Prep warning
Brie is a mould-ripened soft cheese: general guidance is to use pasteurized brie and serve it cooked through, since unpasteurized and raw mould-ripened cheeses carry a listeria risk.
Choking notes
Soft cheese can be sticky and form a chunk that is hard to manage, so melt it into food or serve as a thin smear rather than in cubes or firm pieces.
How to serve by age
6-9 months
Brie is a mould-ripened soft cheese, so general guidance is to serve it cooked through rather than raw because of listeria risk. Use pasteurized brie, remove the rind, and stir a small amount of the melted inside into a warm purée, mash, or scrambled egg. Milk is a common allergen, so offer it on its own at first and watch how baby responds.
Serve cooked and stirred into a smooth purée or mash, or as a very thin smear. Avoid soft cubes or chunks, which can be a choking hazard.
9-12 months
Keep using pasteurized brie cooked through, with the rind removed. Melt a little into soft cooked vegetables, soft pasta, or grains so the flavour comes through without large pieces. Continue to keep it as a small amount alongside foods baby already knows.
Melt into soft food or serve as a thin spread, not in cubes or strips firm enough to break off in chunks.
12-18 months
General guidance is still to serve mould-ripened cheeses like brie cooked rather than raw. Use pasteurized brie, remove the rind, and melt it into family dishes or spread a thin layer on a soft strip of bread. Keep added salt low.
Melt into dishes or spread thinly on soft bread. Avoid large firm cubes or rounds.
Key nutrients
Allergen information
Milk is a common allergen. Read Milk guidance
Common questions
When can my baby eat Brie cheese?
Most babies can try Brie cheese from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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