Ask The Chef He who asks no questions knows either everything or nothing. Our chef will post your question and the answer here. Our mozzarella is fresh and doesn't have a rind. Packing it in pure water keeps it moist.
Fresh mozzarella has a very high moisture content.
Because water molecules expand when they freeze, the cell structure of the cheese is damaged in the process. When thawed, the cheese is flabby and unappetizing. In our ItalCheese cultured mozzarella, the culture naturally transforms all lactose to lactic acid. Lactose is sugar naturally found in milk. Much of the adult population in the world suffers from lactose intolerance.