If you remember only one type of cheese when you hear the word mozzarella, then you’re still missing on all the different types of mozzarella cheese out there.
From cow’s milk to mozzarella di bufala – and from fresh to smoked mozzarella, there is a litany of mozzarella varieties you probably don’t know about. The moment you have a bite of fresh mozzarella, nothing else comes close.
In other words, the fresher the mozzarella cheese, the better the taste. We suggest you purchase your mozzarella from a local cheesemaker or simply learn how to make your own homemade mozzarella.
Below are the different types of mozzarella you ought to know about!
Table of Contents
- What Is Mozzarella Cheese?
- Types of Mozzarella Cheese
- 1. Conventional Shaped Mozzarella
- 2. Burrata
- 3. Fiore de Latte
- 4. Stracciatella
- 5. Bufala Mozzarella
- 6. Scamorza
- 7. Low moisture Mozzarella
- Types of Low Moisture Mozzarella
- 8. Eviscerated Mozzarella
- 9. String Cheese
- Frequently Asked Questions
- Is it possible to get multiple kinds of mozzarella?
- What is the distinction between regular mozzarella and buffalo mozzarella?
- What do you call the comparatively tiny mozzarella balls?
What Is Mozzarella Cheese?
Mozzarella is a stretched curd cheese that is native to Italy, though the majority of mozzarella sold in the United States today is produced domestically.
All varieties of mozzarella are a sort of pasta filata cheese, which is Italian for “spun paste” and pertains to a method of straining, boiling, and pounding curd cheeses.
Mozzarella is typically prepared from cow’s milk and can be purchased new in brine or somewhat dried and vacuum-packed. All mozzarella cheese variants are based on the similarity between cheeses and are rarely, if ever, matured.
You can likewise discover numerous multiple kinds at your local grocery shop, but for a wider selection, visit a cheesemaker or an Italian gourmet food court if one is nearby.
Types of Mozzarella Cheese
1. Conventional Shaped Mozzarella
Fresh mozzarella can occur in several different forms. They’re all created from the same core and contain the same cheese; they’re just shaped differently. You’ve probably seen the tennis ball-sized sphere of fresh mozzarella that’s prevalent in supermarket cheese situations.
Following the plain ball, we have ovaline — derived from the Italian word for “egg”; ovaline-shaped portion sizes of mozzarella are suitable for cutting or snipping into tiny chunks. Bocconcini, also known as “bite-sized,” are the next smallest.
These are approximately the size of a cherry tomato and are ideal for antipasti platters and dishes that call for a full mouthful of pure mozzarella.
Finally, there’s per line, which translates as “small pearls.” While you like to get mozzarella and maybe a little bit of anything else on your fork simultaneously, these small tiny guys are fantastic in salads or blended into pasta.
A braid is yet another typical shape. Braids come in a variety of dimensions and are great for slicing but far more enjoyable to tear apart.
Burrata, which translates as “buttery,” is a skin of Fiore di latte stuffed with stracciatella. It typically looks like a large ball, and if you’re looking to deliver an easy but impressive entrée, this mozz variety is brilliant as the main event.
When the outermost part is sliced open, the tasty caramel inside bleeds out and is perfect for scooping and dunking with bread.
While burrata is undoubtedly the main attraction, it’s also delicious when mixed into Panzanella or a tray of pasta. Burrata can elevate any dish to new heights.
3. Fiore de Latte
This is the standard term for the “standard” fresh mozzarella found in supermarkets. It’s made from cow’s milk and functions similarly to fresh mozzarella.
Parcels of sauteed mozzarella (generally bocconcini or per line) immersed in olive oil with culinary herbs and chili flakes mixture are also available. Only those fresh mozzarellas can be deemed Fiore di latte except as otherwise labeled.
Stracciatella, which means “rags” in Italian, is a combination of leftover bits and shavings from mozzarella production combined with cream. It’s delicate and almost watery, making it ideal for spreading on crostini or topping a fresh-from-the-oven pizza.
Stracciatella can become watery when combined with hot food. It is not resolute mozzarella and is drenched in cream, so save it until the last moment to prevent damp pizza crust or gooey crackers.
5. Bufala Mozzarella
First and foremost, it is not mozzarella created from American buffalo. It’s manufactured from quite a particular breed of tamed buffalo found in Italy’s Campania region.
The above water buffalo are far more resembling cows than even the American buffalo we seem to be familiar with.
In the same way that “Champagne” is a sparkling wine that can only be produced in France’s Champagne region, genuine bufala mozzarella can only be crafted in Campania with dairy from this particular water buffalo.
Bufala mozzarella contains twice as much fat as a standard Fiore di latte and has an unfeasibly silky and smooth texture.
Because of this, it has earned the pseudonym “white gold.” Bufala mozzarella is of such excellent quality that it can be eaten plain.
Because of PDO regulations, it cannot be produced anywhere else; as a result, this kind of mozzarella can be tough to locate because true bufala must always be shipped in.
This mozzarella variance is built the same way by warming, elongating, and formulating curd until stiff and sparkly.
The distinction between scamorza and the other “suitable” cheese for truthful pizza, scamorza, is that rather than being removed from the whey immediately after separation, the curds persist in the whey for two or more hours.
The curd fractionally clears up there, culminating in a more noticeable fermented cheese deliciousness.
It is then strained, squeezed, and established into a ball before being attached around the center (or “strangled”) and kept hanging to dry before being chopped and consumed.
7. Low moisture Mozzarella
Because it is not preserved in water, low-moisture mozzarella has a relatively dry, thicker texture and a sourer taste than fresh mozzarella.
Low-moisture mozzarella is ideal for just about any dish that calls for consistent, equitably spread gelatinization action: pizza (or pizza cooked in a standard home oven) and items that require a “cheese pull,” such as a mozzarella stick.
Types of Low Moisture Mozzarella
8. Eviscerated Mozzarella
This is most likely the sort of low moisture mozzarella you are most acquainted with. The most prevalent form is shredded mozzarella in a bag, which is exceptionally flexible because of its unique taste and remarkable gelation capacity.
As previously stated, this is the cheese to use when making pizza. It bubbles and browns, giving you that classic cheese pulls we all love so dearly.
9. String Cheese
Even though we don’t generally cook with string cheese, it’s the clearest illustration of just what low-moisture mozzarella is all about: delectable and pliable.
String cheese gets its stringy texture from the straining, tugging, and contorting of the cheese during the low-moisture mozzarella manufacturing operation.
Furthermore, the mozzarella string cheese pins we keep on hand for eating are the ideal element to use when making homemade cheese sticks.
Frequently Asked Questions
Is it possible to get multiple kinds of mozzarella?
Fresh mozzarella comes in a variety of sizes. The size of mozzarella balls is comparable to that of a small orange. Bocconcini cheese is made in spherical shapes (about the size of an egg). Ciliegine mozzarella is even tinier, approximately the size of a cherry.
What is the distinction between regular mozzarella and buffalo mozzarella?
Buffalo mozzarella is fluffier, gentler, and far fuller flavor than cow-milk mozzarella, with such a distinct tangy and savory flavor.
What do you call the comparatively tiny mozzarella balls?
Perlini — extra-small, pearl-like balls of mozzarella — are the smallest of the gaggle. Because of their compact size, they melt quickly and are a fantastic addition to a Panzanella salad, simple pasta, or tomato custard.
Everyone who enjoys pizza is familiar with mozzarella; it’s the cheese that dissolves so effortlessly and forms that distinctive piece of rope upon chewing into a slice. We adore almost all types of mozzarella, but there is one that we despise: pre-shredded.
For occasions when you’re producing a tray of lasagna, it’s handier to dip into a pack of pre-shredded mozzarella, but it’s not the right choice. To help stop the cheese from binding together, it is sprinkled with anti-caking substances (cellulose, starch, and calcium carbonate) as well as mold repressors (natamycin).
Even if they are not inherently dangerous, who wants to consume those additives?
We strongly advise purchasing a box (or ball) of mozzarella cheese to crush yourself. If you’ve already had an Italian Caprese salad (fresh mozzarella, tomatoes, basil, and olive oil), you understand how delicious fresh mozzarella is. And, sure, mozzarella di bufala (created from the rich milk of water buffalo) is phenomenal.