Kamil Perry
Mozzarella is a semi-soft, non-aged cheese with a smooth, creamy texture and a mild flavour. It is commonly used in Italian cuisine, particularly on pizza, in pasta dishes, and in salads. It is made using cow's milk or buffalo milk, but some variants are made from goat or sheep milk. Mozzarella is known for its excellent melting properties, making it ideal for creating a stretchy, stringy texture in dishes like lasagne, grilled cheese sandwiches, and, of course, pizza. Fresh mozzarella is typically eaten within hours of being made and is often served at room temperature with olive oil, fruit, or bread.
| Characteristics | Values |
|---|---|
| Origin | Italy |
| Preparation | Mozzarella is a semi-soft, non-aged cheese prepared using the pasta filata ('stretched-curd') method. |
| Milk used | Cow's milk, buffalo milk, goat milk, sheep milk |
| Colour | Fresh mozzarella is generally white but may be light yellow depending on the animal's diet. |
| Serving | Traditionally served the day after it is made but can be kept in brine for up to a week. |
| Use cases | Pizza, pasta, sandwiches, salads, caprese salad, grilled cheese sandwiches, lasagna, fritters, mozzarella sticks, burgers, grilled chicken, panini, and bruschetta. |
| Taste | Smooth, creamy, mild, sweet and tangy. |
| Preservation | Can be kept refrigerated for up to a month. |
| Variants | Mozzarella fior di latte, mozzarella di bufala, mozzarella di bufala campana, smoked mozzarella, low-moisture mozzarella, mozzarella tradizionale. |
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What You'll Learn
Mozzarella on pizza
Mozzarella is a semi-soft, non-aged cheese with a smooth, creamy texture and a mild flavour. It is commonly used in Italian cuisine, particularly on pizza, where it is valued for its excellent melting properties and ability to produce a cheese pull.
Mozzarella is made using the pasta filata or stretched-curd method, where the curds are heated and stretched to create a stringy texture. It is traditionally made with Italian buffalo's milk, but can also be made with cow's milk, or less commonly, goat or sheep milk. The type of milk used will affect the flavour and texture of the cheese, with buffalo milk mozzarella having a higher fat content and a more complex flavour.
When using mozzarella on pizza, it is important to consider the moisture content of the cheese. Fresh mozzarella has a high moisture content, which can make the pizza watery if not properly prepared. To avoid this, it is recommended to slice the cheese thinly, dab the slices to remove excess moisture, and let them rest for at least 15 minutes before adding to the pizza. It is also important to temper the mozzarella before use, bringing it to room temperature to ensure it melts properly.
Mozzarella is a key ingredient in classic pizzas such as Margherita, where it is combined with pizza sauce, basil, and sometimes Parmesan cheese. It is also commonly used in other pizza varieties, such as those featuring goat cheese, or other toppings like peaches, strawberries, and thyme.
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Mozzarella in pasta
Mozzarella is a semi-soft, non-aged cheese with a smooth, creamy texture and a mild flavour. It is commonly used in Italian cuisine, particularly in pizza and pasta dishes. Its excellent melting properties make it ideal for creating a stretchy cheese pull effect in pasta dishes.
When adding mozzarella to pasta, it is best to add it after the pasta is cooked and still hot. You can grate the mozzarella or tear it into small pieces, and toss it with the pasta along with your sauce, butter, or herbs. The cheese will gently melt from the heat of the pasta as you toss it. You can also layer the pasta with mozzarella and bake it in the oven until the cheese melts.
Mozzarella pairs well with a variety of ingredients, such as ground beef, taco sauce, BBQ chicken, fajita vegetables, and pulled pork. It is also commonly used in pasta dishes with tomatoes, such as cherry tomato and mozzarella pasta, or in caprese salads with tomatoes and basil.
When making pasta with mozzarella, it is important to use fresh mozzarella, which comes in a ball and is stored in water or brine. Avoid using firm, rubbery pizza mozzarella. Flat-shaped pasta, such as tagliatelle, fettuccine, or pappardelle, works best for this type of dish.
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Mozzarella in salads
Mozzarella is a versatile cheese that can be used in a variety of dishes, including salads. Its mild and creamy flavour, smooth texture, and excellent melting properties make it a popular ingredient in many salad recipes.
One of the most well-known salads featuring mozzarella is the Caprese salad, which originated in Italy. This classic dish combines fresh mozzarella with sliced tomatoes and basil, drizzled with olive oil and balsamic vinegar. It is a simple yet delicious combination that showcases the freshness of the ingredients. The addition of mozzarella provides a creamy texture and a subtle tang to the salad, making it a perfect choice for a light summer meal or appetizer.
Mozzarella can also be paired with other ingredients to create more substantial and flavourful salads. For example, a tomato and mozzarella salad can be enhanced by adding avocado slices, slivered almonds, and croutons, as well as a garlic and olive oil dressing. The creaminess of the mozzarella pairs well with the avocado, while the almonds and croutons add a satisfying crunch.
In addition to tomato-based salads, mozzarella can be used in a variety of other salad combinations. For instance, a vegetarian rainbow salad might include cucumber strips, semi-dried tomatoes, peppers, cheese, and seeds. The mild flavour of mozzarella complements the other ingredients without overwhelming them, creating a refreshing and nutritious dish.
Mozzarella is also a great choice for fruit salads or as a side dish with fresh fruit. Its subtle sweetness and tanginess pair well with fruits such as figs, peaches, and strawberries. Serving mozzarella with fruit and a drizzle of honey or a sweet dressing can create a unique and elegant appetizer or dessert.
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Mozzarella in sandwiches
Mozzarella is a semi-soft, non-aged cheese with a creamy texture and a mild flavour. It is commonly used in Italian cuisine, particularly in pizza, pasta, and salads. Its excellent melting properties make it ideal for grilled cheese sandwiches.
Mozzarella is a versatile ingredient that can be used in various sandwich recipes. One popular option is a Caprese-style sandwich, which combines fresh mozzarella, tomatoes, and basil. This sandwich is typically made with sourdough bread and features a creamy basil sauce made with mayonnaise, garlic, basil, salt, and pepper. The addition of balsamic vinegar and olive oil can enhance the flavour of the sandwich.
Another variation of the Caprese sandwich includes roasted red peppers and a pesto sauce made with basil, pine nuts, olive oil, and Parmesan cheese. This sandwich can be grilled in a panini maker or toaster oven for a warm and toasty treat.
For a simpler option, a basil, tomato, and mozzarella sandwich on Italian bread is a refreshing no-cook vegetarian meal that is perfect for hot summer evenings. This sandwich can be served cold or lightly toasted under the broiler.
Mozzarella's mild flavour and excellent melting properties make it a versatile ingredient that can be paired with various flavours in sandwiches. Its creamy texture and stretchy quality when melted make it a satisfying and indulgent addition to any sandwich creation.
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Fresh mozzarella
When purchasing fresh mozzarella, look for the label "mozzarella di bufala" for traditional buffalo milk mozzarella, which is considered the true Italian mozzarella. Cow's milk mozzarella is typically labelled as "mozzarella fior di latte" in Italy and is the more common variety found in supermarkets worldwide. Fresh mozzarella is best when eaten within hours of making, as its high moisture content leads to a shorter shelf life compared to harder cheeses.
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Frequently asked questions
Mozzarella is a versatile cheese used in many dishes, including pizza, pasta, salads, sandwiches, and burgers. It is also a key ingredient in the Italian dish Caprese salad, which combines mozzarella, tomatoes, and basil.
Mozzarella cheese is traditionally made from Italian buffalo's milk, but it can also be made from cow's milk, goat's milk, or sheep's milk. The type of milk used affects the price, with buffalo's milk being more expensive than cow's milk.
Mozzarella is made using a method called "pasta filata" or "stretched-curd." The milk is heated and stretched to form a stringy texture, and then kneaded until smooth. The cheese is not aged and is best eaten within hours of being made.
