The Best Mozzarella, According To Mozzarella Express Cheese Factory

The Best Mozzarella, According To Mozzarella Express Cheese Factory

When it comes to mozzarella, not all cheeses are created equal. Whether you're crafting a Neapolitan pizza or topping off a lasagna, choosing between fresh mozzarella and low-moisture mozzarella can significantly impact the final flavor and texture of your dish.

Fresh Mozzarella

Fresh mozzarella is soft, delicate, and usually sold in brine or vacuum-sealed packaging. It's made from whole milk and has a high moisture content, which gives it a creamy, milky flavor. This type of mozzarella is ideal for dishes where a soft texture and mild taste are desired — such as caprese salads, artisan pizzas, or simple tomato toast.

Low-Moisture Mozzarella

Low-moisture mozzarella is firmer, saltier, and melts more consistently. It's the cheese you’re likely familiar with from most pizza chains. Because it's aged slightly and contains less moisture, it offers a more elastic melt and browns nicely under heat. This makes it perfect for baked dishes like lasagna or casseroles where a gooey, golden topping is essential.

Which Should You Use?

It depends on what you’re cooking:

• Use fresh mozzarella for lighter dishes, salads, or authentic Neapolitan-style pizzas that cook quickly at high heat.
• Use low-moisture mozzarella when you need reliable melting, browning, and longer cooking times — like in oven-baked pasta or New York-style pizza.

In some recipes, a mix of both can offer the best of both worlds — creamy pockets from the fresh cheese and the satisfying melt of the aged variety.

Ultimately, your choice of mozzarella should suit your recipe and flavor preference. Try both and experiment to find your perfect match!