Mozzarella cheese is one of the most beloved types of cheese. It is always a delight to watch it stretch as you take a bite. Far from its stretchy and melty attributes, mozzarella cheese is also enjoyed on its own. And if the kind you've pictured is just the one on top of pizza, then you're missing out!
There are lots of varieties of mozzarella, from the ones we use in pizza to smoked ones. Moreover, it is best enjoyed fresh with minimal ingredients to really bring out its taste. In this article, we will tackle the different types of mozzarella as well as the source of the milk used to make it. Stay tuned for our Top 10 products as well!
Mozzarella is one of the most popular types of cheese; its mild and creamy taste is quite addicting along with its springy texture. You certainly can’t get enough of pizza without it for sure. It is always fun to watch it pull apart as you take a bite or watch it melt when you cook it.
The answer lies in its production process also known as the pasta filata or spun paste or stretched curd. After milk curdles from the added enzymes such as citric acid or lactic acid as the pH matters upon reaching the kneading stage. The curds are cut up to drain excess whey just like most cheeses.
They are then put into hot and salty water where it is stretched, just like salt water taffy, or even caramel and sugar candies. The stretching process actually gives it pliability and melting capability. After stretching, they are then placed in cold water before they are shaped into a ball, knots, or braid.
Mozzarella cheese is a guaranteed win because of its delectable taste. You'd be hard-pressed to find someone who didn't like them. Besides the source material and taste, you also have to consider the packaging as mozzarella is easily perishable. Here's what you need to know below!
Like with any other cheese, mozzarella comes from milk first. It may come as a surprise but you can actually use different sources of milk to create mozzarella cheese. Every one of them yields a difference in taste and texture, so read on to find out more!
With our penchant for drinking milk and consuming cheese on the regular, mozzarella from cow’s milk is a no-brainer. It yields a mild and slightly sweet-tasting mozzarella that’s both great for eating on its own or for adding as an ingredient.
It has a tighter and springier texture than buffalo mozzarella, so it holds up well when you use it for cooking. It is not the most decadent but it is readily available and much more affordable!
The Italians will tell you buffalo mozzarella is the way to go when eating true mozzarella. It has been described to have a robust flavor with a bit of tanginess and gaminess or maanggo, which is the bit of aftertaste you get.
But if you’re not used to drinking carabao’s milk then you might have to get used to the taste of buffalo mozzarella. For some, this is noted to possess too strong of a flavor but it is creamier due to its higher fat content.
With the rise in health issues, a majority have opted to shift to a healthier lifestyle and this includes their diet. Going vegan is one of them, which means being devoid of animal and animal-based products. It is also handy if you are lactose intolerant!
Good news! Eating healthy does not mean forgoing cheese products altogether as there are now vegan cheese options in the market! These are made out of plant oils, soy, and nuts such as almonds and cashews. Some even use flours from cassava or arrowroot.
It also uses bacterial cultures and follows similar steps to traditional cheese making, so it is minimally processed. However, don't expect to achieve the same gooey and melty consistency as dairy cheese as it doesn't quite melt the same.
When we talk of mozzarella, almost always, it is the one on top of pizza that comes to mind. But there are actually different kinds - from fresh to smoked and even varying sizes! It's high time you sampled these varieties as they are all equally delicious!
Made from cow’s milk, fresh mozzarella is pulled and stretched after its curdling process, which gives it that stretchiness or elasticity. It is usually suspended in brine, water, or whey to keep it fresh. Also known as Fior di Mozzarella in Italy, which means flower of milk.
It has a light and creamy flavor and is rather delicate. It could be salted or unsalted. Keep in mind that fresh mozzarella must be consumed after a few days of opening; otherwise, you’d risk spoiling it. So, do not purchase more than what you could consume.
Fresh mozzarella is generally shaped into a ball and sold in several sizes. The regular one is about the size of a small orange, the bocconcini are about the size of an egg, and there are even varieties that are bite-sized such as Perlini. These are great to toss in salads or marinated!
There's mozzarella, and there’s mozzarella di bufala. If you’re aiming for quality mozzarella, you can’t go wrong with this. Made from the milk of water buffalo, which gives a rich and velvety taste that’s creamier and sweeter than cow’s milk. You also get a hint of gaminess. This is great for salads or eaten on its own.
Mozzarella di Bufala Campana, in particular, hails from the region of Campania, Italy, where it is protected by the DOP label. It translates to Protected Designation of Origin. This means that the cheese production must adhere to traditional and high-quality standards and be certified by the Italian government.
Only certain regions in Italy are granted that status. It is similar to how Champagne must originate from France to be called Champagne. Other countries cannot claim the mozzarella di Bufala title even if they have used buffalo milk.
Also known as loaf mozzarella, this type is the most common type of mozzarella cheese found in most groceries where it is often processed and mass-produced. If cheese is simply labeled mozzarella, chances are it is the low moisture kind.
It is characterized by its rather rubbery and firmer texture, which isn’t as delicate as fresh mozzarella. It is also less creamy albeit rather salty. And it has a longer shelf life as well.
Because of its low moisture content, it is able to melt well without becoming watery – it mostly becomes stringy. This is what you’d probably picture mozzarella to be. This makes it the go-to choice for homemade pizzas and baked goods such as lasagnas!
Upon first glance, burrata resembles a regular fresh mozzarella ball. However, upon slicing it open, you will notice it is filled with cream and mozzarella curds!
It is ideal if you want an extra creamy treat as burrata literally translates to buttered. It has a rich mouthfeel, almost akin to dessert so you can swap it for your usual mozzarella if you want something more decadent.
For the ultimate treat, burrata is best eaten on its own with a spoon! But it is also paired with a drizzle of olive oil or slathered onto bread! Once you’ve opened the burrata, you have to finish it, as it doesn’t stay fresh. Though with its delicious taste, we’re sure it won’t be a problem!
This is best described as the filling inside the burrata. It consists of leftover curds from making mozzarella balls, which are then heated until it comes together but not quite, just until it resembles shredded rags.
These bits are then dropped into cream, which gives it a luscious and smooth taste. It can be encased in shells, but it is mostly sold on its own. It is best for pairing with toast, and as a topping for pasta, which definitely tastes as good it sounds!
Yes, any mozzarella can be smoked regardless of the composition – including low moisture ones. This is done by chilling the mozzarella and smoking it at a low temperature, so it doesn’t melt.
The process is done until the mozzarella reaches a golden brown hue. Different wood chips can be used, though the most popular ones are hickory and cherry. Smoking mozzarella provides an added layer of flavor by imparting an earthy taste to the cheese.
Scamorza is a commonly used variety, and it is drier than its fresh counterpart. It is also easily distinguishable by its pear shape. Altogether, smoked mozzarella is great to use on pizzas and vegetables to bring out its earthy flavor!
In buying mozzarella cheese, you may be confused by the packaging as it comes in different forms. But it is actually quite handy, as it should also give you an idea of whether the cheese is fresh or processed.
For starters, fresh mozzarella is shaped into balls and often submerged in liquids to preserve its freshness. It is also packaged in fewer quantities than processed mozzarella because of its shorter shelf life. In addition, it costs just a little bit more.
Conversely, processed or low moisture mozzarella is often tightly wrapped in plastic and sold dry. It is usually sold in bricks, shredded toppings, or even sticks or string cheese. It is more economical as you can even buy it in bulk as it is less likely to spoil.
It does not automatically make one superior over the other, but you should also consider which of these you prefer. Perhaps you are the type who values the freshness of a product and don't mind spending more. Maybe you consume a lot of cheese on the regular and prefer a more practical option!
Nothing is more frustrating than having to find out a store carries limited supplies or varieties of what you’re looking for. To make sure you can get what you need, consider looking into specialty cheese shops and deli shops, so there are a plethora of options to choose from.
Mozzarellaーthat is fresh mozzarellaーcan be a little hard to source out in most groceries. But it holds a steady stream of low moisture ones suitable for everyday use.
And while imported goods are great, don’t forget to check out our very own local dairy farms! These homegrown brands have stepped up their game in producing high-quality milk and have extended their line to cheese products if you want to sample local creations. It is also a great way of supporting their businesses!
How was our buying guide? We hoped we were able to acquaint you with one or two kinds of mozzarella. Don't be scared about choosing what to buy as there are no wrong answers! You can also check out our Top 10 list if you need more ideas!
**Prices may vary depending on the website and their campaign period**
|Net Weight||250 g|
|Packaging||Ball in Glass Jar|
|Net Weight||Not Indicated|
|Net Weight||200 g|
|Type||Fresh, Cherry Mozzarella|
|Net Weight||250 g|
|Net Weight||200 g|
|Net Weight||2.3 kg|
|Net Weight||280 g|
|Net Weight||250 g|
|Net Weight||Available in 200g and 500 g|
La Petite Fromagerie
La Petite Fromagerie
In A Nutshell
La Petite Fromagerie
Mozzarella di Bufala Campana DOP
Mozzarella di Latte di Bufala
Caprese in a Bottle
Vegan Mozzarella Cheese
Mozzarella Cheese Block
A Rich and Silky Mozzarella Cheese With a Robust Flavor
A Velvety Cheese You Can Dig Into
Versatile Taste That Suits Sweet and Savory Dishes
Bursting With Sweet and Savory Notes in Every Mouthful
A Rustic and Earthy Dairy-Free Alternative
Add Depth of Flavor With Smoked Scamorza
An Economical Buy for the Whole Family
Mozzarella Cheese With a Nutty Twist
A Creamy and Luscious Treat in Every Bite
Shredded Mozzarella for Effortless Pizzas
|Price Starts at||₱570||₱395||₱425||₱450||₱230||₱400||₱999||₱280||₱280||₱199|
|Type||di Bufala||Fresh, Burrata||di Bufala||Fresh, Cherry Mozzarella||Vegan||Smoked||Low Moisture||Vegan||Fresh, Stracciatella||Low Moisture|
|Packaging||Ball||Ball in Glass Jar||Ball||Glass Jar||Wheel||Plastic||Block||Wheel||Tub||Shredded|
|Net Weight||250 g||Not Indicated||200 g||250 g||200 g||280 g||2.3 kg||-||250 g||Available in 200g and 500 g|
Caprese salad is an Italian salad usually served as an appetizer, but it can also be eaten at any time of the day! This is a great dish that you can serve at picnics, have people over, or just want to deviate from your usual salads. It is easy to make and only requires a few ingredients. Natasha from Natasha's Kitchen shares her recipe!
Now that you've got the lowdown on mozzarella cheese, why not make your own pizzas at home? It is certainly a fun way to bond with your family members or keep your little ones occupied. Check out these ingredients to see if you have anything missing from your pantry!
No other cheese pulls the same way mozzarella does! No matter the varietyー fresh or low moisture, it will always be a hit in the kitchen and dinner table. The beauty of mozzarella cheese is in its simplicity as it tastes best when eaten with simple and few ingredients to highlight its taste!
Author: J. Cuizon
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