How Long Does Mozzarella Cheese Last In The Fridge? | Safe

Opened fresh mozzarella keeps 5–7 days; low-moisture blocks keep 2–3 weeks when sealed and cold.

Mozzarella can look fine right up until it doesn’t. One day it’s milky and stretchy. The next, it smells sour, feels slick, or grows fuzz that kills your appetite.

The catch is that “mozzarella” can mean two different cheeses: fresh mozzarella stored in liquid, and low-moisture mozzarella sold as a firm block, log, or shreds. Their fridge life isn’t the same, so treating them the same leads to waste.

Mozzarella In The Fridge: Shelf Life By Type

Before you count days, figure out which mozzarella you bought. The label usually tells you, and the texture confirms it.

Fresh Mozzarella In Brine Or Whey

This is the soft, high-moisture cheese sold in a tub, pouch, or vacuum pack, often sitting in water or brine. It’s the most perishable form.

• Unopened: Use it by the package date when it stays cold and sealed.
• Opened: Plan on 5–7 days in the fridge, with the best texture in the first few days.

Low-Moisture Mozzarella (Block, Log, Or String)

Low-moisture mozzarella is firmer, saltier, and made to melt cleanly. It lasts longer because there’s less water available for spoilage.

• Unopened: Follow the printed date.
• Opened: A snugly wrapped block or log often holds 2–3 weeks in the fridge. String cheese is similar when kept sealed between grabs.

Pre-Shredded Mozzarella

Shredded cheese has more surface area. Keep it sealed and dry and it can last weeks after opening.

• Unopened: Follow the printed date.
• Opened: Many food-storage charts based on USDA FoodKeeper guidance put shredded cheese around 3–4 weeks in the fridge.

What Changes Mozzarella’s Fridge Life

Two packages can come home on the same day and spoil at different speeds. That’s normal. Shelf life depends on water, salt, and how the cheese is handled after it’s opened.

Moisture Level And Salt

Fresh mozzarella is packed with moisture. That’s why it tastes tender and mild, and it’s also why it turns faster. Low-moisture mozzarella has less water and a bit more salt, so it resists spoilage longer.

How Cleanly You Portion It

Each time you open the container, you bring in air, crumbs, and whatever is on the utensil. A clean fork used only for cheese keeps the remaining mozzarella in better shape than a knife that just sliced salami or chopped herbs.

Fridge Placement

The fridge door is the warmest, most swing-prone spot in most homes. Put mozzarella on a middle or lower shelf toward the back, where temperatures stay steadier. If your fridge has a deli drawer that runs colder, it’s a good home for blocks and shreds.

Cut Size Matters

A big block stays fresher than lots of small pieces. More cut edges means more drying and more places for mold to start. If you routinely use only a little at a time, try smaller blocks or portioning and freezing part of the package on day one.

Best Containers For Each Type

The container is part of the storage. The right one limits air exposure and keeps moisture where you want it.

Fresh Mozzarella Containers

• Tight-lid deli container: Easy to clean, easy to keep submerged, and less likely to leak.
• Glass jar with a lid: Works well for mozzarella pearls so they stay submerged in brine.

Avoid wide, shallow bowls with plastic wrap stretched on top. They leave a lot of headspace, and the surface dries faster.

Low-Moisture Mozzarella Containers

• Plastic wrap plus zip bag: Best for blocks and logs because the wrap touches the cut face.
• Airtight container: Works well for home-shredded mozzarella when you add a paper towel to absorb moisture.

How Long Does Mozzarella Cheese Last In The Fridge?

Use these timelines as planning windows. Once you open the package, your storage habits control the clock more than the date stamp.

Fridge Temperature Sets The Pace

Cheese lasts longer when your fridge stays at 40°F (4°C) or below. Warm shelves, a crowded fridge, and frequent door swings all shorten the usable window. The USDA explains why 40°F matters and how to keep cold foods cold. USDA refrigeration temperature guidance is a practical checklist.

Air Exposure Dries It Out, Then Mold Shows Up

When mozzarella sits against air, the surface dries, then collects damp patches where mold takes hold. Fresh mozzarella can also turn sour inside its liquid when bacteria build up, especially if the container gets opened often.

Storage Habits That Keep Mozzarella Fresh Longer

Small storage tweaks usually buy you days, sometimes a week. The goal is simple: cold, sealed, and clean.

Keep Fresh Mozzarella Submerged

If your fresh mozzarella came in brine or whey, keep it under liquid in a tightly closed container. Store it in the back of the fridge, not the door.

• If the liquid looks cloudy and smells sour, swap it for fresh, lightly salted water in a clean container.
• Use a clean fork or tongs each time so you don’t seed the liquid with crumbs or bacteria.

Wrap Low-Moisture Mozzarella Tight

A block lasts best when the cut face is sealed with no gaps.

• Press plastic wrap directly against the cut surface.
• Add a second layer, such as a zip bag with most air pressed out.
• Keep it away from moist produce drawers where condensation is common.

Keep Shredded Mozzarella Dry

Reseal bags tightly. If the zipper seal is weak, move the cheese to an airtight container or a zip bag. Humidity speeds mold and makes shreds clump.

Fridge Shelf Life Table For Common Mozzarella Forms

The table below keeps the common mozzarella forms in one place so you can plan meals and avoid guesswork.

Mozzarella Type	Unopened In Fridge	Opened In Fridge
Fresh mozzarella in brine (tub/pouch)	Use by package date	5–7 days
Fresh mozzarella (vacuum-sealed log)	Use by package date	5–7 days
Mozzarella pearls or ciliegine	Use by package date	3–5 days
Low-moisture mozzarella block or log	Follow package date	2–3 weeks
String cheese (individually wrapped)	Follow package date	2–3 weeks once outer bag is opened
Pre-shredded mozzarella	Follow package date	3–4 weeks
Mozzarella slices	Follow package date	2–3 weeks
Shredded mozzarella you grated at home	Not applicable	7–10 days

How To Tell When Mozzarella Has Gone Bad

Mozzarella doesn’t always fail the same way. Fresh mozzarella often turns sour or slick before you see mold. Low-moisture mozzarella more often dries on the surface, then shows mold spots.

Smell Test

Fresh mozzarella should smell clean and milky. A sharp sour smell, a strong yeast note, or an odor that lingers on your fingers is a clear sign to discard.

Texture Test

A wet surface on fresh mozzarella is normal. A slippery film, stringy slime, or sticky coating is not. Low-moisture mozzarella can feel a bit dry on the outside, yet it shouldn’t feel tacky.

Look Test

• Mold: On fresh mozzarella and other soft cheeses, discard the whole product. Mold threads can spread below the surface even when you only see a small patch.
• Odd color: Pink or orange tint is a discard sign, even if the smell seems fine.
• Liquid changes: Brine that smells sour, turns bubbly, or gets thick is a red flag.

Food Safety Moves That Matter With Cheese

Cheese feels forgiving, yet it’s still perishable dairy. The biggest risks come from time at warm temperatures and cross-contact from hands and utensils.

Limit Time At Room Temperature

Bacteria grow fastest between 40°F and 140°F, the range the USDA calls the “Danger Zone.” USDA “Danger Zone” guidance explains why quick chill time matters for perishables.

For a caprese platter, pizza toppings, or salad prep, pull out what you need, then put the rest back in the fridge. If the cheese sat out for a couple hours during a party, it’s safer to toss it.

Extra Caution For Higher-Risk Households

If someone in your home is pregnant, older, or has a weakened immune system, stick to pasteurized products and shorter storage windows. When you’re on the fence, discard.

Freezing Mozzarella: When It Helps And When It Doesn’t

Freezing can keep mozzarella from going to waste, yet it changes texture. It works best when you plan to melt the cheese.

Fresh Mozzarella

Fresh mozzarella can turn crumbly and leak water after thawing. Freeze it only if you’ll use it in baked dishes.

• Drain and pat dry.
• Wrap tightly, then place in a freezer bag.
• Use within 2 months for better quality.

Low-Moisture Mozzarella

Low-moisture mozzarella freezes better, especially shredded cheese portioned for pizza night.

• Freeze in meal-size portions to avoid thawing a big clump.
• Press air out of the bag to limit freezer burn.
• Use within 3–4 months for best melt.

Quick Checks Before You Eat It

Use this list when you’re standing at the fridge with a dinner plan and a half-used bag.

Check	What You’re Looking For	What To Do
Age since opening	Fresh: 5–7 days; low-moisture: 2–3 weeks	Past the window? Discard
Smell	Clean, milky aroma	Sour or funky smell: toss
Surface feel	Moist, not slimy; dry is ok on blocks	Slime or sticky film: discard
Color	Even white to pale cream	Pink/orange tint: toss
Mold on fresh mozzarella	Any fuzz	Discard the whole item
Mold on a firm block	One small spot	Cut off at least 1 inch around it, then rewrap
Brine	No sour smell, no bubbles	Sour, bubbly liquid: discard

Bottom Line

Fresh mozzarella is a short-window cheese: keep it submerged and use it within a week of opening. Low-moisture mozzarella lasts longer when it’s wrapped tight and kept cold. When smell, texture, or color feels off, toss it.