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Mozzarella - is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.


Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996,[11] is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 cm (2.4 in) in diameter, sometimes up to 1 kg (2.2 lb), or about 12 cm (4.7 in) diameter, and soaked in salt water (brine) or whey, and other times with citric acid added, and partly dried (desiccated) its structure being more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.

When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini).


Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.


  (the name is not protected)

Organic production




Dietary product




   280 kcal per 100 gr.


   22 gr. per 100 gr.


   22 gr. per 100 gr.

Fat in dry matter

   22 %


   2.2 gr. per 100 gr.

Saturated acids

   10.8 gr. per 100 gr.


   54 mg. per 100 gr.


   49.9 gr. per 100 gr.


   2.4 gr. per 100 gr.


(Ca) Calcium

  730 mg. ( 17% )*

(K) Potassium

  95 mg. ( + 8% )*

(Mg) Magnesium

  26 mg. ( 26% )*

(Na) Sodium

  627 mg. ( 23% )*

(P) Phosphorus

  354 mg. ( 29% )*

Dietary element

(Cu) Copper

  27 mcg. ( 61% )*

(Fe) Iron

  0.25 mg. ( 75% )*

(Se) Selenium

  15.7 mcg. ( + 1% )*

(Zn) Zinc

  3.13 mg. ( 22% )*


(A) Retino.

  140 mcg. ( 51% )*

(B1) Thiamine.

  20 mcg. ( 50% )*

(B2) Riboflavin.

  0.34 mg. ( + 13% )*

(B6) Pyridoxine.

  0.08 mg. ( 20% )*

(B9) Folatsin..

  9 mcg. ( 53% )*

(B12) Cobalamin.

  0.92 mcg. ( 34% )*

(E) Tocopherol

  0.15 mg. ( 70% )*

*(the difference from the average value)


15 -  Individual visits per month (average)
901 -  All individual visits
18 08 2016 -  Date of publication of this article
06 12 2016 -  Date of last edit

Mozzarella. Foto № 1
Mozzarella. Foto  № 2




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