Mozzarella is a type of cheese made traditionally by the pasta filata method from the milk of Italian buffaloes. Fresh mozzarella is generally white, but when seasoned, it turns to a light yellow depending on the animal’s diet.
Freshly made mozzarella is a luxury. But at the grocery store, there are dozens of choices. So, are we to begin?
Although technically, there are 12 types of mozzarella, we will look at the most common ones we find on the grocery shelf.
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Fresh Mozzarella
The Fresh Mozzarella begins with quality ingredients and cares after being crafted from fresh, local milk. With its delicate, clean flavor and soft, porcelain white appearance, Fresh Mozzarella is one of the finest products on the market today.
Mozzarella Log
A mozzarella log works able-bodied at allowance temperature or broiled in a pasta dish.
With a bit of the best shelf activity than the water-soaked mozzarella, the cheese begins in a log and has hardly lower dampness while still advancing a lovely arrangement and beginning taste.
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Low-Moisture Mozzarella Block
Keep an eye on the sodium content when selecting a package of low-moisture mozzarella. It’s usually abundant in shredded cheese or even string cheese. However, processed cheese can be acceptable in moderation.
Shredded Mozzarella
Shreds of cheese are created by running cheese through a shredder. It’s generally used as an ingredient to shred cheese. Besides, it’s also used as a topping for salads, sandwiches, soup, pizza, lasagna, and many more savory dishes.