Organic Low-moisture Whole Milk Mozzarella Cheese

Organic low-moisture whole milk mozzarella cheese is a semi-soft cheese made from pasteurized organic whole cow's milk. It is produced by coagulating milk, separating the curds, and then stretching and kneading them to achieve its characteristic texture. The 'low-moisture' designation means it has less water content than fresh mozzarella, giving it a firmer texture and longer shelf life.

Manufacturers add mozzarella cheese primarily for its flavor, its desirable melting and stretching properties, and as a source of dairy. It is a staple ingredient in many prepared foods, most notably pizza, but also in dishes like lasagna, baked pasta, and sandwiches.

Mozzarella cheese is considered a whole food and is generally recognized as safe (GRAS) when produced under appropriate food manufacturing practices. It is a source of protein, calcium, and fat. As a whole food, it is not typically evaluated by bodies like JECFA or EFSA in the same manner as food additives. There are no specific controversies regarding mozzarella cheese itself, beyond general dietary considerations for dairy products.