The Creamy, Stretchy Delight: Exploring Mozzarella's Tasty Texture

Mozzarella is a stretched curd cheese that originates from Italy. It is a mild-flavoured semi-hard cheese that is creamy and milky in taste. The fresher the mozzarella, the better it tastes.

Mild flavour

Mozzarella is a stretched curd cheese that originates from Italy. It is a mild-flavoured semi-hard Swiss cheese. The fresher the mozzarella, the better it tastes. It is creamy, milky, and sweet. It is pressed and has a harder consistency.

Mozzarella is served raw with fresh tomatoes and basil in the classic Italian dish Caprese salad. It is also used on pizza and in baked pasta dishes like lasagna.

Mozzarella has a stringy texture when melted. It has a higher fat content so a much richer taste. It has a stronger flavour, maybe with more tang, rather than very different.

Mozzarella is sold in small plastic containers or bags filled with water or whey. Once opened, the mozzarella should be eaten within a few days—and the sooner the better.

Stringy texture

Mozzarella is a stretched curd cheese that originates from Italy, though most mozzarella sold in the U.S. is made domestically. The fresher the mozzarella, the better it tastes. If you can, try to buy from a local cheesemaker or learn how to make your own mozzarella at home.

Mozzarella is a stretched cheese curd (hence the stringy texture). Other stretched cheese curds include Halloumi, burrata, and provolone.

Mozzarella has a higher fat content so a much richer taste. Water buffalo milk is richer than cow's milk, and you can taste it in this cheese. The flavor of mozzarella di bufala is a little bolder and a little sweeter with a slight grassiness.

Mozzarella is a stretched cheese curd (hence the stringy texture). All types of mozzarella—fresh, mass-produced, bufala—can be smoked. When mozzarella is smoked, the cheese might be suspended directly over wood chips or placed in a container or smoker of some sort that smoke can waft through.

Mozzarella is a stretched cheese curd (hence the stringy texture). Burrata looks like a regular ball of mozzarella until you slice into it and a decadent center filled with thick cream is revealed. Tiny shreds of thin mozzarella curd are also mixed in with the cream. The result is a super-creamy version of mozzarella that's fantastic simply spread onto bread with salt and olive oil.

Creamy, milky

Mozzarella is a stretched curd cheese that originates from Italy, though most mozzarella sold in the U.S. is made domestically. The fresher the mozzarella, the better it tastes. If you can, try to buy from a local cheesemaker or learn how to make your own mozzarella at home.

Fresh mozzarella is sold in small plastic containers or bags filled with water or whey. Once opened, the mozzarella should be eaten within a few days—and the sooner the better.

Burrata looks like a regular ball of mozzarella until you slice into it and a decadent center filled with thick cream is revealed. Tiny shreds of thin mozzarella curd are also mixed in with the cream. The result is a super-creamy version of mozzarella that's fantastic simply spread onto bread with salt and olive oil.

Mozzarella is a stretched cheese curd (hence the stringy texture). Other stretched cheese curds: Halloumi, burrata, provolone.

Bolder, sweeter

Mozzarella is a stretched curd cheese that originates from Italy. It is a go-to melting Swiss semi-hard cheese that is stronger and slightly more nutty in flavour. It has a stringy texture when melted.

Mozzarella is a creamy, milky-fresh and sweet cheese. The fresher the mozzarella, the better it tastes. The water buffalo milk used to make mozzarella is richer than cow's milk, and you can taste it in the cheese. The flavour of mozzarella di bufala is a little bolder and sweeter with a slight grassiness.

Mozzarella is a premium cheese in the UK and the name is protected so that it can only be produced in the traditional way. It has a higher fat content so a much richer taste.

Mozzarella is a stretched cheese curd (hence the stringy texture). It is pressed and has a harder consistency compared to cottage cheese, which has lumps of cheese mixed with moist cream.

Mozzarella is a great melting cheese that is used on pizza and in baked pasta dishes like lasagna. It is served raw with fresh tomatoes and basil in the classic Italian dish Caprese salad.

Richer, tangier

Mozzarella is a stretched curd cheese that originates from Italy, though most mozzarella sold in the U.S. is made domestically. The fresher the mozzarella, the better it tastes. If you can, try to buy from a local cheesemaker or learn how to make your own mozzarella at home.

Mozzarella has a higher fat content so a much richer taste. Water buffalo milk is richer than cow's milk, and you can taste it in this cheese. The flavor of mozzarella di bufala is a little bolder and a little sweeter with a slight grassiness.

Mozzarella is a go-to melting Swiss semi-hard cheese that is stronger and slightly more nutty in flavor but gives a similar stringy texture when melted so will be my number one choice.

Mozzarella has a higher fat content so a much richer taste. In the UK it's considered quite a premium cheese and the name is protected in the UK and EU so that it can only be produced in the traditional way.

Frequently asked questions