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Most fresh cheeses appeal to children because they are soft and easy to spread. Yet they also have their place on the adult menu.
Choose your fresh cheeses
- Made from cow milks, goat's milk or coagulated ewes, drained then molded, salted or plain, the fresh cheeses are not refined, which gives them a sweet, slightly tart flavor.
- All must contain 10 to 15 g of dry fat per 100 g.
- They are especially recommended for children, future mothers and breastfeeding women, unlike raw milk cheeses that are never immune to a bacteria that may be responsible for listeriosis.
Keep them well
- The fridge is the only place where they keep fresh, only a few days. Strictly observe the expiry date which must appear on the packaging.
Fresh cheese from what age?
- At tea time, it is around 4-5 months that you can introduce the first dairy products other than milk immediatelyat 3 to 4 teaspoons: natural yoghurt, small Swiss with 30 or 40% fat, 20 or 30% white cheese.
- Choose from either the general food department or the baby department, fortified with iron and essential fatty acids and labeled "child-friendly foods".
- The other varieties are proposed around the age of 7 monthsas soon as your child can catch them and chew them. In terms of diet, all are important sources of calcium and protein.
- However, some precautions are necessary: no double-cream cheeses (more than 60% fat) difficult to digest, no homemade cheese or "raw milk" and no crust brie or Camembert.
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