Grocery · 8 oz
Low-Moisture Part-Skim Mozzarella Cheese
What it is
This is a type of mozzarella cheese that has had a significant portion of its water content removed. It is made from cow's milk that has been partially skimmed, meaning some of the fat has been taken out. This process results in a firmer, denser cheese compared to fresh mozzarella. It is typically sold in blocks or shredded forms, making it convenient for various culinary applications. The texture is smooth and slightly elastic when melted.
How people cook with it
Low-moisture part-skim mozzarella is a versatile ingredient that melts beautifully. It is a staple in many home kitchens.
- Topping for pizzas
- Filling for calzones
- Layering in lasagna
- Melting into sandwiches
When preparing dishes, this mozzarella can be sliced, cubed, or shredded. For pizzas, it melts evenly and browns nicely, providing that classic cheesy pull. In baked pasta dishes like lasagna, it creates a creamy, gooey layer that complements the other ingredients. It can also be added to grilled cheese sandwiches or quesadillas for an extra layer of richness. Its lower moisture content means it doesn't release as much liquid during cooking, which is beneficial for maintaining the desired texture in baked goods.
How it differs from similar foods
Unlike fresh mozzarella, which is very soft and packed in brine, low-moisture mozzarella is firmer and drier. This difference in moisture content affects how it melts and browns. Fresh mozzarella tends to be more watery when heated, while low-moisture varieties hold their shape better and become more elastic and stringy.
Who it is for
Home cooks and professional chefs often choose this cheese for its reliable melting properties and mild flavor.
How to keep the rest
To keep the remaining cheese fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best to consume it within a few days of opening for optimal flavor and texture. Avoid leaving it at room temperature for extended periods.