14 Mozzarella Recipes That'll Leave You Wanting More (2024)

FAQs

What can I do with a lot of mozzarella? ›

Fresh seasonal produce makes a great match for mozzarella. You can never go wrong with veggies like heirloom tomatoes, roasted sweet peppers, or even grilled zucchini. Just serve everything alongside a lightly toasted baguette and your choice of olive oil.

Whereas fresh mozzarella is packaged as balls in liquid for near-term consumption, traditional mozzarella (also known as aged, block or processed mozzarella) is packaged dry in blocks—or in cubes, chunks, sticks, slices or shreds that have been cut from blocks—for less immediate consumption.

Fresh mozzarella is delicious just as it is, or with a bit of salt and pepper, basil or fresh marjoram or oregano, and topped off with a good extra virgin olive oil. Insalata caprese is one of the most beloved ways of eating fresh mozzarella in Italy: that is, served with sliced fresh tomatoes and fresh basil.

It is possible to freeze mozzarella cheese; however, because it is a softer cheese you will have the most success when the mozzarella is shredded. Whereas a hard or semi-hard block of cheese will stay fresh in your freezer up to 6 months, fresh shredded cheeses such as mozzarella will last around 3-4 months.

Cheese: Mozzarella or something similarly mellow and creamy, like Stracciatella or Scamorza Bianca. Cured meats: choose your favorite and stick with it. Mine is classic salami, but prosciutto, pancetta, chorizo, etc. all work.

Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

I have made mozzarella for the better part of 15 years, but just a few years ago, I learned about scamorza, an aged mozzarella. (

What are the balls of fresh mozzarella called? ›

Bocconcini, also known as mozzarella balls or pearls as their shape resembles that of cherries and cherry tomatoes, are one of the most present products in the Puglia cuisine. Mozzarella balls and pearls are produced with cow milk and feature a typical white color and a delicate flavour.

Part skim has less fat in it and is the healthier choice. Another Italian favorite, mozzarella, mixes well in almost any dish. Grate it or melt it. Part skim fresh mozzarellas contain less sodium than hard mozzarellas.

The bottom line

After opening, you can safely store most soft cheeses in the fridge for at least 7 days and most hard cheeses for 3–4 weeks. Carefully inspect hard cheeses for mold and cut off any spots, but toss soft cheeses and crumbled, shredded, or sliced cheeses (whether hard or soft) if you see mold.

Yes it is. :) I usually eat it on a salad or by itself. Yes. I don't even think there is a cheese that must be cooked prior to eating.

With proper storage in a refrigerator, mozzarella cheese can last for up to one to two weeks. In a freezer, mozzarella cheese can last longer, up to approximately three months. If you find any change of shape, color, taste, and aroma of any part of the cheese, cut and throw away that part.

This high moisture content is what gives it a short shelf like compared to many other cheeses. A fresh cheese, like fresh mozzarella and ricotta cheese, should be eaten very soon after production and is best served at room temperature. Because it has a high water content, freezing fresh mozzarella can ruin its texture.

Avoid freezing fresh mozzarella cheese as it looses its smooth texture and becomes a very dry and crumbly after defrosting. Fresh mozzarella has more water content, which causes crystals to develop in the freezer.