🥛 Cheese
Allergen note
Cheese contains milk protein, one of the most common allergens, whether it is made from cow's, goat's or sheep's milk. Offer a small amount of a mild pasteurized cheese from around 6 months, watch for hives, vomiting or eczema flares, and keep offering dairy regularly once tolerated.
How to serve
At 6–8 months, stir grated cheese into warm vegetables, pasta or eggs, or offer thin slices of fresh mozzarella. From 9 months, add small shreds as finger food; from 12 months, tuck thin slices into sandwiches. Choose lower-salt mozzarella or Swiss, and limit feta, halloumi and processed cheese.
Preparation
Use only cheese made from pasteurized milk, and grate hard cheeses so they melt evenly. Avoid brie, camembert, soft blue cheeses and ripened goat cheese unless cooked until steaming hot, and cool melted cheese to lukewarm before serving.
Texture and choking risk
Cubes of firm cheese, thick globs of cream cheese and long strings of melted cheese can form a sticky lump that is hard to swallow. Grate or thinly slice firm cheese, spread soft cheese thinly on toast, stir melted cheese through food, and always supervise.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries cheese, note any reaction and see it in the allergen tracker.
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