100 grams of mozzarella cheese is about 14.3 tablespoons. One tablespoon of mozzarella cheese weighs about 7 g, and one teaspoon is about 2.3 g. It is the cheese that stretches, and that stretch is the whole reason it is on a pizza: no other cheese melts into long, glossy strands the way mozzarella does.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. Mild, stretchy cheese that melts smoothly. Pizza, pasta bakes, caprese and sandwiches. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 112 g divided by 16, rounded to one decimal place. Mild, stretchy cheese that melts smoothly. Pizza, pasta bakes, caprese and sandwiches.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of mozzarella cheese |
|---|---|
| 1 teaspoon | 2.3 g |
| 1 tablespoon | 7 g |
| 2 tablespoons | 14 g |
| 3 tablespoons | 21 g |
| 4 tablespoons | 28 g |
| 5 tablespoons | 35 g |
| 6 tablespoons | 42 g |
| 8 tablespoons | 56 g |
| 10 tablespoons | 70 g |
| 12 tablespoons | 84 g |
| 1 cup (16 tablespoons) | 112 g |
| 100 g | 14.3 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of mozzarella cheese is about 14.3 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A pizza for a Friday night
A pizza for two uses 12 tablespoons of grated mozzarella, roughly 84 g, scattered over the tomato sauce before baking. The mozzarella should be torn or grated, not sliced thick, so it melts evenly and browns in patches instead of pooling into a single sheet. Twelve spoonfuls is enough for a medium pizza, and the pizza should be baked in the hottest oven you have, so the base crisps before the cheese overcooks.
A pasta bake for a family dinner
A pasta bake uses 10 tablespoons of grated mozzarella, about 70 g, stirred through the pasta and scattered over the top. The mozzarella gives the bake its stretchy, golden topping, and it should be mixed with a little parmesan, because mozzarella on its own is mild and the parmesan adds flavour. Ten spoonfuls is enough for a dish that serves four, and the bake should be grilled for the last few minutes to brown the top.
A caprese salad for a summer lunch
A caprese salad uses 8 tablespoons of torn mozzarella, about 56 g, layered with sliced tomatoes and basil leaves. The mozzarella should be fresh, not low-moisture, because fresh mozzarella is soft and milky, while the block kind is rubbery in a salad. Eight spoonfuls makes a salad for two, and the salad should be dressed with olive oil and a pinch of salt just before serving.
Getting it right in your kitchen
Mozzarella matters because it is the melting cheese: it stretches into long strands, browns in patches, and gives pizza and pasta bakes their characteristic pull. Fresh mozzarella is soft, milky and wet, and it suits salads and pizzas where its moisture is part of the dish. Low-moisture mozzarella is firmer and drier, and it suits grating and baking, because it melts evenly without making the pizza soggy. At 112 g per cup grated, a tablespoon weighs about 7 g, so 100 g is about 14.3 tablespoons. The weight depends on the grate, so weigh the cheese for recipes rather than counting spoonfuls, and choose fresh mozzarella for salads and low-moisture mozzarella for baking.
If you do not have a scale, the tablespoon count on this page is your best friend: 14.3 level tablespoons is about 100 g of mozzarella cheese, and one tablespoon is about 7 g. For small amounts, use teaspoons instead, at about 2.3 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of mozzarella cheese weighs 112 g, so 100 g is about 0.89 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use within 2 weeks.
- Use fresh mozzarella for salads and low-moisture mozzarella for baking.
- Tear fresh mozzarella and drain it before putting it on a pizza.
- Weigh grated mozzarella for recipes; the weight depends on the grate.
Frequently asked questions
How many tablespoons is 100 grams of mozzarella cheese?
100 grams of grated mozzarella cheese is about 14.3 tablespoons, spooned and levelled, using the USDA value of 112 g per cup. One tablespoon weighs about 7 g. The figure is approximate and depends on how finely the cheese is grated, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of mozzarella cheese?
One level tablespoon of grated mozzarella weighs about 7 g, and one teaspoon is about 2.3 g. Fresh mozzarella torn into pieces is heavier per spoonful than grated low-moisture mozzarella, because it is denser and wetter.
What is the difference between fresh and low-moisture mozzarella?
Fresh mozzarella is soft, milky and wet, sold in water, and it suits salads and pizzas where its moisture is part of the dish. Low-moisture mozzarella is firmer and drier, and it grates and melts evenly for baking. They weigh differently per spoonful, so use fresh for caprese and low-moisture for pizza and pasta bakes.
Why is my pizza soggy in the middle?
The usual cause is wet mozzarella: fresh mozzarella releases water as it bakes, so tear it into small pieces, drain it first, and use less of it. A very hot oven also helps, because the base crisps before the cheese has time to soak it. Low-moisture mozzarella is the safer choice for pizza.
How long does mozzarella keep?
About 2 weeks in the fridge, sealed. Fresh mozzarella should be kept in its water and used within a few days of opening. If it smells sour or feels slimy, throw it away. Grated mozzarella keeps for about a week once opened.
Common mistakes to avoid
The most common mistake is using fresh mozzarella on a pizza and wondering why the base is soggy: fresh mozzarella is wet, so it should be torn and drained first, or used sparingly. The second mistake is using low-moisture mozzarella in a caprese salad, where it tastes rubbery; fresh mozzarella is the right choice there. The third mistake is over-baking a pizza, because the mozzarella overcooks and turns tough instead of stretchy. Finally, do not store fresh mozzarella in water for more than a couple of days, because it goes sour; use it within 2 weeks and keep it sealed.