Low-moisture Mozzarella Cheese
Nutrition (per 100 g)
- Calories
- 302
- Protein (g)
- 24.3
- Fat (g)
- 20.2
- Carbs (g)
- 2.8
- Fiber (g)
- —
- Sodium (mg)
- 682
Lower moisture than fresh mozzarella concentrates protein and fat and typically increases salinity; sodium content varies by producer and style (part-skim vs whole-milk).
Storage
- Room temp: up to 0 days
- Refrigerated: up to 14 days
- Frozen: up to 60 days
Low-moisture mozzarella cheese is a firm, pale ivory cow’s-milk cheese with a smooth, elastic body. It melts into a stretchy pull and browns to mottled golden spots, tasting mild, salty, and milky; common for pizza, lasagna, baked pastas, and fried mozzarella sticks, and sold as blocks, part-skim or whole-milk, or pre-shredded. Rennet sources vary; some versions use animal rennet.
Derived from Italian mozzarella, the low-moisture style developed in the United States to improve keeping quality and high-heat baking performance, then spread globally with industrial pizza. Makers stretch pasta filata curd from cow’s milk, salt it, and age briefly to reduce moisture before packaging.
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Substitutions
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Recipes with Low-moisture Mozzarella Cheese
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