Fresh or Shredded? Keeping Mozzarella Soft, Not Sad

Mozzarella is not one cheese when it comes to storage. It’s at least three: the soft white ball floating in liquid, the fresh log without liquid, and the bag of shreds you grab for pizza night. They keep for very different lengths of time, so the first step is simple: check which one is in your fridge.

Fresh Mozzarella: Why Days, Not Weeks

Fresh mozzarella is full of water, and that’s exactly what makes it so soft and milky. It’s also why it doesn’t last. The Italian-style cheesemaker BelGioioso explains that fresh mozzarella will eventually start to ferment past its best-by date, even in a perfectly sealed package. And once you open the package, the best-by date no longer applies at all.

In other words: fresh mozzarella is a “buy it for this week” cheese, not a “keep it just in case” cheese.

The Water Question: Keep It, Change It, or Drain It?

Here’s where it gets interesting. Many websites and search results tell you to keep opened fresh mozzarella under fresh cold water and change the water every day. But BelGioioso’s own instructions for its fresh mozzarella in water cups say something else:

1. Remove the lid and open the seal with a knife.
2. Drain the liquid.
3. Take out what you need with a clean utensil, and leave the rest in the cup.
4. Put the lid back on and refrigerate right away.

And then enjoy it within 1 to 2 days. For fresh mozzarella sold without water, BelGioioso says to keep the rest in the original packaging, sealed with plastic wrap, and enjoy it within 3 to 4 days.

So which is right? These are different recommendations from different sources. We give the maker’s instructions the most weight, because they know their cheese best, and we don’t present the daily-water trick as a rule. Whatever you choose, the clock is short: days, not weeks.

Shredded Mozzarella: The Long-Lasting One

Shredded mozzarella is the practical cousin. The USDA FoodKeeper gives shredded cheese such as mozzarella 1 month in the refrigerator, counted from the day you buy it, and 3 to 4 months in the freezer.

BelGioioso is stricter for its own grated, shredded and crumbled cheeses: consume within 3 to 5 days after opening. So check the package of the brand you bought. To keep shreds fresh:

• Squeeze the air out of the bag and seal it well, or move the shreds to a closed container.
• Use a clean spoon or clean hands to take some out.
• Planning to freeze? BelGioioso says unopened cups of its cheeses may be frozen for up to 60 days.

Can You Freeze Mozzarella?

It depends on which one you have:

• Shredded mozzarella: yes. The USDA FoodKeeper gives it 3 to 4 months in the freezer. Frozen shreds are handy for cooking, like pizza or a baked pasta.
• Fresh mozzarella: BelGioioso says freezing is possible, but they do not recommend it. All that water doesn’t love turning into ice.

Thaw frozen cheese in the refrigerator, not on the counter.

How Long Can Mozzarella Sit Out?

Like other perishable food, mozzarella shouldn’t stay out of the fridge for more than 2 hours, or 1 hour when it’s above 90°F (USDA FSIS). BelGioioso adds that refrigeration is necessary for all its cheeses, and that fresh mozzarella kept at room temperature for long tends to lose its shape and water.

So yes, that caprese salad can sit on the table during dinner. It just shouldn’t spend the night there.

Mold, Smell and Other Warning Signs

The USDA Food Safety and Inspection Service says to throw away shredded, sliced and crumbled cheese with mold, as well as soft cheese with mold. Moist foods can be contaminated below the surface, and shredded cheese can be contaminated by the cutting tool. So:

• Moldy shreds: the whole bag goes.
• Moldy fresh mozzarella: it’s a soft, moist cheese, so it goes too.
• Smells, looks or feels off? Fresh mozzarella should smell mild and milky. If it doesn’t, don’t risk it.

A block of low-moisture mozzarella is not listed separately by the USDA. When in doubt, throw it out.

Your Mozzarella Questions, Answered

Sources & Transparency

Storage times for shredded mozzarella come from the USDA FoodKeeper. Advice for fresh mozzarella comes from the cheesemaker BelGioioso. The rules for food left out and for mold come from the USDA Food Safety and Inspection Service. Where sources disagree, we say so.