Fresh mozzarella is generally white but when seasoned it turns to a light
yellow depending on the animal's diet. Due to its high moisture content,
it is traditionally served the day after 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 is used for most types of pizza and several pasta
dishes or served with sliced tomatoes and basil in Caprese salad.
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