Mozzarella cheese

You can serve mozzarella once baby is ready for solids, usually around 6 months. Choose a pasteurized one to cut the chance of food poisoning.

Mozzarella comes from Italy and has long been made with water buffalo milk. Mozzarella di Bufala Campana is the kind whose authenticity is secured by the European Union's Protected Designation of Origin. More widely sold ones use cow's milk or a buffalo and cow blend. Fresh mozzarella packed in water or whey keeps only a short time. Low-moisture mozzarella, sold shredded, as sticks and as firm plastic-wrapped blocks, keeps much longer.

It contains a lot of zinc, selenium, calcium, protein and fat. Vitamins A and B12 are there as well. Together these feed growth, development and the brain, and also help bone density, taste, vision, energy and immunity.

Choose pasteurized

The large majority of fresh mozzarella on shop shelves comes from pasteurized milk. But rules on selling unpasteurized cheese differ from country to country. Raw-milk cheese carries a risk of bacterial infections such as salmonellosis and listeriosis. Symptoms can be worse in babies. Look for the word pasteurized on the label.

Melted mozzarella

Offer melted mozzarella only in very small amounts, and only after it has cooled down. A clump of melted cheese can seal the airway like a sticky plug. Hot cheese can burn a child and startle them into a quick breath, which raises choking risk.

Sodium

A few types of mozzarella carry a lot of sodium. Still, the sodium babies take in while learning to feed themselves is usually low, and some sodium is needed for electrolyte balance, hydration and movement. Even with salt, sharing family meals lets baby explore many foods and try different textures.

Yes, there is a risk. Mozzarella can be firm and springy, which raises choking risk. Prepare it to suit the age. Stay beside baby, within arm's reach, for the whole meal.

Mozzarella is usually made from cow's milk. The World Health Organization counts cow's milk among the common allergens. About one in five food allergies in young children is to milk. Some mozzarella is made with buffalo milk. Dairy from ruminants such as buffalo, goats and sheep 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 under a pediatrician's guidance.

Milk and dairy are 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. Lactose-free dairy is available. Ask your pediatrician with any questions.

When 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. If milk has already been tried and an allergy excluded, pasteurized cheese needs no small first portion.