Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole milk mozzarella is a nutrient-dense dairy product that provides high-quality protein and essential minerals like calcium and phosphorus. While it is higher in saturated fat and calories than part-skim versions, it offers significant benefits for bone health and muscle maintenance when consumed in moderation.
Whole milk mozzarella is an excellent protein source, containing approximately 22.2 grams of protein per 100 grams. This high protein content makes it a great option for supporting muscle repair, growth, and overall satiety.
Yes, it is very keto-friendly because it is high in fat and very low in carbohydrates. With only about 2.5 grams of carbs per 100 grams, it fits easily into a ketogenic or low-carb dietary plan.
Pure whole milk mozzarella is naturally gluten-free as it is made from milk, salt, and enzymes. However, if buying pre-shredded versions, check the label for anti-caking agents like potato starch or cellulose to ensure they weren't processed in a facility with gluten.
While it is a dairy product, the fermentation process used to make mozzarella reduces the lactose content significantly. Many people with mild lactose intolerance find they can tolerate mozzarella better than fluid milk, though it is not strictly lactose-free.
Whole milk mozzarella has a higher fat content, which results in a creamier texture, superior meltability, and a richer flavor profile. It is less likely to become rubbery or tough when heated, making it the preferred choice for pizzas and baked pasta dishes.
Whole Milk Mozzarella Cheese 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 2 recipes featuring whole milk mozzarella cheese with step-by-step instructions.
Browse recipes →Yes, you can freeze it for up to 3 months if wrapped tightly to prevent freezer burn. While the texture may become slightly more crumbly after thawing, it remains perfectly suitable for melting in cooked dishes like lasagna or pizza.
Keep it refrigerated in its original packaging or wrapped tightly in plastic wrap. Low-moisture blocks typically last 1-2 weeks after opening, while fresh mozzarella stored in brine should be consumed within 3-5 days of opening.
Because it contains 300 calories per 100g, it should be consumed in moderation during weight loss. However, its high protein content can help you feel full longer, which may prevent overeating if portion sizes are managed carefully.
Most commercially produced mozzarella is vegetarian as it uses microbial rennet to clot the milk. However, some traditional or artisanal brands may use animal-derived rennet, so it is important to check the label for 'microbial enzymes' if you follow a vegetarian diet.