Patrick Oconnell
Pizza and mozzarella cheese are not the same, as pizza cheese can refer to several varieties and types of cheeses and dairy products that are designed and manufactured for use on pizza. Mozzarella is the most popular cheese for pizza, with its delicate, milky flavor, smooth elastic texture, and fabulous meltability. However, pizza cheese can also include other cheeses such as provolone, cheddar, and Parmesan, which may be mixed with mozzarella to create a deeper cheese experience.
| Characteristics | Values |
|---|---|
| Pizza cheese | Pizza mozzarella, fior di latte, mozzarella du bufala, mozzarella STG, Bocconcini |
| Mozzarella cheese | Mozzarella di bufala, scamorza, mass-produced mozzarella, smoked mozzarella |
| Ideal for | Pizza, lasagna, salads |
| Texture | Stretchy, silky, creamy, rubbery |
| Flavour | Buttery, salty, milky, mild |
| Fat content | 20%, 27%, 3.4-4% (fior di latte), up to 8% (mozzarella du bufala) |
| Blistering | Lighter blisters (higher fat content), darker blisters (lower fat content) |
| Storage | Store in brine for up to 10 days, or up to 3 weeks before decay |
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What You'll Learn
- Mozzarella is a stretched curd cheese that originates from Italy
- There are many types of mozzarella, including fresh, smoked, and buffalo mozzarella
- Fresh mozzarella is sold in small plastic containers or bags filled with water or whey
- Mozzarella cheese with higher fat content produces lighter blisters and has less stretch
- Authentic Neapolitan pizza uses specific techniques for draining and aging mozzarella
Mozzarella is a stretched curd cheese that originates from Italy
Mozzarella is a semi-soft, non-aged cheese that originates from southern Italy. It is made using the pasta filata or 'stretched-curd' method. The term mozzarella is derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche. It is the diminutive form of 'mozza', meaning 'cut', or 'mozzare', meaning 'to cut off', derived from the method of working.
Mozzarella is made by incubating milk with a whey starter containing thermophilic bacteria and then adding rennet to form the curds. The curds are then heated in water or whey until they form strings and become elastic in texture. The curds are then stretched and kneaded until smooth before being formed into balls. The fresher the mozzarella, the better it tastes. It is best eaten within a few days of opening and should be stored in the brine if being kept for longer than a day or two.
Mozzarella can be made with different types of milk, including cow's milk, Italian buffalo milk, sheep's milk, and goat's milk. The type of milk used determines the name of the mozzarella: for example, 'fior di latte' or 'mozzarella' for cow's milk, and 'mozzarella di bufala' for Italian buffalo milk. Mozzarella di bufala is made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise and holds the status of a protected designation of origin (PDO) under European Union law and UK law.
Mozzarella is a popular cheese for pizza, with several variants specifically formulated and prepared for this use, such as low-moisture mozzarella. It is also used in other Italian dishes such as lasagna and Caprese salad, or simply enjoyed on its own.
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There are many types of mozzarella, including fresh, smoked, and buffalo mozzarella
Mozzarella is a stretched curd cheese that originates from Italy. While it is often associated with pizza, there are many types of mozzarella, including fresh, smoked, and buffalo mozzarella.
Fresh mozzarella is creamy, milky, and mild-flavoured. It is typically sold in small plastic containers or bags filled with water or whey and should be eaten within a few days of opening. Fresh mozzarella is also available in several different sizes, including large 10-gram orbs, golf ball-sized balls known as "bocconcini", and cherry-sized pearls known as "ciliegine".
Smoked mozzarella is made by suspending the cheese over wood chips or placing it in a container where smoke can waft through. Common types of wood chips used include hickory, chestnut, alder, pecan, cherry, and apple. The smoking process gives the cheese a brown, edible rind and a smoky flavour that varies in intensity depending on the brand.
Mozzarella di bufala, or buffalo mozzarella, is made with the milk of water buffalo. This type of milk is richer than cow's milk, resulting in a cheese that is creamier, sweeter, and tangier than its cow's milk counterpart. Mozzarella di bufala is also typically more expensive and can be harder to find.
In addition to these varieties, there are a few other types of mozzarella worth mentioning. Scamorza, a cousin of mozzarella, is made in a similar way but is drier and firmer. It is sold in the shape of a ball or pear and is available in both plain and smoked varieties. Burrata is another type of mozzarella that has a decadent centre filled with thick cream and tiny shreds of thin mozzarella curd. Finally, mozzarella STG, or Specialità Tradizionale Garantita, is a type of mozzarella that is made in a particular traditional way and has a guarantee of authenticity.
When it comes to using mozzarella for pizza, there are a few things to keep in mind. While mozzarella di bufala has a subtle flavour, it can be lost once it's baked with tomato sauce and crust. As a result, many pizzaioli (pizza masters) choose to use fior di latte, which is made with cow's milk and has a milder flavour. However, the choice of cheese ultimately comes down to personal preference. Additionally, it is recommended to bring the cheese to room temperature before using it on a pizza, as cold cheese may not melt as well.
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Fresh mozzarella is sold in small plastic containers or bags filled with water or whey
Mozzarella is a stretched curd cheese that originates from Italy, though most mozzarella sold in the U.S. is made domestically. Fresh mozzarella is creamy and milky with a mild flavor. It is typically produced in the shape of a ball and has a high water content and a soft texture.
Fresh mozzarella is often sold in small plastic containers or bags filled with water, a salted brine, or whey (a by-product of the cheesemaking process). The liquid helps the cheese retain its shape and moisture, and prevents it from flattening out over time. In the UK, mozzarella is always sold in liquid. Fresh mozzarella with whey in the package is normal, and it is safe to eat as long as it smells and tastes fine. Once opened, the mozzarella should be eaten within a few days. It can be stored in the brine for up to three weeks.
Mozzarella is commonly used on pizza and in lasagna, and it can be paired with tomatoes, basil, and olive oil. There are several types of mozzarella, including fresh, mass-produced, smoked, and mozzarella di bufala (made with water buffalo milk). Mozzarella di bufala is usually more expensive and has a bolder, slightly sweeter flavor with a hint of grassiness.
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Mozzarella cheese with higher fat content produces lighter blisters and has less stretch
Mozzarella is a stretched curd cheese that originates from Italy. It is the classic pizza topping cheese due to its unique stretchiness and meltability. The fat content of mozzarella can vary depending on the type and brand of cheese, as well as the type of milk used. For example, mozzarella made with cow's milk has a lower fat content (3.4-4% fat) compared to mozzarella made with water buffalo milk, which has a higher fat content (up to 8% fat).
Mozzarella with higher fat content produces lighter blisters and has less stretch. This is because the higher fat content results in a greasier, more buttery texture and flavour. Lower-fat varieties of mozzarella produce slightly darker blisters and have more stretch due to their creamier, dairy flavour. The fat content of mozzarella cheese typically ranges from 17% to 27% milk fat. For example, the 20% Pizza Mozzarella cheese is a popular choice for takeout and delivery pizzas as it maintains its melt and flow and won't dry out if reheated. On the other hand, the 17% Pizza Mozzarella is slightly lower in fat and is known for its smooth texture and light brown colour when cooked.
The type of mozzarella cheese used on pizza is a matter of personal preference. While some people prefer the classic fior di latte mozzarella, others opt for the richer flavour of mozzarella di bufala. However, it is worth noting that the subtle flavour of mozzarella di bufala may be lost once it is baked with tomato sauce and other toppings. Therefore, many pizzaioli (pizza masters) choose to use fior di latte instead.
To ensure the best meltability and stretch, it is recommended to use aged mozzarella on pizza. Additionally, allowing the cheese to come to room temperature before use can improve its meltability. Storing mozzarella in brine can also help to extend its shelf life.
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Authentic Neapolitan pizza uses specific techniques for draining and aging mozzarella
Mozzarella is the classic cheese used in Neapolitan pizza. However, its high moisture content can lead to a soggy pizza base. To avoid this, authentic Neapolitan pizza uses specific techniques for draining and ageing mozzarella to ensure the cheese is gooey without being too soupy.
Firstly, when it comes to draining mozzarella, it is important to remove the cheese from the liquid in which it is stored. The ball of mozzarella should then be torn into 3-4 smaller pieces, as smaller pieces will drain faster. Next, the pieces should be placed in a fine-mesh strainer and left in the fridge for at least a couple of hours, or even a full day, to allow the excess moisture to drain. Covering the strainer with plastic wrap can prevent a dry crust from forming on the exterior of the cheese. Alternatively, the cheese can be cut into sticks, which will also help it dry faster and make it easier to add to the pizza later.
When it comes to ageing mozzarella, it is recommended to age the cheese before draining it, as this produces the best meltability and stretch results. Ideally, mozzarella should be used within ten days of being stored in brine, although it can be stored for up to three weeks before it starts to decay. It is also important to temper the cheese before using it, by removing it from the fridge up to two hours before use, as cold cheese does not melt as well.
There are several types of mozzarella that can be used on authentic Neapolitan pizza, including fior di latte, mozzarella di bufala, and mozzarella Specialità Tradizionale Garantita (STG). Mozzarella STG is guaranteed to be made in a particular traditional way, although it may be indistinguishable from fior di latte mozzarella. The main distinction is between fior di latte and mozzarella di bufala, which are made with different types of milk. Fior di latte is made with cow's milk, which has 3.4-4% fat, while mozzarella di bufala is made with Asian water buffalo milk, which can have up to 8% fat. This gives mozzarella di bufala a higher fat content and a different taste. However, many pizzaioli choose not to use mozzarella di bufala as the subtlety of its flavour is lost once it is baked with tomato sauce and crust.
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Frequently asked questions
No, pizza cheese is an umbrella term for several varieties and types of cheeses and dairy products that are designed and manufactured for use on pizza. While mozzarella is the most popular cheese used in the preparation of pizza, accounting for about 30% of pizza cheese usage, it is not the only cheese used.
Other popular pizza cheeses include provolone, cheddar, parmesan, emmental, pecorino romano, and ricotta.
Pizza cheese is designed to have optimal qualities in browning, melting, stretchiness, and fat and moisture content. Low-moisture mozzarella, for example, has a firmer texture, is easier to grate, and browns better than standard mozzarella.
Mozzarella is considered the best cheese for pizza because of its delicate, milky flavor, smooth elastic texture, and fabulous meltability. Its texture comes from the fact that it is a pasta filata-type cheese, meaning it is kneaded during manufacture to give it a stretchy consistency.
To get mozzarella to melt properly, avoid using pre-shredded mozzarella as it is coated with an anti-caking agent that affects its ability to melt. Instead, get a block of full-fat mozzarella and shred it yourself.
