Frederic Melton
Mozzarella is a stretched curd cheese that originated in Italy and is now a staple in many dishes, including lasagna, casseroles, and pizza. It is a soft cheese with a mild flavor and a nice bit of stretch when cooked. The type of mozzarella cheese used can vary depending on the dish and personal preference, with options including fresh mozzarella, low-moisture mozzarella, and smoked mozzarella. Fresh mozzarella is stored in water and has a high moisture content, making it best for eating plain or on pizzas cooked in high-heat ovens. On the other hand, low-moisture mozzarella is an aged and dried version with a longer shelf life, making it a popular choice for pizzerias. It is saltier and denser in flavor and is known for its exceptional melting ability.
| Characteristics | Values |
|---|---|
| Freshness | The fresher the mozzarella, the better it tastes. Fresh mozzarella is best eaten within a few days of opening. |
| Milk Source | Most mozzarella is made from cow's milk. However, mozzarella di bufala, made from water buffalo milk, was traditionally used and is still available, albeit at a higher price. |
| Texture | Fresh mozzarella is soft, stretchy, and easy to cut or tear apart. Low-moisture mozzarella is firmer and less stretchy. |
| Moisture Content | Fresh mozzarella typically contains 60% or more water. Low-moisture mozzarella has a moisture content between 45% and 52%. |
| Flavor | Mozzarella is a mild-flavored cheese with a hint of saltiness. Mozzarella di bufala has a slightly bolder, sweeter, and grassier flavor. |
| Shape and Size | Fresh mozzarella comes in various shapes and sizes, including balls, ovaline, bocconcini, and ciliegine. |
| Storage | Fresh mozzarella is stored in water or whey, while low-moisture mozzarella is vacuum-packed or sold in a tight plastic wrapper. |
| Shelf Life | Fresh mozzarella has a short shelf life and is best the day it's made. Low-moisture mozzarella has a longer shelf life and can last for weeks under refrigeration. |
| Melting Properties | Fresh mozzarella exudes water when melted and becomes soupy. Low-moisture mozzarella is exceptional at melting and stretching without becoming watery. |
| Use Cases | Fresh mozzarella is suitable for eating plain, in salads, or on pizzas. Low-moisture mozzarella is preferred for American-style or New York-style pizzas and other cooked dishes. |
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What You'll Learn
Fresh mozzarella
Making Fresh Mozzarella at Home
Storing Fresh Mozzarella
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Low-moisture mozzarella
Mozzarella can be divided into two main categories: fresh and low-moisture mozzarella. Low-moisture mozzarella is typically made from cow's milk, though it can also be made from water buffalo milk. It is an aged and dried version of fresh mozzarella, with a moisture content in the 45 to 52% range, while fresh mozzarella can be 60% water or higher.
When shopping for low-moisture mozzarella, look for blocks or bags of cheese that are specifically labelled "low moisture". It will have a drier texture than fresh mozzarella and will grate more easily. It is commonly found in grocery stores and is often more affordable due to its longer shelf life.
While low-moisture mozzarella is a popular choice for its convenience and melting properties, some people prefer the taste and texture of fresh, high-moisture mozzarella, especially for wood-fired Neapolitan pizzas. Ultimately, the choice between low-moisture and high-moisture mozzarella depends on personal preference and the intended use.
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Mozzarella di bufala
The process of making mozzarella di bufala is time-sensitive, with farmers having only 60 hours between milking the water buffalo and starting cheese production. After the milk arrives at the dairy, it is acidified by adding whey rennet from water buffalo raised on the same farm or in the direct neighbourhood. The milk is then heated to between 33 and 39 degrees centigrade, and calf rennet is added to coagulate it.
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Smoked mozzarella
Mozzarella is a stretched-curd cheese that originates from Italy. While it was originally made from water buffalo milk, most mozzarella today is made from cow's milk. Fresh mozzarella is stored in water and has a short shelf life. It is best for eating plain, in salads, on pizza, or as part of an antipasti spread.
Mozzarella can be smoked to add an extra kick of flavour to any dish. Smoked mozzarella has a brown, edible rind and a subtle, nuanced flavour that is meaty, earthy, and campfire-like. The smoking process involves cold-smoking the cheese over wood chips or hay, imparting flavour without cooking. This process was traditionally used as a way to preserve food.
When choosing the best mozzarella cheese, it is important to consider the texture and flavour. Good & Gather, a Target-exclusive brand, offers a mozzarella with a firm yet springy texture, making it excellent for grating, slicing, or eating by the chunk. It has a tangy flavour that sets it apart from other brands. Another option is Trader Joe's block mozzarella, which has a creamy texture and a salty flavour.
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Scamorza
The cheese is made by allowing the fresh curd to mature in its own whey for several hours, developing acidity through the conversion of lactose to lactic acid. Artisan cheesemakers then form the cheese into a round shape, tie a string around it one-third of the way down, and hang it to dry. This process, akin to 'strangling' the cheese, gives it its characteristic pear or teardrop shape. The texture of scamorza is smooth and elastic, similar to mozzarella, and it has a mild and slightly sweet flavour.
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Frequently asked questions
Mozzarella is a type of pasta filata cheese, which means "spun paste" in Italian. It is made by stretching, heating, and kneading curd cheeses.
Mozzarella was traditionally made with water buffalo milk, but today, most mozzarella is made from cow's milk.
Low-moisture mozzarella is the best for cooking at high temperatures. Fresh mozzarella and burrata have a high moisture content and tend to release water when heated, which can make dishes soggy.
For wood-fired, soggy-in-the-middle, true Neapolitan pizzas, a high-moisture, freshly made mozzarella, preferably from water buffalo milk, is recommended. However, for most other pizza styles, including New York-style, crispy Greek-style, and Chicago deep dish, low-moisture mozzarella is the cheese of choice.
Good & Gather (a Target-exclusive brand) and Trader Joe's block mozzarella are recommended by Taste of Home. Other brands mentioned by sources include Burnett, Grande, Tillamook, Galbani, Sargento, and Calabro.
