Mozzarella is a mild, semi-soft cheese commonly used in Italian dishes and popular for its melting quality. It provides calcium, protein, and healthy fats, making it a nutritious dairy choice when made from pasteurized milk. It fits easily into many pregnancy-friendly meals.
Why it's good in pregnancy
Mozzarella provides calcium and protein, which support your baby's developing bones and tissues. Its zinc content supports immune function, while healthy fats contribute to overall energy needs during pregnancy. Choosing pasteurized mozzarella makes it a safe, versatile addition to meals.
Key nutrients
CalciumSupports your baby's developing bones and teeth.
ProteinProvides building blocks for your baby's growing tissues.
ZincSupports immune function and cell division.
Healthy FatsProvide concentrated energy and support cell development.
Vitamin ASupports healthy vision and immune development.
Serving ideas
Melt over a whole-grain pizza with vegetables
Layer into a baked pasta dish
Add to a warm caprese-style dish with cooked tomatoes
Use in a grilled cheese sandwich
Stir into an omelet for extra protein
Safety
Choose pasteurized.
Choose mozzarella made from pasteurized milk, checking the label to confirm. Keep it refrigerated and consume fresh mozzarella, which is packed in liquid, within a few days of opening. Firm block mozzarella lasts longer but should still be used by the date on the package. Always melt or cook mozzarella thoroughly when used in hot dishes, and discard any cheese with an off smell or visible mold.
Common questions
Is mozzarella cheese safe during pregnancy?Yes, mozzarella made from pasteurized milk is safe to eat during pregnancy.
Can I eat fresh mozzarella while pregnant?Fresh mozzarella is fine as long as it's made from pasteurized milk and stored and handled properly.
Is mozzarella a choking risk for pregnancy?Mozzarella itself isn't typically a concern for adults, but cut it into smaller pieces if sharing meals with young children.
Did you know?
Traditional mozzarella is made from water buffalo milk, though cow's milk versions are more common today.
Mozzarella's stretchy texture comes from a special cheesemaking technique called pasta filata.
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