Topping: Mozzarella Cheese

Mozzarella cheese is a fresh, soft, and elastic cheese that originated in Italy. It is traditionally made from water buffalo's milk, but in the United States, it is most commonly produced from cow's milk. The cheese is made by curdling milk, then stretching and kneading the curds until they are smooth and pliable.

Manufacturers add mozzarella cheese to foods primarily for its flavor, texture, and melting properties. It is a popular ingredient in many dishes, including pizzas, pasta, lasagna, and sandwiches, where it provides a creamy, stretchy, and mild dairy taste.

Mozzarella cheese is regulated by the FDA as a food product, not as a food additive. It is a good source of protein and calcium, but it also contains saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA evaluate food additives, not whole foods like cheese, so they have not set specific limits for mozzarella cheese itself.