What Is Mozzarella? Fresh vs Low-Moisture Explained

Mozzarella is an Italian cheese traditionally made from water buffalo or cow's milk using a pasta filata (stretched curd) technique. The cheesemaker heats the curds in hot water, then stretches and folds them repeatedly until the texture becomes smooth, elastic, and layered. This stretching process is what separates mozzarella from every other cheese family — it creates the distinctive pull and melt that makes pizza work. But "mozzarella" is not one product. It is a spectrum ranging from fresh balls packed in whey to firm, low-moisture blocks designed for shredding. Each version behaves differently on pizza, and choosing the wrong one changes the entire character of the pie.

What Is the Difference Between Fresh and Low-Moisture Mozzarella?

Fresh mozzarella (mozzarella fresca) contains 52-60% moisture and is sold in soft, white balls packed in water or whey. It has a delicate, milky flavor with a creamy interior and a shelf life of about one week. Low-moisture mozzarella contains 45-52% moisture and is sold as a firm block or pre-shredded. It has a denser texture, saltier flavor, and a shelf life of several weeks. The moisture content determines how each cheese behaves on pizza. Fresh mozzarella releases water as it melts, creating pools of liquid on the pizza surface. Low-moisture mozzarella melts into an even, stretchy layer that browns and bubbles predictably. Most American pizzerias use low-moisture mozzarella because it is consistent and forgiving. Neapolitan-style pizzerias — including ours — use fresh mozzarella because the flavor is worth the extra technique required to handle the moisture.

What Is Fior di Latte vs Mozzarella di Bufala?

Fior di latte (meaning "flower of the milk") is mozzarella made from cow's milk. Mozzarella di bufala is made from the milk of Italian water buffalo. The difference is significant. Buffalo milk contains roughly twice the fat of cow's milk (8% vs 3.5%) and higher protein content, giving bufala mozzarella a richer, tangier flavor and a softer, almost creamy-liquid center. Fior di latte is milder, firmer, and melts more cleanly — making it the standard choice for Neapolitan pizza. Mozzarella di bufala is prized for caprese salads and premium pizzas where its richness can shine. On a pizza, bufala tends to release more liquid and can make the center soggy if the oven is not hot enough. In an 800-degree oven like ours, the flash of heat evaporates that excess moisture before it saturates the dough.

How Does Mozzarella Melt on Pizza?

Mozzarella melts in stages. At 130 degrees Fahrenheit, the fat begins to liquefy and the cheese softens. At 150 degrees, the protein matrix loosens and the cheese starts flowing. Above 400 degrees, the sugars on the surface undergo the Maillard reaction, creating the brown spots and blisters that signal a properly baked pizza. Low-moisture mozzarella browns more evenly because less steam is escaping during the bake. Fresh mozzarella browns in patches, creating a mosaic of white, golden, and slightly charred zones. That uneven surface is not a flaw — it is the visual signature of a hand-stretched, wood-fired Neapolitan pie.

What Is Burrata and How Does It Differ from Mozzarella?

Burrata is a fresh cheese made by forming a pouch of mozzarella and filling it with stracciatella — shreds of mozzarella mixed with fresh cream. When you cut a burrata open, the creamy interior spills out. It is not a pizza cheese in the traditional sense. Burrata cannot survive an 800-degree oven; the cream filling would separate and scorch. Instead, burrata is placed on pizza after baking, where it melts gently from the residual heat of the crust. The result is pockets of rich, flowing cream against a hot, charred base. We use burrata this way on our Bianca-style offerings — the contrast between the cool, creamy center and the fire-kissed dough is what makes it memorable.

Mozzarella is not a single cheese. It is a technique — stretching hot curds — that produces a whole family of products. Fresh, low-moisture, buffalo, burrata. Each one has a place, but not every one belongs in the oven.

Is Mozzarella Halal? What About Rennet?

Mozzarella is halal when it is made with halal-compliant rennet. Rennet is the enzyme used to coagulate milk into curds, and it traditionally comes from the stomach lining of young calves. If the calf was not slaughtered according to Islamic law, the rennet is not halal. Today, most large-scale mozzarella producers use microbial rennet — an enzyme produced by fermentation, with no animal-derived components. Microbial rennet is inherently halal and produces identical results in the finished cheese. At Forni, every cheese in our kitchen uses microbial rennet. We verify this with our suppliers as part of our halal compliance process. When you order any pizza from our menu, the mozzarella meets the same halal standard as every other ingredient.

Mozzarella at Forni

Our mozzarella is fresh, halal-certified, and hand-torn onto every pizza before it enters the 800-degree stone oven. We pair it with San Marzano tomato sauce on our Margherita, layer it with halal pepperoni on our classic pies, and use it as the foundation for every build-your-own order. The cheese arrives at our kitchen in water-packed balls, not pre-shredded bags. That freshness is the difference between a good pizza and a great one. Come see for yourself at 5800 Seminary Rd in Falls Church.

Want to explore more pizza cheeses? Read our complete cheese guide →