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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened, it can last until the expiration date. Once opened, it should be consumed within 7 to 14 days if kept tightly sealed.
Yes, it freezes well. It is best to shred it before freezing so you can use only what you need for cooking later.
Low-moisture mozzarella has a lower water content, a longer shelf life, and a saltier flavor. It melts and browns better for baking than fresh mozzarella.
Provolone, Monterey Jack, or Mild White Cheddar are the best substitutes due to their similar melting properties.
Yes, it is the standard choice for New York-style pizza because it browns beautifully and doesn't make the crust soggy.
Look for signs of mold, a sour or off smell, or a slimy texture on the surface of the cheese.
Yes, it is high in fat and protein with very low carbohydrates, making it excellent for ketogenic diets.
Most commercial mozzarella uses microbial rennet (vegetarian), but some traditional versions may use animal rennet; check the label if vegetarian status is strict.
Low-Moisture Whole Milk Mozzarella is a versatile ingredient found in cuisines around the world. With 300 calories per 100g and 22.2 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 1 recipes featuring low-moisture whole milk mozzarella with step-by-step instructions.
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