Galbani Mozzarella Cheese: Nutrition & Labelgrade C+ (67/100)

The short answer

Galbani Mozzarella delivers 8g of protein and 200mg of calcium for 90 calories in a 1 oz (30g) serving — a genuinely strong protein-and-calcium dairy that happens to be one of the most useful cooking cheeses on the shelf. The macros are clean on paper (26.7g protein per 100g, 0g sugar), but this is whole-milk, low-moisture mozzarella, and the dairy fat and salt show up in the grade. It earns a C+ (67/100): an A for protein density, dragged down by a D on saturated fat and an F on sodium.

Why the C+

The honest read: the A on protein density is real, and the four-ingredient label is about as clean as cheese gets. But mozzarella made from whole milk carries its calories as dairy fat — 6g total, 3.5g of it saturated — and like every cheese, it’s salted during production. Those two dimensions are what separate a C+ cheese from an A-grade lean protein. The grade isn’t punishing mozzarella for being bad; it’s reflecting that a whole-milk cheese is a different thing than a chicken breast.

What mozzarella does that other cheeses don’t

The reason mozzarella is the default melting cheese isn’t nutrition — it’s behavior. Low-moisture mozzarella melts into a smooth, stretchy layer without breaking into grease the way a sharp cheddar can, which is why it owns pizza, lasagna, baked ziti, and anything that goes under a broiler. Its flavor is mild and milky rather than tangy, so it carries other ingredients instead of competing with them.

That mildness has a nutrition consequence worth knowing: because mozzarella tastes less salty than an aged cheese, it’s easy to use more of it. The 190mg of sodium per ounce is moderate for a single serving, but a generous pizza or bake can stack three or four ounces fast — and that’s where the F-grade sodium actually bites.

The calcium most people miss

Protein gets the headline, but the 200mg of calcium per ounce is the underrated number here. That’s roughly 15% of a day’s calcium in a single ounce, arriving alongside 8g of complete protein. Very few protein foods do both at once — lean meats, eggs, and most protein powders bring almost no calcium. If you’re using cheese as a protein source anyway, mozzarella is quietly doing double duty for bone health.

Mozzarella vs cheddar, pepper jack, and string cheese

Among everyday block cheeses, mozzarella is the mildest and marginally the leanest. It runs 90 calories per ounce versus 110 for Cabot Sharp Cheddar and Cabot Pepper Jack, with slightly more protein (8g vs 7g). Kraft’s Mozzarella String Cheese is the same family in portion-controlled stick form — handy for snacking, but you’re paying more per ounce for the convenience.

If your goal is a lower-fat melt, part-skim mozzarella (a separate product from this whole-milk block) trims the saturated fat and calories while keeping nearly all the protein and calcium — the single best swap if the D-grade sat-fat line is what’s bothering you.

Who it’s for

This is the right cheese for a cook who wants protein and calcium from the dairy aisle and plans to melt it. As pizza, bakes, paninis, and gratins, it’s hard to beat. The shoppers who should think twice are those watching saturated fat or sodium closely — they should portion it deliberately or step down to part-skim, rather than treating whole-milk mozzarella as a free-pour protein.

Ingredients

Pasteurized milk, cheese cultures, salt, and enzymes — a standard, traditional four-ingredient cheese with no added stabilizers or anti-caking agents. (Verbatim from the USDA Branded Foods entry, FDC 1863797.)

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Scope: This page applies specifically to Galbani, Mozzarella Cheese (32 oz/907 g) · UPC 074030001306. Other sizes, flavors, or formulations may differ.