Low-moisture mozzarella

A pasta filata cheese, stretched in hot water and then dried to a firm block. It holds much less water than fresh mozzarella in brine. It gives stretch and a clean melt with little taste. Fresh mozzarella is not a substitute here: its water makes bread soggy and steams the cheese. Bagged grated mozzarella often holds starch or cellulose to stop clumping. This makes the melt slightly less smooth.