Low Moisture Mozzarella | 3 Pound Loaf | Frank & Sal
$ 42.50
Low Moisture Mozzarella for Your Italian Kitchen
Free nationwide shipping
From a bubbling tray of lasagna to eggplant Parmigiana and homemade pizza, Frank & Sal's 3-pound low moisture mozzarella loaf belongs in an Italian kitchen. Shred it over baked pasta, layer slices over chicken cutlets, or tuck small cubes into a calzone.
Made with pasteurized milk, cheese culture, salt, and enzymes, our mozzarella keeps the ingredient list simple. The solid loaf gives you the freedom to shred, slice, or cube the cheese to suit your dish, whether you're cooking a weeknight dinner or filling a tray for Sunday.
What is low moisture mozzarella?
Low moisture mozzarella is a firmer mozzarella with less water than fresh mozzarella. It shreds easily and melts into a stretchy layer. Its lower moisture content helps limit the water released during baking, making it useful for pizza, baked pasta, stuffed breads, and other Italian dishes that call for melted mozzarella.
What you'll receive
Cheese: Frank & Sal low moisture mozzarella.
Size: One solid 3-pound loaf (48 ounces).
Preparation: Ready to shred, slice, or cube.
Ingredients: Pasteurized milk, cheese culture, salt, enzymes.
Shipping: Free nationwide shipping.
Storage: Keep refrigerated. Wrap tightly after opening and follow the package's storage instructions.
Allergen information: Contains milk.
One loaf, plenty of Italian favorites
- Lasagna: Layer shredded mozzarella between the pasta sheets and scatter more over the top.
- Baked ziti & stuffed shells: Add small cubes to baked ziti or spoon sauce over filled shells and finish with shredded cheese.
- Chicken, veal & eggplant Parmigiana: Lay slices over the sauce before the final bake.
- Pizza: Grate the loaf for an even layer of melted mozzarella on round pies, Sicilian pizza, or pan pizza.
- Calzones & stromboli: Shred or dice the cheese so it is easy to distribute through the filling.
- Meatball heroes & baked sandwiches: Top with slices and heat until the cheese melts.
Cut it to suit what you're cooking
For easy grating, keep the cheese cold and cut a manageable piece from the loaf. Use the large holes on a box grater for shreds, a knife for slices, or small cubes when you want pockets of cheese throughout a baked dish.
Follow your recipe's baking temperature and timing. For pizza, spread the cheese evenly and avoid overloading the dough with sauce or wet toppings. Our New York City pizza dough makes a natural pairing for your next homemade pie.
Questions about our mozzarella
Can I use low moisture mozzarella in lasagna and other Italian dishes?
Yes. It works well in lasagna, baked ziti, stuffed shells, Parmigiana, calzones, stromboli, and many other dishes that call for melted mozzarella. Shred, slice, or cube it to suit the recipe.
What is the difference between low moisture and fresh mozzarella?
Low moisture mozzarella is firmer, easier to shred, and releases less water during baking. Fresh mozzarella is softer and contains more moisture. Both can be used in cooking, but they give different textures; fresh mozzarella is also a familiar choice for Caprese salad.
Is this a block of mozzarella or shredded cheese?
You receive one solid 3-pound loaf. Cut just what you need and choose the thickness of your slices, the size of your cubes, or the texture of your shreds.
How much cheese is in a 3-pound loaf?
The loaf contains 48 ounces. As an example, that gives you eight 6-ounce portions or six 8-ounce portions. How many meals or pizzas it makes depends on your recipe and how much cheese you use.
