Fresh Mozzarella Pearls - 8 oz

BelGioioso Fresh Mozzarella Pearls bring the soft, porcelain-white texture and milky, delicate flavor of traditionally crafted Italian mozzarella into a bite-sized, snack-ready format. This 8 oz package is built for grabbing a handful straight into a salad or skewering onto a toothpick - no cutting board needed.

Made from fresh, local milk gathered only a few hours after milking, the pearls are crafted in Wisconsin following recipes passed down through generations of Italian cheesemaking. The milk is rBST-free, and the cheese itself carries a clean, soft texture that sets it apart from shelf-stable, low-moisture mozzarella blocks meant for shredding.

Toss the pearls into a Caprese salad with heirloom tomatoes, fresh basil, and a drizzle of olive oil, or layer them into a fresh salad, appetizer spread, or stuffed zucchini boat - top hollowed zucchini halves with marinara, sliced pearls, onion, and tomato, then bake at 400F for 12-15 minutes. The pearls also pair well with cured meats, melon, roasted peppers, and a light wine for an easy appetizer board.

Suitable for gluten-free diets, these pearls also fit naturally into keto and carnivore-style eating thanks to their simple, minimally processed ingredient list and negligible carbohydrate content. Best kept cold - store refrigerated and use promptly after opening for the freshest texture and flavor.

Ingredients: Pasteurized Milk, Vinegar, Enzymes, and Salt.

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Common Questions

How does fresh mozzarella compare nutritionally to the shredded, low-moisture mozzarella most people buy?
Fresh mozzarella like these pearls runs about 80-85 calories per 1-ounce serving with 6 grams of fat and 6 grams of protein, while standard low-moisture part-skim mozzarella comes in slightly lower at 70-72 calories with 4.5-5 grams of fat but similar protein around 6.5-7 grams. The bigger difference is moisture and sodium: fresh mozzarella holds 52-60% moisture versus roughly 45-50% in the shelf-stable block, which is why fresh mozzarella tastes milkier and melts softer instead of stretching into long shreds. Sodium is also typically lower in fresh mozzarella, around 130-150mg per ounce compared to 175-190mg in processed shredding blends that include added stabilizers. None of this fresh mozzarella contains the potato starch or cellulose anti-caking agents used to keep bagged shredded cheese from clumping.

What is rBST-free milk and does it actually change the cheese?
rBST stands for recombinant bovine somatotropin, a synthetic growth hormone sometimes injected into dairy cows to increase milk yield. Milk from rBST-free herds doesn't test meaningfully different in fat, protein, or calcium content, but choosing rBST-free milk is generally a decision tied to animal welfare and herd health rather than a nutritional upgrade, since elevated IGF-1 levels linked to rBST use are the main consumer concern, though the FDA has not required labeling changes based on this. BelGioioso sources this milk from local Wisconsin dairies that don't use the hormone, which is a sourcing choice you can verify by checking that the label states rBST-free, since federal rules require an accompanying disclaimer that the FDA has found no significant difference in hormone-treated versus non-treated milk. It's a supply chain and welfare distinction more than a macro or micronutrient one.

Does this cheese fit a keto, paleo, or low-carb diet?
Yes, fresh mozzarella pearls work well on keto and low-carb plans since each 1-ounce serving carries under 1 gram of carbohydrate, about 6 grams of fat, and 6 grams of protein, giving a fat-to-protein ratio close to 1:1 that fits comfortably into most keto macro targets. For paleo, dairy is a gray area since strict paleo protocols exclude it, but many modified paleo and primal approaches allow full-fat, minimally processed cheese like this because the ingredient list is just milk, vinegar, enzymes, and salt with no gums or preservatives. It does not fit carnivore-only elimination phases that exclude all dairy, but it works fine in dairy-inclusive carnivore or lacto-carnivore variations. Because it's acid-set with vinegar rather than higher-lactose rennet-only methods, lactose content also tends to run lower than in aged or processed cheeses.

Can I substitute these pearls for regular mozzarella in cooked dishes like pizza or baked pasta?
You can, but expect a wetter result since fresh mozzarella releases more liquid as it heats, so dishes like baked ziti, lasagna, or pizza will need a few extra minutes of bake time or a quick pat-dry of sliced pearls before assembly to avoid a soggy layer. For pizza specifically, many cooks slice the pearls thin and add them in the last 5-8 minutes of a 450-500°F bake rather than at the start, which keeps the top from browning too fast while the inside stays creamy instead of rubbery. In cold applications like caprese, antipasto boards, or pasta salads, no adjustment is needed since the pearls are already portioned to drop straight in. If a recipe calls for shredded mozzarella for its stretch, like a stuffed shell filling, this fresh version will taste milkier but won't shred, so it works best sliced or torn rather than grated.

How can I verify the gluten-free claim on this product?
The Gluten-Free certification listed on the package means the product has been tested and confirmed to contain fewer than 20 parts per million of gluten, the threshold set by the FDA for foods labeled gluten-free. Given the ingredient list of pasteurized milk, vinegar, enzymes, and salt, there's no wheat, barley, or rye involved in the recipe itself, so the certification largely confirms there's no cross-contact risk during production. You can check the batch-specific certification mark on the packaging or contact BelGioioso directly for their current gluten-free compliance documentation, since certifying bodies re-audit facilities periodically rather than certifying a product once and never checking again.

Why are these sold as small pearls instead of a ball or log like most fresh mozzarella?
The pearl format is a portioning choice that skips the step of slicing a large fresh mozzarella ball, which matters because fresh mozzarella is delicate and tears or squashes easily when cut with a knife. Pre-shaped into bite-sized pieces, the pearls hold their form for skewers, salad tossing, and appetizer boards without the ragged edges you get from hand-cutting a ball. Because each pearl is individually formed during the stretching process rather than cut afterward, the exterior stays smoother and the interior retains the same soft, layered texture found in a traditional whole mozzarella ball. This also means portion sizing is more consistent from piece to piece, which matters if you're tracking macros per serving for a specific diet target.