3 pound piece of whole milk mozzarella cheese
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Wisconsin Mozzarella Cheese nutrition facts
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THE BASICS

  • Flavor Profile: Mild, salty and slightly tangy
  • Milk Type: Cow
  • Pasteurization: Pasteurized
  • Region: Belgium, WI
  • Rennet: Vegetarian

Mozzarella Cheese Whole Milk Low-Moisture 3 Lb Loaf

ITEM NUMBER: 1510
WEIGHT: 3.0 lb
Vendor
Cedar Valley Cheese
Regular price
$21.00
Sale price
$21.00
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Mozzarella cheese is a sliceable pasta filata (better known as stretched curd) cheese originating in Italy. There are several types of Mozzarella cheese, including fresh, low-moisture, smoked, and buffalo milk. This Wisconsin made mozzarella cheese is a low-moisture cheese made from whole cow’s milk. This Wisconsin mozzarella cheese is mild in taste, with a slightly tangy, salty flavor. The texture of this Wisconsin cheese is denser than a fresh mozzarella, while still sliceable and shreddable. Receive a three pound loaf of this low-moisture mozzarella cheese. Low-moisture mozzarella cheese is perfect for melting, as it becomes stretchy and elastic when melting, while releasing little to no water. Because of this, low-moisture mozzarella cheese is the ideal choice for pizzas and casserole dishes. Cedar Valley Low-Moisture Mozzarella received a red ribbon at the Wisconsin State Fair, and is made by Cedar Valley Cheese, Inc. located in Belgium, Wisconsin. mozarella   mozz  mozerella moz

Keto friendly logo with thumbs upLooking for delicious and unique snacks to fit your keto lifestyle? Look no further! This Wisconsin cheese's low carb count and a high protein content makes it perfect for your keto diet.



Suggested Pairings:


Enjoy with a glass of...

  • Beer
    Saison, Belgian Trappist
  • Liquor
    Bloody Mary
  • Wine
    Sauvignon Blanc, Vermentino, Chenin Blanc Dry, Pinot Grigio

  • Nibble on...
    Tomatoes, Roasted Peppers, Peaches, Berries, Olives

  • INGREDIENTS & ALLERGENS:

    • Ingredients: Pasteurized whole milk, cheese culture, salt, and enzymes

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