Types of Mozzarella to Know (2024)

FAQs

How many types of mozzarella are there? ›

Mozzarella can be divided into two main categories: fresh and low-moisture mozzarella. Low-moisture mozzarella is an aged and dried version of fresh mozzarella. There are many different varieties within these two subgroups, all with their own strengths and best uses.

Ovolini (Italian for egg) is slightly smaller, more like the size of an extra-large egg. One size down, you'll find Bocconcini (Italian for mouth or bite-size), which are about the size of a golf ball. Ciliegine are even smaller than Bocconcini, about the size of a cherry.

Instead of being made from cow's milk, bufala mozzarella is made with milk from Italian buffaloes. The flavor profile is considerably different, adding a tangier and richer taste than regular mozzarella. This added flavoring comes at a cost, however, as bufala mozzarella is twice as expensive as other types.

Different types of mozzarella cheese have emerged over time. The most popular cheese types include stretched Pizza Mozzarella, pressed Pizza Mozzarella and mozzarella style fresh cheese.

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.

For pure meltability, nothing beats low-moisture mozzarella. While fresh mozz exudes water as it melts and becomes more soupy than melty, The best low-moisture mozzarella should stretch and stretch, yet still remain dry enough that the pizza crust remains intact.

Ovolini mozzarella is just one size down from your standard large ball, perfect for when you're making a caprese for just one or two people. It can be made with buffalo milk, cow's milk, or a combination, but inside the states, it will be made with 100 percent cow's milk.

The most common shapes include large 10-gram orbs, golf ball-size balls known as “bocconcini,” cherry-size pearls known as “ciliegine,” braids called “treccia” and knots known as “nodini.” Because water buffalo's milk has more protein, fat and calcium than cow's milk, mozzarella di bufala is creamier in texture than ...

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.

Fresh mozzarella cheese is made from cow or water buffalo milk. It has a firm but elastic texture and can be sliced without losing its shape. Burrata cheese is mozzarella that's formed into a thin pouch and then filled with a mixture of soft, stringy curd and cream called stracciatella.

Is scamorza the same as mozzarella? ›

More like a cousin of mozzarella, scamorza is made in the same way as mozzarella but is a drier, firmer cheese. Scamorza is sold in the shape of a ball or pear in both plain and smoked varieties. It melts well and is less watery than fresh mozzarella.

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.

In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala because Italian buffalo are present in all Italian regions.

Most lasagna recipes, like this top-rated Sausage, Cheese, and Basil Lasagna, use generous amounts of grated mozzarella. Most folks just pick up a package of shredded part-skim mozzarella for this.

Low moisture mozzarella

This cheese has less water content than fresh mozzarella and is not packaged with brine. It also melts beautifully making it a perfect cheese for gooey pizzas. Low-moisture mozzarella has a stronger flavour than fresh mozzarella and aside from pizzas, it's also a great addition to pasta dishes.

What we're calling “regular' mozzarella is actually just a low moisture version of this cheese. It is made from souring fresh mozzarella for a longer period of time and drying it out. It is because of its lower moisture count that fresh mozzarella tastes saltier than its fresh counterpart.

One of their proud treasures is the Mozzarella di Bufala DOP, made from the milk of Italian water buffalo, arriving in the United States within a mere 36 hours of being crafted in Campania.