Mozzarella cheese is used in food service pizza and ready meal production.
Mozzarella cheese is a semi-soft, non-aged Italian cheese known for its mild, creamy flavor and excellent melting properties, making it a staple for pizzas and various Italian dishes. It is available in various forms, including fresh balls packed in brine and firmer, low-moisture blocks or pre-shredded options.
Types of Mozzarella
The main types of mozzarella are distinguished primarily by their moisture content and the type of milk used:
Fresh Mozzarella (Fior di Latte / Buffalo Mozzarella): This high-moisture, semi-soft cheese is typically sold in balls (such as bocconcini or ciliegine) packed in water or whey. It is prized for its soft, delicate texture and creamy, milky flavour.
Best Uses: Ideal for caprese salads, fresh eating, or dishes where excess moisture can be blotted away before baking.
Varieties:
Mozzarella di Bufala Campana PDO: The traditional version made from the milk of Italian water buffalo.
Fior di Latte: A fresh version made with cow’s milk.
Burrata: A fresh mozzarella shell stuffed with creamy stracciatella (shreds of mozzarella soaked in cream).
Low-Moisture Mozzarella: This is the more common, sturdier version sold in solid blocks or pre-shredded. It has a lower water content, a milder flavour, and is firmer, making it perfect for slicing and grating.
Best Uses: The workhorse for pizza as it flows and stretches well, lasagna, and any baked dish where less moisture is desired.
Smoked Mozzarella (Scamorza): This is mozzarella that has been aged and dried slightly, and then often smoked with wood for added flavour. It has a distinctive pear shape from being hung to dry.
Best Uses: Great for adding a smoky flavor to dishes, often used in pasta bakes or on charcuterie boards.
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