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 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review