La Tur cheese

La Tur is a soft cheese ripened with mold, and it originates in Italy's Alta Langhe area. Cow, goat and sheep milk go into it together. It has a thick rind and a soft, creamy inside with a buttery, earthy taste. It is usually eaten with bread or fruit.

Usually this cheese is thermized instead of fully pasteurized, so its milks get only gentle heating. That raises the risk of foodborne illness. Mold-ripened cheeses can carry Listeria even if the milk was fully pasteurized. So offer only the pasteurized kind, from 12 months at the earliest, and bake it.

Pasteurized and baked

Pasteurized La Tur baked until its center reaches 74 °C (165 F) or more clearly lowers the risk of foodborne illness. Let it cool before serving.

Before 12 months

For 6 to 11 months, waiting is best. If you still want to offer a taste, use only pasteurized cheese, bake it, spread a thin layer on bread toasted until firm, and let it cool first.

Unpasteurized

No age is considered safe for La Tur made with raw or thermized milk. The risk of Salmonella and Listeria exists at every age and is more severe in babies. This is a personal decision where you must weigh the risk.

La Tur is not very firm, but it is sticky and tends to clump in the mouth. These traits raise the choking risk. Serve it in an age-appropriate way, spread thin or as thin slices and small pieces. Stay close at meals, within arm's reach.

Sheep, goat and cow milk are usually combined to make La Tur. Cow's milk is a common allergen, behind roughly 20 percent of food allergies in children. Dairy from sheep, goat and buffalo can cause reactions similar to cow's milk. Milk allergy often passes with time. By around age 6, the large majority of affected children no longer react to cow's milk.

Milk is also a known cause of a delayed allergy called FPIES. It causes repeated vomiting and diarrhea a few hours after eating. Left untreated, it can cause dehydration. With regular milk intake, the chronic form can show up as reflux, weight loss and poor growth. FPIES that starts early usually passes by age 3 to 5.

Lactose intolerance is uncommon in babies, but it can be mistaken for allergy because it causes bloating, gas and diarrhea. Many cheeses are better tolerated in lactose intolerance.

If you suspect your child has a milk allergy, talk to an allergist before offering dairy like La Tur. They may suggest testing or supervised introduction in the clinic. Start with a small amount, served alone, for the first few servings.