Mozzarella is the world’s best-known pizza cheese and one of the most widely used cheeses in food service and food manufacturing. It belongs to the pasta filata (“stretched curd”) family: the curd is heated and stretched, which aligns the proteins into the fibrous structure that gives mozzarella its famous stretch.
The two main types
The Codex standard for mozzarella (CXS 262-2006) recognises two broad types:
| High-moisture mozzarella | Low-moisture mozzarella | |
|---|---|---|
| Texture | Soft, may hold pockets of milky liquid | Firm, semi-hard, homogeneous |
| Typical form | Balls or pearls in brine | Blocks, shreds, dice, slices |
| Shelf life | Short, chilled | Longer, chilled or frozen |
| Main use | Salads, fresh dishes, premium pizza | Pizza, bakery, food service, manufacturing |
Low-moisture mozzarella, which Codex describes as suited to shredding, is the type used on most pizzas and in industrial food production.
Properties that matter in food production
Melt
How evenly the cheese flows when heated. Good melt gives a smooth, even layer without dry spots.
Stretch
The long, elastic strings when a slice is pulled. Stretch comes from the pasta filata process and is affected by moisture, fat and age.
Browning and blistering
The golden spots on a baked pizza. Too little looks pale; too much looks burnt. Browning depends on residual sugars, moisture and oven conditions.
Free oil
The oil that separates on melting. Some is expected; too much looks greasy.
Shreddability
Firm, low-moisture cheese shreds cleanly without sticking or crumbling.
Applications
- Pizza: restaurants, delivery chains and frozen pizza factories;
- Bakery: cheese breads, manakish, filled pastries and savoury bakes;
- Ready meals: lasagne, baked pasta and gratins;
- Sandwiches and wraps: hot sandwiches and toasties;
- Food service: hotels, caterers and quick-service kitchens.
Formats: block, shredded, diced, sliced
Low-moisture mozzarella is supplied as blocks for cutting on site, or pre-cut as shreds, dice or slices. Each format has trade-offs in labour, flexibility and handling; our article on shredded mozzarella vs mozzarella block compares them. We supply both shredded mozzarella and mozzarella blocks.
What to check on a mozzarella specification
- Moisture and fat in dry matter;
- Salt;
- Format and cut size;
- Pack and carton size;
- Storage temperature and shelf life;
- For shredded cheese, any anti-caking agent used.
Sourcing mozzarella for pizza, bakery or food service?
Frequently asked questions
What is the best mozzarella for pizza?
Low-moisture mozzarella is the standard pizza cheese because it melts evenly, stretches well and does not make the base soggy.
What is the difference between fresh and low-moisture mozzarella?
Fresh (high-moisture) mozzarella is soft and stored in liquid with a short shelf life; low-moisture mozzarella is firm, shreds well and keeps longer.
Why does mozzarella stretch?
During production the curd is heated and stretched, aligning the proteins into long fibres.
Can mozzarella be frozen?
Low-moisture mozzarella, especially shredded, is commonly frozen for distribution. Follow the supplier’s storage instructions.
Need a quotation?
Tell us the product, grade, quantity and destination port. We reply with specifications and a price.
