Cheese, mozzarella, low moisture, part-skim, shredded

Fun Facts

1. For wood-fired, kinda soggy-in-the-middle, true Neapolitan pizzas, a high-moisture, freshly made mozzarella (preferably from water buffalo milk!) is key. But for the vast majority of pizza styles in the U.S.—our beloved New York style, crispy Greek style, bar pies, New Haven apizza, even Chicago deep dish casseroles—low-moisture aged mozzarella is the cheese of choice.
2. To make low-moisture mozzarella, the fresh mozzarella is then allowed to further sour, then carefully dried in a controlled environment. There are a few reasons why most pizzerias choose low-moisture mozz: First off, it’s got a much longer shelf life.
3. Fresh mozzarella is best the day it’s made, and rapidly deteriorates, developing off-flavors within the first few days.
4. Low-moisture mozzarella can last for weeks under refrigeration, meaning easy transportation and the ability to buy in bigger bulk—an all around cheaper option.
5. According to the FDA, low moisture mozzarella must have a moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% water—sometimes even higher if you buy it from a specialty shop that still spins by hand.