Allergen note
Goat's milk proteins are very similar to cow's milk proteins, so most children with cow's milk allergy also react to goat cheese, and it is not a substitute. If your baby already has dairy such as yogurt without a reaction, try a small amount and watch for hives, vomiting or swelling.
How to serve
From around 6 months, stir a teaspoon of soft, fresh goat cheese into warm vegetable purée or spread it thinly on toast fingers. From 9 to 12 months, mash it with avocado or beans as a dip or spread, and keep portions small because it is fairly salty.
Preparation
Choose fresh, soft goat cheese made from pasteurized milk. Ripened goat cheeses with a white rind are more likely to carry listeria, so offer them only cooked until steaming hot, for example baked into a frittata. Loosen fresh goat cheese with a little milk so it spreads thinly.
Texture and choking risk
Soft fresh goat cheese is a low choking risk, but thick spoonfuls are sticky and can coat the mouth, and firm aged goat cheese can be rubbery. Spread it thinly or mix it into purées, crumble firmer types finely, and always supervise meals.
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 goat cheese, note any reaction and see it in the allergen tracker.
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