Low-moisture Mozzarella was first manufactured in dairy factories in the Midwestern United States, and was originally called "pizza cheese". Compared to standard Mozzarella, low-moisture Mozzarella has a firmer texture, is easier to grate, has better browning and melting characteristics, and is less perishable.

Grande and Galbani mozzarella is where it's at The two brands that I've seen many quality pizza joints use are Grande and Galbani. Pizzamakers look for a few factors in a great pizza cheese: salt content, fat content, the way it melts, and overall flavor.

Mozzarella is preferred for pizzas due to its unique stringy, stretchy texture that imparts the necessary texture to our pizzas. Mozzarella is characterised by a fresh lactic flavour, however, when it undergoes an ageing process, the flavour is found to get intense.

Mozzarella is considered the best cheese for pizza for a few reasons: its delicate, milky flavor, its smooth, elastic texture, and its fabulous meltability. The texture comes primarily from the fact that it is a pasta filata-type cheese (“spun paste” in Italian).

Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.

mozzarella, mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo; imitations of varying quality are commonly made of cow's milk.

Mozzarella Cheese

• Goodrich Type: Pouch Mozzarella Diced Cheese, Packaging Type: 1kg Paking.
• Milky Mist Shredded Mozzarella Cheese, Packaging Size: 500 Gm, Packaging Type: Packet.
• Impero Mozzarella Cheese, Packaging Size: 275 G, Box.
• Mozzarella Cheese Diced.
• Bocconcini Cheese, Packaging Size: 400 Gram, Packaging Type: Box.

buffalo milk For the purists, the best mozzarella comes from buffalo milk, not cow milk.

Boosts immune system: Mozzarella contains zinc, which helps support a healthy immune system. Improves heart health: The cheese is a source of healthy fats that can help lower cholesterol and reduce the risk of heart disease. Aids digestion: Probiotics found in mozzarella cheese promote gut health and improve digestion.

pizza Creamy white or pale ivory in colour, mozzarella has a mild, fresh lactic flavour and is used primarily in cooking, especially as a main ingredient in pizza.

Mozzarella is lower in fat and sodium than many other kinds of cheese and part-skim varieties have even less total and saturated fat. Like other cheese, mozzarella is a good source of protein and calcium and contains phosphorus, which are essential nutrients for optimal health.

Similar to Oaxaca, mozzarella brings a delicate, creamy flavor and subtle saltiness to dishes. Offering a mild tang, it complements other flavors without overpowering. Mozzarella also melts well, providing a stretch that adds a visually appealing element to the meal.

Creamy white or pale ivory in colour, mozzarella has a mild, fresh lactic flavour and is used primarily in cooking, especially as a main ingredient in pizza.

Raffaele Esposito An often recounted story holds that on June 11, 1889, to honour the queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Flag of Italy.

mozzarella, mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo; imitations of varying quality are commonly made of cow's milk.

The World of Mozzarella. Mozzarella is perhaps Italy's most famous cheese. But did you know that this formaggio fresco comes in many different shapes and forms? A typical cheese of Campania in southern Italy, mozzarella is loved and enjoyed by many throughout the world for its soft and tangy flavours.