Kashar cheese

When can babies have kashar?

Kashar can be offered once your baby is ready for solids, from about 6 months. The NHS says pasteurized hard cheeses can be given from 6 months.

The Turkish Food Codex Cheese Communique describes kashar as a cheese made by scalding the curd, which can be fresh or ripened. It defines pasteurization as at least 72 °C for 15 seconds, or 63 °C for 30 minutes.

Salt

Kashar is salty. The NHS says babies should not eat much salt because it is not good for their kidneys. Keep portions small and do not add extra salt.

Preparation basics

Choose fresh kashar made from pasteurized milk. Grate it finely or cut thin, flat slices. Melting it into a warm dish is also easy. Use aged kashar only when melted.

In kashar made the traditional way from raw milk, a study reported that the production and ripening steps are not an effective barrier against microorganisms. So choose a pasteurized product and read the label.

Choking risk

Kashar carries a medium choking risk. The CDC lists large pieces of cheese as a choking hazard. The NHS suggests grating cheese or cutting it into short, narrow strips. Do not serve thick cubes or hard pieces of aged kashar. Stay with your baby during meals.

Allergen status

Kashar contains cow's milk protein and is a cow's milk allergen. Offer new allergens one at a time and in very small amounts. Trying it in the morning makes it easier to watch for a reaction.

A rash, vomiting, diarrhea, cough or swollen lips can be signs of a reaction. For severe symptoms, call emergency services. If cow's milk allergy has been diagnosed, do not serve it without your doctor's advice.