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Sliced fresh mozzarella balls paired with basil, tomatoes, and a touch of olive oil are tasty and perfect for any occasion.
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Mozzarella belongs to a group of cheeses known as formaggi a pasta filata. The “true” version begins with milk from the water buffalo. The highest production remains in and around Naples. Both Italy and Denmark produce exceptional cheeses in this family.
Mozzarella is second only to Cheddar in usage. Cow’s milk is typically used for Americanized versions to meet high demand. It is naturally low in fat when made from partial or skim milk. Texture is stringy.
Varieties
String cheese,
blocks, sliced, or pre-shredded are readily available at supermarkets.
Commercial products will not have the high-moisture content of fresh
cheeses.
At specialty markets, you may also find:
• Treccia Puglieses Affumicata, which is smoked and firm
• Bocconcini; made into bite-sized balls; perfect for salads and easy to slice
• Mozzarella rolls filled with a variety of ingredients
Mozzarella is also produced from a combination of cow and goat milk. Buffalo milk varieties may be imported from South America as well as Italy. Regionally named versions include Occhi di bufala (buffalo eyes) and Uova di bufala (buffalo eggs).
Buying Tips
Choose packaged mozzarella according to the “sell
by” date – the farther out the better. For fresh mozzarella, look for
elasticity; not too hard or too soft. Some beading of the milk or whey is natural.
Storage Tips
Fresh varieties are kept in a brine or water
bath. This will protect the cheese for one or two days, which is the
average timeframe for consumption.
Commercial products will remain fresh for about four weeks.
Pre-shred packages can be frozen if
double-wrapped, but some flavor and consistency may be lost. In fact,
shredded cheeses, although convenient, have a cellulose coating. They
may not meet the standards you expect in recipes that use toppings.
Usage Tips
Mozzarella is probably the most popular pizza
topping. It has a wide range of other uses, including gourmet toppings
for sandwiches. Just slice and fry briefly in a skillet first.
Fresh or salted varieties are best for inclusion
on cheese platters. Fresh mozzarella may not be suitable for some
cooked dishes due to the increased moisture content.
Higher-fat products will have better melting
qualities. When using commercial versions, use caution with strong
foods that could overpower the mild flavor of the cheese.
Substitution Tips
It is difficult to find an alternative to
mozzarella that simulates the same taste and melting properties. You
can experiment with any melting cheese, including fontina and
gorgonzola (for pizza) and emmental (for casseroles).
Suggested Pairings
Arugula, basil, breads, chicken, eggplant, olive oil, lasagna, salads, salami, tomato slices, veal
