Bushra Griffith
The question what's that cheese called that's white and squishy? often refers to a variety of soft, creamy cheeses that are popular in many cuisines. One of the most commonly recognized cheeses fitting this description is mozzarella, known for its smooth texture and mild flavor, often used in pizzas and caprese salads. Another possibility is queso fresco, a fresh, crumbly cheese used in Latin American dishes. Additionally, cheeses like ricotta or cream cheese might also come to mind, depending on the context, as they share a similar white, soft appearance. Identifying the exact cheese depends on its specific characteristics and intended use.
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What You'll Learn
Mozzarella Cheese Basics
Mozzarella, the quintessential white and squishy cheese, is a staple in kitchens worldwide, beloved for its versatility and mild, milky flavor. Originating from Italy, this cheese is traditionally made from buffalo milk, though cow’s milk versions are more common today. Its signature texture—soft, stretchy, and slightly elastic—comes from a process called pasta filata, where the curd is stretched and kneaded in hot water. This method not only gives mozzarella its unique consistency but also ensures it melts beautifully, making it a favorite for pizzas, caprese salads, and grilled cheese sandwiches.
To appreciate mozzarella fully, consider its two primary varieties: fresh and low-moisture. Fresh mozzarella, often sold in water or brine, is incredibly soft and delicate, with a short shelf life of about a week. It’s best enjoyed raw, sliced and paired with tomatoes, basil, and olive oil. Low-moisture mozzarella, on the other hand, is firmer and shreds easily, making it ideal for cooking. When selecting mozzarella, look for a smooth, creamy appearance and a faintly sweet aroma. Avoid packages with excess liquid or signs of sourness, as these indicate spoilage.
For those looking to incorporate mozzarella into their cooking, here’s a practical tip: when melting mozzarella, use low to medium heat to preserve its texture. High heat can cause it to become rubbery or oily. For the perfect caprese salad, pair fresh mozzarella with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze. If making pizza, opt for low-moisture mozzarella and shred it yourself for better meltability. For a quick snack, try stuffing mini mozzarella balls (bocconcini) into cherry tomatoes and drizzle with pesto.
Comparatively, mozzarella stands out from other cheeses due to its simplicity and adaptability. Unlike aged cheeses with complex flavors, mozzarella’s mildness allows it to complement rather than overpower other ingredients. Its stretchability, a result of the pasta filata process, is unmatched by cheeses like cheddar or gouda. This makes mozzarella the go-to choice for dishes where texture and meltability are key. Whether you’re a home cook or a professional chef, understanding mozzarella’s basics unlocks a world of culinary possibilities.
Finally, storing mozzarella properly is crucial to maintaining its quality. Fresh mozzarella should be kept in its original packaging, submerged in its liquid, and refrigerated. Consume it within 3–5 days for optimal freshness. Low-moisture mozzarella can be wrapped tightly in plastic wrap or stored in an airtight container and lasts up to 2 weeks. For longer storage, both types can be frozen, though fresh mozzarella may lose some of its texture. Thaw frozen mozzarella in the refrigerator and use it within a month for best results. With these basics in mind, mozzarella becomes not just a cheese, but a versatile ingredient ready to elevate any dish.
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Fresh vs. Low-Moisture Mozzarella
Fresh mozzarella, often called "mozzarella di bufala," is the epitome of what comes to mind when you think of that white, squishy cheese. Made from buffalo milk, it’s stored in water or whey to maintain its delicate texture and mild, milky flavor. This cheese is a staple in Caprese salads, where its soft, pillowy consistency contrasts beautifully with ripe tomatoes and basil. However, its high moisture content means it spoils quickly—typically within a week—and doesn’t melt well, making it unsuitable for dishes like pizza or lasagna. If you’re craving freshness and simplicity, fresh mozzarella is your go-to, but handle it gently and consume it promptly.
Low-moisture mozzarella, on the other hand, is the workhorse of the cheese world, designed for durability and meltability. Made from cow’s milk and aged slightly longer, it has a firmer texture and lower water content, allowing it to shred and brown perfectly on pizzas or baked dishes. This variety can last up to a month in the fridge, making it a practical choice for meal prep or busy kitchens. While it lacks the delicate flavor of its fresh counterpart, its versatility is unmatched. For example, low-moisture mozzarella is ideal for stuffed peppers, grilled cheese sandwiches, or any recipe where melted cheese is the star.
The key difference between these two lies in their intended use. Fresh mozzarella shines in cold or room-temperature dishes where its texture and flavor can take center stage. Low-moisture mozzarella, however, is engineered for heat—it stretches, bubbles, and caramelizes in ways fresh mozzarella simply cannot. If you’re ever unsure which to use, ask yourself: will this cheese be heated? If yes, reach for low-moisture. If no, fresh mozzarella will elevate your dish.
Practical tip: When substituting one for the other, adjust your expectations. Using fresh mozzarella on a pizza will result in a soggy crust, while low-moisture mozzarella in a Caprese salad will feel rubbery and out of place. Both cheeses have their merits, but their strengths are mutually exclusive. For the best results, respect their unique qualities and use them as intended. After all, the right cheese can make or break a dish.
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Burrata: Creamy Mozzarella Variant
Burrata, a luscious Italian cheese, embodies the essence of what many seek when they ask about that white, squishy cheese. Originating from Puglia, this mozzarella variant is a masterpiece of dairy craftsmanship. At its core lies a delicate pouch of stretched curd (pasta filata) encasing a heart of creamy stracciatella—shreds of mozzarella soaked in rich cream. The result is a cheese that oozes decadence when cut, offering a contrast between its firm exterior and its indulgent, spoonable interior.
To fully appreciate burrata, consider its ideal pairings. Serve it fresh, at room temperature, with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and a few basil leaves. Its mild, milky flavor complements acidic components like balsamic glaze or cherry tomatoes, while crusty bread acts as the perfect vehicle for soaking up its creamy center. For a heartier dish, toss it with grilled peaches, arugula, and prosciutto for a sweet-savory balance. Avoid overpowering its subtlety with strong flavors; simplicity enhances its natural elegance.
From a nutritional standpoint, burrata is a treat best enjoyed in moderation. A 100-gram serving contains approximately 300 calories, 25 grams of fat, and 18 grams of protein. While it’s higher in saturated fat than other cheeses, its richness means a little goes a long way. For those mindful of lactose, burrata’s freshness and high-fat content make it easier to digest than aged cheeses. Pair it with fiber-rich accompaniments like whole-grain bread or leafy greens to balance the meal.
What sets burrata apart from its mozzarella cousin is its texture and production process. While mozzarella is firm and stringy, burrata’s outer shell gives way to a molten interior, creating a sensory experience that’s both rustic and refined. Artisanal burrata is typically made within 24 hours of milking, ensuring peak freshness. When shopping, look for a soft, pliable exterior and a slight sheen—signs of quality. Store it in its brine or wrap it in damp cheesecloth to preserve its moisture, and consume within two days for optimal flavor.
In culinary circles, burrata’s versatility shines. Chefs use it as a finishing touch rather than a cooking ingredient, as heat can cause it to lose its signature texture. For a crowd-pleasing appetizer, top crostini with burrata, roasted red peppers, and a drizzle of honey. Or elevate a simple pasta dish by folding burrata into warm spaghetti with garlic, lemon zest, and chili flakes. Its ability to elevate everyday ingredients makes it a staple in both home kitchens and Michelin-starred restaurants alike.
Ultimately, burrata is more than just a cheese—it’s an experience. Its creamy interior and delicate exterior encapsulate the artistry of Italian cheesemaking, offering a sensory journey with every bite. Whether you’re a cheese connoisseur or a curious newcomer, burrata’s unique texture and flavor profile make it the answer to the question of that elusive white, squishy cheese. Treat it with care, pair it thoughtfully, and savor its decadence—it’s a culinary treasure worth celebrating.
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Using White, Soft Cheese in Dishes
Soft, spreadable cheeses like Brie, Camembert, and fresh goat cheese are culinary chameleons, transforming dishes with their creamy texture and subtle tang. Their high moisture content allows them to melt seamlessly into sauces, enriching pasta dishes and risottos with a luxurious mouthfeel. For example, a dollop of Boursin stirred into a béchamel sauce adds depth and complexity to a simple vegetable gratin. When using these cheeses in cooking, remember they’re delicate—gentle heat prevents curdling. Aim to incorporate them at the end of cooking, allowing residual heat to soften them without breaking their structure.
Contrastingly, these cheeses shine as standalone stars in cold preparations. Their soft texture and mild flavor make them ideal for spreading on crusty bread or pairing with fresh fruit. For a sophisticated appetizer, arrange thin slices of pear or apple alongside a wedge of Brie, drizzled with honey and sprinkled with toasted pecans. The key here is balance—let the cheese’s natural creaminess complement, not overpower, the accompanying ingredients. For younger palates, try pairing mild fresh mozzarella with sweet berries or grapes, making it an accessible introduction to soft cheeses.
In baking, soft cheeses introduce moisture and richness without weighing down the final product. Incorporate crumbled feta or ricotta into savory scones or quiches for a tangy twist. When baking, ensure the cheese is well-distributed throughout the batter to avoid pockets of sogginess. For sweet applications, mascarpone is unparalleled—its velvety texture makes it the perfect base for cheesecakes or tiramisu. Use it in a 1:1 ratio with cream cheese for a lighter, more delicate dessert. Always bring soft cheeses to room temperature before baking to ensure smooth incorporation.
Finally, soft cheeses excel in elevating everyday meals with minimal effort. Mash avocado with crumbled feta and a squeeze of lemon for a quick, protein-packed toast topping. Or, stir a spoonful of crème fraîche into soup just before serving for added richness. For a crowd-pleasing snack, stuff cherry tomatoes with herbed goat cheese—a bite-sized delight that’s as easy to prepare as it is to devour. The versatility of these cheeses lies in their simplicity; they enhance without overwhelming, making them indispensable in any kitchen.
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Other Squishy White Cheeses to Try
If you're searching for that elusive white and squishy cheese, you're likely thinking of mozzarella, but the cheese world offers a plethora of similar delights. Beyond the familiar, there are numerous varieties that share the same creamy texture and pale hue, each with its unique flavor profile and culinary applications. Here's an exploration of some lesser-known squishy white cheeses that deserve a spot on your cheese board.
The French Delight: Brie
A classic choice for cheese enthusiasts, Brie is a French masterpiece. This cheese boasts a thin, white rind encasing a rich, creamy interior. Its texture is undeniably squishy, becoming more so as it ages. Brie's flavor is mild and buttery, with a hint of nuttiness, making it a versatile option. Pair it with fresh fruit, crackers, or melt it onto a warm baguette for a decadent treat. For a truly indulgent experience, try the triple-crème Brie varieties, which have a higher fat content, resulting in an even creamier texture.
Italian Freshness: Ricotta
Ricotta is a fresh cheese with a light, airy texture that fits the squishy description perfectly. Made from whey, it is a byproduct of cheese production, often using cow, sheep, or goat milk. Its mild, slightly sweet flavor makes it a versatile ingredient in both sweet and savory dishes. Use it as a filling for ravioli or cannoli, or simply spread it on toast with a drizzle of honey. For a healthier option, opt for part-skim ricotta, which reduces the fat content while retaining its creamy mouthfeel.
A Scandinavian Specialty: Brunost
Brunost, or 'brown cheese,' is a unique Norwegian creation. Despite its name, it is indeed white and squishy, with a texture similar to fudge. This cheese is made from boiled whey and milk, often with the addition of cream, resulting in a sweet, caramel-like flavor. Brunost is a delightful addition to breakfast tables, sliced thinly and served on toast or crackers. Its squishy nature makes it an excellent choice for creating cheese-based desserts, such as cheesecake or even cheese-infused brownies.
The Spanish Treat: Queso Fresco
Queso Fresco, meaning 'fresh cheese,' is a staple in Mexican and Spanish cuisine. This cheese is typically made from cow's milk and has a soft, crumbly texture when fresh, but as it ages, it becomes smoother and squishier. Its mild, tangy flavor complements spicy dishes, making it a perfect topping for tacos, enchiladas, or salads. For a DIY project, try making your own Queso Fresco at home; it's a simple process that requires only a few ingredients and yields a delicious, fresh cheese.
In the world of cheese, the white and squishy category offers a delightful array of options, each with its own cultural significance and culinary applications. From the familiar to the exotic, these cheeses provide a sensory journey, proving that texture and color can be as important as flavor in the cheese-lover's quest. Whether you're a connoisseur or a curious beginner, exploring these varieties will undoubtedly expand your cheese horizons.
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Frequently asked questions
You're likely thinking of Mozzarella, a classic Italian cheese known for its soft, stretchy texture and mild flavor.
Yes, another popular option is Queso Blanco, a Hispanic-style cheese with a similar texture to Mozzarella but a slightly firmer consistency and a mild, tangy taste.
Absolutely! Both Mozzarella and Queso Blanco are excellent melting cheeses, making them perfect for pizzas, sandwiches, and other dishes where a gooey, stretchy texture is desired.
While Mozzarella and Queso Blanco are the most common names, you might also hear terms like "fresh cheese" or "soft cheese" used to describe this type of cheese. In some regions, local variations may have different names, but they generally refer to the same soft, white, and squishy texture.
