Prep warning
Choose a pasteurized mozzarella. Fresh mozzarella is softer and lower in salt; firmer or grated (low-moisture) mozzarella melts well over food.
Choking notes
A mozzarella ball, a large piece, or a thick round slice is a choking hazard because of its round, springy shape. Grate it, melt it, or cut it into small thin soft strips rather than offering balls or chunks, and keep this up through the toddler years.
How to serve by age
6-9 months
Offer pasteurized mozzarella finely grated over soft food or melted into a purée, mashed vegetables, or a soft cooked dish so it stretches and softens. Avoid mozzarella balls, chunks, or thick slices at this age.
Finely grate or melt in; never balls, chunks, or thick slices.
9-12 months
Keep offering pasteurized mozzarella finely grated or melted into dishes. As the pincer grasp develops, very thin short strips of soft fresh mozzarella can be tried, but skip balls, rounds, and chunks.
Finely grated, melted, or very thin soft strips; no balls, rounds, or chunks.
12-18 months
Pasteurized mozzarella can be served grated, melted, or in small thin soft strips as part of family meals. Avoid whole mozzarella balls, thick rounds, and large chunks, which keep their round choking shape.
Grated, melted, or small thin soft strips; no whole balls, thick rounds, or large chunks.
Key nutrients
Allergen information
Milk is a common allergen. Read Milk guidance
Common questions
When can my baby eat Mozzarella cheese?
Most babies can try Mozzarella 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.
Track Mozzarella cheese and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.