Cooking with Fresh Mozzarella Cheese

Mozzarella is a kind of cheese that has a stringy, chewy texture to it. It is not aged like most cheeses and is actually a treat when eaten fresh, just within hours of its making. Traditional mozzarella or Mozzarella di Bufala as it is called in Italy, is made from the milk of water buffalo, and is highly prized. However, most if not all mozzarella made in the US and places outside Italy, come from the milk of cows.

In cooking, mozzarella is valued primarily for the texture it adds to the dish. Just the thought of stringy mozzarella on a hot slice of pepperoni pizza, sprinkled on a luscious lasagna or simply topped on a hearty baked mac – Is sure to stir up our appetite. But did you know, there are more than a couple of ways to enjoy it?

It can be eaten fresh as is, sliced into slivers and topped on a healthy salad together with cheese curds and cheddar, even mixed with your favorite cereals for breakfast – The flavor is mild and creamy, and therefore could be generously added to any dish. As an ingredient in cooking, it will give you more than a couple of ways to introduce new dishes to your menu. Mixed with Swiss cheese, some spices and cream cheese, it can be transformed into a unique dip that will do wonders for your next fondue party. Sliced into small batons, it can be coated with flour and batter then deep fried to make those sure-hit mozzarella sticks. Personally, I enjoy it most when grilled. Just the thought of it – the charred crust that complements the soft inner core, the creamy flavor spiked with that hint of smokiness, and the chewy texture that you just can’t get enough of– makes me want to eat it every day. You can grill a hefty slice of fresh mozzarella and layer together with tomatoes and basil unto your Panini, grate and mix together with your burger patties, cut into cubes and skewered with Kebabs or my favorite; Grilled mozzarella sticks wrapped with Prosciutto... the possibilities are endless.

When cooking mozzarella, you just have to take into consideration its characteristics and how it complements other ingredients. Below is a list of guidelines that you can base on when cooking with it.

It has a very mild flavor; some even describe it as bland. Sometimes, this works to your advantage if you want to accentuate certain flavors. However, you can mix in some sharp Cheddar or aged Gouda if you’re after that piquant taste. Also, I find that adding paprika or pimiento also brings out the flavor of this cheese.

The texture of the cheese can also be altered. When making sauces, adding heavy cream lightens the mixture but does not distort the flavor. Mozzarella contains 40%-45% fat, so if you want to crust the surface on a grill, make sure to cook it on high heat so as not to melt the cheese.

Tip
Processed mozzarella can be kept up to 6 months when frozen. Unfortunately, it breaks down when thawed quickly, making it crumbly. Thaw it in the refrigerator for 3 to 5 days to give it some time to absorb moisture before slicing it.

-Written by Gab Castellano