String cheese

String cheese is a mild, salty cheese sold in sticks that you pull apart into fibers. It is best introduced after your baby's first birthday. Its rubbery texture, slick surface and round shape make choking risk very high. That is why you must change its form before serving.

For babies under 12 months, pasteurized, low-salt cheeses suit better.

Nutrition

Packaged sticks can provide good amounts of calcium, depending on the brand. They also bring vitamin B12, zinc, protein and fat. Salt can run high. Read the label.

How it is made

Milk is warmed and then curdled with an agent like rennet or lemon juice. The curds are drained, pressed and shaped into sticks. The method of turning milk into stretchy cheese is far older than packaged sticks. Braided, ball and round versions exist in Russia, Mexico and Georgia.

Do not serve string cheese between 6 and 12 months. The choking risk and the salt level are both high.

After 12 months, pull the cheese into thin strands by hand. Long strands give practice in biting and tearing. Small bites torn from the strands support the pincer grasp. Small bites also help children who overstuff their mouths.

Pull the cheese apart in front of your child and show how to eat it. After age three, many children can pull it apart themselves. At that stage, show exaggerated chewing. Serve only while your child sits and is supervised.

Cheese in general carries a choking risk. String cheese carries more, because it is rubbery, slick and round. Pull it into long, thin strands before serving. Avoid cubes and round coins.

Stay within arm's reach during meals and set up a safe eating space.

String cheese is usually made from cow's milk. Cow's milk is a frequent food allergen in young children. Dairy from sheep, goat and buffalo can cause similar reactions. The good news is that most children outgrow milk allergy by age six. Many babies with mild milk protein allergy can retry cow's milk from the first birthday with a doctor's guidance.

Milk can also trigger a delayed allergy called FPIES. Repeated vomiting and diarrhea start a few hours after eating. Without treatment, fluid loss becomes serious. FPIES that starts early is usually outgrown between ages 3 and 5.

Lactose intolerance is not an allergy. It causes stomach pain, bloating and diarrhea. It is uncommon in babies and toddlers. Aged cheeses hold less lactose.

If you suspect a milk allergy, talk to an allergist before offering cheese. The allergist may order testing or supervise the first taste at the clinic. For low-risk babies, trying it at home may be advised. Offer a small amount alone for the first servings. If there is no reaction, increase it slowly.