Mozzarella – different types and how to use them
Mozzarella immediately brings to mind Italy, sun-ripened tomatoes, and warm summer evenings. But there are actually more types of mozzarella than many people realize, each with its own unique taste, texture, and best ways to enjoy it. Here’s a guide to the most popular varieties and tips on how to use them.
Mozzarella di Bufala
Mozzarella di Bufala is made from water buffalo milk, primarily in the regions of Campania and Lazio. This cheese is known for its rich, slightly tangy flavor and extra creamy texture.
How to use it:
Perfect in a classic caprese salad, on a Neapolitan pizza, or simply enjoyed on its own with olive oil and sea salt.
Fior di Latte
Fior di Latte is made from cow's milk and has a milder, slightly sweeter taste than buffalo mozzarella. Its texture is soft and elastic.
How to use it:
Great on pizza, in salads, or as a filling in panini and warm sandwiches.
Burrata
Burrata is a luxurious version with an outer shell of mozzarella and a soft, creamy interior filled with stracciatella and cream. The result is a cheese that is firm on the outside and wonderfully creamy inside.
How to use it:
Best served cold, paired with tomatoes, grilled vegetables, or a simple green salad. Cut gently so the creamy center can flow out.
Stracciatella
Stracciatella is the creamy filling inside burrata, and it can also be bought separately. It consists of shredded mozzarella mixed with cream.
How to use it:
Delicious as a topping on pizza or bruschetta, or as a rich, creamy element in salads.
Scamorza
Scamorza is a smoked relative of mozzarella, aged slightly longer and hung to develop a firmer texture and light smoky flavor.
How to use it:
Perfect for grilling or frying, or as a flavorful topping on pizza and gratins.
Cooking mozzarella
The classic “pizza mozzarella” is sold in blocks or pre-shredded. It has a lower moisture content, making it melt evenly without releasing too much liquid.
How to use it:
Mainly for pizza, casseroles, and warm sandwiches where a smooth, creamy melt is desired.
Choose the right mozzarella for the right occasion
The type of mozzarella you choose depends on the flavor and texture you want in your dish. Buffalo mozzarella is ideal when the cheese is meant to be the star, while block mozzarella is practical for hot dishes where melting is key.
Wine tips for mozzarella
Mozzarella’s mild and creamy character pairs best with fresh, fruity wines that complement rather than dominate.
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White wine: A Sauvignon Blanc from Loire or a Pinot Grigio from Italy balances the creaminess and enhances the fresh notes.
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Sparkling wine: Prosecco or Franciacorta offers an elegant combination with lively bubbles and freshness.
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Light red wine: A Barbera or Dolcetto from Piedmont works well, especially with dishes that include tomatoes and basil.
With the right mozzarella and a well-chosen wine, you create a harmonious combination that elevates both the flavors and the overall experience.
