Monterey Jack cheese

You can serve Monterey Jack once baby is ready for solids, usually around 6 months. It can be high in sodium, but a taste once in a while is no problem in a diet with variety. Choose pasteurized to cut the chance of food poisoning.

Monterey Jack is a cheese from North America. It is made from cow's milk and has a mild taste.

It is plentiful in zinc, selenium, calcium, protein, fat, and vitamins A and B12. Combined, they support growth, development, and the brain, and they also help bone density, taste, vision, energy and immunity.

Sodium

The sodium level in Monterey Jack may be high. Still, the sodium babies take in while learning to eat tends to be low, and some sodium is needed for electrolyte balance, hydration and movement. Many health bodies advise lowering salt in meals baby shares. Newer research reviews hint that this may be unnecessary. Even with salt, sharing family meals gives baby a chance to explore more foods, learn the family food culture and try many textures.

Yes, there is a risk. Cheeses of this kind are firm and can clump in the mouth and be hard to manage. That raises choking risk. Serve the cheese as long flat slices, bite-sized pieces or shreds to suit the age. Stay beside baby, within arm's reach, for the whole meal.

Monterey Jack is usually made from cow's milk. The World Health Organization counts cow's milk among the global priority allergens. In young children about one in five food allergies is to milk. Dairy from sheep, goats and buffalo can cause similar reactions.

The good news: milk allergy often fades with time. Most children with cow's milk allergy outgrow it by age 6. Some babies with mild milk protein allergy (one sign can be painless blood in the stool) can restart milk around the first birthday with a pediatrician's guidance. Note: ripened cheeses tend to contain histamine, and a child who is sensitive to it may break out in a rash.

Milk is a frequent cause of a delayed allergy called FPIES. In FPIES, repeated vomiting and diarrhea begin a few hours after eating. Untreated, it can cause serious fluid loss. When milk is eaten regularly, it may show up as reflux, weight loss and poor growth. FPIES that starts early usually clears between ages 3 and 5.

Lactose intolerance can be mistaken for allergy, since it causes bloating, gas, diarrhea and nausea. It is uncommon in babies and young children. In older children, ripened cheeses may be easier to tolerate than milk because they have less lactose. Lactose-free dairy exists. Ask your pediatrician with any questions.

If you suspect a milk allergy in your baby, see an allergist before dairy such as cheese. The allergist may order tests or have you give the first serving at the clinic with supervision. Where risk is low, starting at home may be advised. For the first servings give a small amount on its own. If there is no reaction, raise the amount slowly. Once your child has had milk and you have ruled out an allergy, you can offer pasteurized cheeses freely and do not have to begin with tiny amounts.