Freeze Dried Mozzarella

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Originally Posted by kayak Looking for any input from people who have used one or more of the commercial freeze dried mozzarellas. Is there one you recommend? Any you suggest I stay away from? This is gonna be one of my pricier luxury items for the pantry, and even a small package to test out is moderately expensive, so any info I can get in advance will be greatly appreciated. This is the last ingredient I need to be sure I have the ability to make pizza from the pantry for at least 2 years. For me and mine, pizza is a great comfort food, so this is a priority.

There really is no decent whole cheese that is freeze dried. Real cheese is already a low water content food.

Fat and milk solids make up most of cheese. Freeze driers don't deal with fat, so to make FD cheese it must be made as a low fat cheese like product. Otherwise it would still be rubbery and fatty that will go rancid in a dry bag or can.

There is no magic to be had here. Reconstituted FD cheese is still that high water content FD sort-of cheese. Taking the fat out leaves you with just cheese solids powder that is good for certain dishes but can't be made back into what you think of as nice melty normal cheese.

I can recommend a great line of cheese powders to buy and they will make good cheesy tasting dishes, but you can't get that melty cheese-like texture you want on a pizza. It will be more like skipping the melted cheese on top and adding Parmesan dry like powder. Or you can just settle for the weird watery style cheese of those FD shreds. Your choice.

Real cheese powder source: https://www.firehousepantrystore.com/cheesepowders.html

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Freeze Dried Mozzarella