Mozzarella
Fresh pasteurized mozzarella is one of the better first cheeses. It is mild, lower in salt than most cheeses, and soft enough to be easy going - it can be introduced from around 6 months as long as it is pasteurized.
How to serve
Finely shredded and stirred into warm pasta or vegetables, or melted onto soft toast fingers.
Torn into thin, soft strips as a finger food, or melted into dishes.
Thin strips or shredded in pasta, on pizza or with soft cooked tomatoes. Still not cubes.
Nutrition
A good source of calcium, protein and vitamin B12, and lower in salt than cheddar, feta or halloumi - which makes it a sensible everyday cheese for a baby.
Good to know
Never serve mozzarella balls whole or in cubes - tear or shred into thin strips.
Dairy is a common allergen - introduce it on its own and watch for a reaction. Choose pasteurized. Balls of fresh mozzarella and cheese cubes are a choking hazard until age 4: always tear or shred into thin strips.
Contains: dairy
Tip
Fresh mozzarella in water is softer and lower in salt than the firm block sort. Pat it dry before serving so it is easier for little hands to grip.
