Not All Mozzarella is Created Equal
Mozzarella cheese is a staple in many cuisines, from pizzas and pasta to fresh caprese salads. Its soft, milky texture and excellent melting properties make it incredibly versatile. However, the assumption that all mozzarella is made from pasteurized milk is incorrect. The answer to "is mozzarella cheese always pasteurized?" is a definitive no, and understanding why involves delving into cheesemaking processes, regulations, and the types of mozzarella available.
The Pasteurization Process and Its Purpose
Pasteurization is a heat-treatment process that kills harmful bacteria, such as Listeria, Salmonella, and E. coli, which can be present in raw milk. There are several methods of pasteurization, such as High-Temperature Short-Time (HTST), where milk is heated to 161°F for at least 15 seconds, and Low-Temperature Long-Time (LTLT), where it is heated to 145°F for at least 30 minutes. In the context of cheese, this process significantly reduces the risk of foodborne illness. For mass-produced mozzarella, especially the low-moisture variety found in blocks or pre-shredded bags, pasteurization is standard practice to ensure product safety and a consistent result.
The Case of Traditional and Artisanal Mozzarella
While industrial producers rely on pasteurization for safety and consistency, traditional Italian cheesemakers and small artisanal dairies sometimes utilize raw milk. The most notable example is Mozzarella di Bufala Campana, a protected designation of origin (PDO) product made from the milk of Italian water buffalo in the Campania region. Historically and often traditionally, this product is made with raw milk, though pasteurized versions are also produced. The distinct, tangy flavor of traditional raw milk mozzarella is a result of the unique microbes present in the raw milk, which are eliminated during pasteurization.
Labeling and Regulations
In many countries, including the United States, there are strict regulations regarding the sale of raw milk cheese. The U.S. Food and Drug Administration (FDA) requires that any cheese made from unpasteurized milk must be aged for a minimum of 60 days to reduce the risk of harmful bacteria. Since mozzarella is a fresh, unaged cheese, virtually all varieties sold in the U.S. and at major supermarkets are made with pasteurized milk. However, in Italy and other parts of Europe, regulations may differ, and it is possible to find fresh, raw-milk mozzarella. Consumers should always check the label, as products made with pasteurized milk are typically clearly marked.
Understanding Different Types of Mozzarella
To further clarify, it is helpful to categorize the various forms of mozzarella. The pasteurization status often correlates with the style and production method.
- Fresh Mozzarella (Fior di Latte): This soft, white cheese is typically sold in liquid brine. In the U.S., it is almost always pasteurized. Made from cow's milk, it has a mild, milky flavor.
- Mozzarella di Bufala: As mentioned, this is the traditional, water buffalo milk version. In its authentic form, it may be raw milk, but modern and exported versions are often pasteurized. The label is key here.
- Low-Moisture Mozzarella: This is the block or shredded mozzarella commonly used on pizzas. It is a lower-moisture, firmer product with a longer shelf life and is virtually always pasteurized.
- Burrata: This is a fresh cheese made from a shell of mozzarella filled with cream and shredded mozzarella curds (stracciatella). While the outer shell is typically pasteurized, it's crucial to confirm the cream filling is also from a pasteurized source.
Comparison: Pasteurized vs. Raw Milk Mozzarella
| Feature | Pasteurized Mozzarella | Raw Milk Mozzarella | Importance for Consumers |
|---|---|---|---|
| Milk Source | Cow's milk is most common; also buffalo milk. | Traditionally water buffalo milk; also cow's milk. | Affects flavor profile and price. |
| Flavor | Milder, more consistent, and less complex. | More complex, nuanced, and flavorful due to natural bacteria. | Raw milk offers a more authentic, artisanal taste experience. |
| Food Safety | Very low risk of foodborne pathogens. | Higher risk of pathogens like Listeria and E. coli. | Critical for pregnant women, infants, and those with weakened immune systems. |
| Texture | Generally softer and more delicate in fresh forms. | Can be slightly more firm or elastic depending on the process. | Varies greatly based on the specific type (fresh, low-moisture, etc.). |
| Availability | Widely available in supermarkets globally. | Limited, often found at specialty shops or imported from specific regions. | Accessibility and ease of finding depends on location. |
| Legality (US) | Standard for all fresh mozzarella sold. | Not permitted for sale if unaged (less than 60 days). | Confirms that fresh mozzarella in U.S. stores is safe for all. |
Is Raw Milk Cheese Ever Safe? The 60-Day Rule
The 60-day aging rule in the United States is a significant factor in raw milk cheese availability. The FDA has determined that aging cheese made from raw milk for at least 60 days at a temperature no less than 35°F is sufficient to kill or reduce harmful bacteria to safe levels. This is why you can find many aged cheeses, such as some cheddars, Goudas, and Parmigiano-Reggianos, made from raw milk in the U.S.. However, because mozzarella is a fresh, high-moisture cheese, it does not undergo this aging process, making raw milk mozzarella illegal for commercial sale in the U.S.. For those making mozzarella at home, using pasteurized milk is highly recommended for safety. The Canadian Dairy Commission outlines the process for making mozzarella, noting that milk must be pasteurized, especially since it is a fresh cheese and lacks the protection of an aging process.
How to Know if Your Mozzarella is Pasteurized
The most reliable way to determine if your mozzarella cheese is pasteurized is to check the product label. In the U.S., a label indicating "pasteurized milk" or simply the lack of a "raw milk" warning is sufficient for fresh mozzarella, as it's required by law. Imported products, especially those labeled Mozzarella di Bufala or from smaller producers, require more careful inspection. If the label is not clear, assume it might be raw and proceed with caution, especially if you are in a vulnerable population. Restaurants, particularly those serving imported cheeses, should be able to provide information on the origin and production method upon request. Ultimately, for fresh mozzarella, the safest and most common choice found in most stores is pasteurized.
Conclusion
To conclude, is mozzarella cheese always pasteurized? No, it is not. While the vast majority of mozzarella sold in major supermarkets, particularly in the United States, is made from pasteurized milk for safety and regulatory reasons, traditional and some imported artisanal versions, especially Mozzarella di Bufala, may be made with raw milk. The best practice for consumers is to always read the product label. For most home cooks and individuals in the U.S., the fresh mozzarella purchased will be pasteurized and safe for consumption. However, those purchasing imported products or from specialty cheese shops should be diligent in confirming the pasteurization status. For individuals with compromised immune systems, pregnancy, or for feeding infants, sticking to clearly labeled pasteurized products is the safest choice.
Check your local government's health and food safety guidelines for the most accurate information on raw milk cheese sales.
Key Takeaways on Mozzarella Pasteurization
- Not Always Pasteurized: While the majority of store-bought mozzarella is pasteurized, some traditional or imported varieties can be made from raw milk.
- Location Matters: Regulations vary by country; fresh mozzarella sold in the U.S. is legally required to be pasteurized due to the 60-day aging rule.
- Label Is Key: Always check the product label for clarity on whether the milk used was pasteurized or raw, especially for imported items.
- Raw Milk Risks: Raw milk cheeses carry a higher risk of foodborne illnesses, which is a significant concern for pregnant women, infants, and others.
- Bufala Can Be Raw: Traditional Mozzarella di Bufala from Italy is an example of a mozzarella that is sometimes made from raw milk.
- Low-Moisture is Safe: The block or shredded mozzarella used for cooking, like on pizzas, is consistently pasteurized and safe.
- Aged vs. Fresh: The 60-day aging process for raw milk cheese does not apply to fresh mozzarella, which is unaged.
Frequently Asked Questions
Is mozzarella from raw milk safe to eat?
For most healthy adults, raw milk mozzarella is a personal choice, but it carries a higher risk of foodborne illness from bacteria like Listeria and E. coli. Vulnerable populations, including pregnant women, infants, and those with weakened immune systems, should avoid it.
How can I tell if mozzarella is pasteurized?
Check the product label for the words "pasteurized milk". In the U.S., fresh mozzarella is almost always pasteurized due to regulations, but reading the label is the most reliable method, especially for imported or artisanal products.
Is Buffalo Mozzarella (Mozzarella di Bufala) pasteurized?
It depends on the producer and where it is sold. Authentic, traditional Mozzarella di Bufala from Italy is often made with raw milk, but many versions, including those exported or produced elsewhere, are pasteurized. Check the label carefully.
What is the 60-day rule for cheese?
In the U.S., the FDA requires that any cheese made from unpasteurized milk must be aged for a minimum of 60 days to kill harmful bacteria. Because fresh mozzarella is unaged, it must be made from pasteurized milk for commercial sale in the U.S..
Can I make mozzarella at home with raw milk?
While some home recipes might use raw milk, it is a personal decision that carries risks. To ensure safety, especially for sensitive individuals, using pasteurized milk is highly recommended.
Is shredded or low-moisture mozzarella pasteurized?
Yes, shredded and low-moisture mozzarella, the kind commonly used on pizza, is almost always pasteurized. This industrial product prioritizes safety and a consistent melt, and pasteurization is a standard part of its manufacturing process.
Is fresh mozzarella from a supermarket deli pasteurized?
In the United States, yes. Federal regulations require all unaged cheese sold commercially to be made with pasteurized milk. For items sliced at a deli, the risk of secondary contamination is a separate issue, though less common.
