Queso fresco

Wait until after the first birthday to start queso fresco, since it has a moderate amount of sodium and can carry a foodborne illness risk. It is not advised for babies under 12 months.

Queso fresco is a mild cheese that comes from Central and South America and is eaten fresh, not aged. In Mexican cooking it flavors chilaquiles, pozole and tacos. Most is pasteurized, but raw milk versions exist.

Nutrition

Queso fresco has protein for growing cells and plenty of saturated fat for cell structure. It is high in calcium and B12, and also supplies zinc and selenium. These help bone, nervous system and immune development.

But its sodium is high, and too much is harmful. Even when pasteurized it carries a foodborne illness risk.

After 12 months give pasteurized queso fresco in moderation. Prepare small crumbles or thin slices.

Before buying, check for recalls where you live. Do not serve unpasteurized queso fresco.

Cheese does not help constipation. It has a lot of fat and almost no fiber, and that slows digestion. A lot of cheese and milk can add to constipation.

Queso fresco can be a choking hazard, though its crumbly texture makes it less risky than some cheeses.

Serve small crumbles or thin slices that fall apart when touched. Do not give big chunks or cubes. Stay beside baby during meals.

Milk is a common allergen in young children. In the United States about one in five childhood food allergies comes from milk. The good news is that milk allergy often passes with time. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild milk protein allergy symptoms can restart cow's milk around the first birthday, with a doctor's guidance. Sheep, goat and buffalo milk products may trigger a similar reaction to cow's milk.

FPIES

Cow's milk can set off food protein-induced enterocolitis syndrome (FPIES). This allergy is a delayed one. Some hours after a meal, sudden and repeated vomiting and diarrhea set in, and without treatment the body loses a dangerous amount of fluid. When FPIES begins in infancy, children usually outgrow it between ages 3 and 5. How often it occurs is not known, but it is believed to be rare.

If you suspect baby has a milk allergy, talk to an allergist before giving cheese. Depending on risk, the allergist may suggest testing or a supervised trial in the office. Your doctor may say that home is fine for the first taste when the risk is low. Give a small amount at the first servings. If there is no reaction, raise it slowly.