Grocery
Low-Moisture Part-Skim Mozzarella Cheese
What it is
This is a type of cheese made from cow's milk. It has a lower moisture content than fresh mozzarella, which makes it firmer and easier to grate or slice. The 'part-skim' designation means that some of the fat has been removed from the milk during the cheesemaking process. This results in a cheese that is less rich than whole-milk mozzarella but still offers a pleasant, mild flavor and excellent melting properties.
How people cook with it
This cheese is a staple in many kitchens, prized for its versatility and mild taste.
- Topping for pizzas
- Ingredient in baked pasta dishes
- Filling for quesadillas
- Melted on sandwiches
Low-moisture part-skim mozzarella melts beautifully, making it ideal for a wide range of cooked dishes. It can be shredded and sprinkled directly onto pizzas before baking, layered into lasagna or baked ziti, or used as a gooey filling for grilled cheese sandwiches and quesadillas. Its firm texture also allows it to be sliced and added to panini or other hot sandwiches. When heated, it becomes wonderfully stretchy and golden brown, adding both flavor and visual appeal to your meals.
How it differs from similar foods
Compared to fresh mozzarella, this variety has less water, making it less likely to make dishes soggy. Its firmer texture also means it holds its shape better when grated and browns more evenly when baked, unlike the softer, wetter fresh version.
Who it is for
Home cooks and professional chefs alike use this cheese for its reliable melting and mild flavor.
How to keep the rest
After opening, wrap any remaining cheese tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best used within a few days to maintain its freshness and texture for optimal melting.