Jarlsberg cheese

Jarlsberg is a firm cow's milk cheese from Norway. It tastes mildly nutty and has big holes. It is made in the style of alpine cheeses. The curd is drained and pressed to remove moisture, and helpful bacteria form the holes as it ages.

It provides calcium, vitamin K, vitamin A, protein and fat. These support bones, immunity and growth. Its sodium level is moderate, so it is not recommended as a regular food in the first year.

Before 12 months

At younger ages, choose fresh cheeses that are lower in salt. If Jarlsberg is already on the table, you can offer a very thin slice or a light sprinkle of grated cheese.

After 12 months

The rind is not edible, so cut it off first. Slice the cheese thin, grate it, or melt a thin layer over a dish. Avoid cubes and thick melted clumps.

Cheese cubes and clumps of melted cheese are common causes of choking in children. Slice the cheese thin. Do not serve it as cubes. Stay close to your child during meals, within arm's reach.

Jarlsberg is made from cow's milk, one of the more frequent food allergens in childhood. Dairy from sheep, goat and buffalo can trigger a similar reaction. Most children with a cow's milk allergy outgrow it by age 6.

Milk can also cause a delayed allergy called FPIES. Its sign is repeated vomiting and diarrhea starting a few hours after eating. Contact your doctor if this happens.

Aged cheeses contain histamine, which can cause a rash in sensitive children. If you suspect a milk allergy, talk to an allergist before offering cheese. Start with a small amount for the first try.