Fresh mozzarella must be used within a few days. To store it, immerse any leftover cheese in brine (a strong saltwater mixture). To make a brine, add 1 tablespoon (15g) of salt to a pint (500 mL) of water or milk, add the cheese, cover, and store it in the refrigerator. Salted mozzarella will keep for about one week; unsalted will keep for just a few days. Semisoft “pizza cheese” has a longer shelf life; check the “Use-By” date that is generally printed on the package.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.