Swiss cheese

Swiss cheese can be offered once your baby seems ready for solids, usually at 6 months. A pasteurized product lowers the risk of foodborne illness, so go for that.

In America, "Swiss cheese" is often a catch-all name for cheese with holes. Switzerland calls this cheese Emmental, named for the alpine valley where it began. Emmental is a firm cheese and holds less sodium than most. The reason is that salt was scarce in the Alps. Helpful bacteria give off carbon dioxide, and the gas forms the typical holes.

Nutrition

It supplies plenty of protein and fat, along with calcium, selenium, zinc, vitamin A and B12. These matter for growth, brain function, bone density, taste, vision and immunity.

Every baby develops at their own pace. These tips are general guidance.

At 6 months, give long, flat, thin slices. If you want it melted, sprinkle shredded cheese lightly. Avoid cubes and big chunks. At 9 months, shreds or bites cut from a flat slice suit well.

At 12 months, give long slices, bites and shreds. You can also let it melt onto toast, pasta, beans or vegetables.

After 24 months many children may be ready for cubes. First look for mature eating skills: taking small bites, moving food aside to chew, chewing well and not overfilling the mouth. Offer a cube only if your child sits upright and is focused on the meal. Show the chewing first. If your child does not try to chew, try again in a few weeks.

Firm cheeses like Swiss clump in the mouth and become hard to manage. This raises the choking risk. Use long flat slices or shreds. Stay within arm's reach during meals and set up a safe eating space.

Swiss cheese is mostly made from cow's milk. The World Health Organization counts cow's milk among the common allergens. About one in five childhood food allergies is to milk. Dairy from sheep, goat and buffalo can cause similar reactions. The good news is that most children outgrow milk allergy by age six. Babies with mild milk protein allergy may retry cow's milk from their first birthday under an expert's direction. Aged cheeses contain histamine. It can cause redness in children sensitive to it.

Milk is also a frequent cause of a delayed allergy called FPIES. In the acute form, repeated vomiting and diarrhea start a few hours after eating. Without treatment, fluid loss turns serious. If milk is eaten regularly, chronic FPIES can show as reflux, weight loss and poor growth. Symptoms usually improve once milk is removed. FPIES that starts early is usually outgrown between ages 3 and 5.

Lactose intolerance can be mistaken for allergy. It causes bloating, gas, diarrhea and nausea. It is uncommon in babies and toddlers. Aged cheeses hold less lactose and may be easier to tolerate.

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