Burrata

Burrata can start when your baby is about 6 months old and ready for solids. Choose pasteurized burrata to lower the risk of foodborne illness.

Burrata comes from southern Italy and is made from cow's milk. To make burrata, a ball of fresh mozzarella is stretched and filled with cream and stracciatella, which are shreds of the same cheese. The ball is stored in water or whey. It is usually served at room temperature. When the shell is opened, the creamy center flows out. Its mild, buttery taste goes well with bread, pasta and vegetables such as broccoli, fava beans, tomatoes and zucchini.

It provides protein, fat, calcium, selenium, zinc, vitamin A and vitamin B12. These nutrients support growth, development, brain function, bone density, vision, energy and immunity.

Shell and center

You can cut strips or small pieces from the shell. The center can be scooped by spoon or by hand. You can spread cheese thinly on bread or toast, or stir it into vegetable purée.

There is no set limit on cheese. You can serve pasteurized cheese every day if you like. A baby may eat a lot or very little at a meal. Both are fine within a varied diet.

The firm, springy outer shell of burrata raises the choking risk. Serve the shell as age-appropriate strips or small pieces. Stay with your baby during meals.

Burrata is mostly made from cow's milk, a common allergen. Milk accounts for about one in five childhood food allergies. Buffalo, goat and sheep milk products can cause similar reactions. Some burrata is made from buffalo milk.

Milk allergy often fades with time. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild symptoms can reintroduce milk around their first birthday with a doctor's guidance.

Milk can cause food protein-induced enterocolitis syndrome (FPIES). It is a delayed allergy. A few hours after eating, repeated vomiting and diarrhea start suddenly. Left untreated, it can cause serious dehydration. FPIES that starts early usually fades by 3 to 5 years. Lactose intolerance can be mistaken for allergy, but it is a different condition.

If you suspect a milk allergy, see an allergist before serving cheese. If your child's risk is low, you can start at home. Offer a small amount alone for the first few meals. If there is no reaction, increase gradually.