There are 300 calories in Mozzarella Cheese per 100g. Which is 15% of daily recommended allowance (RDA) for women (2000 Calories) and 12% of daily recommended allowance (RDA) for men (2500 Calories).
By the slice or by weight, when made with whole milk fat there are:
- 85 calories in 1 oz or 28g of mozzarella
- 170 calories in 2 oz or 57g of mozzarella
- 298 calories in 3½ or 100g of mozzarella
- 340 calories in 4 oz or 114g of mozzarella
- 510 calories in 6 oz or 170g of mozzarella
- 680 calories in 8 oz or 227g of mozzarella
- 850 calories in 10 oz or 284g of mozzarella
- 1020 calories in 12 oz or 340g of mozzarella
- 1360 calories in 1 pound or 454g of mozzarella
- 340 in calories in 1 cup (4 oz or 113g) shredded
- 510 calories in 6 slices ( 6 oz or 170g)
- 85 calories in 1 slice (which is usually 1 oz or 28g)
Mozzarella is an Italian Traditional Speciality Guaranteed (TSG) food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut”):
Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk
mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk
low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food-service industry
mozarella affumicata (smoked mozzarella)
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 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 are also used for most types of pizza and several pasta dishes, such as lasagna, or served with sliced tomatoes and basil in insalata caprese.
Mozzarella di bufala campana is a type of mozzarella made from the milk of water buffalo raised in designated areas of Lazio and Campania, Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO 1996) under the European Union.
Fior di latte (written also as one word) designates mozzarella made from cow (and not water buffalo) milk, which greatly lowers its cost. Outside Italy “mozzarella” not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.
Mozzarella is available fresh or partly dried. Fresh it is usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 centimetres (2.4 in) in diameter, sometimes up to 1 kilogram (2.2 lb), or about 12 centimetres (4.7 in) diameter, and soaked in salt water (brine) or whey, sometimes with citric acid added. Partly dried (desiccated) its structure is 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).