blue_cheese
Blue cheeses - stilton, gorgonzola, roquefort, danish blue - are mould-ripened, and guidance is to avoid them for babies and young children until 12 months. The blue veining comes from mould cultures, and these cheeses carry a higher listeria risk than hard cheeses even when pasteurized.
How to serve
Not recommended. Choose a pasteurized hard cheese instead.
A small crumble of pasteurized blue cheese melted right through into a sauce or a baked dish - cooking until piping hot removes the listeria risk. Very occasionally, because it is one of the saltiest cheeses there is.
Nutrition
High in calcium and protein, but also high in salt, and babies' kidneys handle salt poorly. Nutritionally there is nothing here a pasteurized hard cheese does not give you more safely.
Good to know
Crumble finely or melt into food. Never serve in chunks.
Dairy is a common allergen. Blue cheese is mould-ripened, so avoid it before 12 months and choose pasteurized after that, ideally cooked. It is also very high in salt - keep portions tiny.
Contains: dairy
Tip
Cooked into a sauce is both safer and gentler on the palate than a raw crumble - the flavour is strong for most young children.
