Ingredient

Toppings: Cheeses Low Moisture Mozzarella Cheese

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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use low-moisture mozzarella for its excellent melting and browning properties, as well as …

What it is

Low-moisture mozzarella is a type of cheese made from cow's milk. It is produced by heating milk, adding rennet to coagulate it, and then draining the whey. The cheese is then pressed and aged to reduce its moisture content, giving it a firmer texture and longer shelf life than fresh mozzarella.

Why it's used

Manufacturers use low-moisture mozzarella for its excellent melting and browning properties, as well as its mild, milky flavor. It is a staple ingredient in many baked goods, particularly pizzas, where it forms a characteristic stretchy, bubbly topping.

Health notes

Low-moisture mozzarella is a natural food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and vitamin B12. Regulatory bodies like JECFA and EFSA have evaluated cheese and dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.

Allergen info

Mozzarella cheese is derived from milk, which is one of the nine major allergens identified by the FDA. It does not contain gluten.

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.