How long does mozzarella last in fridge?

Once you open it, fresh mozzarella or burrata will keep refrigerated for five days. Same goes for shredded mozzarella, despite whatever date is stamped on the package. Loaf mozzarella has a 21-day refrigerator shelf life once opened, and smoked mozzarella will keep for 28 days, according to Strange.

epicurious.com - How to Buy and Store Mozzarella Cheese Like a Pro | Epicurious

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At my grocery store, it’s a long walk from one end where the soft, downy-white balls of fresh mozzarella are to the opposite end where bags of shredded mozzarella hang. The chasm between the two cheeses goes beyond store walls. Fresh mozzarella is delicate and creamy, a great excuse to splurge on fancy olive oil and balsamic vinegar. You can’t say the same for the shredded stuff, but it gets props for its high meltability, thanks to food science. Truth is, there’s room for both types of mozzarella, and not just in Caprese salad and pizza. I called Cathy Strange, global cheese buyer for Whole Foods Market, to find out more about the mozzarella-making process, the different types, and how best to store this versatile cheese at home.

Stretch it out

Fresh mozzarella is made with milk, salt, and coagulants that curdle the milk, specifically citric acid and enzymes. After the liquid whey is drained off, the curds are formed into cheese—pretty standard cheese-making steps up to this point. But that curd-shaping process (which is actually not that hard to do at home), called pasta filata, sets mozzarella apart from other cheeses, giving it its characteristic stretchiness. The curds are kneaded and pulled, akin to how saltwater taffy is made. (Other pasta filata cheeses include provolone and Mexican cheeses such as queso Oaxaca.)

Have a ball

Picture a water balloon being filled and tied off. That’s how mozzarella ends up as balls of varying sizes after all that stretching. They’re typically sold packed in water. The largest are ovoline, which are good for slicing and topping pizza, sandwiches, casseroles, and toast. Bocconcini are about the size of golf balls, ciliegine are cherry-sized, and perline aren’t much bigger than pearls. Use these in salads and pastas.

The lowdown on “low-moisture”

The main difference between fresh mozzarella and what’s labeled low-moisture mozzarella is, you guessed it, the moisture content. “All the same processes are followed but at a much more mechanized or industrial level, and there’s a lot more moisture driven out,” Strange says. The result is a firmer, less creamy cheese with a longer shelf life. “Part-skim” means it was made with skim milk. It comes wrapped in logs or blocks—known as “loaf mozzarella” in cheese lingo—or shredded. Shredded mozzarella typically contains additional ingredients to keep it from clumping together and to prevent mold growth.

The deal with “di Bufala”

While most mozzarella is made with cow’s milk, historically in Italy it was made with the milk of water buffaloes, which is more acidic. True Mozzarella di Bufala has a protected designation, meaning it’s made only in specific regions of Italy and is certified by the Italian government. It’ll be labeled as such. Buffalo mozzarella made elsewhere—there are some American and Latin American producers churning out high-quality product, Strange says—can’t be called “Mozzarella di Bufala,” but the label will list buffalo milk. There’s no mistaking the flavor of buffalo mozzarella. It has a sour tang that regular mozzarella doesn’t.

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