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If you’ve ever wandered into the cheese section with the innocent intention of “just picking up some mozzarella,” you know it’s not that simple.
What was once a white circle in a plastic wrapper is now an entire category. Fresh, low-moisture, smoked, buffalo, burrata – mozzarella takes many forms, and choosing the right one for your meal requires a bit of demystification.
fresh mozzarella
Fresh mozzarella is one of those ingredients that feels like a bit of magic in the kitchen – soft, milky and impossibly tender. Unlike aged cheeses, fresh mozzarella can be enjoyed immediately, while its delicate flavor and creamy texture are at their peak.
You’ll usually find it packed in liquid (water or brine), which helps keep it moist and soft. It’s quite versatile, equally at home in pasta salads, added to sandwiches, or added to chicken parmigiana. Cut it into a plate of ripe tomatoes with a drizzle of olive oil and a little basil and you’ll have a perfect Caprese salad.
Fresh mozzarella is sold in a variety of sizes, each with its own best use. The most familiar are the large mozzarella balls, typically available in 8- to 16-ounce sizes. Then there are the bocconcini, which are small fresh mozzarella balls, available in a variety of sizes. These can be labeled ovaline (meaning “egg-shaped” in Italian), siliagine (meaning “small cherry”) and teeny, tiny perline (“pearl-shaped”).
These mini mozzarella balls can be tossed into salads, skewered on toothpicks with cherry tomatoes and basil for a quick appetizer, or used in casseroles.
Trachea has breaded mozzarella – a nice centerpiece for a Italian cheese platter.
You may also find fresh mozzarella sold in the shape of a log, sometimes pre-sliced; This type is usually sold wrapped in plastic rather than packed in liquid.
Fresh mozzarella has a high water content, which means it can leach water into cooked dishes when cooked. If you want less moisture, pat the slices with a paper towel before using in cooking. Eat fresh mozzarella within a few days of opening; It’s not here for long.
low moisture mozzarella
Low moisture mozzarella is the strong horse of mozzarella. It is usually sold either in solid blocks or in pieces. It melts beautifully, browns in the oven, and pairs well with other ingredients and toppings, which is why it’s the star of most American-style pizzas and lasagnas. Its flavor is slightly saltier and more intense than fresh mozzarella, and it has a denser texture. The lower moisture means it won’t release as much water as fresh mozzarella when melted.
Unopened, low-moisture mozzarella can last for weeks in the refrigerator. Once opened, wrap leftovers tightly in plastic and use within a week.
Burrata
Burrata is mozzarella with a secret. On the outside: a wobbly exterior of fresh mozzarella. Inside: A luxurious blend of cream and stracciatella, which is basically curd obtained from the process of making mozzarella mixed with cream. Cut into it and it will spill its delicious interior contents onto your plate. I think of it as the cheese version of molten chocolate cake.
Shredded burrata is best slathered on freshly baked pizza, paired with grilled peaches, served with prosciutto, served over salads, or drizzled with a little balsamic glaze and served with bruschetta.
Eat burrata within two days of purchasing for the best flavor and texture.
Buffalo Mozzarella (Buffalo Mozzarella)
Made from buffalo milk, this cheese is creamier, tangier and richer than cow’s milk mozzarella. It has a higher fat content and is more expensive than other types of mozzarella.
Buffalo mozzarella can be used just like fresh mozzarella or burrata, and is best eaten uncooked. It is sold packaged in liquid, and should be consumed immediately, preferably on the day of purchase.
If you see this type of cheese labeled Mozzarella di Bufala di Campana DOP on the label, it means it is the real deal. ItalyWith Protected Designation of Origin which says it was made in a specific region of the country using traditional methods.
Smoked Mozzarella (Smoked Scamorza)
Smoked mozzarella brings a mild, woody depth to dishes. It can be finely chopped, shredded, added to sandwiches, added to grain salads, or added to baked pasta. Try pairing it with unsmoked mozzarella to keep the flavor subtle.
Wrapped in plastic, smoked mozzarella will keep in the refrigerator for up to two weeks.
Which one to choose?
If you want stretchy and melty consistency, as well as a long shelf life, low-moisture mozzarella is your cheese.
For beauty and freshness, look for burrata or buffalo mozzarella.
Fresh mozzarella goes well with everything, but remember that due to its high moisture content, it may release liquid into your dish as it melts.
Smoked mozzarella is going to impart a more distinct flavor (think barbecue).
But if you really want to go deeper, treat yourself to tasting mozzarella. Buy a few different kinds, serve them with olive oil, salt, crusty bread, and maybe some ripe tomatoes. There’s no better way to learn about the many facets of one of the best and most versatile things in the world.
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Katie Workman writes regularly about food for the Associated Press. She has written two cookbooks focused on family-friendly cooking, “dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.
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For more AP food stories, visit https://apnews.com/hub/recipes