Mozzarella Cheese Block Uk? Top 50 Best Answers

We’ve worked our way through kilos of mozzarella for this edition, including authentic Mozzarella di Bufala from Italy; the milky, creamy Fior di Latte praised by pizzaioli in Naples; and cow’s milk mozzarella from the USA. Some were robust and smoky; other essential spheres in saltwater brine. All brought wonderful textures and flavors to our pizzas. Here are 12 of our favorites.

Galbani Mozzarella Fresca Extremely juicy, smooth and springy when melted, this salty cheese is perfect for calzones. Galbani Mozzarella Fresca, $6 per pound, contact Lactalis Deli, Inc. at 800/699-2701

Via Roma Fresh Mozzarella Ball Heavy Cream makes this cow’s milk mozzarella a decadent pizza topping. Via Roma Mozzarella Ball, $7 per pound at apfreshonline.com

Polly-O Whole Milk Mozzarella A semi-firm aged mozzarella perfect for shavings. Melts with a tough crack. Polly-O Whole Milk Mozzarella, $6 a pound at kraftbrands.com

Lioni Latticini Fresh Mozzarella This cow’s milk cheese has a salty flavor that shines on pizza margherita. Lioni Latticini Fresh Mozzarella, $9 per pound, contact Lioni Latticini, Inc. at [email protected]

Caseificio Andriese Fiordilatte textbook cow’s milk mozzarella from Italy has a mild taste and an even melt. Caseificio Andriese Fiordilatte $19 for a 250 gram twin pack at almagourmet.com

Ovoli Buffalo Mozzarella Cheese A delicious base for rich toppings like pistachio pesto and mortadella. Ovoli Buffalo Mozzarella Cheese, contact Anna Sodano at Orlando Food Service 201/368-9197, orlandofoods.com

Lioni Latticini Natural Smoked Mozzarella Subtle and smoky, it’s perfect for fried, creamy pasta fritters. Whole Foods Lioni Smoked Mozzarella from Whole Foods Market, $10 a pound at wholefoodsmarket.com

Whole Foods Market Fresh Mozzarella Ball Drier than most, this dependable cheese melts into even, gooey strands. Fresh mozzarella from Whole Foods Markets nationwide, $10 a pound at wholefoodsmarket.com

Calabro Whole Milk Mozzarella Semi-hard aged mozzarella that is easy to shred and characterized by an elastic stretch. Calabro Whole Milk Mozzarella, $7 a pound, contact Calabro Cheese to find a retailer near you at 203/469-1311

BelGioioso Fresh Mozzarella Fresh and mild with a clean, grassy taste; a versatile topping for all types of pizza. BelGioioso Fresh Mozzarella, $12 a pound at belgioioso.com

Antichi Sapori Mozzarella di Bufala Campana This Italian import has a creamy body and melts like a dream on a cake. Antichi Sapori Buffalo Mozzarella, $18 a pound at calabrocheese.com

Agricola Casearia Lupara SRL Smoked Buffalo Mozzarella A meaty, smoky cheese; great on the Pizza Montanara Starita. Agricola Casearia Lupara Smoked Buffalo Mozzarella, contact Anna Sodano at Orlando Food Service 201/368-9197, orlandofoods.com

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They’re both mozzarella, so fresh mozzarella and regular mozzarella are the same thing? Is regular mozzarella any less fresh?

The short answer:

Fresh mozzarella and regular mozzarella are the same cheese but prepared differently.

The long answer:

As an Italian American, I love mozzarella, but I’ve always been fascinated by the texture and flavor of what’s known as “fresh mozzarella.” When I learned this was a thing as a kid, I started thinking of regular mozzarella as dirty or somehow rotten since it wasn’t “fresh.”

In that regard, I was both right and wrong.

Fresh mozzarella is a soft and moist white cheese that usually comes in the shape of a ball. Fresh mozzarella is usually packed in water or wrapped in plastic wrap by hand. It has a very high moisture content and therefore a relatively short shelf life. It’s usually a good idea to eat fresh mozzarella within a week of making it. Unlike the more common form of this cheese, it doesn’t melt easily and often turns into a puddle of soup when heated. It doesn’t do well in poutine or nachos, but it goes great with Neapolitan pizza.

While this product was originally made in Italy from buffalo milk, it is now made from the far more common cow’s milk. However, there are many old Italians who still insist that all fresh mozzarella comes from buffalo.

What we call “regular” mozzarella is actually just a low-moisture version of that cheese. It is made by leavening and drying fresh mozzarella for a long period of time. Due to its lower moisture content, fresh mozzarella tastes saltier than its fresh counterpart. It also has a longer shelf life, making it more attractive for mass production and consumption. This is the type of mozzarella found in mozzarella sticks and on pizza. The low moisture in cheese makes it more prone to browning and stretching when heated.

Do you prefer fresh mozzarella or regular mozzarella? Is it part of your keto diet? What’s your favorite cheese recipe? Sound off in the comments section below and let us know!

Mozzarella has a milky sweetness that we know is great on pizza and in a tomato salad. But what else? Here are eight ways to use mozzarella.

Mozzarella has a milky sweetness that we know is great on pizza and in a tomato salad. But what else? Here are eight ways to use mozzarella.

1. Potato croquettes

Upgrade your mozzarella sticks and mix mozzarella with herbed mashed potatoes; Coat with breadcrumbs and fry until crispy. Comfort food at its finest.

2. Risotto

How do you make a vegetable risotto decadent? You got it, garnish with a slice of mozzarella just before serving.

3. Arancini

Yes, a different way of frying mozzarella. Take your leftover risotto, shape into balls around a bite of mozzarella and sauté. Melted Pockets of Goodness.

4. Frittata

Stick diced mozzarella into a frittata just before putting it in the oven. The result: pizza for the low-carb set.

5. Enchiladas

Mozzarella is a great substitute for many Mexican cheeses; Use it to top bean enchiladas.

6. Cream sauce

Blend fresh buffalo mozzarella with some of the liquid and olive oil to make a spoonable sauce for garnishing vegetables.

7. Arepas

Stuff the cheese between masa-based pancakes and griddle to make mini versions of this South American street snack.

8. Timballo

Do you feel ambitious? Recreate the all-time best food scene from the movie Big Night and make this baked pasta with a whopping pound of mozzarella in a buttery crust.

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There is no protected status for the term cheddar, so the cheese can and is made anywhere. While round truckles made from farmer’s cheddar are often bound in fabric and made from raw milk, block cheddar is made on a much larger scale in factories from pasteurized milk.

The cheddaring process for artisanal cheeses, in which blocks of curd are stacked by hand to aid in draining the whey, is carried out in automated block cheese machines with capacities of up to 15 tons per hour. The 18kg cheeses, shaped into straight blocks for easy slicing, are aged in sealed plastic bags to prevent rind formation and weight loss.

You can find low moisture mozzarella in three different forms in grocery stores i.e. H. as string, grated and in blocks. Typically, pre-shredded blocks wrapped in plastic are used for cooking. However, pre-shredded mozzarella has some additives that don’t make it melt well. That means you can’t expect the same meltability that freshly grated cheese offers.

string cheese

String Cheese is super stretchy and delicious. Mozzarella is stretched, stretched, and stretched further to make it fibrous. Stretching and shaping this cheese into threads causes the milk protein to align and form threads. Low-moisture mozzarella cheese is also a great option for snack foods like homemade cheese sticks, cheese mummy, and more.

Grated mozzarella

This is another type of low-moisture mozzarella that is often used in cooking for its distinctive cheese-like texture. It comes in a bag and is a staple ingredient in American pizza. It melts well, making it an obvious choice for pasta and gooey appetizers.

When you sprinkle shredded mozzarella over pasta, oven-baked snacks and pizza, it browns beautifully and imparts a creamy texture and crispy surface.

Block mozzarella

This shape of low moisture pizza melts like a dream and becomes super stretchy and elastic. You can grate, slice or mince it. Pre-shredded mozzarella saves time but is high in starch so it doesn’t crumble.

However, low moisture mozzarella, which comes in blocks, skips these additives. It comes with a promise of well melted cheese. Freshly grated block mozzarella makes all the difference when you’re expecting gooey, melted cheese.

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It’s difficult to imagine a food more irrefutably linked to Italy than mozzarella and its big brother burrata.

The perfect partner for pizza, pasta or a simple drizzle of extra virgin olive oil, its central position in the country’s cuisine is even enshrined (unofficially) in its famous tricolor – mozzarella, tomato and basil.

That an Italian could tolerate the mere existence of British mozzarella seems unthinkable, let alone like it enough to move here and make it. Nevertheless, here we are.

It’s 2019, plants are taking selfies, the leader of the free world can’t string a sentence together, and some of the world’s best mozzarella is being made in Britain by disenchanted Italians.

Take Claudio Sarfati, for example. Sarfati, a third-generation cheesemaker from Latina, Rome, came to England after growing frustrated with the quality of the milk in his home country.

The dairy industry in Italy has changed so much that the milk is not as good as it used to be to make quality cheese (Francesca Moscheni)

Despite popular belief that anything edible is better in Italy, the country’s dairy industry has changed beyond recognition since his grandfather founded the De Luca family business in 1940. “Agriculture is dying. It’s really difficult to find organic milk in Italy these days.”

Sarfati adds: “While milk from welfare farms, whose cows graze most of the year, flows easily in the UK (for those who can afford it), most ‘Italian’ milk comes from intensive farming or from Germany, Hungary and Poland. because it’s so much cheaper.

“Organic milk and especially organic cream is a very expensive raw material – so factories tend to buy conventional, cheaper raw materials. But for us, provenance is fundamental.”

That’s how he and his team ended up in Wiltshire: just a few hundred yards from the organic dairy farm from which they source milk for mozzarella and burrata.

“The cows are treated well: they are only milked once a day, the rest of the milk goes to the calf, so they are not fed any milk substitutes,” says Sarfati.

A vegetarian for five years, he feels a moral obligation as a producer to prioritize animal welfare – a commitment that serves him well in light of today’s increasingly ethical audience.

You can take a mozzarella maker out of Italy, but you can’t take Italy out of a mozzarella maker

As for De Luca cheese, the herd spends much of the year roaming freely across 500 acres, grazing on a rich, species-rich pasture.

It may be an exaggeration to say that happy cows produce better milk, but there’s plenty of evidence that the milk from grass-fed cows is tastier. Creamy butterfat also makes for yellower cheeses than the snow-white balls we’re used to, but you’ll get over that once you realize that the yellow cast of a mozzarella or burrata, like the glossy dusky pink of a quality steak, is a sign of serious flavor.

With mozzarella and burrata in Italy, freshness is everything (Francesca Moscheni) (Francesca Moscheni)

“The milk changes from day to day because the cows feed in different parts of the landscape every day, and that can be challenging — but that’s where our years of knowledge and experience with this type of cheese comes in,” says Sarfati.

“You can take a mozzarella maker out of Italy, but you cannot take Italy out of a mozzarella maker. De Luca has been making cheese in Latina for 60 years. We have a lot of family know-how.”

Like mozzarella in a roasted ciabatta, the Italian cheesemaker’s family know-how stretches ever further: from Latina to Wiltshire, from Campania to London, from Puglia to Somerset.

Simona Di Vietri of La Latteria in Acton, London, has cut her curd-stretching teeth at her cousin, whose dairy is based north of Milan. She says: “We get our milk from exactly the same breed of cows as he does – but there they are in barns most of the year while here they are on grass. That makes a huge difference.”

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The result — rich, creamy-yellow burrata and mozzarella, puffy and smooth — is favored by the likes of Michel Roux Jr., Ollie Dabbous and Jason Atherton; But Di Vietri and her colleagues don’t just have Britain’s green and pleasant pastures in their sights. Our national appetite for these cheeses is enormous. “Anglo-Saxons love anything creamy,” laughs Sarfati when I ask him why he thinks burrata has become such a staple of the appetizer.

“The idea of ​​La Latteria was really driven by the size of the market in the UK,” says Di Vietri simply – by restaurants and individuals. “There was such an opportunity to offer something of better quality than what was being imported by dealers.”

Which brings us to freshness and to Tommaso Valenzano: the man who brings burrata and scamorza “alive” at Borough Market. It’s not a permanent fixture – Valenzano travels the world as a cheesemaking consultant – but these days it’s there, the magical liquid he uses to scald, stretch and shape the curds at Bath Soft Cheese’s stand, drawing tourists and regulars alike on.

Producers can now proudly display their British milk and Italian talent without feeling inauthentic (Francesca Moscheni) (Francesca Moscheni)

“He’s an artist – he’s amazing,” says Hugh Padfield, owner of Bath Soft Cheese; But Valenzano’s presence at Borough Market rather than Padfield’s Dairy in Somerset isn’t just about style. It’s about substance. “When I first hired Tommaso, he explained to me that in Italy, the most important characteristic of mozzarella cheese is its freshness; that while the curd could be transported for a day, it should be stretched as close to market as possible,” adds Padfield.

The reason the Italian-born burrata you bought at your local fromagerie doesn’t taste the same as it does on your Sardinian jolly isn’t because the milk is better. It’s not even necessarily that the cheesemakers are better. Because when it comes to mozzarella and burrata in Italy, freshness is everything.

“It’s like buying two-day-old bread,” Valenzano says when I catch him at the market after a hard shift. “Think of the logistics; When you import burrata from Italy, it can take you five or seven days to taste it at the vendors, then the shops, and then yours — and yet the taste and texture of this cheese isn’t the same as bread, even just one Day after manufacture.” It’s a different animal, Di Vietri agrees.

Her vision for La Latteria in Richmond was for Britons to be able to share the burrata experience she had as a child in Italy – but on her doorstep, without travel and with all the benefits that her local milk could bring to the economy and the community climate offered and taste. “The cheese is produced at night and is out by 7am to be distributed to restaurants across London, ready for lunch service,” she says proudly.

Three years ago, out of shame at their inauthenticity, these restaurants could have kept the true provenance of their “Italian” cheese under their hoods. Now you’ll find La Latteria and her contemporaries clearly listed as producers: their fresh, flaky, effortlessly creamy cheeses are a flavorful homage to British milk, Italian talent and international connections.

Quiche with Cheese and Fresh Herbs Using herbs from the garden, I created a quiche with basil, parsley and dill along with feta, swiss, gruyere and mozzarella. Goat cheese is delicious too. —Sonya Labbe, West Hollywood, California As for the Herbs from the Garden recipe, I created a quiche with basil, parsley, and dill along with feta, Swiss, Gruyere, and mozzarella. Goat cheese is delicious too. – Sonya Labbe, West Hollywood, California

Taste of Home Slow-Cooker Italian Beef Sandwiches I have fond memories of my mom in the kitchen making her amazing beef dip sandwiches. They always made our house smell like an old world Italian restaurant. And as good as the aroma was, somehow the taste was even better! Prepare a glass of Giardiniera to spoon onto. —Kira Vosk, Milwaukee, Wisconsin About the recipe I have fond memories of my mom making her amazing beef dip sandwiches in the kitchen. They always made our house smell like an old world Italian restaurant. And as good as the aroma was, somehow the taste was even better! Prepare a glass of Giardiniera to spoon onto. – Kira Vosk, Milwaukee, Wisconsin

Cherry Tomato Mozzarella Saute This side dish is packed with flavor and so quick to put together. The cherry tomatoes and mozzarella go perfectly with just about any main dish you can think of. —Summer Jones, Pleasant Grove, Utah Get the recipe This side dish is packed with flavor and so quick to make. The cherry tomatoes and mozzarella go perfectly with just about any main dish you can think of. – Summer Jones, Pleasant Grove, Utah

Taste of Home Pizza Quesadillas When my husband and I needed a quick meal, I made this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meat, cheese, and spices. Serve with a green salad for an easy dinner for two. —Barbara Rupert, Edgefield, South Carolina About the recipe When my husband and I needed a quick meal, I made this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meat, cheese, and spices. Serve with a green salad for an easy dinner for two. —Barbara Rupert, Edgefield, South Carolina

Zucchini Pizza Casserole My husband has a hearty appetite, our two kids never tire of pizza and I grow a lot of zucchini so this delicious tomato casserole is a hit with us all year round. After trying the recipe, you might even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota About the recipe My husband has a hearty appetite, our two kids never tire of pizza, and I grow a lot of zucchini, so this delicious tomato casserole is a hit at our house all year round. After trying the recipe, you might even decide to grow more zucchini in your own garden next summer! – Lynn Bernstetter, White Bear Lake, Minnesota

Taste of Home Bruschetta Chicken Wraps As an Italian-American, I love, love, love garlic, tomatoes, and basil, all of which are must-haves for good bruschetta. This recipe was created to celebrate the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio About the recipe As an Italian American, I love, love, love garlic, tomatoes, and basil, all of which are must-haves for a good bruschetta. This recipe was created to celebrate the first tomatoes to come out of our home garden this year. – Gina Rine, Canfield, Ohio

Pancake Lasagna Take this dish to your next potluck dinner and don’t be surprised if you don’t have a bite left – it’s so good! It’s also a unique way to serve lasagna. —Beverly Austin, Fulton, Missouri Get the recipe Take this dish to your next potluck dinner and don’t be surprised if you don’t have a bite left – it’s so good! It’s also a unique way to serve lasagna. – Beverly Austin, Fulton, Missouri

Pizza Monkey Bread I can’t throw a party without making this recipe. It’s quick and easy and my kids love it. —Courtney Wilson, Fresno, California About the recipe I can’t throw a party without making this recipe. It’s quick and easy and my kids love it. – Courtney Wilson, Fresno, California

Marinated Mozzarella I always come home with an empty container when I bring this dish to a party. It can be done in advance to free up time later. I serve it with pretty ruffled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin Go to recipe I always come home with an empty container when I bring this dish to a party. It can be done in advance to free up time later. I serve it with pretty ruffled toothpicks for a festive look. – Peggy Cairo, Kenosha, Wisconsin

Pepperoni Pan Pizza I’ve spent years finding the perfect pizza crust and sauce, and they’re paired in this recipe. I often make this crispy, savory pizza for my family and it really pleases my husband and sons. —Susan Lindahl, Alford, Florida About the recipe I’ve spent years trying to find the perfect pizza crust and sauce, and this recipe brings them together. I often make this crispy, savory pizza for my family and it really pleases my husband and sons. – Susan Lindahl, Alford, Florida

Taste of Home Chicken & Cheese Noodle Bake This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. – Fancheon Resler, Bluffton, Indiana About the recipe This is the recipe my daughters and I often make for new parents when they get home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. – Fancheon Resler, Bluffton, Indiana

Makeover Creamy Artichoke Dip People are sure to gather around this ooey gooey, lightened dip whenever it’s on a buffet table. Packed with cheese, jalapenos and a hint of lemon, it’s an cherished favorite. —Mary Spencer, Greendale, Wisconsin Go to Recipe People are sure to gather around this gooey dip whenever it’s on a buffet table. Packed with cheese, jalapenos and a hint of lemon, it’s an cherished favorite. – Mary Spencer, Greendale, Wisconsin

Taste of Home Overnight Baked Eggs Bruschetta I like to spend as much time as possible with my guests when they come to my house for the holidays, so I rely on recipes to help me do that. Since most overnight brunch casseroles are so similar, I thought of a breakfast bruschetta for a fun twist. —Judi Berman-Yamada, Portland, Oregon On the recipe I like to spend as much time as possible with my guests when they come to stay with me over the holidays, so I rely on recipes that can be prepared ahead of time to support that. Since most overnight brunch casseroles are so similar, I thought of a breakfast bruschetta for a fun twist. – Judi Berman-Yamada, Portland, Oregon

Cheese & Mushroom Skillet Pizza This Italian skillet pizza is a great way to use up extra spaghetti sauce at the end of the week. It fits right into Friday’s pizza night. —Clare Butler, Little Elm, Texas Get the recipe This Italian skillet toss is a great way to use up extra spaghetti sauce at the end of the week. It fits right into Friday’s pizza night. – Clare Butler, Little Elm, Texas

Taste of Home The Ultimate Grilled Cheese These gooey grilled cheese sandwiches are great for lunch with sliced ​​apples. And they’re really easy to beat too. This is how grilled cheese is properly prepared. — Kathy Norris, Streator, Illinois Get the recipe These gooey grilled cheese sandwiches are great for lunch with sliced ​​apples. And they’re really easy to beat too. This is how grilled cheese is properly prepared. – Kathy Norris, Streator, Illinois

Three Cheese Jumbo Bowls I love to cook, but I’m not into fancy gourmet dishes. I think it’s harder to make delicious, down-to-earth meals like this meaty casserole with ingredients that are easily found in the fridge and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado About the recipe I love to cook, but I’m not into fancy gourmet food. I think it’s harder to make delicious, down-to-earth meals like this meaty casserole with ingredients that are easily found in the fridge and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado

Taste of Home Bistro Mac & Cheese I like to serve this Mac & Cheese with a salad and crusty bread. It’s a satisfying meal that feels upscale but fits into almost any budget. And because the gorgonzola in this dish is so mild, even little ones will love it. —Charlotte Giltner, Mesa, Arizona About the recipe I like to serve this mac & cheese with a salad and crusty bread. It’s a satisfying meal that feels upscale but fits into almost any budget. And because the gorgonzola in this dish is so mild, even little ones will love it. – Charlotte Giltner, Mesa, Arizona

Homemade Chicago Deep Dish Pizza Since living near Chicago, I’ve managed to try more than my share of deep dish pizzas. With this recipe, you can recreate the best of my town – right in your town! —Lynn Hamilton, Naperville, Illinois Go to Recipe Since living near Chicago, I’ve managed to try more than my share of deep-dish pizzas. With this recipe, you can recreate the best of my town – right in your town! – Lynn Hamilton, Naperville, Illinois

Calzone Pinwheels Once you try these mini calzones, you may never go back to the big ones. As well as taking advantage of the handy buns from the fridge, these pretty morsels can be prepared ahead of time and popped into the oven before the company arrives. No one can eat just one and people love the cheesy, fresh taste! —Lisa Smith, Bryan, Ohio On the recipe Once you try these mini calzones, you may never go back to the big ones. As well as taking advantage of the handy buns from the fridge, these pretty morsels can be prepared ahead of time and popped into the oven before the company arrives. No one can eat just one and people love the cheesy, fresh taste! – Lisa Smith, Bryan, Ohio

Shrimp Enchiladas with Green Sauce I started making these enchiladas last year during Lent. It allows my family to observe Lent and still enjoy Mexican food. When I took it to school, my peers couldn’t get enough of it. – Mari Acedo, Chandler, Arizona For the recipe I started making these enchiladas last year during Lent. It allows my family to observe Lent and still enjoy Mexican food. When I took it to school, my peers couldn’t get enough of it. – Mari Acedo, Chandler, Arizona

Taste of Home Baked Simple Meatball Stroganoff If you like meatball subs, you’ll love this flavorful casserole that has the rich flavor of popular sandwiches without the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce, and cheese. Bravo! —Gina Harris, Seneca, South Carolina If you like meatball subs, you’ll love this flavorful casserole that has the rich flavor of popular sandwiches without the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce, and cheese. Bravo! – Gina Harris, Seneca, South Carolina

Cheesy Cauliflower Breadsticks These grain-free, cheesy cauliflower breadsticks are made with veggies instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Denver, Colorado Get the recipe These grain-free, cheesy cauliflower breadsticks are made with veggies instead of flour. Serve them with your favorite marinara sauce. – Nick Iverson, Denver, Colorado

Buffalo Chicken Lasagna This recipe was inspired by my daughter’s favorite food – buffalo wings! It tastes like it’s from a restaurant. —Melissa Millwood, Lyman, South Carolina About the recipe This recipe was inspired by my daughter’s favorite food — buffalo wings! It tastes like it’s from a restaurant. —Melissa Millwood, Lyman, South Carolina

White Pizza Dip I first served this dip during a Super Bowl party, and boy did it disappear fast. It’s a great addition to a snack table as it can be made ahead of time and refrigerated until you’re ready to pop it in the oven. — Molly Seidel, Edgewood, New Mexico For the recipe I first served this dip during a Super Bowl party, and boy did it go away fast. It’s a great addition to a snack table as it can be made ahead of time and refrigerated until you’re ready to pop it in the oven. – Molly Seidel, Edgewood, New Mexico

Taste of Home Marinated Mozzarella & Tomato Appetizers Inspired by a dish I ate at a restaurant, this simply sensational combination should marinate for at least three hours – the longer the better. —Mary Ann Lee, Clifton Park, New York About the recipe Inspired by a dish I ate at a restaurant, this simply sensational combination should marinate for at least three hours – the longer the better. – Mary Ann Lee, Clifton Park, New York

Grilled Cheese & Tomato Soup Bake This casserole combines two classic comfort foods: grilled cheese sandwiches and tomato soup. No need to get your hands dirty dipping bread into a bowl of hot soup! Best of all, my picky eater devours every bite. – Megan Kuns, Perrysburg, Ohio For the recipe

Chipotle Manicotti Bake I found this recipe while looking for a vegetarian dish to use as a main course. This rich manicotti has that extra spiciness that I love about Mexican cuisine. —Julie Peterson, Crofton, Maryland About the recipe I found this recipe while looking for a vegetarian dish to use as an entree. This rich manicotti has that extra spiciness that I love about Mexican cuisine. —Julie Peterson, Crofton, Maryland

Taste of Home Mozzarella & Spinach Breakfast Casserole Sun-dried tomatoes and sausage add loads of texture and flavor to this gooey casserole. We even enjoyed it after a late night game at our local college. There’s always a winner in my book. —Nancy Murphy, Mount Dora, Florida Get the recipe Sun-dried tomatoes and sausage add loads of texture and flavor to this gooey casserole. We even enjoyed it after a late night game at our local college. There’s always a winner in my book. – Nancy Murphy, Mount Dora, Fla

Country Bacon Beef Mac and Cheese This extra meaty mac and cheese is easy to make in the slow cooker. Kids love it, and I like that I can sneak in some veggies. —Nancy Heishman, Las Vegas, Nevada Get the recipe This extra meaty mac and cheese is easy to make in the slow cooker. Kids love it, and I like that I can sneak in some veggies. – Nancy Heishman, Las Vegas, Nevada

Taste of Home Grilled Caprese Quesadillas Here’s a quick and easy summer lunch that uses tomatoes from the garden. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania Go to recipe Here’s a quick and easy summer lunch that uses tomatoes from the garden. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania

Hot Cheese Dip When a co-worker brought this cheesy dip to school for a teacher’s potluck, I gave it an A+ straight away. I had to have the recipe for this irresistibly creamy recipe for my family! —Ardyce Piehl, Poynette, Wisconsin For the recipe When a co-worker brought this cheesy dip to school for a teacher’s potluck, I immediately gave it an A+. I had to have the recipe for this irresistibly creamy recipe for my family! – Ardyce Piehl, Poynette, Wisconsin

Chicken Parmesan Slider Bake Sliders are the perfect finger food for any get together, and this flavorful Chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado Go to Recipe Sliders are the perfect finger food for any get together, and this flavorful Chicken Parmesan version won’t disappoint. – Nick Iverson, Denver, Colorado

Vegetable Cheese Focaccia My family eats this flavorful bread as fast as I can. Sometimes I add various herbs, red onions, or crumbled bacon. It’s one of my best recipes! – Mary Cass, Baltimore, Maryland Go to Recipe My family eats this flavorful bread as fast as I can. Sometimes I add various herbs, red onions, or crumbled bacon. It’s one of my best recipes! – Mary Cass, Baltimore, Maryland

Italian Pasta Bake I love making this pasta bake whenever I need to get a dish to stir-fry. Fresh tomatoes add a nice touch that most other meat, pasta, and tomato casseroles lack. —Karla Johnson, East Helena, Montana About the recipe I love making this pasta casserole whenever I need to stir a dish . Fresh tomatoes add a nice touch that most other meat, pasta, and tomato casseroles lack. – Karla Johnson, East Helena, Montana

Waldorf Turkey Pitas Living in New York City means not having much time to prepare meals. This recipe is quick, easy, and healthy, which makes it perfect for my lifestyle. —Kevin Sobotka, Staten Island, New York About the recipe Living in New York City means there isn’t much time to prepare meals. This recipe is quick, easy, and healthy, which makes it perfect for my lifestyle. – Kevin Sobotka, Staten Island, New York

Mini Zucchini Pizza Looking for low carb? This easy snack recipe is a fantastic way to satisfy your pizza cravings while giving up the usual carb-packed crust. —Taste of Home Test Kitchen Go to recipe Looking for low carb food? This easy snack recipe is a fantastic way to satisfy your pizza cravings while giving up the usual carb-packed crust. —Flavour of the Home Test Kitchen

Taste of Home Spaghetti Meatball Bake When we gather for Sunday lunch, we crave pasta. I was craving meatballs too, so I came up with a meaty spaghetti casserole. —Kim Forni, Laconia, New Hampshire About the recipe When we gather for Sunday lunch, we crave pasta. I was craving meatballs too, so I came up with a meaty spaghetti casserole. —Kim Forni, Laconia, New Hampshire

Round Cheese Bread Warm, buttered pieces of this delicious round bread are great with pasta or mixed salads. —Deborah Bitz, Medicine Hat, Alberta About the recipe Warm, buttered wedges of this delicious round bread are great with a pasta dish or mixed salad. – Deborah Bitz, Medicine Hat, Alberta

Baked Spaghetti with Mozzarella This satisfying easy baked spaghetti recipe comes together and is sure to please everyone at your table. Add a salad and grissini and you’re done. —Betty Rabe, Mahtomedi, Minnesota About the recipe This satisfying, easy-to-bake spaghetti recipe comes together and will please everyone at your table. Add a salad and grissini and you’re done. – Betty Rabe, Mahtomedi, Minnesota

Smoked Mozzarella Chicken with Pasta Take an ordinary chicken breast into wow territory with just a few extra ingredients. Use prosciutto in place of ham for an extra smoky flavor. —Naylet LaRochelle, Miami, Fla. Recipe Take a regular chicken breast into wow territory with just a few additional ingredients. Use prosciutto in place of ham for an extra smoky flavor. – Naylet La Rochelle, Miami, Fla

Sausage Croissant Casserole I made this delicious breakfast casserole with croissants for a baby shower. It saved me; The prep gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas About the recipe I made this delicious crescent bun breakfast casserole for a baby shower. It saved me; The prep gave me more time to finish decorating for the party. – Melody Craft, Conroe, Texas

Taste of Home Quick Chicken Parmesan My mom inspired me to create my first pasta sauce. It’s sparkling, easy, and genuinely satisfying. The longer it simmers the better it gets, so keep that in mind if you have the time. —Danielle Grochowski, Milwaukee, Wisconsin About the recipe My mom inspired me to create my first pasta sauce. It’s sparkling, easy, and genuinely satisfying. The longer it simmers the better it gets, so keep that in mind if you have the time. – Danielle Grochowski, Milwaukee, Wisconsin

Italian Three Cheese Macaroni My husband is a self-proclaimed mac and cheese connoisseur and says this is his favorite version. The Italian spices and tomatoes really compliment the pasta and cheese. —Adriane Mummert, Lancaster, Pennsylvania About the recipe My husband is a self-proclaimed mac and cheese connoisseur and says this is his favorite version. The Italian spices and tomatoes really compliment the pasta and cheese. – Adriane Mummert, Lancaster, Pa

Zucchini Stuffed with Italian Sausage I’ve always needed to be creative when trying to get my family to eat veggies, so I decided to make stuffed zucchini with the pizza flavors everyone loves. It worked! We like to use sausage as a main course, but it can also be a meatless side dish. —Donna Marie Ryan, Topsfield, Massachusetts About the recipe I’ve always needed to be creative when trying to get my family to eat veggies, so I decided to make stuffed zucchini with the pizza flavors everyone loves. It worked! We like to use sausage as a main course, but it can also be a meatless side dish. – Donna Marie Ryan, Topsfield, Massachusetts

Italian Stuffed Mussels A dear friend brought this recipe for stuffed mussels for the first time. Now I take it home to other friends and to potlucks because it’s always a huge hit! —Beverly Austin, Fulton, Missouri About the recipe A dear friend brought this stuffed clam recipe home for the first time. Now I take it home to other friends and to potlucks because it’s always a huge hit! – Beverly Austin, Fulton, Missouri

Five Cheese Spinach Artichoke Dip When I go to an event, I’m always asked to bring this hot dip. Five types of cheese make it a standout and oh-so-delicious cheese. I love its party-ready convenience – I serve it straight out of the slow cooker so setting up and cleaning up is a breeze! —Noelle Myers, Grand Forks, North Dakota For the recipe When I go to an event, I’m always asked to bring this hot dip. Five types of cheese make it a standout and oh-so-delicious cheese. I love its party-ready convenience – I serve it straight out of the slow cooker so setting up and cleaning up is a breeze! —Noelle Myers, Grand Forks, North Dakota

Baked Ham and Colby Sandwiches This delicious ham slider recipe is a winner with friends and family. The warm sandwiches are not only very easy to prepare, but also smell so good when baking that nobody can resist them. They are an integral part of our meetings. —Sherry Crenshaw, Fort Worth, Texas About the recipe This delicious ham slider recipe is a winner with friends and family. The warm sandwiches are not only very easy to prepare, but also smell so good when baking that nobody can resist them. They are an integral part of our meetings. – Sherry Crenshaw, Fort Worth, Texas

Favorite Skillet Lasagna Whole wheat pasta and zucchini spice up the diet in this delicious, family-friendly dinner. Topped with ricotta cheese dollops, it has an added touch of decadence. Nobody will believe this lighter. —Lorie Miner, Kamas, Utah About the recipe Whole wheat pasta and zucchini spice up the diet in this delicious, family-friendly dinner. Topped with ricotta cheese dollops, it has an added touch of decadence. Nobody will believe this lighter. —Lorie Miner, Kamas, Utah

Mozzarella is one of the world’s most popular cheeses, but unlike many others, its name hasn’t been properly protected. Today you can walk into any store and find a very industrial piece of cheese called mozzarella, unlike its authentic cousin, made exclusively with buffalo milk in the Campania region of southern Italy. So how can you know if you’re choosing the real thing? And what do you do with it when you hold it in your hands? Internationally renowned Obikà Mozzarella Bar will have a stand at this year’s Cheese, offering visitors the taste of mozzarella paired with Slow Food Presidi products. We asked President and Founder Silvio Ursini for his expert advice. Here’s what he says:

• First you have to look for the protected name: Mozzarella di Bufala Campana DOP from Italy. To use this name, producers must be located in the Campania region and follow strict procedures, for example they must not keep cows on their farm to avoid possible addition of cow’s milk.

• Stay away from dry, yellowish mozzarella used for grating.

• Fresh cow’s milk mozzarella can sometimes be good, but this is a whole different cheese!

• Be careful with “smoked” mozzarella. It is very rare to find one smoked naturally with hay. The vast majority are made with artificial flavoring.

• Look for the white round ball that comes in a bag of brine.

• Check the expiry date. Technically this may be after 2-3 weeks, but the further you get to the end the less likely it will be good. Talk to your grocer about when the mozzarella is coming and buy it right away — same day if possible. Mozzarella that is exported is usually made and shipped within 48 hours.

Once you have it at home…

• Keep it out of the fridge a few hours before consumption to bring it to the temperature at which it tastes best.

• A little trick for non-Italian consumers: immerse the whole sachet in very hot water for a few minutes. This reactivates all the enzymes in the brine and the mozzarella recovers from the journey. An anti-jet lag!

• For the eyes: The mozzarella should be shiny and porcelain-white.

• If you cut it, you should see small holes from which droplets of milk will drip.

• Palate: The texture should be slightly crunchy, not totally soft. The taste should have notes of hazelnuts and a slight hint of musk coming from the buffalo.

• If the mozzarella is very fresh, you can eat it without seasoning. Abroad (when the cheese is a few days old), a drizzle of good extra virgin olive oil won’t hurt. But please folks – no garlic! It will kill the taste buds and for all you know, you might as well eat a piece of camembert. Stay away from oregano and other dry spices that overpower.

• If you want to use it on pizza, be sure to cut it first and squeeze out the liquid, otherwise your pizza will be too soggy.

Mozzarella has been the focus at Cheese for the past few days; the star of workshops, conferences and a live demonstration of its production at the Slow Food Foundation Biodiversity House (pictured).

Follow us on Facebook and Twitter for more Cheese 2013 news.

Read more about mozzarella and efforts to protect it from fraud.

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I remember the first time I tried to make a pizza with fresh mozzarella cheese. I knew very little about cheese, but I did know that “real” pizza is made with mozzarella. So I went to the grocery store and grabbed the first mozzarella cheese I saw. It was packed in liquid and was extremely soft. I got home, tore it up, put it on my pizza and threw it in the oven. To my dismay, the resulting cake was a soggy, inedible mess. I had made a crucial mistake, I had chosen the wrong type of mozzarella!

Luckily I’ve learned a lot over the years that have followed and am now gleaning what little knowledge I have about mozzarella. Here are the different types and how best to use them in your recipes.

What is mozzarella cheese?

Mozzarella is an Italian cream cheese. Cream cheeses are cheeses that have not been aged and are sold without the rind. These cheeses are usually soft, pliable, and fairly mild in flavor. Mozzarella is prepared using the pasta filata method. In pasta filata, the cheese is essentially stretched and plasticized, giving it a stringy and fibrous texture.

Types of mozzarella

buffalo mozzarella

This is the original form of mozzarella and is made from the milk of European buffalo. It is made in the Campania region of Italy to strict standards. Arguably the richest of the bunch, this mozzarella has a wild flavor. Needless to say, this cheese is high-end and probably the best choice for a pizza. It’s also rich in moisture, which is why it’s best served fresh and uncooked, accompanied by tomatoes, basil, and olive oil.

Fresh mozzarella

This is one of the varieties most commonly found in grocery stores and delis, and the cheese I first used to make pizza with disastrous results! This mozzarella usually has the shape of a ball the size of a fist and is packed in brine. If you plan to make a classic Italian-style margarita pizza, using this type of mozzarella is perfectly acceptable. However, for a regular American-style cake, this cheese may prove too mushy.

Fresh mozzarella should be consumed soon after purchase. Ideally, it should be eaten a few days after purchase.

Low moisture mozzarella

Finally, we come to low moisture mozzarella. This cheese has a lower water content than fresh mozzarella and is not packed with brine. It also melts beautifully, making it a perfect cheese for gooey pizzas. Low-moisture mozzarella has a stronger flavor than fresh mozzarella and, in addition to pizzas, makes a great addition to pasta dishes.

Low-moisture mozzarella has a much longer shelf life than the fresh variety and can be kept in the refrigerator for weeks.