This cheese captures our hearts (and palates).
There is something undeniably joyful about pulling apart a ball of fresh mozzarella. Maybe it’s the silky sheen of the porcelain-white surface, or the way it gently stretches, milky and pliant. Maybe it’s the flavor — clean, delicate, and somehow comforting. For me, fresh mozzarella is not just cheese. It’s a little edible miracle.
Mozzarella, in its earliest form, dates back to Southern Italy, where it was traditionally made with the rich milk of water buffalo. The word “mozzarella” comes from mozzare, meaning “to cut off,” a nod to the hand-pulled technique used to form the cheese into balls.
It’s part of a family of pasta filata, or “spun paste” cheeses, where curds are kneaded and stretched in hot water. This stretching, or “pulling,” gives fresh mozzarella its signature texture — smooth, elastic and satisfyingly soft.
In Italy, Mozzarella di Bufala Campana is still produced under strict DOP (Protected Designation of Origin) regulations and prized for its artisanal quality.
However, outside of Italy, and particularly in the U.S., mozzarella is more commonly made with cow’s milk. Cow’s milk is more widely available and easier to work with on a large scale.
A quick note on the terms “fresh mozzarella,” as opposed to “low-moisture mozzarella:” Fresh mozzarella and low-moisture mozzarella may come from the same cheese family, but they are quite different in both production and performance.
Fresh mozzarella has a high moisture content and is usually packed in brine or whey, giving it a soft, delicate texture and a clean, milky flavor. It’s best eaten fresh and is ideal for cold or lightly heated dishes.
In contrast, low-moisture mozzarella is aged slightly longer, has a firmer texture, and a saltier, more concentrated flavor — making it perfect for melting over pizzas and baked pastas where browning and structure are key.
While low-moisture mozzarella has become a go-to for pizza (hello, golden bubbling cheese!), fresh mozzarella has seen an explosion of popularity in recent years. It’s not just a staple in Caprese salads anymore — it’s a culinary chameleon showing up in breakfast dishes, pastas and even desserts.
THE CRAVE BROTHERS APPROACH: FROM FARM TO CHEESE
What sets it apart? According to Roseanne Crave, sales and marketing manager at Crave Brothers Farmstead Cheese, “Fresh mozzarella offers a creamier, more indulgent taste with a milky, delicate flavor. It’s the higher butterfat content and the pasta filata process that create its unique charm.”
At Crave Brothers in Waterloo, WI, it all starts with the milk. “We use fresh milk from our own herd of Holstein cows,” explains Crave. “That allows us to maintain consistency and control throughout the cheesemaking process.”
Their cheesemakers monitor every step, producing a range of shapes and sizes, from tiny perline to larger logs.
“Exceptional fresh mozzarella is defined by its clean, uniform, fresh milk flavor, paired with a soft, smooth texture and carefully balanced salt content,” says Crave. “Every bite highlights the quality of our milk.”
Milk type plays a starring role in mozzarella’s character. “Buffalo milk offers a tangier finish with higher fat content,” notes Crave. “Cow’s milk provides a milder, sweeter flavor, both offering fresh, creamy qualities.”
Fresh mozzarella is — as the name promises — a young, fresh product. “It’s not meant to age or develop further flavor characteristics over time. That’s why ingredient quality is paramount,” explains Crave.
BELGIOIOSO: FRESHNESS MADE TO ORDER
BelGioioso Cheese, in Green Bay, WI, a household name for many cheese lovers, begins its mozzarella story with local sourcing. “We start the process with fresh cow’s milk delivered to our plant from within a 30-mile radius,” says Sofia Auricchio Krans, of BelGioioso Cheese. “Our cheese is made to order for freshness.”
The cheesemaking process is rooted in tradition: pasteurize the milk, add starter and rennet, form the curd, stretch it into pasta filata, then cool and brine it in salt water. “Our fresh mozzarella is soft, delicate, and porcelain white,” says Krans. “Its flavor is milky and fresh.”
BelGioioso offers a wide array of formats, including pearls, ciliegine, bocconcini, ovolini, balls, logs, pre-sliced, smoked, braids, and even snack packs.
Krans also points to the rise of burrata, a luxurious cousin of mozzarella with a creamy, soft center. “Beyond mozzarella, burrata is capturing hearts. It’s fresh mozzarella filled with stracciatella and cream — an indulgence that’s hard to beat.”
As consumers become more adventurous and health-conscious, mozzarella’s appeal only grows. “Fresh mozzarella fits the trend for less processed, more wholesome ingredients,” Krans says. “And it’s popping up everywhere — from restaurant menus to home kitchens.”
CAPUTO CHEESE: HONORING ITALIAN-AMERICAN ROOTS
At Caputo Cheese, a family-owned company with deep Italian-American heritage, mozzarella is a point of pride. “Fresh mozzarella stands apart from other types due to its high moisture content, delicate flavor, and traditional production method,” says Natale Caputo, president of Caputo Cheese, Chicago, IL.
“At its heart, fresh mozzarella is about connection. Connection to tradition, to craftsmanship, to family. That’s why it endures.”
— Natale Caputo, Caputo Cheese, Chicago, IL
“It’s usually packed in water or whey to maintain its creamy texture and is best consumed within a few days of production. The flavor is clean, milky, with a light tang,” explains Caputo. “That simplicity is what makes it so beautiful.”
Caputo Cheese uses top-tier Midwestern cow’s milk and marries tradition with innovation. “We combine modern technology with hand-stretching,” says Caputo. “Our cheesemakers are artists, preserving the Old-World methods.”
For Caputo, exceptional mozzarella means balance: “The texture should be soft and slightly elastic, releasing a bit of milky liquid when cut. The surface should be smooth and shiny, and the mouthfeel creamy and clean.”
Caputo’s mozzarella is crafted with chefs and food professionals in mind — designed to perform in commercial kitchens while staying true to its roots. “It’s not a commodity,” Caputo insists. “It’s thoughtfully crafted, reflecting our passion for authenticity, tradition and quality.”
MOZZARELLA’S CULINARY POSSIBILITIES
Across the board, producers agree: demand for fresh mozzarella is booming. Consumers want fresh, simple, versatile foods — and mozzarella delivers. Whether it’s nestled on a pizza, perched atop a salad, or starring in a brunch dish, its charm is hard to resist.
Mozzarella is “an incredibly flexible ingredient,” says Crave. “It pairs beautifully with sweet or savory and works across meal occasions.”
Fresh mozzarella is a blank canvas for creativity in the kitchen. Beyond the classic Caprese salad, it can transform into countless dishes — modern, elegant, and even unexpected. Picture a flatbread topped with blistered peaches, torn mozzarella, arugula, and a balsamic drizzle. Or a savory galette with heirloom tomatoes and garlic-infused olive oil.
Mozzarella also shines in hot applications. Nestle it into breakfast frittatas, layer it into lasagna, or tuck it into a savory stuffed chicken breast. Try roasting a tray of vegetables and finishing them with pearls of fresh mozzarella and a handful of basil. It’s indulgent and wholesome at once.
“Fresh mozzarella isn’t just trending — it’s a staple,” says Krans. “People are embracing its purity, and they’re not afraid to experiment with it.”
In a world where fast food reigns and shortcuts abound, fresh mozzarella invites us to slow down. To savor. To tear into something delicate and delicious. And maybe, just maybe, to taste something timeless.
“At its heart, fresh mozzarella is about connection,” Caputo reflects. “Connection to tradition, to craftsmanship, to family. That’s why it endures.”
