이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 824개와 수입업체 980개가 색인되어 있습니다.
14,404건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-03-30.
모짜렐라 치즈에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 14,404건을 분석하고, 월간 단가 벤치마크로 모짜렐라 치즈의 수출 경쟁력과 소싱 리스크를 추적하세요.
모짜렐라 치즈 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
모짜렐라 치즈의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
모짜렐라 치즈의 YoY 변동 상위 국가는 프랑스 (+53.5%), 러시아 (+25.5%), 덴마크 (+18.6%)입니다.
모짜렐라 치즈 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 모짜렐라 치즈 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 모짜렐라 치즈 거래 단가가 있는 국가는 코스타리카 (8.30 USD / kg), 프랑스 (8.23 USD / kg), 이탈리아 (7.29 USD / kg), 남아프리카 (5.86 USD / kg), 덴마크 (5.70 USD / kg), 외 15개국입니다.
Product FormChilled (fresh/high-moisture and low-moisture variants; some trade frozen/shredded for foodservice)
Industry PositionValue-Added Dairy Product
Market
Mozzarella is a globally traded unripened “pasta filata” (stretched-curd) cheese made from cow’s milk, buffalo milk, or mixtures, and sold in both high-moisture (fresh) and low-moisture (shredding/pizza) forms. International trade statistics commonly proxy fresh mozzarella within HS 040610 (fresh/unripened cheese, including mozzarella), where European suppliers dominate export flows. In 2024 UN Comtrade data (via WITS) shows Germany, Italy, Denmark, France, and the Netherlands among the leading exporters of HS 040610, while major import markets include Italy, France, the United Kingdom, Germany, Spain, and several East Asian markets. Market dynamics are shaped by perishability and cold-chain reliability (especially for fresh mozzarella), and by upstream milk and energy cost volatility that feeds into cheese pricing and manufacturing economics.
Market GrowthGrowing (Medium-term outlook (2025-2034))Medium-term growth in cheese consumption is expected in Europe and North America; growth in emerging markets is partly linked to Western-style fast food (e.g., pizza and burgers) that intensively uses mozzarella-type cheese.
Major Producing Countries
독일Large EU milk/cheese producer; also a top exporter of HS 040610 fresh/unripened cheese (a common trade proxy that includes mozzarella).
프랑스Large EU milk producer; substantial intra-European trade in fresh/unripened cheeses (HS 040610 includes mozzarella).
이탈리아Iconic origin for mozzarella styles (including protected-origin buffalo mozzarella) and a major trading country for HS 040610 fresh/unripened cheese.
네덜란드Major dairy processor and trading hub; among leading exporters of HS 040610 fresh/unripened cheese.
폴란드Significant EU milk producer supporting industrial cheese manufacturing capacity and intra-EU ingredient flows.
미국Large industrial cheese producer with extensive mozzarella use in foodservice; official dairy product production statistics are compiled by USDA NASS.
Major Exporting Countries
독일Top exporter by value and quantity in HS 040610 (fresh/unripened cheese, including mozzarella) in 2024 UN Comtrade/WITS.
이탈리아Leading exporter in HS 040610 in 2024 UN Comtrade/WITS; also a reference origin for mozzarella styles.
덴마크Among leading exporters in HS 040610 in 2024 UN Comtrade/WITS.
프랑스Among leading exporters in HS 040610 in 2024 UN Comtrade/WITS.
네덜란드Among leading exporters in HS 040610 in 2024 UN Comtrade/WITS.
Major Importing Countries
이탈리아Top importer of HS 040610 fresh/unripened cheese in 2024 UN Comtrade/WITS, reflecting substantial intra-European trade and processing flows.
프랑스Top-tier importer of HS 040610 in 2024 UN Comtrade/WITS.
영국Top-tier importer of HS 040610 in 2024 UN Comtrade/WITS.
독일Top-tier importer of HS 040610 in 2024 UN Comtrade/WITS, alongside being a major exporter.
스페인Top-tier importer of HS 040610 in 2024 UN Comtrade/WITS.
네덜란드Major importer of HS 040610 in 2024 UN Comtrade/WITS, consistent with its role as a European distribution/processing hub.
일본Significant importer of HS 040610 in 2024 UN Comtrade/WITS.
대한민국Significant importer of HS 040610 in 2024 UN Comtrade/WITS.
중국Significant importer of HS 040610 in 2024 UN Comtrade/WITS.
미국Importer of HS 040610 in 2024 UN Comtrade/WITS; imports skew toward specialty and fresh formats, including mozzarella-style products.
Specification
Major VarietiesHigh-moisture mozzarella (fresh), Low-moisture mozzarella (firm/semi-hard; suitable for shredding), Buffalo-milk mozzarella styles (e.g., Mozzarella di Bufala Campana PDO)
Physical Attributes
Unripened, rindless cheese with a smooth, elastic, fibrous (stranded) protein structure typical of pasta filata processing
High-moisture mozzarella may release milky liquid (serum) and is often packed with or without liquid
Low-moisture mozzarella is firmer/semi-hard, homogeneous, and suitable for shredding (pizza and baked applications)
Compositional Metrics
Milk source: cows’ milk or buffaloes’ milk, or their mixtures (Codex Standard for Mozzarella)
Moisture format distinction is commercially critical: high-moisture (fresh) versus low-moisture (shredding/pizza) mozzarella (Codex Standard for Mozzarella)
Grades
Codex Standard for Mozzarella (CXS 262-2006) used as a reference specification framework in international trade
Geographical Indication/PDO specifications apply to protected-origin mozzarella products (e.g., Mozzarella di Bufala Campana PDO in the EU)
Packaging
Fresh/high-moisture: sealed pouches or tubs, often with brine/serum, for refrigerated distribution
Low-moisture: vacuum-sealed blocks/loaves for foodservice and industrial slicing/shredding
Shredded formats: retail or foodservice bags; anti-caking agents may be applied for shredded low-moisture variants as permitted by Codex
ProcessingPasta filata (stretched-curd) processing: heating curd at suitable pH, kneading and stretching until smooth, then molding and cooling (Codex Standard for Mozzarella)
Low-moisture and shredded supply chains commonly add block conditioning, shredding, anti-caking application (if used), and metal detection prior to shipment
Demand Drivers
Pizza, baked dishes, and quick-service restaurant menus that use shredded low-moisture mozzarella at scale
Household cooking and convenience meals (retail shredded slices and blocks)
Premium and authenticity-driven demand for fresh mozzarella and protected-origin buffalo-milk mozzarella in higher-income markets
Regional expansion of cheese consumption associated with western-style fast food (OECD-FAO outlook commentary)
Temperature
Refrigerated cold-chain control is central for fresh/high-moisture mozzarella quality and safety, from post-pack cooling through retail/foodservice
Frozen logistics are used in some supply chains (notably for foodservice shredded formats) to extend distribution reach where chilled shelf life is limiting
Shelf Life
Fresh/high-moisture mozzarella typically has a shorter sellable window than low-moisture mozzarella; packaging in liquid and strict refrigeration help protect texture and flavor
Low-moisture mozzarella is more tolerant of longer distribution and is widely used as an industrial ingredient due to shredding and melt performance
Risks
Food Safety HighMozzarella is an unripened, high-moisture dairy product in many traded forms; contamination events (e.g., pathogens or foreign material) can trigger rapid recalls, import rejections, and abrupt demand shifts, especially where product is distributed widely through retail and foodservice.Implement HACCP-based controls, validated pasteurization (where applicable), robust environmental monitoring, supplier verification, and continuous temperature monitoring across the cold chain.
Milk Supply And Price Volatility MediumMozzarella manufacturing economics are tightly linked to raw milk availability and milk component pricing; feed, energy, and climate variability can raise costs and constrain milk supply, transmitting volatility into mozzarella pricing and trade competitiveness.Diversify milk procurement and production geography, use forward contracts/hedging where available, and optimize yield and energy efficiency in plants.
Cold Chain Disruption MediumFresh mozzarella quality is highly sensitive to time-temperature abuse; port delays, refrigeration failures, or last-mile breaks in cold chain can cause texture defects, reduced shelf life, and elevated food-safety risk, increasing waste and claims.Use validated time-temperature specifications, data-logging, contingency routing, and align product format (fresh vs low-moisture vs frozen) to transit distance and service levels.
Regulatory Compliance MediumMozzarella trade is exposed to evolving labeling and identity requirements (including protected-origin designations for specific mozzarella types), as well as additive/processing compliance expectations under Codex and national regulations; non-compliance can lead to border detentions and brand damage.Maintain product-spec and label governance by destination market; segregate GI/PDO supply chains; audit additive use against Codex and destination limits.
Climate And Emissions Policy MediumDairy-sector methane and broader GHG scrutiny is intensifying; procurement requirements, reporting rules, or carbon-related buyer standards can shift sourcing preferences and raise compliance costs for mozzarella supply chains.Engage suppliers on methane-reduction and manure management, collect primary emissions data where possible, and participate in sector initiatives targeting dairy decarbonization.
Sustainability
Enteric methane and manure emissions from ruminant milk production create a material greenhouse-gas footprint across mozzarella supply chains (FAO guidance on enteric methane; FAO dairy GHG reporting)
Energy intensity of dairy processing and refrigerated logistics (cold storage, distribution) contributes to operational emissions and cost exposure
Packaging footprint (single-use plastics for shredded and fresh formats) is under increasing waste and circularity scrutiny in several import markets
FAQ
What is the difference between high-moisture and low-moisture mozzarella in trade?Codex describes mozzarella as an unripened pasta filata cheese that can be made in both high-moisture and low-moisture forms. High-moisture mozzarella is softer and may be packed with liquid, while low-moisture mozzarella is firmer/semi-hard and is suitable for shredding—making it common for pizza and baked applications.
What is the defining manufacturing method for mozzarella?Mozzarella is defined by “pasta filata” (stretched-curd) processing: curd at a suitable pH is heated, kneaded, and stretched until smooth and elastic, then formed and cooled, producing the characteristic fibrous structure described in the Codex mozzarella standard.
Which countries are major exporters and importers in trade statistics that commonly include mozzarella?Using HS 040610 (fresh/unripened cheese, including mozzarella) as a common proxy, 2024 UN Comtrade data via WITS lists Germany, Italy, Denmark, France, and the Netherlands among leading exporters. Major importers include Italy, France, the United Kingdom, Germany, Spain, the Netherlands, and several East Asian markets such as Japan, South Korea, and China.