Mozzarella is a fresh, mild cheese prized for its soft texture and clean milky flavour. Fresh mozzarella is moist and delicate, while low-moisture mozzarella melts more evenly for pizzas, bakes and toasties.
Fresh and low-moisture styles
Fresh mozzarella is best with tomatoes, basil and olive oil. Low-moisture blocks or shredded mozzarella contain less water, so they brown and stretch well in the oven.
How to choose it
- Choose soft, milky cheese packed in brine for salads and caprese.
- Choose a firm, low-moisture block for grating and melting.
- Check the date and avoid a sour smell or slimy surface.
Cooking and storage
Pat fresh mozzarella dry before baking so it does not make a crust soggy. Keep it refrigerated and use fresh mozzarella within a few days of opening. Wrap low-moisture cheese tightly and use within 1–2 weeks.
Easy pairings
Serve it with ripe tomatoes, peaches or roasted vegetables, or melt it over pasta, pizza and stuffed breads.
More ingredient guides
For more ingredient knowledge, explore our ingredients and food science guides, learn about Cheddar cheese, or browse our Garlic ingredient guide. For a recipe using mozzarella, try the Cheesy Zucchini Soup.
Comments are closed.