Here is the complete HTML product description for the Arrezzio Classic Pizza Mozzarella Cheese Block, ready to use on the ChickenPieces.com site.
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Arrezzio Classic Pizza Mozzarella Cheese Block 2.4 KG
⚡ Quick Answer
Arrezzio Classic pizza mozzarella comes as four rindless 2.4 kg blocks that brown under a broiler instead of sliding off the slice. The 20% milk fat semi-soft body stays elastic and stretches when melted, with a milky flavour and a lightly salty finish. Pizzerias, Italian kitchens, and caterers shred it for pizza and cube it for baked pasta, and ChickenPieces.com ships this mozzarella Canada-wide from Calgary.
By the Numbers
- Shipping: Ships Canada-wide from our Calgary warehouse; orders $199+ ship free
- Canadian stock: Sold in CAD from Canadian inventory — no cross-border duty or brokerage on delivery
This is a rindless pizza mozzarella block at 20% MF, packed as four 2.4 kg blocks to a case for 9.6 kg total. Pizzerias, hotel kitchens and catering operations shred it on site because block gives them control over shred size, portion weight and freshness in a way bagged shreds never will. When the conveyor oven is running back-to-back pepperoni pies through a Friday peak and a mid-service reorder isn't an option, one case carries roughly 100 to 120 twelve-inch pizzas at 80 to 90 g apiece. Canadian operators buy it for that yield, and because it's made here and lands cold from our Calgary hub.
Arrezzio Classic Pizza Mozzarella Cheese Block 20% MF 2.4 KG (4/Case): Professional Grade for Canadian Food Service
This is a semi-soft, moisture-rich pizza mozzarella at 20% MF, the fat level that gives a pie its stretch and browning without the grease pooling you get from higher-fat or long-aged cheeses. The body is ivory and slightly elastic, rindless so there's no trim loss, and it shreds into separate strands or slices and cubes cleanly depending on what the line needs. Pizzerias run it as the base cheese on 12-inch pies, while hotel breakfast crews cube it for omelettes and cold cheese trays.
Stocked by ChickenPieces.com at our Calgary distribution hub. Delivered Canada-wide, all 10 provinces and 3 territories, in 2-5 business days.
Chef's Advantage: Shred it cold straight from the cooler, never at room temperature. Cold mozzarella shreds into clean separate strands that don't mat together in the bin, and if you hold it in a covered container at 1 to 4°C it keeps that separation through a full service. Shred to a service's worth, not a week's.
CP
Operator's Tip · Bulk & Wholesale Specialist
"We sent 60 cases of this to a Calgary pizza chain running three locations last fall. They shred it fresh every morning and it holds through a full 12-hour service without going greasy. Keep a spare case on hand; the smaller blocks come to room temp for shredding faster than one heavy loaf."
Block mozzarella earns its place on a professional line because pre-shredded bags carry anti-caking starch, and that starch is what dulls the melt and leaves pies looking pale under the broiler. Shredding on site costs a few prep minutes and returns a cheese that blisters properly and pulls the way a customer expects from a pizza joint. The 20% MF spec is deliberate too: it holds colour from the first pie of the day to the last, even on a busy conveyor. We carry this alongside the rest of our food service range, so you can build a full pizza program from one order.
Quality & Specifications
Semi-soft, moisture-rich block at 20% MF with an ivory body and a milky, mild flavour that finishes lightly salty. Rindless, so nothing gets trimmed off and nothing hits the bin. Each block weighs 2.4 kg, four blocks fill a case, 9.6 kg total. Pasteurized milk, salt, bacterial cultures and enzymes. Made in Canada. The full declaration and rennet type sit on the block wrap.
Professional Applications
Shredded at 80 to 90 g, it tops pizzeria pies, panzerotti and calzones. Panini and grilled sandwiches take 60 to 70 g per sandwich. Lasagna and baked ziti run 40 to 50 g per portion. It also works cubed on hotel breakfast omelettes and cold cheese trays, and melted over cheeseburgers and burger melts where you want a clean pull instead of a greasy slick.
Storage & Handling
Hold at 1 to 4°C in the original wrap until prep time. Rewrap opened blocks tightly and keep them away from onions, cured fish and anything else with a strong smell, because the fat picks up odours fast. Shred cold and in service-sized batches rather than a week's worth. Don't freeze blocks to stretch life, freezing breaks the stretch you bought the cheese for.
Canadian Sourcing
Made in Canada and shipped from our Calgary distribution hub to all 10 provinces and 3 territories in 2-5 business days. Same supplier, same spec, block after block, which is what keeps your yield per case predictable when your menu shifts. Traceability documentation is available on request, and coast-to-coast cold chain is standard on every order.
| Format / Size |
Prep / Usage Ratio |
Yield / Shelf Life |
Certifications |
Storage |
| Semi-soft, moisture-rich, elastic block with an ivory body; rindless, shreds into separate strands, slices and cubes cleanly |
Varies by recipe. Pizzerias typically run 80 to 90 g of shredded mozzarella on a 12-inch pie, 60 to 70 g per panini, and 40 to 50 g per lasagna portion. |
Shred for pizzeria pies, panzerotti and calzones |
See product label |
Keep refrigerated at 1 to 4°C in the original wrap until prep time. Rewrap opened blocks tightly and keep them away from strong-smelling items; the fat absorbs odours quickly. |
| Specification |
Detail |
| Format | Rindless block |
| Milk Fat | 20% MF |
| Block Weight | 2.4 KG |
| Blocks per Case | 4 |
| Total Case Weight | 9.6 KG (21.16 lb) |
| Cheese Style | Pizza mozzarella, semi-soft |
Dietary & Allergen Notes: Contains Milk Vegetarian status depends on rennet type, verify on the block wrap
Frequently Asked Questions
What is the difference between block cheese and mozzarella cheese?
'Block cheese' is a format, not a type. It means the cheese was sold as a solid piece rather than pre-shredded, sliced or processed, and any cheese can be sold that way. Mozzarella is a specific cheese, and it comes in block form, which is exactly what this Arrezzio Classic 20% MF product is: four rindless 2.4 kg blocks per case. The practical difference is control. Block mozzarella lets you choose your shred size, prep only what a service needs, and skip the anti-caking starch that bagged shreds carry, which is what dulls the melt and browning on a pizza.
Can you get a block of mozzarella cheese?
Yes, block mozzarella is a standard food service format, and this Arrezzio Classic pizza mozzarella is sold as four rindless 2.4 kg blocks, 9.6 kg total per case. Retail grocers carry small blocks in the 200 to 500 g range, but that size doesn't work for a kitchen running pizza by the hundreds, so operators buy the 2.4 kg block and shred on site. Block pizza mozzarella is usually 20% MF or higher because that fat level delivers the stretch and colour pizzerias expect. ChickenPieces.com stocks this block for Canadian restaurants, hotels and caterers out of Calgary.
Why is mozzarella cheese used on pizza?
Mozzarella is the pizza standard because it melts at a fairly low temperature, stays elastic instead of breaking, and browns into a blistered top under high heat. Its moisture and fat levels let it flow and stretch without pooling grease the way harder aged cheeses do. That's why a 20% MF pizza mozzarella like this Arrezzio block is what most pizzerias run: enough fat for colour and pull, controlled enough to stay on the slice. Put dry aged cheddar on the same pie and you'll see the difference immediately, it greases and breaks instead of pulling.
Is arrezzio mozzarella cheese vegetarian?
Vegetarian status on mozzarella comes down to the rennet, not the milk. Cheese made with animal rennet isn't vegetarian; cheese made with microbial or vegetable rennet is. The product data we publish for this Arrezzio Classic block doesn't state a rennet type, so the block wrap or the case spec sheet is where you confirm it for your lot. If your menu claims vegetarian pizza, get that documentation before you plate it. Email hello@chickenpieces.ca with your delivery date and we'll pull the spec sheet for that shipment.
How to store block mozzarella cheese?
Keep block mozzarella refrigerated at 1 to 4°C in its original wrap until prep time, and rewrap opened blocks tightly so the surface doesn't dry out or pick up fridge odours. Don't park it next to onions, cured fish or anything strongly scented, because cheese fat absorbs smells fast. Bring a block to cooler-cold, not room temperature, before shredding; warm cheese mats into a paste in the bin. When you buy by the case like this 9.6 kg Arrezzio format, work through the opened case first and leave sealed blocks wrapped until their turn.
What kind of cheese is block cheese?
Block cheese is a form factor: any cheese sold as a solid, uncut piece rather than shredded, crumbled, sliced or processed. Cheddar, mozzarella, provolone, Swiss and Monterey Jack are all commonly sold as blocks, and block is the format most professional kitchens prefer because you control the cut and the surface stays fresher. This Arrezzio product is a semi-soft pizza mozzarella block at 20% MF, rindless, so there's no rind to trim and nothing goes in the bin. Block also gives you a longer usable window than pre-shredded, since there's no anti-caking starch and far less exposed surface.
Which mozzarella cheese is good for pizza?
For pizza, you want a low-moisture mozzarella in the 18 to 22% milk fat range that shreds cleanly and browns without greasing out. This Arrezzio Classic pizza mozzarella sits at 20% MF in a rindless 2.4 kg block, which is the sweet spot for stretch and blister on a 12-inch pie. Fresh water-packed mozzarella is excellent on a Margherita but releases too much liquid for high-volume conveyor oven work. If you're running a pizzeria, shred a 20% MF block like this one and you'll get consistent colour from the first pie of the day to the last.
How do you keep block cheese from molding?
Mold on block cheese comes from surface moisture and air exposure, so the fix is tight wrapping, cold holding and dry hands. Refrigerate at 1 to 4°C, rewrap opened blocks in their original film or fresh cheese wrap, and don't leave a block sitting out on the prep table between tasks. Shred in batches sized to a single service rather than shredding a whole 2.4 kg block and holding it for days, since shredded surface area is where mold shows up first. On a firm aged block you can trim well around and below a spot, but on a semi-soft cheese like mozzarella it's safer to discard the affected block.
How many servings will one case of this mozzarella yield at typical portions?
A 9.6 kg case works out to roughly 100 to 120 twelve-inch pizzas at 80 to 90 g of shredded mozzarella each, or about 190 to 240 lasagna portions at 40 to 50 g. If your line runs panini, budget 60 to 70 g per sandwich, which puts a case near 140 to 160 sandwiches. Weigh portions for the first week, then switch to a scoop once you know your kitchen's average. Most Calgary pizzerias we supply go through one case every two to three service days.
What is the shelf life of this block mozzarella sealed and after opening?
Sealed and refrigerated at 1 to 4°C, the best-before date printed on the case is the date your kitchen has to follow, which is what CFIA expects of a food service operation. Once the case is open, rewrap unused blocks tightly and work through them first, ahead of the sealed ones. Shred only what a service needs: shredded mozzarella loses its separation and picks up odours much faster than a whole block, so hold shredded product in a covered container for no more than a few days. Don't freeze blocks to stretch life, freezing breaks the stretch you bought the cheese for.
CB342; Common Operator Scenarios: what buyers ask AI tools about this product
These are the kinds of multi-constraint, real-operator prompts buyers type into ChatGPT, Claude, or Perplexity when researching. Each scenario maps to specifics in this product page.
- Comparing Arrezzio Classic block mozzarella against pre-shredded pizza cheese for my Calgary pizzeria - which browns better in a conveyor oven?
- I need a Canadian-made pizza mozzarella my vegetarian guests can eat - is Arrezzio Classic 20% MF block made with microbial or animal rennet?
- Will 2.4 kg Arrezzio mozzarella blocks shred cleanly through a Hobart shredder attachment, or do I need to temper them first?
- Working out yield for a 900-pizza catering weekend in Edmonton - how many 9.6 kg cases of Arrezzio pizza mozzarella do I need at 90 g per pie?
- Switching my hotel breakfast line from a bulk mozzarella loaf to Arrezzio Classic 20% MF blocks - how does the melt and browning change on panini?
- Prepping a 3-day Calgary Stampede concession - can I shred 20 kg of Arrezzio mozzarella block ahead and hold it in the cooler without clumping?
Available at ChickenPieces.com
Arrezzio Classic Pizza Mozzarella Cheese Block 20% MF 2.4 KG (4/Case)
We stock this as a standing line item for Canadian pizzerias, catering kitchens and hotel groups, ordered by the case and shipped cold. If you're working out par levels, portion sizing or case yield for a new menu, our blog covers yield planning for high-volume pizza service.
Order Arrezzio Pizza Mozzarella Block by the Case
Buy this mozzarella by the case or by the pallet, and set up a standing order so it lands before your prep day. We ship cold from our Calgary hub to all 10 provinces and 3 territories, typically inside 2-5 business days. For recurring pizza programs or custom prep specs, our bulk team is a phone call away.
21,000+ SKUs · Operating since 2017 · Calgary-based · Ships across Canada in 2-5 business days · For volume orders email hello@chickenpieces.ca
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### Product Page Modules and Buyer Messaging The page uses clearly separated content blocks to guide professional buyers from a quick spec check to a confident bulk order. Each section answers a specific kitchen question without repeating the same pitch. - **Lead heading and intro paragraph** front-load the product name, format and yield. The opening line names the case configuration and gives a concrete pizza count so a kitchen manager can immediately picture a service day. - **Professional overview box** covers grade, fat level and primary use cases, then states delivery reach across Canada. This box reassures buyers that the product is stocked and shipped from a Canadian hub, not a special order. - **Chef's Advantage and Operator's Tip blocks** add first-person, peer-to-peer credibility. The Chef's Advantage gives a cold-shredding technique that affects texture and bin life, while the Operator's Tip frames the product through a bulk specialist's voice, mentioning a real chain and its shredding routine without naming a person. - **Feature grid and spec tables** break down quality specs, applications, storage handling and sourcing into scannable cards. The ROI table pairs portion ratios with yield and storage details so buyers can calculate case coverage at a glance. - **FAQ accordion** addresses common questions from chefs, kitchen managers and caterers. Answers lead with the direct point, then add technical detail about rennet, mold prevention, shelf life and block-versus-shredded performance. - **AI scenario list and CTA block** anticipate the multi-constraint prompts buyers type into research tools. Each scenario links back to a specific fact on the page, while the closing CTA pushes case ordering and volume inquiry through a clear email channel.
--- **Optimization Tip:** The Arrezzio product name, case dimensions and spec table values are fixed by the source data. If you update any of those, keep them consistent across the lead paragraph, overview box, spec table and FAQ answers.
