Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Feb 18, 2003 11:36 PM

How long does fresh mozzarella last?

  • n

I bought a tub of fresh mozzarella balls in water a week ago. I've used some of them but still have the rest. I've changed the water every few days and it smells okay, but I'd hate to give myself food poisoning!

Any advice?

  1. Click to Upload a photo (10 MB limit)
  1. j
    JK Grence (the Cosmic Jester)

    If you keep cheeses right, they keep for an awfully long time, mostly because it's essentially milk that has been very carefully spoiled. Just keep doing what you're doing and they should be fine.

    2 Replies
    1. re: JK Grence (the Cosmic Jester)
      Allie D'Augustine

      Yeah, but fresh mozzarella is a completely different story from most cheeses... it's not aged in the same way at all. I'm not sure how long it stays good for, but probably not much more than a week. It's very much like milk and it follows the same rule -- if it smells bad, don't eat it!


      1. re: Allie D'Augustine

        I've kept fresh mozzerella for at least 10 days, without harm to myself or the cheese.

        Salt is a good preservative. If you're changing the liquid around the cheese, you may be reducing its shelf life by diluting the brine. Just as an experiment, try dissolving a quarter to a half teaspoon of salt in the water when you top it up.

    2. If your mozzarella looks ok and smells ok a week in storage is probably fine, but I wouldnt count on it lasting much longer.A taste test wont hurt you either. When we buy dead-fresh salted mozz (made that day) we are able to keep it for a week or so. You may not know when yours was made, so your situation may be more iffy.
      And you will have to bring it back to room temp or even warm it slightly for it to have a correct texture and any flavor- remember the fresh dairy flavor and creamy texture is the point of this cheese- so delaying use is not a good idea.
      One of my cookbooks (Hazan? Wolfert?) recommends grating and freezing leftover mozz and that sounds like a good idea to me.

      1 Reply
      1. re: jen kalb

        >>>One of my cookbooks (Hazan? Wolfert?) recommends grating and freezing leftover mozz and that sounds like a good idea to me.<<<<

        Any suggestions as to how?


      2. Not long around our house!

        1. I've gotten fresh mozzarella from Lombardi's market in New York that's was still warm and the shelf life was 5 days.