Fresh, pasteurized mozzarella (the type preserved in water or whey) may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Avoid “low-moisture” mozzarella, as it tends to be higher in sodium and more rubbery, which can increase the risk of choking.

Mozzarella hails from Italy, where it has long been made from water buffalo milk, including Mozzarella di Bufala Campana, which is certified by the European Union with Protected Designation of Origin to guarantee its authenticity. More widely available are mozzarella cheeses made with cow’s milk or from blends of buffalo and cow’s milk. Packaged in water or whey, fresh mozzarella has a short shelf life, unlike the low-moisture processed mozzarella that is commonly available as pre-shredded cheese, cheese sticks, and firm plastic-wrapped blocks.

Yes. Fresh mozzarella is high in calcium to support healthy bones and vitamin B12 for nerve and cell development. Mozzarella also contains some vitamin A for brain, eye, immune, and skin health, as well as zinc for a healthy sense of taste and smell.

When shopping for mozzarella for babies, look for fresh, pasteurized mozzarella preserved in water or whey. Avoid low-moisture mozzarella products (often sold in blocks, bags of pre-shredded cheese, or as cheese sticks) and smoked mozzarella, as they present a higher choking risk due to their rubbery consistency and are also higher in sodium, which should be limited in infant diets.   

Yes. Cheese is a common choking hazard, and while fresh mozzarella tends to be softer and easier to swallow than many other types of cheese, it still presents a risk. To reduce the risk, thinly slice fresh mozzarella and avoid offering cheese in cubes or small balls, or as globs of melted cheese, as these shapes can plug the airway. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Mozzarella cheese is commonly made from cow’s milk, and cow’s milk is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies in the United States.  Keep in mind that some mozzarella cheese may be made from water buffalo milk and dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products.  That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their doctors.   

Milk is a known trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the time the child has reached 3-5 years of age.  While the exact rates of FPIES are unknown, it is believed to be an uncommon condition (although better recognition of the disease has led to increased reporting in recent years). 

Although it is not an allergy, lactose intolerance can result in gastrointestinal symptoms such as abdominal pain, bloating, and diarrhea, after ingestion of dairy items containing lactose. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: compared with milk and certain other dairy products, many cheeses may be better tolerated by those with lactose intolerance, particularly aged cheeses, which have lower lactose content.  Note that if your child is lactose-intolerant, it’s important to find calcium-rich foods to consume regularly to ensure a balanced diet and support bone health. Search for naturally low-lactose cheeses and dairy products labeled “lactose-free.”

If you suspect baby may be allergic to milk, consult an allergist before introducing dairy products like cheese. Based on baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce dairy in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals.

It depends. The vast majority of fresh mozzarella sold in stores is made from pasteurized milk, but regulations on the sale of unpasteurized cheeses vary from country to country. Cheeses made from unpasteurized (raw) milk carry a higher risk of foodborne illness.  Read our cheese page for more information.

Yes, but only in scant quantities and once it is no longer hot. Melted globs of cheese represent a choking risk as they can form a sticky plug over the airway. Hot cheese can also shock baby, causing the child to rapidly inhale, which increases the risk of choking.

Bocconcini (small balls of mozzarella) that have been cut into bite-sized pieces may be introduced once baby’s pincer grasp has developed, typically around 9 months of age. Whole bocconcini pose a high choking risk due to their slippery texture, small size, and round shape, so hold off on serving until you’ve noticed that the child is taking accurate bites and not overstuffing their mouth (typically around 24 months of age). When offering whole bocconcini, closely supervise the child, model taking bites of one yourself, and encourage the child to practice taking bites.