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Mozzarella is an Italian cheese. It is white in colour and you normally but it is sealed packets which are filled with water to keep the cheese moist. Once the cheese is opened you need to use it pretty much straight away as it will go off once being left open for a day or two. Mozzarella generally can be frozen as long as the packet you have doesn''t say otherwise. Once mozarella has been frozen simply defrost in your fridge for 24 hours and then it is perfect and fresh to use. Only ever freeze your cheese once! Mozarella is a bit of a tempermental cheese. It is difficult to cut and near impossible to grate - believe me I have tried. Mozarella does not melt in the same was as cheddar. For this reason it''s a great cheese to use inside a stuffed chicken and inside toasties and paninis. Obviously the most common use for mozzarella is pizza. This us because it tastes delicious and does not melt into a liquid and so keeps it shape well. Mozarella is available for sale in asll supermarkets now. There seems to be a variety of different ones available by different brands. I honestly don''t know how mozarella can change from brand to brand as surely cheese is cheese?! I always tend to buy Tesco value mozarella because it costs less than a pound. You should always check the used by date on the packets though as it tends to have very short shelf life. I personally love this cheese and I''m so glad that it is cheap and affordable even though to me it seems like a luxury item.
Mozzarella cheese originated in Italy and is a curd cheese made from water buffalo milk. As water buffalo milk can only be sourced in a few countries like Italy and Bulgaria and is a lot more expensive than cow's milk and along with the shipping costs to get the milk over here most supermarkets in England make mozzarella cheese with cow's milk, however some supermarkets do include a Mozzarella cheese made with imported water buffalo milk or import it already made from Italy but at a greater cost, you can also find authentic mozzarella cheese in specialist Italian shops and some continental stores.
Mozzarella cheese is sliceable and is used in many Italian dishes, you can stuff mushrooms with it use it in soups, with pastas either sliced and melted on top or stirred into a tomato sauce along with dozens more uses it is very versatile to experiment with if your enjoy cooking. On its own mozzarella does not have much of a taste it is rather bland but once included in a recipe gives a creamy sauce or an interesting stringy topping when melted.
One of my favourite summer salads is sliced tomatoes with a slice of mozzarella on top some sliced avocadoes, green or black olives, with a little salt and plenty of black pepper and a drizzle of olive oil. This is nice as a starter if you have guests for dinner.
Mozzarella cheese usually comes in little packets filled with water to keep the cheese soft and moist or tubs with a lid that can be resealed. You can also find grated mozzarella from supermarkets and sprinkle this on Pizza's or on top of any pasta dish and eat, or grill the ready dish under a medium grill for a few minutes.
At the time of writing this review Tesco do an authentic Italian mozzarella which is Mozzarella Di Bufala Campana in their finest range this is made by the Mandara family in the Campana region in southern Italy and is made using pasteurised buffalo milk, at a cost of 1.39 for a 125g tub and has 280 calorie.24g fat and 17.8g saturates per 100g. Once opened must be stored in the refrigerator and eaten within 2 days.
As you can see Mozzarella is very high in fat and saturates so if you need to watch your weight or cholesterol the use it sparingly.
I adore cheese, and at any one time am likely to have a selection of various cheeses lurking about in my fridge . In this review, I'm going to be focusing on Mozarelly, a semi hard cheese which is traditionally made with buffalo milk, although it also available made from cows milk, or smoked .
The cheese is white in colour, and is chopped to achieve the recognisable round ball shape (in fact, part of the name , Mozzare, means to cut). You would generally purchase a good quality mozarella that is currently soaking in brine - if your cheese is not in water, don't buy it, as dried out cheese tastes awful . And you should always eat it the day you buy it (unless your deli is one of the good ones that will give this to you in a tub complete with brine, in which case ask them when it was made, as it will keep for up to a week ). If you buy the cheese from the chiller section of the supermarket, it generally will keep for much longer, so long as you do not open it . If you do, consume within the day :)
The cheese has a thick, slightly rubbery texture, and I'll be honest with you and say that while certainly creamy in taste and quite filling in texture, this cheese does generally lack flavour . Occasionally, depending on the brining process, you may get slight salty hints, but alone it is pretty bland. Mozzarella made from buffalo milk has a slightly stronger flavour than the cows milk version, and does tend to vary in colour seasonally, but both are really rather plain alone .
But bland does not neccesarily mean bad - this cheese melts brilliantly on pizza and pasta and is also brilliant at absorbing and holding other flavours, making it ideal for a tricolore salad with fresh tomato and basil leaves, drizzled with pesto .
This cheese is not expensive - many supermarkets do a budget cows milk version for around 50p per 125g, whilst the better quality buffalo version is usually around the £1 mark for the same amount, although not all supermarkets sell the buffalo version .
Overall, I think this cheese is bland alone, but ideal for adding into hot pasta or slicing over a pizza . So, I'll be rating it based on it's use in cooking, for which I'll give it a 4.
Mozzarella is a very well known Italian medium-soft cheese. Unlike most other cheeses, which are usually made from cows or goats milk, Mozzarella is made from Buffalo's milk, I know the thought of that might make some people curl up in shock!
Most Mozzarella is pure white in colour, although it has been known for Mozzarella to slightly yellow in colour. This does not mean it has gone off, and is still as good to eat as it would be if it were its usual white colour. It is simply down to the Buffalo milk, which is affected with each seasons grazing.
If one purchases Mozzarella fresh from a delicatessen it is best to eat it on the day of purchase. This is because it is a rather wet cheese and it hardens when it is left out of brine. Mozzarella is also available in packets in the supermarkets which keeps the cheese fresh for longer.
This cheese is much more dense than one is expecting, and in my opinion is very tasteless and rather boring. The texture is also rubbery and slightly squeaky. I'm not quite sure why it is as popular as it is, as in my opinion there is nothing exciting about it.
Mozzarella is often used on pizza, and is also used in Italian starters usually with tomatoes and olives. Its a typical Italian ingredient and works with fresh Italian produce. This is by far one of the least enjoyable cheese on the market, and not at all inspiring.
It is easy to buy though and is pretty versatile for cooking, so earns some points there, but I'll stick my good old cheddars and stinky blue cheeses I think for now!
I am a huge fan of mozzarella served in a ball - however retailing at around £6.32 per kg for Sainsbury's own brand it is much more expensive treat than a regular feature on my shopping list. Today, Sainsbury's basics Mozzarella Cheese caught my eye on the shelf as it often does. It was retailing at £0.47 for 125g - £3.47/kg... almost half of the price of the own brand!
In the past I have chosen not to try this product. I have tried the basics version of cheddar and was less than impressed. However, today I thought, "why not?!" and I have to say i'm glad I did - I will certainly purchase it again.
It came in a sealed plastic bag in the same colour scheme the whole basics range uses. That is, a white background with some dashes of orange colour. It does look 'basic' but that's fine for me - its only living in my fridge until I consume it! I firmly believe its what is inside that counts.
It has a good 5 days use by date - but I have already ate it all!
So, you open the bag and then you need to dispense that liquid you get around a mozzarella ball. Then it comes out and it is a nice, good consistency. When I cut it I immediately tasted it and it was fabulous! I'd almost go as far as saying more flavoursome than other brands! I'm usually of the opinion that mozzarella is all about the texture, good with some pesto. However, this was great in consistency, and had a great flavour.
I used it on an open chicken sandwich and while making it I polished off the rest of the packet! This was a wonderful product and a surprising credit to the mozzarella family! I would recommend it happily!
I've only ever used mozzarella on pizzas and pasta bake dishes simply because I don't like the sliminess of a ball of cheese and always end up with odd-looking slices or chunks as I attempt to chase it around the chopping board.......(ok, so that says a lot for my cullinary skills really!).
So when I saw a tub of mini mozzarella pearls in Tesco the other day, I decided to broaded my repatoire of Italian styleee cookery and bought some basil and some lovely ripe vine tomatoes as well as this tub of mini cheese balls.
How simple! Just drain the tub of liquid, put the cheese balls in a bowl, slice or roughly chop the tomatoes, shred some basil, add a handful of black olives and drizzle over a little olive oil and there is a wonderful salad ready to tuck into on its own or as a side dish with pizza or pasta!
The next day I had the leftovers for my lunch at work, and the flavour of the ripe tomatoes and the basil had infused the fairly bland cheese balls and made a most acceptable lunch for next to no effort!
At £1.18 a tub for 125 grammes, this does, understandably, work out at more expensive than a single big ball of mozzarella cheese, but if you are looking for something simple, then this is the way to go and is worth paying that little bit extra for, in my opinion!
Mozzarella was first made in the Naples region and in Southern Italy, and traditionally has been made from buffalo milk - although I was quite surprised to here this since Southern Italy is hardly prime buffalo territory or at least I didn't think it was. However a lot of the mozzarella you buy nowadays in the supermarket tends to be a cow's milk mozzarella - probably as it is easier to obtain cow's milk than it is buffalo milk. Mozzarella di Bufala is a slight variation being made of a mixture of buffalo and cow's milk, and there is a very similar cheese called bocconcini which is more or less identical. Unlike a lot of cheeses, which come from "wheels", often encased in a rind or wax to seal in moisture, mozzarella is usually kept in water or whey brine (i.e. the brine left over from the cheesemaking process), and most of the mozzarella you find in supermarkets comes in plastic packaging and you have to drain the cheese as you open it. Because of its high water content (50% according to the blurb above), and is a very soft cheese, although its texture does not make it spreadable like a Brie or a Camembert, and it certainly doesn't really go with cheese biscuits, Although if you do serve it, then grapes and olives do compliment it very well, as the textures are contrasted well. I tend to use it a lot in a tomato, basil and mozzarella salad, an exceptionally easy salad to make, consisting of sliced tomatoes, fresh basil leaves and mozzarella, with a drizzling of olive oil over it and a couple of shakes of ground pepper. It makes a very easy starter, and it ideally eating with olive bread. You can of course add some olives (preferably black although green is also fine) to it as well. Alternatively it is often served with avocado. Similarly it is very good in a Ciabatta roll, with salad although not so good between two slices of sliced white. It using it as a pizza topping you are better off shredding it (i.e. r
ipping it with your hands than slicing it as more of the water comes out than if you slice it, as otherwise there is a tendency for a watery layer to be left on your pizza - not particularly appetizing - the pizza will go soggy... One novel way around this is to chuck the shredded mozzarella in to a salad spinner - a great trick an ex-flatmate taught me! All in all it is a good cheese providing you know what to do with it, and one which you use more for the texture than its individual flavour - it is not the most strongly flavoured cheese you'll find by any stretch of the imagination. Pricewise I tend to pay about EUR 0.70 in Austria for a 125g piece (net weight 200g with whey brine) although I would anticipate that it would be substantially more expensive in Britain.
Why put this cheese on pizza? It is a liability when eating, all the flavour vanishes in the cooking, and you end up with bland stringy stuff getting all over the place. I am not a fan of Mozzarella - I find it bland, insipid and overused. I hate its use as a pizza topping. Be original, try eating this cheese in some other way - find out what it actualy tastes like and what sort of texture it ought to have. If you can find any. Off pizzas, it isn't that easy to get hold of.
It is not that mozzarella is a great soft cheese. It goes beyond that. Mozzarella, on top of being a very versatile cheese that can be eaten fresh, with a salad, cooked on pizza or grilled (in carrozza), it offers an explosion of taste to your mouth that is rich yet light. If you like your cheese hard, Mozzarella can make you think again, as it combines the firm taste of hard cheese in its outer shell and the delicateness and freshness of the juice in its inside. I say: Just Eat It!