Low-Moisture Mozzarella Cheese

• Used in pizza recipes to create a perfectly melted, bubbly topping with a slightly chewy texture; its low moisture content prevents the pizza from becoming soggy.
• Used in baked pasta dishes like lasagna or baked ziti; it provides a creamy, gooey layer between the pasta and sauce, binding all the ingredients together.
• Shredded and added to casseroles for a cheesy, comforting topping; its mild flavor complements a variety of casserole ingredients, from vegetables to meats.
• Sliced and used in grilled cheese sandwiches for a classic, melty experience; its firm texture makes it easy to slice and handle, while its melting properties create a perfect gooey interior.
• Cubed or shredded into omelets and frittatas to add a creamy, cheesy element that complements the egg base and other fillings.
• Used as a filling for stuffed chicken breasts or meatballs for a burst of cheesy flavor when cut or bitten into; its mild taste pairs well with both poultry and meat.

• Good source of calcium for strong bones and teeth.
• Provides protein for muscle building and repair.
• Contains essential amino acids for overall health.
• Offers a source of vitamin B12, important for nerve function.
• Lower in moisture compared to fresh mozzarella, potentially extending shelf life and reducing water content in dishes.
• Contributes to satiety, which may aid in weight management.

Low-moisture mozzarella cheese should be stored in the refrigerator to maintain its quality and prevent spoilage. Keep it tightly wrapped in its original packaging or in an airtight container to prevent it from drying out and absorbing odors from other foods in the refrigerator. Properly stored, it can last for several weeks beyond the printed date. Once opened, use within 5-7 days for optimal flavor and texture. Freezing is not recommended as it can alter the texture, making it crumbly when thawed, but it is still safe to eat.