Is imported mozzarella pasteurized? A definitive guide for consumers

October 25, 2025 •

4 min read

According to U.S. FDA regulations, fresh cheeses like mozzarella must be made from pasteurized milk or aged for at least 60 days to be legally imported and sold. This means that the vast majority of fresh imported mozzarella you find in supermarkets is indeed pasteurized.

Quick Summary

This article clarifies if imported mozzarella is pasteurized, detailing how consumer protections and food safety rules affect fresh cheese imports and explaining the importance of checking product labels for confirmation.

Key Points

Mostly Pasteurized: Due to strict food safety regulations in countries like the US, nearly all imported fresh mozzarella sold in mainstream supermarkets is pasteurized.
The 60-Day Rule: The U.S. FDA mandates that raw milk cheese must be aged for at least 60 days before import; since mozzarella is a fresh cheese, it must be pasteurized instead.
Check the Label: Always look for the word "pasteurized" on the packaging, especially for artisanal or specialty products.
Artisanal Exception: Traditional, artisanal varieties like some Mozzarella di Bufala may be made from unpasteurized milk, but these are typically niche and require confirmation.
Vulnerable Populations: Pregnant women and the immunocompromised should stick to clearly labeled pasteurized options for safety.
Regulation vs. Tradition: While DOP regulations protect traditional methods for products like Mozzarella di Bufala, they may not always mandate pasteurization, leading to variability.

Understanding Pasteurization in Cheese Production

Pasteurization is a heat treatment process that eliminates harmful bacteria such by heating milk to a specific temperature for a set time. For cheese, this process is critical, especially for fresh, high-moisture varieties like mozzarella, which do not have a natural aging process to kill pathogens. The resulting milk is safer and provides a more consistent starting point for cheesemaking.

The Importance of Pasteurization

For fresh cheese production, using pasteurized milk is a key step in ensuring food safety. While some believe it can reduce flavor complexity, pasteurization is a non-negotiable step for large-scale and industrial producers to meet health standards and ensure a uniform product. For vulnerable populations, such as pregnant women and those with compromised immune systems, medical professionals often advise avoiding any unpasteurized products to mitigate risk.

Import Regulations and the 60-Day Rule

Importing food products, especially dairy, is subject to strict regulations set by government bodies like the U.S. Food and Drug Administration (FDA). One of the most significant rules affecting cheese is the 60-day aging requirement for raw-milk products. This means any cheese made from unpasteurized milk must be aged for at least 60 days before it can be sold in the United States. Since traditional mozzarella is a fresh, unripened cheese, this rule effectively mandates that all fresh imported mozzarella sold in standard commercial channels must be made from pasteurized milk.

How Import Rules Impact You

The FDA's regulations ensure that the mozzarella sold in your local supermarket, whether imported from Italy or elsewhere, meets a baseline safety standard. This provides peace of mind for most consumers. However, this also means that the rare, truly traditional raw-milk mozzarella, which is unaged, cannot be imported legally into countries with similar regulations. For those seeking a specific, artisanal, raw-milk product, this limits availability and necessitates careful sourcing.

Navigating Artisanal and DOP Cheeses

While industrial and large-scale mozzarella production overwhelmingly uses pasteurized milk, the situation is more nuanced with artisanal and traditional varieties, particularly those with a Protected Designation of Origin (DOP), such as Mozzarella di Bufala Campana. DOP rules protect traditional production methods but do not always require pasteurization. In fact, the production regulations for Mozzarella di Bufala Campana allow for the use of raw, thermised, or pasteurized milk.

Identifying Pasteurized vs. Unpasteurized Imports

It is crucial for consumers to check labels. Producers of pasteurized mozzarella will almost always state this clearly on the packaging. For instance, a quick look at the ingredients list for a Mozzarella di Bufala product online reveals a clear mention of 'Pasteurized Buffalo's MILK'. However, a truly traditional product sold in an artisanal shop or specialty deli might use raw milk, making it essential to ask the vendor or read the fine print.

Reading the Label

Look for clear labeling: Most commercial products will explicitly state "pasteurized" or "made with pasteurized milk".
Check the ingredients list: The source milk will be listed, often confirming if it was pasteurized.
Consider the source: If purchasing from a small-scale, traditional, or specialty outlet, ask about the milk's processing. The origin and production methods can be more transparent in these cases.
Recognize the type: Mozzarella for pizza, often labeled as low-moisture, is almost always pasteurized due to large-scale industrial production.

Pasteurized vs. Potentially Unpasteurized Imported Mozzarella


Feature	Mass-Produced/Industrial Mozzarella	Traditional/Artisanal Imports
Milk Source	Almost always pasteurized cow's or buffalo's milk.	Cow's or buffalo's milk; may be raw or pasteurized.
Availability	Wide availability in supermarkets and delis.	Limited to specialty stores, Italian markets, or imports from specific regions.
U.S. Import Status	Meets FDA's 60-day rule for fresh cheese (via pasteurization).	Legal for import only if made from pasteurized milk or aged (not applicable for fresh mozzarella).
Labeling	Clearly marked as "pasteurized" on packaging.	Requires careful label reading or inquiry with the retailer.
Flavor Profile	Milder, more consistent flavor profile.	Potentially more complex, nuanced flavor due to natural microflora.
Consistency	Highly consistent in texture and meltability.	Can vary slightly based on seasonal factors or specific dairy.

Conclusion

The question of whether imported mozzarella is pasteurized depends largely on its source and the destination country's regulations. For most consumers, the imported mozzarella found in supermarkets is reliably pasteurized due to strict food safety laws, like the FDA's 60-day aging rule for raw milk cheeses. However, when purchasing specialty, artisanal, or DOP-certified varieties, it is essential to exercise caution and check the label or inquire with the retailer. By understanding the regulations and the different types of mozzarella available, you can make an informed choice and enjoy your cheese with confidence. For detailed information on U.S. food import requirements, you can refer to the official U.S. Customs and Border Protection website.

Frequently Asked Questions

No, not all mozzarella from Italy is pasteurized. While most industrial mozzarella is, artisanal or traditional varieties, especially those sold locally in Italy, may be made with raw milk. Always check the label or ask the seller.

Imported fresh mozzarella in the US is pasteurized to comply with FDA regulations. These rules require any cheese made from raw milk to be aged for at least 60 days. As mozzarella is a fresh cheese, it must be pasteurized to be legally imported.

Not necessarily. While many versions are pasteurized, the production regulations for the DOP variety allow for pasteurized, thermised, or raw buffalo milk. It is important to check the specific product label for confirmation.

Look for the word 'pasteurized' on the packaging, usually on the ingredients list or product description. Reputable producers will state this clearly.

For most healthy individuals, aged raw milk cheeses are generally considered low-risk. However, fresh, unaged raw milk cheese carries a higher risk of pathogens. People who are pregnant, very young, elderly, or immunocompromised should avoid all unpasteurized cheeses.

Some cheese enthusiasts believe unpasteurized (raw milk) cheese offers a more complex and nuanced flavor profile because of the natural microflora in the milk. Pasteurized cheese often has a milder, more consistent flavor.

Bringing raw milk mozzarella into the U.S. is not recommended due to strict import regulations. Fresh, soft cheeses made from unpasteurized milk are generally not admissible. It is best to check with U.S. Customs and Border Protection for specific rules.