Gouda cheese

Gouda can be offered once your baby is about 6 months old and ready for solids. Sodium can be high, but a taste now and then within a varied diet is fine. Choose pasteurized to lower the risk of foodborne illness.

Gouda is a cheese named after a town in the Netherlands. Wheels can weigh up to 7 kilograms. In the traditional method it is pressed in wooden molds, which builds a thick rind. Countless varieties exist today, and many are flavored with spices. Only Noord-Hollandse Gouda has protected origin status under European law.

Pasteurized gouda is fine to give now and then, within a varied diet. At 6 months give long, flat slices. If you want to melt it, sprinkle a little shredded cheese. Do not give cubes or large pieces.

At 12 months give long flat slices, small pieces pulled off a flat slice, or shreds. Shreds can be served alone or folded into meals.

After 18 months give bite-sized pieces cut from a thin slice, shreds, or long slices for biting practice. A thin, melted layer works on tortillas, bread, pasta, beans or vegetables.

On salt: cheese is high in sodium, but the amount babies eat stays low while they learn to feed themselves. Some sodium is needed for fluid balance and movement. Recent literature reviews suggest that avoiding salt in shared food may not be necessary. Sharing the family table gives your baby a chance to try more foods and textures. Gouda can be made from raw milk. Choose the pasteurized kind.

Gouda is often firm and may turn into a sticky lump in the mouth, which raises the choking risk.

Prepare it for your child's age: long flat slices, shreds, or small pieces pulled off a flat slice. Do not give cubes or large melted lumps. Stay within arm's reach during meals.

Gouda cheese 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. If your child is lactose intolerant, keep giving other calcium-rich foods regularly.

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.