Mascarpone

Mascarpone is the richest of the fresh cheeses - really closer to spoonable cream. It's not a food on its own; it's a spoonful stirred into things: oatmeal, mashed fruit, pasta sauce. And while it's best known for desserts, baby's version stays plain - the sweetness comes from fruit.

Choking risk

Mascarpone is a low choking risk - its soft, smooth texture is easy to spoon-feed or stir into food.

When you stir mascarpone into other foods, prep those carrier foods in an age-safe shape and texture too. See how to serve for age-by-age prep.

Allergens

Mascarpone is made from cow's milk, and milk is a common food allergen. There's no reason to delay it, though - waiting doesn't prevent allergies, and allergens can start alongside other solids from around 6 months.^[1]

Milk is the same allergen whatever form it takes, so mascarpone counts toward the same introduction as yogurt or cheese.^[2]

If your baby has severe eczema or an existing food allergy, check with your pediatrician before starting allergens.

Start with about 1/4 teaspoon of mascarpone stirred into a familiar food, earlier in the day, not near bedtime. Watch for a reaction over the next couple of hours. Build up gradually from there, and keep dairy in the diet a few times a week.^[3]

If baby refuses

Mascarpone is mild and usually well accepted. If the richness seems like too much alone, stir a smaller amount through mashed vegetables, soft pasta, or fruit so it blends in.

Food safety

Use pasteurized mascarpone only - check the label. In the US that's nearly all of it, so this is a quick check, not a hunt. Cheese made from raw milk can carry listeria, the bacteria soft fresh cheeses are most prone to, and babies are more vulnerable to food poisoning than adults.^[4]

Mascarpone is also one of the shortest-lived cheeses once opened - keep the tub well chilled and use it within a few days, and if it smells sour or looks separated, it's past it.