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Fresh Mozzarella

  • Made from pasteurized or unpasteurized cow's or water buffalo's milk

  • Country of origin: Italy

  • Region: Campania

  • Family: Mozzarella

  • Type: fresh soft, artisan, brined

  • Fat content: 22 g/100g

  • Calcium content: 500 mg/100g

  • Texture: creamy and smooth

  • Rind: rindless

  • Colour: white

  • Flavour: acidic, mild, milky

  • Aroma: fresh

  • Vegetarian: no

  • Synonyms: Mozzarella fresco

Mozzarella has been the number one choice for many cheese-loving families for its delicate and fresh taste of milk. It is available in different forms and varieties, the foremost being fresh mozzarella or mozzarella fresco. It is a type of mozzarella that is just been made and ready to be consumed at room temperature. Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape.

This cheese has a soft, moist texture and is full of milky flavour. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low in fat. It has a slightly acidic or lactic taste. Compared to mass-processed mozzarellas, the freshly made variant is creamier and much softer. True buffalo mozzarella is highly appreciated around the world than the one made with cow’s milk.

Fresh mozzarella’s firmer texture has gained popularity as a slicing cheese on pizzas or flatbreads, snacks, salads or vegetables. It pairs well with fresh tomatoes, pestos, fruits, olives, basil and tapenades. Try the cheese with cava or other sparkling wines. This cheese is available in curd form to pull your own fresh mozzarella by hand, logs or shape of balls called Bocconcini.

These days fresh mozzarella is available in most supermarkets and Italian stores. Let the cheese soak in the brine solution until ready to consume and eat it within 2-3 days. Consuming fresh is recommended as it becomes bitter and sour with age.

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