Mozzarella

One of the simplest and most popular ways to serve fresh mozzarella is with good bread and wine.

Skip to:

Mozzarella is a soft, unripened, fresh cheese that has been produced in Southern Italy since ancient Roman times. It is a cooked, kneaded cheese of the kind called pasta filata, meaning spun or pulled curd, and is ideally made by traditional methods. Cheese connoisseurs recommend this type. It is the classic stringy pizza cheese.

Varieties

There are two basic varieties of mozzarella, either of which may be sold whole or already sliced or grated.

Traditional fresh mozzarella

Usually sold in containers of brine, shaped into delicate balls, or packaged moist, fresh mozzarella can be purchased in Italian specialty shops, cheese markets, and some natural foods and grocery stores. Originally made from the milk of water buffalo, and called mozzarella di bufala, mozzarella is now most often made from cows’ milk, and is referred to as fior di latte. Unsalted varieties, intended for cooking, are nearly sodium free. Salted mozzarella is a good table cheese. Mozzarella also comes in lightly smoked (affumicata) or heavily smoked (scamorza) varieties that add interest to salads and grilled foods.

American mozzarella

A semisoft cheese of the same type as brick and Havarti, this factory-made variety is drier than fresh mozzarella. It is generally sliced or shredded as a topping for pizzas, and appears in pastas and sandwiches. Mozzarella now comes in whole-milk, part-skim, low-moisture, light, and fat-free varieties. However, the low-fat varieties do not melt as smoothly as the whole-milk or part-skim types. String cheese is usually made of semisoft mozzarella.

Buying and storing tips

Fresh mozzarella must be used within a few days. To store it, immerse any leftover cheese in brine (a strong saltwater mixture). To make a brine, add 1 tablespoon (15g) of salt to a pint (500 mL) of water or milk, add the cheese, cover, and store it in the refrigerator. Salted mozzarella will keep for about one week; unsalted will keep for just a few days. Semisoft “pizza cheese” has a longer shelf life; check the “Use-By” date that is generally printed on the package.

Availability

If you are interested in finding fresh, locally produced mozzarella, check specialty shops and large natural foods and grocery stores. Factory-made varieties are widely available in most food stores.

Preparation, uses, and tips

For a quick, light meal, fresh mozzarella can be served simply with fresh bread and wine. Sliced and alternated with fresh tomato slices and olives, and garnished with basil and pepper, fresh mozzarella can also become part of an antipasto salad.

In cooked dishes, such as eggplant parmigiana and tomato casseroles; with pasta or in lasagna; with veal or chicken; and in grilled foods and of course on pizza, mozzarella is one of the most popular cheeses in the United States.

Nutritional Highlights

Mozzarella, 1 oz. (28g)
Calories: 80
Protein: 5.5g
Carbohydrate: 0.63g
Total Fat: 6.1g
Fiber: 0.0g
*Good source of: Calcium (146mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.