Mozzarella

Legend has it that the first Mozzarella was made in ancient Roman times, when cheese curds accidentally tumbled into a bucket of hot water in a cheese factory near Naples, Italy. Originally, Italians ate Mozzarella as a soft, fresh cheese made from the rich milk of water buffalos-hence the name Buffalo Mozzarella. Later, cheese-makers created low-moisture Mozzarella, made with part skimmed milk and which had a longer shelf life and became the quintessential pizza cheese. Mild and white in color, it is made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency.

Flavor Profile

Our low-moisture Mozzarella tastes fresh and reminiscent of milk.

How To Use

Mozzarella’s excellent melt and unique stretch comes from being made through the pasta filata process—the curds are dipped in hot water then stretched into strands and formed into a balls. It is great with any pasta or melted in a torta.
VIEW NUTRITIONAL INFORMATION

80

CALORIES
SERVING SIZE: 1 oz
TOTAL FAT: 6g
TOTAL CARB: <1g
SERVINGS: 16
SAT FAT: 3.5g
FIBER: 0g
CALORIES: 80
TRANS FAT: 0g
SUGARS: 0g
FAT CAL: 50
CHOLEST.: 15mg
PROTEIN: 7g
SODIUM: 210mg

Vitamin A 4%,Vitamin C 0%,Calcium 20%,Iron 0%

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