Mozzarella

Mozzarella is a fresh, soft, white cheese traditionally made from Italian buffalo milk or cow's milk. It is produced by the pasta filata method, where the curd is heated and stretched before being shaped into balls or other forms. Its mild, milky flavour and elastic texture are characteristic.

Mozzarella is widely used in cooking for its excellent melting properties, making it ideal for pizzas, pasta dishes, and baked goods. It adds a creamy texture and a mild, savoury flavour. Manufacturers use it primarily for its sensory appeal and functional properties in heat-treated foods.

Mozzarella is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and calcium. Like other full-fat cheeses, it contains saturated fat and sodium, and the NHS advises moderation for these nutrients as part of a balanced diet. There are no specific regulatory concerns or notable controversies regarding its consumption at typical dietary levels.