Gorgonzola

Gorgonzola can be offered from 12 months at the earliest, and only if it is pasteurized. Soft, mold-ripened cheeses carry a higher risk of foodborne illness.

Gorgonzola is a blue cheese. It comes from the Italian area that carries its name and has protected origin status (PDO). It has two main types. The sweet type, dolce, makes up most of production, and the sharper type is piccante. It is made from cow's milk. Traditionally, a fresh batch of curd is layered onto the previous evening's batch. This creates the crevices where mold takes hold. The blue and green veins that give the cheese its rich, tangy taste come from this.

Cheeses ripened with mold can carry germs like Listeria, and babies may get sicker from them. Cooking pasteurized gorgonzola until the inside reaches at least 74 C (165 F) lowers the risk. Unpasteurized cheese is off limits for every baby and young child.

It is better to wait between 6 and 11 months. If you are eating a pasta or casserole with baked gorgonzola, a small bite for your baby is fine. Only be careful that no big hard blobs of melted cheese end up in the bite.

From 12 months, serve flat slices or small, flat crumbles that are bite-size. Before serving, think about your child's age, health and where the cheese comes from.

Gorgonzola and similar cheeses are firm and clump in the mouth, so they are tough to manage. This raises the choking risk.

Prepare it for your child's age: flat slices or flat crumbles. Avoid large, firm, melted lumps. Stay beside your child during the meal.

Gorgonzola usually starts as cow's milk, though sheep or goat milk is sometimes used. Milk is a common allergen in young children. In the US about one in five childhood food allergies is milk allergy. Milk allergy usually refers to cow's milk, but dairy from ruminants such as sheep, goats and buffalo can cause similar reactions.

The good news is that milk allergy usually fades. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild signs, such as painless blood in the stool, can retry milk around the first birthday with a doctor's guidance. Histamine in aged cheeses can cause a rash in sensitive children.

Dairy is also a frequent trigger of FPIES, a delayed allergy. Repeated vomiting and diarrhea start a few hours after eating. Left untreated it can lead to serious dehydration. FPIES that starts early usually fades by ages 3 to 5. The exact rate is unknown and it is thought to be uncommon.

Lactose intolerance is uncommon in babies and young children. Aged cheeses are low in lactose, so many people with lactose intolerance handle them better. When your child is lactose intolerant, keep offering other foods rich in calcium on a regular basis.

If you suspect a milk allergy, see an allergist before offering cheese. The allergist may order tests, or may supervise the first taste at the clinic. For low-risk babies, starting at home may be advised. Begin with a small amount and raise it over later meals if nothing happens.