Light mozzarella cheese

Yes. Drain and pat fresh mozzarella dry, then tear it into small pieces and add it towards the end of baking so it melts without making the base soggy.

Use moderate heat and avoid cooking it for longer than needed: scatter it over a hot dish near the end, then bake just until it melts. Lower-fat cheeses can turn firm or release liquid if overheated.

Keep it covered in the fridge and use a clean, airtight container. If it came in brine, keep it submerged in that liquid; if it is a drier block, wrap it well to stop it drying out.

You can, but freezing can make it crumbly or watery after thawing. Freeze it grated or in small pieces, then use it in cooked dishes such as pasta bakes rather than for slicing into salads.

Use ordinary mozzarella for a similar mild flavour and stretchy melt, or a light cheese that melts well if you want to keep the dish lighter. Grated cheddar and mozzarella blend is more strongly flavoured and has 16 g fat per 100 g.

Reduced-fat mozzarella has 31.3 g protein per 100 g, compared with 24 g in light mozzarella. The names alone do not predict which one will melt better, so the cheese’s moisture and form matter too.