Fresh mozzarella is a soft, white Italian cheese with a high moisture content, mild milky flavor, and a tender, slightly springy texture. Unlike the firm, shreddable mozzarella sold in blocks at most grocery stores, fresh mozzarella contains up to 60% water or more and is typically sold in balls sitting in liquid. It belongs to the pasta filata family of cheeses, meaning the curds are stretched in hot water to create its characteristic layered, fibrous structure.
How Fresh Mozzarella Is Made
The process starts with just a few ingredients: whole milk (pasteurized but not ultra-pasteurized), rennet to coagulate the milk, citric acid, and salt. Traditional mozzarella from southern Italy uses water buffalo milk, but most fresh mozzarella today is made from cow’s or goat’s milk.
What sets mozzarella apart from other cheeses is the stretching step, known as pasta filata. After the milk is curdled and the curds are cut, the cheesemaker heats them in hot water, typically between 70 and 85°C (about 160 to 185°F). As the curds warm, they become pliable and are kneaded and pulled, either by hand with large forks or by mechanical mixers. This stretching aligns the proteins into roughly parallel fibers separated by channels of fat and water, which is what gives fresh mozzarella its soft, layered bite. The cheese leaves the stretching process at around 55 to 65°C, then gets shaped into balls and dropped into cold water to firm up the outside, creating a thin skin around a softer, creamier core.
In small artisan operations, this is still done entirely by hand. The Italian word “mozzarella” actually comes from “mozzare,” meaning to cut, referring to how the cheesemaker pinches and tears portions from the stretched mass.
Fresh Mozzarella vs. Low-Moisture Mozzarella
The block mozzarella you find pre-shredded or sliced in plastic packaging is a different product called low-moisture mozzarella. The FDA requires it to have a moisture content between 45 and 52%, while fresh mozzarella can reach 60% water or higher, especially from shops that still stretch by hand. That difference in water content changes nearly everything about how the two behave.
Low-moisture mozzarella is aged, firm enough to shred, and melts into the stretchy, browned layer you expect on pizza. Fresh mozzarella is soft enough to tear apart with your hands, has a much milder and milkier flavor, and behaves very differently when heated. Because so much free water sits in channels between its protein fibers, fresh mozzarella releases moisture when it melts. On a pizza, this can make the crust soggy if you aren’t careful. That water release happens because heating weakens the bonds between the protein matrix and the water trapped inside, letting it flow out. Low-moisture mozzarella has less of this problem because during its longer aging period, free water gradually gets absorbed into the protein structure, and the proteins break down in ways that bind water more tightly.
Types of Fresh Mozzarella
Not all fresh mozzarella is the same. The two main categories come down to the type of milk used.
- Mozzarella di bufala: Made from water buffalo milk, this is the original version. The most prized form, Mozzarella di Bufala Campana, carries a Protected Designation of Origin from the European Union, meaning it can only be produced in specific regions of south-central Italy using milk from local water buffalo. The animals eat fodder drawn from the surrounding volcanic plains, and producers have just 60 hours between milking and starting the cheesemaking process. Even the rennet used to acidify the milk must come from buffalo raised on the same farm or nearby. Buffalo milk mozzarella is richer, tangier, and more delicate than cow’s milk versions.
- Fior di latte: Translating to “flower of the milk,” this is fresh mozzarella made exclusively from cow’s milk. It’s what most people outside Italy encounter when they buy fresh mozzarella. It’s milder and slightly firmer than buffalo mozzarella, with a clean, sweet dairy flavor.
Fresh mozzarella also comes in several shapes and sizes. Bocconcini are bite-sized balls, ciliegine are cherry-sized, and burrata is a pouch of fresh mozzarella filled with cream and shredded curd (stracciatella) for an even richer texture. Some fresh mozzarella is also smoked, though authentic versions use only traditional natural smoking methods.
Nutrition Per Serving
A 3-ounce serving of fresh mozzarella contains roughly 274 calories, about 24 grams of protein, and 18 grams of fat. It’s a strong source of calcium, delivering around 663 milligrams per serving, which covers more than half the daily recommended intake for most adults. Compared to harder aged cheeses, fresh mozzarella is lower in sodium because it spends less time in brine and isn’t aged with added salt.
Storage and Shelf Life
Fresh mozzarella has a notably short shelf life compared to aged cheeses. Traditional mozzarella sold without preservatives lasts about 5 days. Depending on moisture level, manufacturing methods, and storage conditions, commercially packaged versions can stretch that to around 10 days. High-moisture varieties are on the shorter end of that range.
The cheese is packed in a preserving liquid, usually water and sometimes a light brine with salt or a small amount of acid. This liquid keeps the surface moist and helps maintain the cheese’s soft texture. Once you open the package, keep the mozzarella submerged in its liquid in the refrigerator and use it within a few days. If the liquid turns cloudy, the cheese develops a slimy feel, or it smells sour, it’s past its prime.
Best Uses in Cooking
Fresh mozzarella shines in dishes where its soft texture and mild creaminess can come through. The classic use is Caprese salad: sliced mozzarella layered with ripe tomatoes, fresh basil, olive oil, and a pinch of salt. It’s also a natural fit for bruschetta, sandwiches, and pasta dishes where you want pockets of melted cheese rather than a uniform coating.
If you’re using it on pizza, keep in mind that it will release water as it heats. Slicing it thin and patting the slices dry with a paper towel before topping your pizza helps. Some people add it in the final minutes of baking so it softens without fully breaking down. For Neapolitan-style pizza, which bakes at extremely high temperatures for just 60 to 90 seconds, the quick cook time means the mozzarella melts without having time to pool with water.
Fresh mozzarella is best eaten at room temperature or just slightly warm. Pulling it from the fridge 20 to 30 minutes before serving lets its flavor open up and its texture soften to the creamy consistency it’s known for.