Mozzarella
A soft, stretchy Italian cheese from Campania, made by stretching curds in hot water. Traditional mozzarella uses buffalo milk; most everyday mozzarella is cow's milk.
| Category | Cheese |
|---|---|
| Maker / Origin | Campania, Italy |
| Storage | Keep fresh mozzarella in its brine or whey in the fridge. Keep low-moisture blocks wrapped and cold. |
| Shelf life | Fresh balls: a few days, best eaten quickly. Low-moisture blocks: about 2 to 3 weeks opened. |
| Best uses | Pizza, caprese salad, lasagna, baked pasta, sandwiches, and skewers. |
| Substitutes | Provolone, Monterey Jack, or string cheese in a pinch. |
| Pairings | Tomatoes, basil, olive oil, prosciutto, and crusty bread. |
| Last checked | October 18, 2026 |
About it
Mozzarella is a pasta filata cheese: the curd is kneaded and stretched in hot water until smooth and elastic, then shaped into balls. Fresh mozzarella is milky and delicate; the low-moisture kind is firmer, saltier, and made for melting.
Storing it
If a fresh ball's liquid turns cloudy or sour-smelling, the cheese has turned. Low-moisture mozzarella freezes well for up to 2 months and goes straight onto pizza from grated.
Using it
Pat fresh mozzarella dry before it tops a pizza so the crust stays crisp. Tear it by hand for salads, slice it for caprese, and grate the low-moisture kind cold so it shreds cleanly and melts evenly.
Swaps & pairings
Provolone is the nearest cousin and stretches the same way. Monterey Jack melts smoothly with a milder taste, and Fontina can stand in for fresh mozzarella in salads and baked dishes.
More from this maker: Campania, Italy