When fresh mozzarella cooks, especially at high temperatures like 350°F to 450°F, the protein network in the cheese begins to denature and tighten up, squeezing out the moisture that used to ...

Low-moisture mozzarella.Fresh mozzarella, burrata, and buffalo mozzarella are expensive and decadent. I’d hate for you to ruin them by cooking them for too long on your pizza.

Wondering whether to choose cheddar or mozzarella? Gruyere or Gouda? We'll help you pick the best melting cheese for every ...

When making a pizza at home, we typically reach for mozzarella cheese. It tastes great and its superior stretchability and browning properties are backed by science! Why deviate? It has a tangy ...

Mozzarella best cheese for pizza, according to scientific study By Fox News Published August 28, 2014 12:03pm EDT | Updated November 25, 2016 11:08am EST ...

"Low-moisture mozzarella is what you want. It sours for a little longer and is dried to remove moisture. Whole Foods 365 brand is great, and so is Galbani," he told us.

When fresh mozzarella is heated to 130°F to 144°F, the mozzarella puddles in water but holds onto its fat. Once it cools, the cheese retains a slightly chewy texture and creamy taste.