Cotija cheese

Cotija cheese is best offered after the first birthday because of its high salt. A taste now and then before 12 months is fine. Pick a pasteurized one.

Better cheeses for babies under 12 months are pasteurized and low in salt. Emmentaler and fresh cheeses are examples.

Cotija, also called queso cotija, comes from the mountains of Jalisco and Michoacán in central Mexico. The Mexican government protects it with a collective trademark. Today many other cheeses are sold as cotija. Most are made from pasteurized milk with methods that differ a little. Young cotija is soft and crumbly. Aged cotija is hard and grated.

Nutrition

Cotija offers protein, calcium, zinc, selenium and vitamin B12. It also holds saturated fat. Types made from part-skim milk have less fat. These nutrients support bones, the nervous system and immunity. But its sodium tends to be very high. For that reason it is not counted as a healthy choice for babies.

Salt

Cotija is very high in sodium. Too much sodium does not help health. Between 6 and 12 months, skip it. If the family meal has pasteurized cotija, an occasional taste is fine. Check the type when you buy. Tajo-style cotija is usually less salty. Cotija de montaña is aged hard, meant for grating, and very salty.

Raw milk

Cotija can be made with raw milk. Raw milk raises the risk of foodborne illness. The risk is lower for raw milk cheeses aged 60 days or longer. Still, pick the pasteurized product.

Effect on stools

Aged cheeses are fermented and hold helpful bacteria. There is not enough evidence that they ease stools.

Cheese is a common cause of choking for babies and children. Grate or slice cotija very thin. Do not serve cubes or big crumbles. Stay close at meals.

Cotija is made from cow's milk. Cow's milk ranks among the usual food allergens for small children. In the United States, about one in five childhood food allergies is to 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 restart milk around the first birthday with a doctor's guidance.

Aged cheeses contain histamine. Sensitive children may get a rash from it.

FPIES

Milk can set off food protein-induced enterocolitis syndrome (FPIES). It is a delayed type of allergy. A few hours after eating, it causes sudden, repeated vomiting and diarrhea. Untreated, it can lead to serious fluid loss. FPIES that starts early is often outgrown by age 3 to 5. Its exact rate is not known, and it is thought to be uncommon.

Lactose intolerance

Lactose intolerance is not an allergy, but it causes stomach pain, bloating and diarrhea. It is uncommon in babies and toddlers. Aged cheeses hold less lactose and are often better tolerated. Lactose intolerance in your child means calcium should come from other foods. Look for naturally low-lactose or lactose-free products.

If you suspect milk allergy, talk to an allergist before offering cheese. The allergist may suggest testing, or may ask you to give dairy in the clinic under supervision. When risk is judged low, starting at home may be advised. Begin with a small amount for the first few servings. If there is no reaction, raise it slowly.