Kamil Perry
Mozzarella is a popular cheese for pizza due to its meltability, stretchiness, and mellow flavor. There are three types of mozzarella cheese: fresh mozzarella, low-moisture mozzarella, and mozzarella made from the milk of Asian water buffalo. Fresh mozzarella is soft and creamy and often used in classic pizzas such as Margherita, while low-moisture mozzarella provides a firmer texture. The type of milk used also affects the taste, with mozzarella made from buffalo milk having a higher fat content and a stronger flavor. When choosing mozzarella for pizza, it is important to consider the moisture content and the presence of anti-clumping agents, as these can impact the melting and browning of the cheese.
Characteristics and Values of Pizza Mozzarella Cheese
| Characteristics | Values |
|---|---|
| Flavour | Mellow, mild, rich, milky |
| Texture | Gooey, stringy, stretchy, chewy |
| Moisture Content | Low-moisture, full-moisture |
| Type of Milk | Cow's milk, Asian water buffalo milk |
| Fat Content | Full-fat, low-fat, skimmed |
| Storage | Stored in brine for up to 10 days |
| Temperature | Tempered to room temperature before use |
| Age | Aged mozzarella has better meltability and stretch |
| Colour | Orange, white |
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What You'll Learn
Mozzarella cheese types
Mozzarella is a semi-soft, non-aged cheese made using the pasta filata or 'stretched-curd' method. It is usually made from cow's milk, but can also be made from buffalo milk. The type of milk used gives the different types of mozzarella their names: 'mozzarella fior di latte' or 'mozzarella' is made with cow's milk, while 'mozzarella di bufala' is made with buffalo milk.
Mozzarella can be divided into two main categories: fresh and low-moisture. Fresh mozzarella is stored in water and has a short shelf life. It is super soft and easy to cut or tear apart. It is best for eating plain, in salads, or on a Neapolitan-style pizza cooked in a high-heat oven. Fresh mozzarella is also the type of mozzarella that makes a distinct squeaky sound when chewed or rubbed.
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 dishes that require reliable, even melting, such as American or New York-style pizzas, and items that require a "cheese pull", like mozzarella sticks. Low-moisture mozzarella is also the type that is commonly shredded and sold in bags in the US.
There are also a few other varieties of mozzarella. Smoked mozzarella, as the name suggests, is mozzarella that has been smoked, usually by being suspended directly over wood chips or placed in a container that smoke wafts through. Scamorza is similar to mozzarella but is drier and firmer, and melts well without being as watery as fresh mozzarella. Burrata looks like a regular ball of mozzarella but has a decadent centre filled with thick cream and tiny shreds of thin mozzarella curd.
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Fresh vs low-moisture mozzarella
Mozzarella is a cheese with endless uses, and there are two main categories of the product: 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 is best consumed within seven days of production. When heated, the water evaporates and may settle as a "`soupy'" or "puddle" presence in the food. It is best suited for Neapolitan-style pizzas and is best eaten cold and fresh.
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, a saltier flavour, and a denser texture. It is popular for dishes where melting is required, as it has better browning and stretching abilities when heated. It is the cheese of choice for most pizza styles in the US, including New York-style, Greek-style, bar pies, New Haven apizza, and Chicago deep-dish pies.
Fresh mozzarella is commonly made from cow's milk, and there are great-quality brands like Crave Brothers and BelGioiso. Fresh buffalo milk mozzarella is also available from countries like Colombia. On the other hand, low-moisture mozzarella is the type of cheese found in most pizzerias and is made specifically for pizza. It is usually sold in blocks, pre-shredded bags, and string cheese. It is produced by brands like Polly-O and Boar's Head.
When choosing between fresh and low-moisture mozzarella, it is important to consider the desired use. Fresh mozzarella is best for dishes that are served cold and fresh, while low-moisture mozzarella is better for dishes that require melting, such as pizza.
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Melting and stretching
Mozzarella cheese is a popular choice for pizza due to its meltability and stretchiness, which gives it that gooey, stringy texture. The melting and stretching of mozzarella are essential for achieving the perfect cheese pull that diners crave.
The melting and stretching properties of mozzarella are influenced by its moisture content and the aging process. Fresh mozzarella has a higher moisture content, which can make pizza soggy, while low-moisture mozzarella provides a firmer texture. However, low-moisture mozzarella may not have the same chewy pull as whole-milk mozzarella, which has a higher fat content. Full-fat mozzarella is recommended for pizza to achieve the desired melt and stretch.
The aging process of mozzarella also affects its melting and stretching properties. Aged mozzarella has been found to have better meltability and stretch results compared to fresh mozzarella. Storing mozzarella in brine for a few days can also improve its melting qualities. Tempering the cheese by bringing it to room temperature before use is another way to enhance its melting properties.
The way mozzarella is prepared and shredded also impacts its melting and stretching. Pre-shredded cheese often contains anti-clumping agents that can hinder proper melting. Freshly shredded cheese melts more smoothly and is used by many pizza restaurants. Additionally, the moisture content of the cheese affects browning, with low-moisture cheese browning faster, which is advantageous for pizza joints aiming to increase efficiency.
Overall, the melting and stretching of mozzarella are crucial for creating the desired texture and taste of pizza. By understanding the factors that influence these properties, such as moisture content, aging, storage, and preparation, pizza makers can optimise the performance of mozzarella cheese on their pizzas.
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Storing mozzarella
Mozzarella is a soft cheese with a high moisture content, similar to ricotta. It has a short shelf life, and fresh mozzarella is best consumed shortly after purchase, preferably the same day. If you do need to store it, there are several methods you can use to preserve its freshness.
Firstly, it is recommended to store mozzarella in an airtight container. This will prevent it from drying out and absorbing odours from other foods in the fridge.
Secondly, fresh mozzarella is best stored immersed in cold water or olive oil. This helps maintain its moisture content and texture. Ensure the water is changed regularly, as suggested by some sources, when the water turns murky.
Additionally, you can add salt to the water to further preserve the mozzarella's freshness. This technique is especially useful if your mozzarella has been refrigerated and you want to restore its original texture. Simply soak it in a warm, salted milk bath for about an hour.
While some advocate for refrigeration to extend the cheese's life, others argue that it negatively affects the taste and texture, making it dry and rubbery. High-quality mozzarella is rarely refrigerated, and in places like Italy, it is often stored at room temperature and consumed within a few days.
If you do choose to refrigerate, it is best to do so for no more than 5 days, and ensure the cheese is fully submerged in water or olive oil to prevent it from drying out.
Mozzarella can also be frozen, but this will alter its texture, making it crumbly. If you opt to freeze, cut the cheese into desired portions, wrap them in plastic wrap or aluminium foil, and store them in an airtight container.
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Shredding mozzarella
Mozzarella is a soft cheese, and shredding it can be a difficult task. Freezing the cheese for about 30 minutes or until it is firm can make the process easier. This helps to avoid the cheese slipping and sliding all over the grater, and also reduces the risk of accidentally grating your hand. Freezing for too long, however, could compromise the flavour and texture of the cheese.
Another option is to use a food processor, such as the Cuisinart Elemental 8 Cup with a shredding disc, or a stand mixer with a shredder attachment, such as the KitchenAid 5-piece Fresh Prep Slicer/Shredder. These machines can make the task of shredding mozzarella quick and easy, and can also be used for chopping vegetables.
Some people prefer to use pre-shredded mozzarella, as it is a convenient time-saver. However, freshly grated cheese has a better flavour and melts more smoothly. Pre-shredded cheese often contains anti-clumping agents, such as cornstarch, which can prevent it from melting properly. Freshly grated mozzarella is also free from additives.
When choosing which type of mozzarella to grate, low-moisture mozzarella is a good option as it is easier to grate and will not make your pizza soggy. However, full-fat mozzarella has a better flavour and gives a chewier texture.
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Frequently asked questions
Mozzarella is a type of cheese that is commonly used as a topping for pizzas due to its meltability and stretchiness.
There are three types of mozzarella cheese: fior di latte, mozzarella di bufala, and mozzarella Specialità Tradizionale Garantita (STG). Fior di latte is made from cow's milk, while mozzarella di bufala is made from Asian water buffalo milk, which has a higher fat content. Mozzarella STG is made using a traditional method.
Fresh mozzarella is soft and creamy and is often used in classic pizzas like Margherita. Low-moisture mozzarella has a firmer texture and is better for melting and stretching, resulting in a gooey, stringy texture.
When choosing mozzarella cheese for pizza, consider the type of pizza you want to make. Fresh mozzarella is suitable for classic pizzas, while low-moisture mozzarella is better for a gooey texture. Avoid pre-shredded cheese as it may contain anti-clumping agents that affect melting. Look for full-fat, low-moisture mozzarella for the best results.
