Western Family
Western Family Low-Moisture Part-Skin Mozzarella Cheese
What it is
This is a block of mozzarella cheese that has had some of its water content removed and a portion of its fat removed. This process results in a firmer cheese that is less likely to weep or become watery when heated. It is a versatile cheese, known for its mild, milky flavor and excellent melting properties. The part-skim nature means it contains less fat than whole milk mozzarella, offering a lighter option for cooking.
How people cook with it
This cheese is a staple in many kitchens, perfect for a wide range of baked and cooked dishes.
- Topping for homemade pizzas
- Layering in lasagna
- Stuffing for chicken breasts
- Melting into grilled cheese sandwiches
When preparing dishes, this mozzarella can be easily shredded or sliced. For pizzas, it melts beautifully, creating a classic cheesy topping that browns slightly. In baked pasta dishes like lasagna, it provides a creamy, stretchy layer. It can also be incorporated into fillings for stuffed meats or used in simple grilled sandwiches where its meltability is key. The low-moisture content ensures it holds its shape well before melting and doesn't make dishes overly wet. It's a reliable choice for achieving that desired gooey texture.
How it differs from similar foods
Compared to fresh mozzarella, low-moisture mozzarella is drier and firmer. Fresh mozzarella has a higher water content, making it softer and more delicate, often used in Caprese salads or as a topping for Neapolitan pizzas. This low-moisture variety is better suited for cooking applications where a meltier, less watery result is desired.
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. Proper storage will help maintain its freshness and prevent it from drying out or absorbing other odors from the refrigerator.