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. They have difficulty digesting milk, cheese and other dairy products. Fresh mozzarella is high in protein, low in fat and rich in calcium compared to other cheeses.