Other

Mozzarella

A stretched-curd cheese. Curds from cow's or water-buffalo milk are heated in hot water and pulled until they turn smooth and elastic.

Origin

The method is southern Italian. Cow's-milk mozzarella is now made far beyond Campania.

Mild, milky, and slightly sour in the fresh brine.

Curd is heated and stretched until glossy and fibrous. Fresh balls sit in brine; low-moisture is dried further so it melts without a puddle.

Tear fresh mozzarella onto food, or melt a drier block on pizza and bakes.

Keep fresh mozzarella in its liquid in the fridge, and eat it soon.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

Allergens: Milk

From this ingredient's notes in the catalogue. Not a chatbot.

What is Mozzarella?

A stretched-curd cheese. Curds from cow's or water-buffalo milk are heated in hot water and pulled until they turn smooth and elastic.

How do I use Mozzarella?

Tear fresh mozzarella onto food, or melt a drier block on pizza and bakes.

How do I store Mozzarella?

Keep fresh mozzarella in its liquid in the fridge, and eat it soon.

What does it taste like?

Mild, milky, and slightly sour in the fresh brine.

What allergens should I watch?

Milk. Check the packet in your kitchen.

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