Aging Mozzarella: How Long To Wait For Perfection

Mozzarella is a type of pasta filata cheese, which means spun paste in Italian, referring to the process of stretching, heating, and kneading curd cheeses. It is typically made from cow's milk and can be divided into two main categories: fresh and low-moisture mozzarella. Fresh mozzarella is stored in water and has a short shelf life, while low-moisture mozzarella is drier and denser with a longer shelf life. So, how long does mozzarella cheese age?

Fresh vs low-moisture mozzarella

Mozzarella is typically split into two main categories: fresh mozzarella and low-moisture mozzarella. Fresh mozzarella is a soft, bright white cheese that is usually made in different-sized ball formats. It is made with a high moisture content and should be consumed within 7 days of production. It is best served cold and fresh, as when heated, the water evaporates and may settle as a "soupy" or "puddle" presence in the food.

Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer, and then carefully drying it out. It has a longer shelf life and a saltier flavour. The lower moisture content also lends the cheese better browning and stretching abilities when heated, making it a popular choice for dishes like pizza.

Mozzarella is also sometimes categorised as "regular mozzarella", which is typically low-moisture mozzarella. This is the type of mozzarella that is usually shredded or sliced. Fresh mozzarella, on the other hand, is usually packed in water at the production facility or hand-wrapped in plastic wrap.

Mozzarella can be aged, but it has to be dried in a humid, cool environment. However, it is not a cheese that is supposed to be aged.

How to age mozzarella

Mozzarella is a soft cheese that is not typically aged. However, it is possible to age it, and it can be done in a few different ways.

Scamorza:

Scamorza is an aged version of mozzarella. To make scamorza, you will need the following ingredients:

• Raw whole milk (at least 5% butterfat)
• Thermophilic culture
• Mesophilic culture
• Lipase (optional, for a milder taste)
• Calf rennet
• Salt

The process involves adding cultures to warm milk, then warming it further and adding lipase and rennet. The mixture is then cut into curds, which are heated and stirred until they reach the correct pH. The curds are then stretched and shaped into a "snowman" form, immersed in a saltwater solution, and dry-salted before being hung to age for 2-3 days. The cheese will remain fresh for 2-3 weeks.

Aging in Brine:

Aging mozzarella in brine is another option. This method involves creating a light brine solution with the following ingredients:

• Chlorine-free water
• Salt
• Calcium chloride
• White vinegar

The brine is made by boiling and cooling the water, then mixing it with salt, calcium chloride, and vinegar to match the pH of the finished cheese. The cheese is initially dry-salted, then placed in a container with the brine solution and stored in a cool place. This method helps to inhibit bacteria and can improve the flavour and character of the cheese.

Other Methods:

Some people have also mentioned cold-smoking mozzarella or ageing it in a dry, cool, and humid environment.

Mozzarella for pizza

Mozzarella cheese is a popular choice for pizza due to its ability to blister, stretch, and brown when baked. The ageing process plays a crucial role in determining the performance and characteristics of mozzarella on a pizza.

Fresh mozzarella is typically packaged in brine, whey, or a water/liquid packing solution to maintain its shape, moisture, and soft, creamy texture. While some connoisseurs believe that fresh mozzarella should be consumed on the day it's made, others suggest that it can be refrigerated and allowed to warm to room temperature before eating to improve its texture and flavour. Refrigerated fresh mozzarella generally has a shelf life of four to six weeks if vacuum-sealed and unopened. Once opened, it should be used within four to seven days, after which it will start to sour with age.

The ideal ageing window for mozzarella cheese intended for pizza is between 21 and 35 days. During this period, the cheese reaches its peak performance, exhibiting an even oil release, good stretch, balanced flavour, and a tender texture. The fat content of the cheese also plays a role in its performance, with lower-fat varieties producing darker blisters and higher-fat varieties, such as pressed pizza mozzarella, forming lighter blisters with a greasier appearance.

When choosing mozzarella for pizza, it is essential to consider the ageing and fat content to achieve the desired melt, texture, and flavour. Properly aged mozzarella with the right fat content will ensure a delicious and visually appealing pizza.

Mozzarella for salads

Mozzarella is a fresh cheese that is typically not aged. It is best enjoyed soon after it is made, either on its own or in dishes like salads, pasta, or pizza. Fresh mozzarella has a soft, creamy, and slightly elastic texture, and its high moisture content contributes to its short shelf life.

Storage and Shelf Life

The shelf life of fresh mozzarella depends on its storage conditions. When purchasing fresh mozzarella, it is essential to check the use-by date and store it properly to maximize its freshness. Fresh mozzarella is typically packaged in brine, whey, or a water/liquid packing solution to help retain its shape, moisture, and texture.

If you plan to consume the mozzarella within a few days of purchase, it is best to keep it refrigerated in its original packaging. Some experts recommend allowing it to warm to room temperature before eating to enhance its texture and flavor. However, others suggest consuming it on the day it was made and avoiding refrigeration altogether, as refrigeration can alter its texture.

For longer-term storage, fresh mozzarella can be vacuum-sealed and refrigerated, lasting up to four to six weeks from the date of manufacture, assuming it is salted. Once opened, it should be used within four to seven days. Although it won't spoil after this period, its taste will begin to sour with age.

Freezing

To further extend the shelf life of fresh mozzarella, you can freeze it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Frozen mozzarella will maintain its best quality for about six months but will remain safe to consume beyond that period.

When thawing frozen mozzarella, it is best to do so in the refrigerator, and the cheese will be best suited for cooked dishes. Fresh mozzarella that has been defrosted in the fridge can be kept for an additional three to four days before using it. If you thaw the cheese in the microwave or cold water, it should be used immediately.

Mozzarella for antipasti

Mozzarella is usually made from cow's milk and can be divided into two main categories: fresh and low-moisture mozzarella. Low-moisture mozzarella is an aged and dried version of fresh mozzarella. Fresh mozzarella is best for eating plain, in Caprese or panzanella salads, on a Neapolitan-style pizza, or as part of an antipasti spread.

Fresh mozzarella is stored in water and has a much shorter shelf life. Most types of fresh mozzarella are 60% or more water, making it super soft and easy to cut or tear apart. Fresh mozzarella can come in a variety of different shapes and sizes. The most common shape is a tennis ball-sized sphere, but it can also be found in ovaline, bocconcini, and perline shapes. Ovaline-shaped mozzarella is great for cutting or slicing into smaller pieces, while bocconcini (bite-sized pieces) are perfect for antipasti platters. The smallest shape, perline, is great in salads or mixed into pasta. Another typical shape is a braid, which is fun to tear pieces off of.

Low-moisture mozzarella, on the other hand, is not stored in water and has a drier, denser texture with a saltier flavour than fresh mozzarella. It is good for any dish that requires reliable, evenly distributed melting, such as American or New York-style pizza, or mozzarella sticks.

Mozzarella can also be made from the milk of a specific type of domesticated water buffalo in the Campania region of Italy. This type of mozzarella, known as "bufala", has twice the fat of regular mozzarella and an incredibly creamy and smooth texture. It is perfect for enjoying plain or on an authentic Neapolitan pizza.

While mozzarella is typically not aged for very long, if at all, some people have experimented with ageing the cheese. One person reported that aged Italian mozzarella was one of the best cheeses they had ever had, with a dry and hard texture similar to cheddar or provolone, and a slightly yellower colour. However, another person commented that ageing mozzarella will make it more acidic, rancid, and cause it to lose its texture, turning it into a brick.

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