Depends which mozzarella they used but it seems about right. Over here I can buy a pound of real mozzarella from buffalo milk for 10€. If it’s cow’s milk, it drops to 3-4€. Same if it’s the dry, shredded kind. And since it’s not a protected thingy like champagne, you can make it anywhere, no need to bring it from Italy. It shouldn’t be more expensive in the states