Allergen note
Mozzarella is made from cow's or water buffalo milk, and both contain similar milk proteins, so it is a milk allergen either way. From around 6 months, offer a thin strip on its own the first time, watch for hives, vomiting or swelling, and serve it regularly if tolerated. Talk to your pediatrician first if your baby has severe eczema or a known allergy.
How to serve
At 6–8 months, offer thin, wide slices of fresh mozzarella, or melt grated mozzarella over toast strips or soft vegetables. From 9 months, tear it into small, thin pieces for pincer practice; toddlers can enjoy it on pasta or homemade pizza. Fresh mozzarella is lower in salt than most cheeses.
Preparation
Choose mozzarella made from pasteurized milk. Fresh mozzarella packed in liquid is the least salty; low-moisture blocks and pre-shredded bags contain more salt. Melted mozzarella gets very hot and stringy, so let it cool and cut it into small pieces before serving.
Texture and choking risk
Mozzarella is chewy and rubbery, so cubes, whole mini balls and bites of string cheese can be hard to chew and may get stuck. Offer thin slices, shreds or cooled melted cheese cut small, and quarter mini mozzarella balls. Always supervise while your child sits upright.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with mozzarella
Track first tastes and reactions
Log when your child first tries mozzarella, note any reaction and see it in the allergen tracker.
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