting until between 8 and 10 months. It is always best to consult with your doctor or allergist before offering cheese to your baby, especially if your child is considered high-risk for food allergies. When choosing a cheese for your baby, opt for pasteurized, full-fat varieties with low sodium content, such as cottage cheese, ricotta, or labneh. Soft cheeses that are similar in texture to thick baby foods, such as blended cottage cheese or ricotta, are a good place to start. Avoid unpasteurized cheeses, as they may contain harmful bacteria, and be cautious of high-sodium cheeses like feta or parmesan, which should only be offered occasionally.
What cheese is best for a baby?
| Characteristics | Values |
|---|---|
| Age to introduce cheese | 6 months or older |
| Quantity | 1-2 ounces of cheese per day for 6-8-month-old babies; 2-4 ounces per day for 8-10-month-old babies |
| Type of cheese | Full-fat, pasteurized, mild, whole, soft, low-sodium, minimally processed, and nutritionally dense |
| Examples | Labneh, ricotta, cottage cheese, farmer's cheese, goat cheese, mozzarella, mascarpone, mild cheddar, Babybel, provolone, Swiss, American, cream cheese |
| Choking hazards | Cheese cubes, string cheese, large pieces of cheese |
| Allergies | Consult a doctor or allergist before introducing cheese, especially if the baby is at high risk for food allergies |
| Lactose intolerance | Aged cheeses have lower lactose content and may be better tolerated |
| Foodborne illness | Avoid unpasteurized or raw cheese due to the risk of foodborne illness, especially salmonellosis and listeriosis |
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What You'll Learn
When to introduce cheese to a baby's diet
It is important to note that babies should not be fed salt, sugar, saturated fat, honey, nuts, eggs, or unpasteurized cheese, as these can be harmful to their health. Honey, for example, can contain bacteria that can cause infant botulism, a very serious illness. Unpasteurized cheese can also contain bacteria, viruses, and parasites that can cause foodborne illnesses, also known as food poisoning.
When introducing cheese to a baby's diet, it is recommended to start with softer cheeses such as ricotta, mascarpone, mozzarella, mild goat cheese, cottage cheese, or cream cheese. Harder cheeses like cheddar can be introduced once the baby is a more experienced chewer. It is also important to avoid low-fat cheeses and opt for whole milk cheeses, as babies need healthy fats for their development. Cheese should be grated or cut into small cubes to prevent choking.
The right time to introduce cheese to a baby's diet depends on various factors. Some sources suggest introducing cheese when the baby is 6 months old, while others recommend waiting until the baby is between 8 and 10 months old. The Centers for Disease Control and Prevention (CDC) suggests introducing cheese when the baby is 7 to 8 months old. It is generally recommended to wait until the baby has had some experience with traditional solid foods, such as baby cereal, pureed meat, vegetables, and fruits, without any allergic reactions. It is also important to consult a pediatrician or a health visitor, especially if there is a family history of food allergies.
When introducing cheese, it is advised to start with a small quantity and monitor for any signs of intolerance or allergic reaction, such as diarrhea, vomiting, itchy skin rashes, swelling, nausea, or a rash. If there is no adverse reaction, the quantity can be gradually increased over time. It is also recommended to wait 3 to 5 days between offering new foods to identify any potential allergies or intolerances.
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Pasteurized vs unpasteurized cheese
When it comes to feeding cheese to a baby, it is important to only feed them pasteurized cheese. Babies have developing immune systems, so they are more vulnerable to harmful bacteria that can be present in unpasteurized cheese, such as Salmonella, E. coli and Listeria. These bacteria can cause serious illness.
Pasteurization is the process of heating raw milk to a high temperature to kill potentially harmful bacteria. The temperature is usually around 65° C (149° F), but it can vary, and different countries have different regulations. For example, in Canada, unpasteurized cheese must be aged for at least 60 days before being sold. In the US, cheese manufacturers widely adopted pasteurization in the late 1800s to curb the spread of foodborne illnesses.
Unpasteurized cheese is made by heating milk to a lower temperature, usually around 30° C (86° F). This allows the milk to start fermenting and the bacterial compounds are not destroyed, resulting in a more flavourful cheese. Some people argue that unpasteurized cheese has a superior taste and that the enzymes in the raw milk cheese are healthier and easier to digest. However, the risk of illness from consuming unpasteurized cheese is generally considered to outweigh the benefits.
While pasteurization kills harmful bacteria, it also kills some good bacteria that contribute to the flavour of the cheese. Some cheese enthusiasts argue that unpasteurized cheese has a more complex flavour profile that is lost in pasteurized cheese. However, large-scale cheese producers add specific bacterial cultures to standardize their products and ensure a consistent taste.
In summary, while there are differing opinions on the taste and health benefits of pasteurized vs. unpasteurized cheese, it is recommended that babies only consume pasteurized cheese due to the risk of harmful bacteria in unpasteurized products.
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Processed cheese and its high salt content
When choosing cheese for babies, it is important to consider their nutritional needs and safety. Babies under 2 years old require full-fat dairy products to support their growth and brain development. In addition, pasteurized cheese is recommended to minimize the risk of foodborne illnesses.
While cheese can be a nutritious option for babies, it is important to be mindful of the sodium content, especially when it comes to processed cheese. Processed cheese is a broad term for cheese products that have been altered from their natural state, often through melting and emulsifying. This process can include the addition of various ingredients, such as emulsifiers, salt, and preservatives.
Processed cheese products, such as cheese singles or slices, often have a high salt content. A study analyzing the sodium content of cheeses commonly purchased in the United States found that processed cheese singles had the highest mean level of sodium, with 1,242 mg/100 g. This is significantly higher than the sodium content found in other popular cheeses like cheddar and mozzarella.
The high salt content in processed cheese is concerning because babies' sodium needs are generally low. Excessive salt intake can have negative health effects, including increasing the risk of high blood pressure and heart disease later in life. Therefore, it is recommended to offer low-sodium cheeses like cottage cheese, ricotta, or fresh mozzarella to babies.
When introducing cheese to babies, it is always important to consult with a healthcare professional and monitor for any signs of intolerance or allergic reaction. Small amounts of cheese can be offered initially, and the quantity can be gradually increased if there are no adverse reactions. It is also crucial to ensure that the cheese is pasteurized to reduce the risk of harmful bacterial infections.
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Signs of lactose intolerance or milk allergy
It is important to note that milk allergies and lactose intolerance in babies are not very common. However, if you suspect your baby may be allergic to milk, consult an allergist before introducing dairy products like cheese. If your baby is lactose intolerant, their stool consistency may be a tell-tale sign. Traces of glucose in the stool are evidence of undigested lactose. Other signs of lactose intolerance or milk allergy include:
- Vomiting
- Diarrhea
- Rashes
- Swelling of the lips, face, and around the eyes
- Abdominal pain
- Colic-like symptoms, such as excessive crying and irritability (especially after feedings)
- Failure to gain weight
If your baby has symptoms of either a milk allergy or lactose intolerance, see a pediatrician. They will likely check for both with a physical exam, an examination of your baby's stool, a discussion of your family's history of allergies, and/or a skin-prick test. If your doctor suspects a milk allergy or lactose intolerance, they may recommend eliminating milk from your diet (if you're breastfeeding) or switching to a different formula.
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Recommended cheeses: ricotta, cottage cheese, mascarpone, and labneh
When choosing cheese for a baby, it is important to consider the risk of allergies and the potential for choking. It is recommended to consult an allergist if a baby is suspected to be allergic to milk, and to introduce cheese under medical supervision if the risk of an allergic reaction is high. That being said, if a baby has already been introduced to milk without an allergic reaction, cheese can be introduced as desired.
Ricotta cheese can be introduced when the baby is ready to start solids, which is usually around 6 months of age. It is commonly made from cow's milk, which is a common food allergen for young children, but it can also be made from sheep or water buffalo milk. Ricotta is rich in protein, fat, calcium, selenium, zinc, and vitamins A, B6, and B12, all of which contribute to growth, development, and brain function. It can be served in a bowl, on a tray, or spread on strips of toast or teething rusk.
Cottage cheese is also commonly made from cow's milk, and it too can be made from the milk of sheep or buffalo. It is a good source of protein, B vitamins, calcium, selenium, iodine, and zinc. It can be served on its own or paired with savoury or sweet foods. However, it can be high in sodium, so it may be worth choosing a low-sodium variety or serving it in moderation.
Mascarpone cheese is also often made from cow's milk, and it too is a common food allergen. It is rich in fat, calcium, choline, protein, vitamin A, and zinc, which all contribute to growth and development. Mascarpone is very rich, with a fat content of around 75%, and is often used like butter in dishes such as polenta and risotto.
Labneh is a type of cheese made from drained, salted yoghurt. It is rich in protein, fat, calcium, vitamins A and B12, and probiotics, which support brain development, bone density, immunity, and the gut microbiome. It can be served soft and scoopable in a bowl, or mixed with other soft foods, spread on toast, or mixed into rice and lentil dishes. Like ricotta, labneh can be introduced when the baby is ready to start solids, usually around 6 months of age.
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Frequently asked questions
The best cheese for a baby is one that is minimally processed and nutritionally dense, such as labneh, a soft cheese spread that is rich in protein and fat and has low sodium content.
Babies can be introduced to cheese around six months of age, but some sources recommend waiting until they are between eight and ten months old. It is important to wait three to five days between offering new foods to your baby to watch for signs of intolerance or allergic reactions.
Signs of an allergic reaction or intolerance can include diarrhoea, vomiting, or a rash. If your baby is allergic to milk, they may also experience reflux, weight loss, and failure to thrive.
You should avoid giving your baby unpasteurized cheese, as well as aged cheeses, which may contain histamines that can cause rashes in children who are sensitive. Soft cheeses such as brie, Camembert, and blue-veined cheeses like Roquefort may contain Listeria, a harmful bacteria that can cause food poisoning.
Some good low-sodium cheese options for babies include mozzarella, ricotta, cottage cheese, and goat cheese.
