Grocery
Low-Moisture Part-Skim Mozzarella Cheese
What it is
This is a type of mozzarella cheese made from part-skim cow's milk. It has a lower moisture content compared to fresh mozzarella, which makes it firmer and less prone to releasing excess liquid when heated. This characteristic also contributes to its excellent melting and browning properties, making it a popular choice for many cooked dishes. It has a mild, milky flavor that complements a wide range of ingredients.
How people cook with it
Low-moisture part-skim mozzarella is a versatile cheese that excels in cooked applications where a good melt is desired.
- Pizza topping
- Lasagna layer
- Cheesy garlic bread
- Baked pasta dishes
When preparing dishes like pizza, this mozzarella can be shredded or sliced and distributed evenly over the sauce and toppings. For baked pasta dishes such as lasagna or baked ziti, it can be layered within the pasta and sauce or sprinkled on top for a golden-brown, bubbly finish. It also works well in calzones, stromboli, and grilled cheese sandwiches, providing a satisfying stretch and gooey texture. Its mild taste allows other flavors in the dish to shine.
How it differs from similar foods
Unlike fresh mozzarella, which is packed in brine and has a higher moisture content, low-moisture mozzarella is drier and firmer. This makes it easier to grate and less likely to make your dishes watery. Its melting behavior is also different, offering a more consistent and less soupy result when baked.
Who it is for
Home cooks and professional chefs often choose this cheese for its reliable melting qualities in baked goods.
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 used within a few days of opening for optimal flavor and texture.