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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, fresh mozzarella should be kept in its liquid and consumed within 3 to 5 days for optimal freshness.
Yes, but the texture will become more crumbly and less creamy upon thawing. It is best used for melting in cooked dishes after being frozen.
Fresh mozzarella has a higher water content, a softer texture, and a shorter shelf life. Regular (low-moisture) mozzarella is denser, saltier, and better for long-term storage.
Look for balls that are plump, smooth, and porcelain-white. The liquid should be clear or slightly milky, and the cheese should feel soft but springy.
Burrata is the closest substitute. For salads, mild feta or paneer can work; for melting, use mild provolone or low-moisture mozzarella.
Most commercial fresh mozzarella uses microbial rennet and is vegetarian, but traditional varieties may use animal rennet. Always check the label.
Fresh mozzarella has high water content. To prevent sogginess, slice it and let it drain on paper towels for 15-30 minutes before using it on pizza or in baked dishes.
Standard balls are 'ovoline', golf-ball sized are 'bocconcini', cherry-sized are 'ciliegine', and grape-sized are 'perline'.
fresh mozzarella cheese is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 7 recipes featuring fresh mozzarella cheese with step-by-step instructions.
Browse recipes →It is a nutrient-dense choice, providing significant protein and calcium with fewer calories and less sodium than many hard, aged cheeses.