Mozzarella

Mozzarella is a soft, fresh cheese that originated in Italy. It is traditionally made from the milk of water buffalo, though cow's milk is more commonly used today. The cheese is made using a "pasta filata" or stretched curd method, which gives it its characteristic elastic texture.

Manufacturers add mozzarella for its mild flavor, creamy texture, and excellent melting properties. It is a popular ingredient in many dishes, especially pizza, pasta, and salads. It also contributes protein and calcium to foods.

Mozzarella is a whole food, not a food additive, and is generally recognized as safe (GRAS) through its long history of common use. It is a source of protein, calcium, and fat, including saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. It also contains sodium; the FDA Daily Value for sodium is 2,300 mg.