Cheese is a wonderful addition to most foods and this fact is scientific. According to a recent study, the bacteria that lives in cheese breaks down into proteins and fats, which creates a burst of flavours as soon as cheese touches your mouth. So your love for cheese is just a matter of science. In this article, we take a closer look into some of the world’s most beloved cheese - mozzarella or as Italian’s call it muzzarella.
If you enjoy a lot of Italian food, chances are you have eaten mozzarella cheese. Mozzarella, by nature, is white (pale yellow) cheese with a delicate sour taste. Charred on a pizza, mozzarella cheese is quite delectable. It is also a “good” melting cheese (yes, there is some cheese that is “bad” melting cheese like Gruyere and Emmentaler). So, you can use mozzarella in grilled cheese sandwiches and in pasta sauces.
The way mozzarella is made creates a sliceable curd, which is often used in salads and torn on top of pizzas. Unlike parmesan and other good melting cheese, mozzarella is aged. In fact, most mozzarella is better when fresh. You can even make mozzarella at home to enjoy the best and most fresh quality.
Mozzarella can be of many types. Mozzarella Fior di Latte is made from cow’s milk while Mozzarella di Bufala is made from buffalo milk, Low-moisture mozzarella is made from skim milk, and Mozzarella affumicata is a smoked version of regular mozzarella. The cheese Burratta is a good substitute for fresh mozzarella.
The best uses of mozzarella.
Caprese salads, panini sandwiches, bruschetta, crostini
Fillings of meat and chicken-like in fajita
Most mozzarella has high-moisture content so you must keep it in the refrigerator at all times. Try consuming the cheese a day within the opening, if you wish to use it longer keep it submerged in water (like you would with paneer).