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Since 1999
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Soft Cheeses
Great news! LaBella Mozzarella offers a wide variety of cheeses from around the world.
Here's a list of our best sellers.
Ask about any cheeses not listed!
American
Cheese
Semi-Soft, Processed Cheese
American cheese is a processed cheese that's made by melting cheese with a liquid and emulsifier. It's known for its mild, creamy taste and smooth texture. American cheese is often yellow in color, but white American cheese doesn't contain coloring.
American cheese is made by melting cheese chunks with a liquid and an emulsifying agent. The mixture is then molded into bricks or slices and packaged.
It's often made with a blend of cheeses, such as cheddar, Colby, washed curd, or granular cheese, along with sodium citrate.
The sodium citrate allows the cheese to be pasteurized without its components separating.
American cheese is orange, yellow, or white in color, with white American containing no coloring. Many American cheese slices are yellow because they're colored with annatto, the berry of a Central American shrub.
American cheese is a good source of calcium and high quality protein. It also has an extended shelf life compared with other cheeses.
American cheese is a processed cheese that's made by melting cheese with a liquid and emulsifier. It's known for its mild, creamy taste and smooth texture. American cheese is often yellow in color, but white American cheese doesn't contain coloring.
American cheese is made by melting cheese chunks with a liquid and an emulsifying agent. The mixture is then molded into bricks or slices and packaged.
It's often made with a blend of cheeses, such as cheddar, Colby, washed curd, or granular cheese, along with sodium citrate.
The sodium citrate allows the cheese to be pasteurized without its components separating.
American cheese is orange, yellow, or white in color, with white American containing no coloring. Many American cheese slices are yellow because they're colored with annatto, the berry of a Central American shrub.
American cheese is a good source of calcium and high quality protein. It also has an extended shelf life compared with other cheeses.
Basket Cheese
Semi-Soft, Cows milk cheese
Basket cheese is a semi-soft cheese that's made from cow's milk and vegetable rennet. It's molded into baskets with a wicker texture, and the indentations left by the basket give it its name.
Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty. It's a cross between mozzarella and ricotta cheese, and can be eaten on its own or used in pizza rustica or frittatas. You can eat it straight from the container, on crackers or crusty bread, with honey, jam, fruit, olive oil, salt, and pepper.
Basket cheese is a semi-soft cheese that's made from cow's milk and vegetable rennet. It's molded into baskets with a wicker texture, and the indentations left by the basket give it its name.
Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty. It's a cross between mozzarella and ricotta cheese, and can be eaten on its own or used in pizza rustica or frittatas. You can eat it straight from the container, on crackers or crusty bread, with honey, jam, fruit, olive oil, salt, and pepper.
Blue Cheese
Semi-Soft with blue veins.
Blue cheese is a cheese that has blue or blue-green veins of mold. The mold is usually Penicillium, which is added to the milk of cows, sheep, or goats during the cheese-making process. The mold gives the cheese its distinct flavor and appearance.
Blue cheese is known for its intense flavor, pungent aroma, and veins of blue-mold. It can be salty and savory, or sweeter, with complex black pepper notes or a bold pungency.
Blue cheese is a generic term, but some trademarked varieties include: English Stilton, French Roquefort, Italian Gorgonzola.
A 1-ounce serving (28 grams) of blue cheese has 100 calories, with 72% of those calories coming from dietary fat and 24% from protein.
Blue cheese is a cheese that has blue or blue-green veins of mold. The mold is usually Penicillium, which is added to the milk of cows, sheep, or goats during the cheese-making process. The mold gives the cheese its distinct flavor and appearance.
Blue cheese is known for its intense flavor, pungent aroma, and veins of blue-mold. It can be salty and savory, or sweeter, with complex black pepper notes or a bold pungency.
Blue cheese is a generic term, but some trademarked varieties include: English Stilton, French Roquefort, Italian Gorgonzola.
A 1-ounce serving (28 grams) of blue cheese has 100 calories, with 72% of those calories coming from dietary fat and 24% from protein.
Burrata
Semi-soft, Mozzarella Shell filled with Cream
A Semi-soft cheese made by wrapping mozzarella in a shell and filling it with cream and cheese curds.
Burrata is an Italian cheese made from cow's milk and cream. It has a white, round shape with a mozzarella shell and a creamy interior. The creamy interior also contains cheese shreds called straciatella.
Burrata has a milky flavor with a subtle sweetness and a rich texture. It's similar to fresh mozzarella, but with a more decadent, concentrated milky taste.
It has a firm outer shell and a creamy, spreadable interior.
Burrata is traditionally eaten on the day it's made, or shortly after. It can be served at room temperature with ripe tomatoes, basil, and crusty bread. It can also be used as a topping on pizza or in salads.
A Semi-soft cheese made by wrapping mozzarella in a shell and filling it with cream and cheese curds.
Burrata is an Italian cheese made from cow's milk and cream. It has a white, round shape with a mozzarella shell and a creamy interior. The creamy interior also contains cheese shreds called straciatella.
Burrata has a milky flavor with a subtle sweetness and a rich texture. It's similar to fresh mozzarella, but with a more decadent, concentrated milky taste.
It has a firm outer shell and a creamy, spreadable interior.
Burrata is traditionally eaten on the day it's made, or shortly after. It can be served at room temperature with ripe tomatoes, basil, and crusty bread. It can also be used as a topping on pizza or in salads.
Brie
Soft pale, cheese with rind
Brie is a soft, pale, cow's milk cheese with a white mold rind. It's named after the town of Brie in central France.
Brie has a buttery flavor and a creamy texture. As it ripens, it becomes softer and creamier. The flavor can vary depending on the ingredients and manufacturing environment.
Brie contains calcium, vitamin B12, and phosphorus, which may have many health benefits, including helping with weight control, maintaining heart health, and keeping bones healthy.
Brie is a soft, pale, cow's milk cheese with a white mold rind. It's named after the town of Brie in central France.
Brie has a buttery flavor and a creamy texture. As it ripens, it becomes softer and creamier. The flavor can vary depending on the ingredients and manufacturing environment.
Brie contains calcium, vitamin B12, and phosphorus, which may have many health benefits, including helping with weight control, maintaining heart health, and keeping bones healthy.
Feta Cheese
Soft, crumbly Greek Cheese
Feta is a Greek cheese that's soft, crumbly, and aged in brine. It's made from sheep's milk or a combination of sheep's milk and goat's milk.
Feta is not cooked or pressed, but it's briefly cured in a brine solution that adds a salty flavor.
As feta ages, it becomes firmer and saltier.
In Greece, feta is known as a pickled cheese. In the United States, feta is sometimes made with cow's milk, but this is not authentic.
A 40g serving of feta contains 100 calories, 6.2g of protein, and 8.1g of fat.
Once opened, feta can dry out or spoil quickly. To make feta last longer, you can make your own brine by dissolving 2 teaspoons of salt in 1 cup of water and submerging the cheese in the water.
Feta is a Greek cheese that's soft, crumbly, and aged in brine. It's made from sheep's milk or a combination of sheep's milk and goat's milk.
Feta is not cooked or pressed, but it's briefly cured in a brine solution that adds a salty flavor.
As feta ages, it becomes firmer and saltier.
In Greece, feta is known as a pickled cheese. In the United States, feta is sometimes made with cow's milk, but this is not authentic.
A 40g serving of feta contains 100 calories, 6.2g of protein, and 8.1g of fat.
Once opened, feta can dry out or spoil quickly. To make feta last longer, you can make your own brine by dissolving 2 teaspoons of salt in 1 cup of water and submerging the cheese in the water.
Goat Cheese
A log-shaped cheese that's often coated with ash or herbs.
Goat cheese, also known as chèvre, is a cheese made from goat's milk. It has a strong flavor and can be earthy and tangy. It can be soft and fresh or aged and hard.
Goat cheese can be white, coated with ash or herbs, or wrapped in grape leaves. It can be young to mature, mild to tangy, crumbly to creamy, and fresh and soft to aged and hard.
Goat cheese is a versatile cheese that's been made for thousands of years. It's a good source of healthy fats, protein, and calcium.
Here are some examples of goat cheeses:
Buche de chevre: A log-shaped or cylindrical cheese that's often coated with ash or herbs. It has a dense texture and a strong flavor.
Crottin de Chavignol is a small, disc-shaped cheese with a wrinkled rind originating in France. It's a hard goat cheese.
Chabichou, Cabécou, and Banon: Soft goat cheeses.
Valençay and Humboldt Fog: Blue goat cheeses.
Other examples of goat cheeses include:
Crottin de Chavignol
Picodon
Kefalotyri
Selles-sur-Cher
Mastelo Cheese
Myzithra
Tulum Peyniri
When buying goat cheese, it should taste tangy, grassy, and floral. If it's soft, it should be creamy and spreadable, rather than dry.
Goat cheese, also known as chèvre, is a cheese made from goat's milk. It has a strong flavor and can be earthy and tangy. It can be soft and fresh or aged and hard.
Goat cheese can be white, coated with ash or herbs, or wrapped in grape leaves. It can be young to mature, mild to tangy, crumbly to creamy, and fresh and soft to aged and hard.
Goat cheese is a versatile cheese that's been made for thousands of years. It's a good source of healthy fats, protein, and calcium.
Here are some examples of goat cheeses:
Buche de chevre: A log-shaped or cylindrical cheese that's often coated with ash or herbs. It has a dense texture and a strong flavor.
Crottin de Chavignol is a small, disc-shaped cheese with a wrinkled rind originating in France. It's a hard goat cheese.
Chabichou, Cabécou, and Banon: Soft goat cheeses.
Valençay and Humboldt Fog: Blue goat cheeses.
Other examples of goat cheeses include:
Crottin de Chavignol
Picodon
Kefalotyri
Selles-sur-Cher
Mastelo Cheese
Myzithra
Tulum Peyniri
When buying goat cheese, it should taste tangy, grassy, and floral. If it's soft, it should be creamy and spreadable, rather than dry.
Impastata
Impastata is a ricotta cheese paste that's often used as a filling for cannoli. The name roughly translates to "mixed ricotta" or "ricotta turned into a paste".
Impastata is made by whipping ricotta to achieve a smooth, creamy consistency, similar to butter. It has a velvety texture and a sweet, delicate flavor.
Impastata is often used for: Cannoli filling, Ricotta cheesecake, Manicotti, Ravioli filling.
Here are some impastata products:
Bakers Authority: Wholesale bulk impastata
BelGioioso Cheese: Made with whole milk, this impastata has a mild flavor, creamy texture, and a hint of salt
Calabro Cheese: 100% whole milk impastata ricotta that's drier and smoother than hand-dipped ricotta
Polly-O: Impastata that can be delivered
Talluto's: Whole milk ricotta cheese that's low in moisture
Impastata is made by whipping ricotta to achieve a smooth, creamy consistency, similar to butter. It has a velvety texture and a sweet, delicate flavor.
Impastata is often used for: Cannoli filling, Ricotta cheesecake, Manicotti, Ravioli filling.
Here are some impastata products:
Bakers Authority: Wholesale bulk impastata
BelGioioso Cheese: Made with whole milk, this impastata has a mild flavor, creamy texture, and a hint of salt
Calabro Cheese: 100% whole milk impastata ricotta that's drier and smoother than hand-dipped ricotta
Polly-O: Impastata that can be delivered
Talluto's: Whole milk ricotta cheese that's low in moisture
Mascarpone Cheese
a.k.a. Italian cream cheese
Mascarpone is an Italian cheese that's also known as Italian cream cheese. It's a rich, spreadable cheese made from heavy cream and citric or tartaric acid.
Mascarpone is high in butterfat, with up to 75%. It has a milky, slightly sweet flavor and an ivory color.
Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance. It's a key ingredient in many Italian desserts, including tiramisu. Although Italians enjoy traditional mascarpone-based dishes, mascarpone is more commonly used as a cooking
Mascarpone is an Italian cheese that's also known as Italian cream cheese. It's a rich, spreadable cheese made from heavy cream and citric or tartaric acid.
Mascarpone is high in butterfat, with up to 75%. It has a milky, slightly sweet flavor and an ivory color.
Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance. It's a key ingredient in many Italian desserts, including tiramisu. Although Italians enjoy traditional mascarpone-based dishes, mascarpone is more commonly used as a cooking
Muenster Cheese
Semi-soft pale yellow cheese w/ rind
Muenster cheese is a semi-soft, pale yellow cheese with an orange rind. It's made from cow's milk and has a mild, buttery flavor that becomes stronger and tangier with age. Muenster can have a flavor that ranges from mild to strong depending on how long it's aged.
Muenster cheese is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. The word “muenster” comes from the French word for monastery.
Muenster cheese is versatile and can be eaten, sliced, or grated. It pairs well with fruity white and light red wines, and its mild flavor goes nicely in a cheese sandwich with tomatoes and mayo.
Muenster cheese is a semi-soft, pale yellow cheese with an orange rind. It's made from cow's milk and has a mild, buttery flavor that becomes stronger and tangier with age. Muenster can have a flavor that ranges from mild to strong depending on how long it's aged.
Muenster cheese is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. The word “muenster” comes from the French word for monastery.
Muenster cheese is versatile and can be eaten, sliced, or grated. It pairs well with fruity white and light red wines, and its mild flavor goes nicely in a cheese sandwich with tomatoes and mayo.
Pepperjack Cheese
Semi-Soft Spicy Monterey Jack
Pepper jack cheese is a semi-soft, open-textured, cow's milk cheese that's spicy and buttery. It's made by adding spicy peppers, like jalapeños, serrano peppers, and habañero peppers, to Monterey Jack cheese. The peppery flavor intensifies as the cheese ages.
Pepper jack cheese has a mild to moderate level of heat and a slightly spicy flavor. It's often used in dishes like quesadillas, sandwiches, and cheeseburgers, or eaten with bread or crackers.
Here are some substitutes for pepper jack cheese:
Monterey Jack cheese
Colby Jack cheese, a blend of Colby and Monterey Jack cheeses
Sharp cheddar or extra sharp cheddar
Pepper jack cheese is a semi-soft, open-textured, cow's milk cheese that's spicy and buttery. It's made by adding spicy peppers, like jalapeños, serrano peppers, and habañero peppers, to Monterey Jack cheese. The peppery flavor intensifies as the cheese ages.
Pepper jack cheese has a mild to moderate level of heat and a slightly spicy flavor. It's often used in dishes like quesadillas, sandwiches, and cheeseburgers, or eaten with bread or crackers.
Here are some substitutes for pepper jack cheese:
Monterey Jack cheese
Colby Jack cheese, a blend of Colby and Monterey Jack cheeses
Sharp cheddar or extra sharp cheddar
Pizza Cheese
Pizza cheese can refer to a variety of cheeses and dairy products used specifically for pizza. When choosing a cheese for pizza, it should have a low melting point so it can spread evenly over the crust without clumping. It should also turn a light golden brown without burning in the oven.
Ricotta Tin
Creamy Italian Sweet Cheese
Ricotta cheese is a creamy Italian cheese with a sweet taste. It's made by cooking whey until almost boiling after fermentation, then filtering the residual proteins through a cloth. Ricotta has a consistency similar to cottage cheese, but with a sweet taste.
Ricotta cheese is a creamy Italian cheese with a sweet taste. It's made by cooking whey until almost boiling after fermentation, then filtering the residual proteins through a cloth. Ricotta has a consistency similar to cottage cheese, but with a sweet taste.
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