Frederic Melton
Mozzarella is a soft cheese with a high moisture content, which means it melts at a lower temperature than drier, harder cheeses. The exact temperature at which mozzarella melts depends on the moisture content of the cheese, but it typically melts at around 30°C (86°F) to 45°C (113°F). Mozzarella is often used in dishes that require a seductive stretch, such as pizza, Italian rice balls, and caprese salad. When cooking with mozzarella, it's important to ensure that the cheese is at room temperature before adding it to the dish, as this will help it melt more evenly.
| Characteristics | Values |
|---|---|
| Melting temperature | 100–110 °F (37.7–43.3 °C) |
| Oven temperature | 850 °F (454.4 °C) |
| Curd temperature | 125–135 °F (51.6–57.2 °C) |
| Water temperature | 165–175 °F (73.8–79.4 °C) |
| Aging | Aged cheese melts at very high heat |
| Moisture | Low-moisture mozzarella melts better |
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What You'll Learn
Mozzarella melts at 30°C or 86°F
Mozzarella cheese is one of Italy's most popular cheeses, with a soft texture and a delicious taste. It is made by immersing cheese curds in hot water and then pulling and cutting them until smooth. This process is thought to have inspired the name, as "mozzare" means "cut" in the Neapolitan dialect.
Mozzarella has a relatively low melting point compared to other cheeses. As a high-moisture cheese, it will begin to melt at a temperature of around 30°C or 86°F. This is much lower than the melting point of low-moisture cheeses, which melt at around 70-75°C or 158-167°F.
Mozzarella's low melting point means that it can be easily melted in a variety of dishes. It is often used in Italian cuisine, such as on top of pizzas or in caprese salad. It can also be added to dishes like sausage or snack sticks to add flavour without melting.
To get a good melt on a pizza, it is recommended to use low-moisture mozzarella and to let the cheese come to room temperature before adding it to the pizza. This will help the cheese melt evenly and prevent it from becoming soupy.
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Fresh mozzarella melts at 850°F
Mozzarella is one of Italy's most popular cheeses, and it has been used in Italian cuisine for centuries. It is made by immersing cheese curds in hot water and then pulling them until smooth. The word "mozzare" in the Neapolitan dialect means "cut", referencing the cheese's unique creation.
The melting point of mozzarella cheese can also depend on its fat content and age. Cheeses with a higher fat content tend to brown faster and are more likely to become rubbery when melted. Aged cheeses also tend to have a higher melting point than young cheeses, as they require very high heat to begin to run.
Additionally, the shape and size of the mozzarella pieces can impact how well it melts. Smaller, thinner pieces of mozzarella will melt more evenly and can help improve the melt of fresh mozzarella. Sprinkling a small amount of low-moisture mozzarella on top can also help create a more even melt.
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Low-moisture mozzarella melts better
Mozzarella cheese is a key ingredient in many pizza recipes. The cheese's meltability is a crucial factor in determining its suitability for a pizza, as it is desirable for the cheese to spread out in a "rich, gooey blanket" over the pizza. When melted, mozzarella cheese should have a nice elastic texture, and when a slice is cut, the cheese should ooze cleanly around the knife.
Mozzarella cheese with high moisture content tends to exude water as it melts, resulting in a soupy, rather than melty, texture. In contrast, low-moisture mozzarella has better meltability. It stretches well and remains dry enough to prevent the pizza crust from becoming soggy. This type of mozzarella is commonly used in various pizza styles in the United States, including New York style, crispy Greek style, bar pies, New Haven apizza, and Chicago deep dish pies.
To enhance the meltability of mozzarella cheese, it is recommended to bring it to room temperature before adding it to the pizza. Additionally, the size and shape of the cheese pieces can impact the melting process. For a more even melt, thinner pieces of cheese are preferable.
While low-moisture mozzarella is popular for its melting properties, some people prefer the taste and texture of fresh mozzarella. Fresh mozzarella is considered essential for true, wood-fired Neapolitan pizzas, as it contributes to the characteristic slightly soggy texture in the middle. However, low-moisture mozzarella is more readily available in stores and is often preferred for its convenience and melting capabilities.
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Aged mozzarella needs very high heat to melt
Mozzarella cheese is one of Italy's most popular cheeses, used in dishes all over the world. It is known for its seductive stretch and gooey cheese pull. The cheese is made by immersing curds in hot water and then pulling them until smooth. The temperature of the water is important to achieve the right consistency. Water temperatures between 165-175°F (74-79°C) work well for this. The internal curd temperature should be 125-135°F (52-57°C).
However, when cooking with mozzarella, it is important to note that it does not melt easily. Fresh mozzarella has a high moisture content, which means it melts at a lower temperature (around 86°F or 30°C). However, aged mozzarella has a lower moisture content, and therefore requires very high heat to melt. This is because the maturation of cheese is an important factor in its reaction to heat. A young cheese will react immediately to heat, whereas an aged cheese will only begin to melt under very high heat, which causes the fat to separate from the solid elements.
Mozzarella's melting point is around 158-167°F (70-75°C). However, some sources suggest that a temperature of 850°F (454°C) is required to melt mozzarella cubes and achieve a good melt. This may be because mozzarella has a relatively high fat content, which affects how it melts and its consistency.
To improve the melt of aged mozzarella, it is recommended to let the cheese come to room temperature before cooking. Cutting the cheese into thin strips or grating it will also help it melt more evenly.
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Mozzarella melts when making fresh cheese
Mozzarella is one of Italy's most popular cheeses, used in dishes all over the world. It is known for its seductive stretch and gooey cheese pull. Making fresh mozzarella at home involves a series of stretching and cutting. The cheese curds are immersed in hot water, pulled until smooth, and then cut into balls. The word "mozzare" in the Neapolitan dialect means "cut", referencing the cheese's unique creation.
Mozzarella cheese melts at different temperatures depending on its moisture content. As a rule, cheeses with high moisture levels (60-80%) melt at low temperatures (30°C or 86°F), while cheeses with lower moisture levels (30-35%) melt at higher temperatures (70-75°C or 158-167°F). The curd temperature for making fresh mozzarella should be between 125-135°F, with water temperatures between 165-175°F.
When cooking with mozzarella, it is important to note that a sudden change from cold to hot temperatures can cause the proteins to curl or clump up. To avoid this, let the cheese rest at room temperature before cooking and cut it into thin strips or shreds to increase the surface area. Low-moisture mozzarella melts more easily and is often preferred for pizzas as it stretches well and doesn't release too much moisture.
Additionally, the type of milk used to make the mozzarella can impact its melting properties. Traditionally, mozzarella was made with buffalo milk, but today it is more commonly made with cow's milk, which helps maintain the soft texture and delicious taste.
Some recipes that showcase the melting qualities of mozzarella include Tortellini & Sausage, where the cheese is shaved on top, and Eggplant Parmesan, which creates a tantalizing cheese pull. Mozzarella can also be added to summer sausages and snack sticks without melting, thanks to high-temperature cheese variants designed to hold their shape during cooking.
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Frequently asked questions
Mozzarella cheese melts at a temperature of 104-113°F (40-45°C) or higher. The melting point depends on the moisture content of the cheese.
To improve the melting of mozzarella cheese, you can let it rest at room temperature before use and cut it into thin strips or shreds. Using low-moisture mozzarella can also help improve melting and prevent a soupy texture.
Mozzarella cheese is commonly used in Italian cuisine, such as on pizzas, in rice balls, or in caprese salad. It can also be added to dishes like sausage, snack sticks, and summer sausage to melt or as a topping for tortellini & sausage or eggplant parmesan.
