I love Mozzarella for many reasons. This multipurpose cheese comes in various forms. Fresh to low-moisture mozzarella hits home when taking a fresh pizza from the oven, and the long strands stretch infinitely. Yum! Here is a tip: if the cheese is not as fresh on a pizza, the strands will tell you. Short to non-existent stretchy strands means the cheese is older, whereas long dangly strands mean the cheese is on a fresher scale.
I prefer fresh Mozzarella more in salads than in cooked dishes. Its consistency is on the wetter side since it sits in brine to prevent drying. When placed atop pizzas, additional moisture disperses, resulting in a soggy crust. Try burrata instead of Mozzarella on pizza. Burrata is a tied-up mozzarella shell that encases a pocket of curds and cream. So delicious! And Buffalo milk is a dream! How is burrata made? After making fresh daily Mozzarella, cheesemakers place the remaining curds in a pocket of Mozzarella and secure the pocket with string. Nothing goes to waste. What's the proper way to eat fresh Mozzarella from the store? First, remove it from the container. Next, gently wash the brine since it can be too salty.
In the States, we call low-moisture mozzarella string cheese. It became a regular staple on tacos, quesadillas, lasagna, and pizza as children. String cheese melts better than fresh because of its low moisture content and ability to spread on foods.
What is the difference between part-skim versus whole milk low-moisture Mozzarella? Part-skim uses reduced-fat milk. It's good if you're watching calories. Whole milk has a more significant fat percentage with full-flavored results.
Caprese salad, fresh mozzarella, ripe tomatoes, ripped fresh basil, cracked pepper, drizzle of olive oil, and fresh lemon juice. Delicious! Mange!
