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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense dairy product that provides high-quality protein, calcium, and Vitamin B12. While it is relatively high in calories and saturated fat, it supports bone health and muscle repair when consumed in moderation as part of a balanced diet.
This cheese is an excellent source of protein, containing approximately 22.2g per 100g. This high protein content makes it beneficial for muscle growth, repair, and maintaining satiety throughout the day.
Yes, it is highly keto-friendly. With 24.6g of fat and only 2.5g of carbohydrates per 100g, it fits perfectly into a high-fat, low-carb ketogenic lifestyle.
It is not strictly lactose-free, but like many aged or processed cheeses, it is relatively low in lactose. Most people with mild lactose intolerance can tolerate it, though those with severe sensitivities should exercise caution.
Low-moisture mozzarella has a lower water content, which prevents the pizza crust from becoming soggy during baking. It also has a superior stretch and browns more evenly than fresh mozzarella.
Yes, you can freeze it for up to 3 months. It is best to shred the cheese before freezing to make it easier to use in recipes later, though the texture may become slightly more crumbly once thawed.
It is rich in calcium and phosphorus for bone and teeth health, Vitamin B12 for nerve function, and zinc, which supports a healthy immune system.
Low-Moisture Whole Milk Mozzarella is a versatile ingredient found in cuisines around the world. With 318 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.
Browse recipes →Store it in the refrigerator in its original packaging or wrapped tightly in plastic wrap. Once opened, it typically stays fresh for 7 to 10 days; if mold appears, the entire block should be discarded.
Pure mozzarella is naturally gluten-free. However, if purchasing pre-shredded varieties, check the label for anti-caking agents, though most brands use gluten-free starches like potato or corn starch.
Yes, the whole milk version generally melts more smoothly and has a richer flavor due to the higher fat content. It is also less likely to become tough or rubbery when heated compared to part-skim versions.