Feta

Choking risk

Feta is a low choking risk - it is soft and crumbly, and a small crumble breaks down easily in the mouth.

Crumble it finely and stir it through soft food, not as firm cubes or chunks. See how to serve for age-by-age prep.

Allergens

Feta is made from milk, a common food allergen and one of the most common allergies in babies. It is usually sheep's or goat's milk, which triggers the same allergy as cow's.^[1]

If your baby already tolerates dairy - yogurt, cheese, or milk in cooking - feta is covered by that and can go straight into the rotation.

If dairy is still untried, introduce it the usual way: offer it on its own, start with a small amount, and watch for a reaction. Once your baby is comfortable with it, keep it in their regular diet.

If your baby has had a reaction to dairy before, or has severe eczema or another food allergy, talk to your pediatrician before introducing it.

If baby refuses

Feta's tangy, savory taste usually goes down well. If baby pulls a face, use a little less, or crumble it into scrambled egg, mashed vegetables, or plain pasta so it blends in.

Food safety

Check the label says pasteurized - feta is sometimes made from unpasteurized milk, which can carry Listeria and isn't safe for babies.^[5]

Feta is also high in salt, so treat it as an occasional flavour, not an everyday cheese. A brief rinse under cold water washes off some surface salt; crumble it finely into moist foods like mashed vegetables, grains, or pasta, use a small amount, and don't pair it with other salty foods in the same meal. No added salt in the first 12 months, kept low after that.