Mozzarella is available fresh; it is usually rolled
in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up
to 1 kilogram (about 12 cm diameter), and soaked in salt water or whey,
sometimes with added citric acid, until sold.
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow
depending on the animal's diet. It is a semi-soft cheese. Due to its high
moisture content, it is traditionally served the day it is made, but can be
kept in brine for up to a week, or longer when sold in vacuum-sealed
Low-moisture mozzarella can keep refrigerated for up to a month,
though some pre-shredded low-moisture mozzarella is sold with a shelf life of up
to 6 months. Mozzarella of several kinds are also used for most types of
lasagna, or served with sliced tomatoes and basil in
caprese, made from mozzarella, tomatoes, olive oil and basil.