Low-moisture Mozzarella

Low-moisture mozzarella is a firm, elastic cow’s milk cheese with a pale ivory color and a dense, sliceable body. It melts into long, stretchy strands that brown into blistered, speckled spots, with a mild, lactic, lightly salty flavor; sold in blocks or pre-shredded, it suits pizzas, baked pastas, and hot sandwiches where controlled moisture and clean slicing matter. Rennet source varies; some makers use animal rennet while others use microbial or fermentation-produced coagulants.

Developed in North America as a drier, longer-keeping take on Italian mozzarella, it supports high-heat baking and consistent melt. Modern production follows the pasta filata method with extended curd cooking and brining to reduce moisture, and it is manufactured widely across the United States and beyond.