Allergen note
Parmesan is made from cow's milk, a common food allergen, and the app lists it from 12 months because it is very salty. Aged parmesan is naturally low in lactose but still contains milk protein, so it is not suitable for a child with milk allergy.
How to serve
From 12 months, sprinkle about a teaspoon of finely grated parmesan over pasta, risotto, steamed vegetables or scrambled eggs for flavor instead of added salt. Keep portions small, because even a little parmesan adds a lot of salt to your toddler's day.
Preparation
Grate parmesan finely and stir it into warm food so it melts, or bake it into omelets, vegetable fritters or savory muffins. Traditional Parmigiano Reggiano is made from raw milk, so check the label, choose a pasteurized hard cheese, and leave other salt out of the dish.
Texture and choking risk
Chunks and wedges of parmesan are hard and crumbly and can break into dry pieces that toddlers cannot chew well. Offer it finely grated or melted into food, skip cubes and crunchy baked parmesan crisps, and always supervise meals.
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 parmesan, note any reaction and see it in the allergen tracker.
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