If you’ve ever wandered into the cheese aisle with the innocent intention of buying some mozzarella cheese, you know it’s not that simple.
What was once a single white sphere wrapped in plastic wrap is now a whole category. Mozzarella comes in many forms, including fresh, low-moisture, smoked, buffalo, and burrata, and choosing the right one for your diet requires a little clarity.
fresh mozzarella
Fresh mozzarella is one of those ingredients that can bring a bit of magic to your kitchen. It’s soft, milky, and incredibly soft. Unlike aged cheese, fresh mozzarella is best enjoyed right away while its delicate flavor and creamy texture are at its peak.
It’s usually packed in a liquid (water or salt water) so it stays moist and soft. It is very versatile and can be used at home as well. pasta saladsandwich or add to a sandwich chicken parmigiana. Slice onto a platter of ripe tomatoes, drizzle with olive oil, sprinkle with basil, and voila! Excellent caprese salad.
Fresh mozzarella comes in a variety of forms, each with its best uses. The best known are the large mozzarella balls, which are usually available in sizes from 8 to 16 ounces. Bocconcini are small fresh mozzarella balls that come in several sizes. These may be labeled obalin (Italian for “egg-sized”), ciliasine (meaning “small cherry”), and small. small pearl line (“Pearl Size”).
These mini mozzarella balls are salador skewer them on toothpicks with cherry tomatoes and basil for a quick appetizer. casserole.
Treccia is braided mozzarella cheese and is the cool centerpiece of Italian cheese platters.
Fresh mozzarella is sold in log form, sometimes pre-sliced. This type is usually sold wrapped in plastic rather than packaged in liquid.
Fresh mozzarella has a high moisture content, which can release moisture into baked goods during cooking. If you want to reduce moisture, blot the slices with paper towels before using them for cooking. Fresh mozzarella should be consumed within a few days after opening. It won’t be here for long.
low moisture mozzarella
Low moisture mozzarella is a hardy workhorse of mozzarella. It is usually sold in solid blocks or shredded. It melts beautifully, browns in the oven, and pairs well with other ingredients and toppings, making it the star of most dishes. american style pizza and lasagna. It is a little saltier than fresh mozzarella and has a rich flavor. Because it has less moisture, it doesn’t release as much moisture as fresh mozzarella when it melts.
Unopened, moist mozzarella can be stored in the refrigerator for several weeks. After opening, wrap any leftovers in plastic and use them up within a week.
burrata
Burrata is mozzarella with a secret. Outside: The wobbly outside of fresh mozzarella. Inside: A decadent mix of cream and stracciatella. It is basically a mixture of curd and cream obtained during the mozzarella manufacturing process. When you cut it open, its luscious contents spill out onto your plate. I think it’s a cheesy version of melty chocolate cake.
Cut burrata is delicious Serve with freshly baked pizzais paired with Grilled peachserved with prosciutto, on top of the salador drizzle with a little balsamic glaze and serve on the side. bruschetta.
For the best flavor and texture, burrata should be consumed within two days of purchase.
Buffalo Mozzarella (Mozzarella di Bufala)
Made from buffalo milk, this cheese has a creamier, tangy, and richer flavor than cow’s milk mozzarella. It has more fat and is more expensive than other types of mozzarella.
Buffalo mozzarella can be used just like fresh mozzarella or burrata and is best eaten uncooked. It is sold packaged in liquid form and should be eaten immediately, preferably on the same day of purchase.
If you see “Mozzarella di Bufala de Campana DOP” on the label of this type of cheese, that means it is authentic from Italy and carries a Protected Designation of Origin, indicating that it was made using traditional methods in a specific region of the country.
Smoked Mozzarella (Scamorza Afmicata)
Smoked mozzarella brings a gentle, woody depth to the dish. It’s great when sliced thinly and added to sandwiches or diced. grain salad or layered baked pasta. Try pairing it with unsmoked mozzarella for a subtle flavor.
Smoked mozzarella wrapped in plastic can be stored in the refrigerator for up to 2 weeks.
Which one would you choose?
Mozzarella cheese with a low moisture content is best if you want it to melt easily and have a longer shelf life.
For elegance and freshness, look for burrata or buffalo mozzarella.
Fresh mozzarella goes well with everything, but keep in mind that its high moisture content can result in liquid in your dish as it melts.
Smoked mozzarella gives it a more unique flavor (think barbecue).
But if you really want to dig deeper, enjoy a mozzarella tasting. Buy several different varieties and serve with olive oil, salt, crusty bread, and maybe some ripe tomatoes. There may be no better way to learn about the different aspects of one of the world’s best and most versatile cheeses.
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Katie Workman is a regular contributor to The Associated Press about food. She has written two cookbooks, Dinner Solved!, that focus on family cooking. and “The Mom 100 Cookbook.” she writes a blog https://themom100.com/. She can be reached at (email protected).
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