Your First Step: Always Check the Label
For packaged mozzarella, the most direct and reliable way to determine if it's pasteurized is to check the product label. The ingredients list or product description will typically include the phrase “pasteurized milk” if the milk has been heat-treated. If the cheese was made from unpasteurized milk, it may be labeled as “raw milk” or, in some European varieties, “au lait cru”. In many countries, strict regulations require clear labeling for raw milk products due to the associated health risks. For example, in the United States, regulations mandate that any cheese made with raw milk must be aged for at least 60 days, and most commercially available mozzarella is pasteurized.
What if the Label Isn't Clear?
When purchasing mozzarella from a farmer's market, a deli counter, or a cheese shop, the product may not have clear pre-packaged labeling. In these cases, it is essential to ask the cheesemonger or store clerk directly if the cheese is made with pasteurized milk. A reputable seller will have this information readily available and should be transparent about their products. Avoid buying unlabelled cheese from sources you cannot confirm, especially if you are in a high-risk group such as pregnant women, young children, older adults, or immunocompromised individuals.
Understanding the Difference: Pasteurization vs. Raw Milk
Pasteurization is a heat-treatment process that kills harmful bacteria like Listeria, E. coli, and Salmonella, making dairy products safer to consume. While some argue that raw milk cheeses offer a more complex flavor profile, the health risks for certain individuals are significant. The decision to consume unpasteurized cheese should be an informed one, based on your personal health and tolerance for risk. For most consumers, especially when uncertainty exists, opting for pasteurized cheese is the safer choice.
Comparison of Pasteurized vs. Unpasteurized Mozzarella
| Characteristic | Pasteurized Milk Mozzarella | Unpasteurized (Raw) Milk Mozzarella |
|---|---|---|
| Safety | Virtually eliminates harmful bacteria like Listeria, reducing the risk of foodborne illness. | Higher risk of carrying harmful bacteria, potentially causing serious infections, especially in vulnerable populations. |
| Regulation | Legally required for most commercially produced soft and semi-soft cheeses in the US and other countries, or for cheeses not aged sufficiently. | Sale is restricted or requires special labeling and aging processes (e.g., 60 days in the US). |
| Flavor Profile | Often milder and more consistent in flavor, as the heat treatment can neutralize some of the milk's natural enzymes. | Can have a more complex, richer, or tangier flavor due to the preservation of natural bacterial compounds. |
| Texture | Varies, but generally more elastic and forgiving for cooking applications like pizza. | Creamier, softer, and more delicate, especially in varieties like Mozzarella di Bufala. |
| Shelf Life | Longer shelf life due to the killing of microorganisms that cause spoilage. | Shorter shelf life, often meant to be consumed very fresh. |
Mozzarella Varieties and What They Mean for Pasteurization
Different types of mozzarella use different milk sources, which can affect the pasteurization status. The most common varieties are Fior di Latte (made from cow's milk) and Mozzarella di Bufala (made from water buffalo milk).
- Fior di Latte: The standard cow's milk mozzarella is almost always made with pasteurized milk, especially when sold in large grocery stores. Its mild, milky flavor and stretchy texture are perfect for pizzas and baked pasta dishes.
- Mozzarella di Bufala: Traditionally, Mozzarella di Bufala was made from raw buffalo milk, particularly in Italy's Campania region. However, even many varieties of buffalo mozzarella sold internationally are now pasteurized to meet food safety standards. You must read the label carefully or confirm with the supplier to be sure. The higher fat content of buffalo milk gives it a distinctively creamy texture and rich, tangy flavor.
Beyond the Grocery Store: Dining Out and Artisanal Cheeses
When eating out, especially at Italian restaurants, you may encounter fresh mozzarella. If you need to confirm its pasteurization status, for example, due to pregnancy, do not hesitate to ask the waiter or chef. Most restaurants that pride themselves on using high-quality ingredients will know the source of their cheese. The same applies to artisanal cheeses found in specialty food shops or markets. While many artisanal producers take great care with sanitation, the risk from raw milk is still present, and it is always best to ask.
Actionable Steps for Consumers
Here is a quick summary of steps to follow:
- Read the Label: Look for the word “pasteurized” on packaged mozzarella. This is the simplest and most reliable method.
- Ask the Vendor: If the cheese is from a deli, market, or restaurant, ask the person serving you about its origin and production method.
- Recognize Varieties: Understand that while most commercial mozzarella (Fior di Latte) is pasteurized, specialty varieties like Mozzarella di Bufala have a higher likelihood of being raw, especially in their traditional form.
- Confirm Regulations: If you're in a country with specific raw milk regulations (like the 60-day aging rule in the US), it can provide an extra layer of confidence for aged cheeses, but is not applicable to fresh, soft mozzarella.
- When in Doubt, Leave It Out: If you cannot confirm that the mozzarella was made with pasteurized milk, it is best to avoid it, especially if you are in a vulnerable population.
Conclusion
For those concerned about food safety, particularly vulnerable groups like pregnant women, it is crucial to verify that mozzarella is made from pasteurized milk. The most straightforward method is to read the product label, which legally must disclose the use of raw milk in many countries. For unpackaged or artisanal products, direct inquiry is the key. While unpasteurized cheeses may offer unique flavors, the risk of foodborne illness, though rare, is a serious consideration. By following these simple steps, you can enjoy your mozzarella dishes with confidence, ensuring they are both delicious and safe.
Food and Drug Administration: Unpasteurized Milk Can Pose a Serious Health Risk
