Asiago cheese

Pasteurized asiago can be offered as an occasional taste once your baby is ready for solids, usually around 6 months. Unpasteurized cheese carries a foodborne illness risk, so choose pasteurized.

Asiago is one of Italy's oldest cheeses. It started on the lower slopes of the Alps in northern Italy, in a town that shares its name. It was once made with sheep's milk and tasted different from the cheese of today. Now it comes mostly from cow's milk. European protected-origin rules decide where: the milk must come from cows in certain mountain provinces of Italy. There are two types, fresh asiago fresco and aged asiago d'allevo.

Asiago is a source of protein and fat. It also has calcium, zinc, selenium and vitamins A and B12. These are building blocks for growth, the brain, bones, vision and immunity.

Salt and amounts

Asiago is usually salty. Babies tend to eat only a little. Some sodium is needed for baby's fluid balance. Sharing the family table is also a chance to try new tastes and textures. A bite now and then is not a worry.

There is no firm upper limit for cheese. You could serve pasteurized cheese every day if you like. Try not to fuss over how much baby eats. At one meal baby may eat a lot, at another very little. Both are fine.

How much to offer

Start with a small amount. A baby wanting more will grunt, point or reach. At first, most babies aged 6 to 9 months eat only a little solid food. From 10 to 12 months, move toward a balanced adult-style meal in smaller portions. Stop offering food when baby shows they are done.

Yes, cheeses like asiago carry a choking risk. They are firm and can clump in the mouth, which makes them hard to manage.

Cubes and large chunks are high risk, and so are big melted globs. Serve long flat slices, grated cheese, or small pieces torn off a flat slice. Stay within arm's reach while your baby eats.

Yes, asiago contains a common allergen. It is usually made from cow's milk, which the World Health Organization lists as a global priority allergen. Milk causes about one in five food allergies in young children. Some asiago may come from sheep's milk, and dairy from sheep, goats and buffalo can set off reactions similar to cow's milk.

The good news is that milk allergy often fades. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild milk protein allergy can try cow's milk again around their first birthday, guided by their doctor. Aged cheeses have histamine, which can lead to a rash in sensitive children.

FPIES and lactose intolerance

Milk is a frequent trigger of a delayed allergy called FPIES. Acute FPIES brings repeated vomiting and diarrhea a few hours after eating. Without treatment it can cause serious dehydration. When milk is eaten regularly, chronic FPIES may show up as reflux, weight loss and poor growth. Removing milk usually improves the symptoms. FPIES that starts early generally passes between ages 3 and 5.

Lactose intolerance is not an allergy. It can cause bloating, gas, diarrhea and nausea. It is uncommon in babies and toddlers. Cheeses, especially aged ones with little lactose, may be better tolerated than milk. Ask a child health professional if you have questions.

First tries

Depending on your baby's risk factors, an allergist may order a test or have you try cheese in the office under supervision. When risk is judged small, starting at home may be advised. As with allergens, give a small amount alone for the first meals. If nothing unusual happens, raise it gradually over later meals. If milk has already been given and an allergy ruled out, pasteurized cheese needs no small first portion.