Cheese Blend: Low Moisture Mozzarella Cheese

Low-moisture mozzarella cheese is a type of mozzarella that has had most of its whey (water) removed. This makes it firmer and less likely to melt too quickly. It is made from cow's milk, often using a process that involves heating the milk and adding rennet to coagulate it, followed by stretching and shaping.

Manufacturers add low-moisture mozzarella cheese for its mild, milky flavor and its excellent melting and browning properties. It is a staple ingredient in many baked goods, particularly pizzas, where it forms a desirable gooey, stretchy topping. It's also used in calzones, lasagna, and on breadsticks.

Low-moisture mozzarella cheese is a natural food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Like all dairy products, it contains lactose and saturated fat. The World Health Organization (WHO) has not set a specific intake limit for cheese. Evidence does not suggest negative health effects from typical consumption.