Low-Moisture Mozzarella Definition
Low-Moisture Mozzarella is a cheese used to make most NY-Style pizzas. Low-moisture mozzarella is saltier and slightly more yellow than fresh mozzarella.
According to the USDA, low-moisture mozzarella has a moisture content exceeding 45% but less than 52%.
Check our cheese for pizza article for more information.
Here’s Our Favorite Low-Moisture Mozzarella Cheese
Mozzarella cheese is a sliceable pasta filata (better known as stretched curd) cheese originating in Italy. There are several types of Mozzarella cheese, including fresh, low-moisture, smoked, and buffalo milk.
This Wisconsin-made mozzarella cheese is a low-moisture cheese made from whole cow’s milk. This Wisconsin mozzarella cheese is mild in taste, with a slightly tangy, salty flavor. The texture of this Wisconsin cheese is denser than fresh mozzarella, while still sliceable and shreddable.
Receive a three-pound loaf of this low-moisture mozzarella cheese. Low-moisture mozzarella cheese is perfect for melting, as it becomes stretchy and elastic when melting while releasing little to no water. Because of this, low-moisture mozzarella cheese is the ideal choice for pizzas and casserole dishes.
Cedar Valley Low-Moisture Mozzarella received a red ribbon at the Wisconsin State Fair and is made by Cedar Valley Cheese, Inc. located in Belgium, Wisconsin.
Great for slicing and shredding
Perfect for pizzas and casseroles
Melts well
3 pounds
