Creamy smooth, buttery and as fresh as a chilled glass of milk, the various shapes of fresh mozzarella are one of life’s greatest pleasures. I’m not referring to the factory-made, plastic-wrapped blocks of mozzarella found in the milk crate. I’m talking about the soft, delicate mozzarella that’s usually sold in liquid and served with specialty cheeses.
In a side-by-side comparison, I find that fresh mozzarella offers a much more satisfying flavor and texture than the regular stuff, making it perfect for recipes where the cheese can be the star, from traditional Caprese salads – made with just Cheese, tomatoes and basil – to vegetarian sandwiches where a creamy slice of meat can easily replace it.
How is fresh mozzarella different?
Unlike mass-produced cheese, fresh mozzarella is made by hand in smaller batches and is characterized by a softer texture and a mild, buttery flavor. The process of making fresh mozzarella, known as pasta filata, involves incubating milk with a whey starter (the liquid obtained from the previous day’s cheese making). Rennet – an enzyme that causes milk to curdle – is then added to form the curd, which is then stretched, kneaded until smooth and shaped into round balls. Once formed, fresh mozzarella is stored in brine, whey, or a water solution to help the cheese retain its moisture and shape.
Because fresh mozzarella is gently shaped by hand, there is a distinct difference in texture. Fresh mozzarella is creamy and soft; So soft, in fact, that some varieties are difficult to cut (buying pre-cut fresh mozzarella solves this problem).
Processed mozzarella has a lower moisture content and a firmer texture, making it easy to slice, dice, and grate. Factory mozzarella also has a longer shelf life. However, when it comes to flavor, fresh mozzarella is milky, smooth, and subtle, but not so subtle that you can’t discern the distinct notes of fresh milk.
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What types of fresh mozzarella are there?
Fresh mozzarella is sold in different sizes. Whole, fresh mozzarella balls are about the size of a small orange. Ovolini (Italian for egg) is slightly smaller, more the size of an extra large egg. A size smaller, you’ll find bocconcini (Italian for mouth or bite size), which are about the size of a golf ball. Ciliegine are even smaller than Bocconcini, about the size of a cherry. And pearls (or perlini) are the smallest, about the size of a raspberry.
In addition to the different sizes, fresh mozzarella is also available in different varieties.
Buffalo mozzarella is a type of mozzarella made from water buffalo milk. The result is a cheese richer than cow’s milk mozzarella. The taste of mozzarella di bufala is stronger, slightly sweeter and slightly grassy.
Although it looks like a ball of mozzarella, burrata is a very special type of Italian cheese. Burrata has a firm outer curd of fresh mozzarella, made from either cow or water buffalo milk, formed into a hollow pouch and filled with soft curd and fresh cream.
The outside is chewy, like fresh mozzarella, and the filling is milky, buttery, and rich.
Smoked mozzarella is made by hanging the cream cheese over wood shavings or placing it in a container or smoker that allows aromatic smoke to permeate it. Commonly used woods are hickory, chestnut, alder, pecan, cherry and apple. The cheese is often cold smoked, with the temperature not exceeding 100 degrees. Smoked mozzarella has a brown, edible rind and a deliciously creamy, smoky flavor.
What is the nutritional value of regular mozzarella compared to fresh mozzarella?
Like other cream cheeses, fresh mozzarella has a higher water content, making it lower in calories, fat, and sodium.
Here’s a comparison between 1 ounce of regular and fresh mozzarella cheese:
Regular mozzarella:
85 calories
6.3 grams of fat
6 grams of protein
1 gram of carbohydrates
178 mg sodium
Fresh mozzarella:
69 calories
5.1 grams of fat
5 grams of protein
0.5 grams of carbohydrates
144 mg sodium
What recipes can you use fresh mozzarella in?
Although often more expensive than mass-produced mozzarella, fresh mozzarella is worth the money. The cheese is smooth, rich and creamy. Each variety offers an incomparable taste and texture experience.
Although you can swap it out for regular mozzarella in any recipe from lasagna to pizza to get the most out of this premium cheese, it’s best used in recipes that let the subtle flavors shine.
Here are three to get you started.
Recipe: Burrata with roasted mini peppers and basil
Whenever using burrata, make sure you take it out of the fridge 30 to 45 minutes before serving to ensure the center is soft enough to ooze out when the outside is sliced. Mini peppers are a unique and fun alternative to regular peppers for this recipe, but you can of course roast regular peppers instead.
Servings: 4
Ingredients:
- 8 mini peppers, halved lengthways and seeded, or 2 regular peppers, quartered and seeded
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 scoop burrata, room temperature
- Fresh basil leaves for serving
- toasted bread or crackers for serving (optional)
Preparation:
- Preheat oven to 400 F.
- Line a large baking sheet with parchment paper or foil. Place the peppers on the prepared baking sheet, drizzle with olive oil and toss. Arrange the peppers, flesh side up, and sprinkle with salt, pepper, garlic powder, oregano, and red pepper flakes. Roast until tender and charred in spots, about 15 to 20 minutes.
- Place the burrata on a serving platter and arrange the roasted peppers around it. Garnish with fresh basil leaves. Serve with toasted bread or crackers if desired.
Recipe: 15-minute spaghetti ala vodka with mozzarella pearls
Using the smaller balls of fresh mozzarella makes for a fun presentation and adds flavorful cheese nibs to the finished pasta dish. Add just before serving so they don’t melt completely.
Servings: 4
ingredients
- 12 ounces of spaghetti or pasta of your choice
- 2 cups tomato sauce (or a 15-ounce can) or mashed or chopped tomatoes
- ½ cup vodka of your choice
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup cream
- Salt and freshly ground black pepper
- 1 cup fresh mozzarella pearls or your choice of fresh mozzarella
- Grated Parmesan or Pecorino Romano to serve
- Fresh basil leaves for serving
preparation
- Cook the noodles al dente according to package directions. Drain and set aside.
- Meanwhile, combine tomato sauce, vodka, dried basil, onion powder, and garlic powder in a large skillet or saucepan over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and simmer for 1 minute.
- Fold in the noodles and toss to combine and heat through. Season to taste with salt and black pepper.
- Divide the spaghetti among individual plates and top with the mozzarella cheese. Garnish with basil leaves and serve with grated parmesan.
Recipe: Fresh Mozzarella Caprese Sandwiches
This recipe is a twist on the classic Italian salad. Putting it on a roll makes it a great option for lunch or a picnic.
Servings: 4
Ingredients:
- 4 small ciabatta or sandwich buns of your choice (I love take and bake options)
- 4-8 slices of fresh mozzarella cheese
- 4-8 slices of fresh, ripe tomato
- Fresh basil leaves
- Balsamic glaze (sold alongside the balsamic vinegar)
Preparation:
- Arrange the mozzarella on the bottom half of each roll. Top with the tomato slices and fresh basil leaves and drizzle with the balsamic glaze. They are ready to serve!
Questions or comments? Email the culinary team at cooking@azcentral.com.
