#Fresh mozzarella full#
#Fresh mozzarella mac#

If you don’t like the taste or texture, cut it off. Most cheeses have rinds and most rinds are edible. If you notice dried out parts or mold on the face of the cheese, cut it away. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. Take your cheese out of the refrigerator an hour or so before serving.

We usually go for a selection of three to four cheeses with various milk types, textures and flavors. Choose what you like and what you expect your audience will enjoy. You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world.

#Fresh mozzarella full#

For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person. For appetizer quantities and not much left over, we suggest 1/4 lb per person. Whatever you do, make sure you’ve got a plan to finish your fresh mozzarella as soon as possible-it won’t stay good as long as it’s shredded or stick-ed counterparts.We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. It’s exceptional alongside pasta, like in our sheet-pan burrata caprese gnocchi, or in a salad, like our peach & burrata caprese salad. Burrata is essentially fresh mozzarella surrounding scraps ( straciatella in Italian) leftover from the cheese-making process, and it’s DELICIOUS. Want to take things truly next level? Try mozzarella di bufala (yep, from buffalo milk), mozzarella fior di latte (from top of the line cow’s milk), or burrata. One of the most classic options is to make a caprese salad with large slices, but you can also toss the smaller balls into salads, like our summer panzanella or antipasto chickpea salad, or stick them on skewers, like in our melon prosciutto skewers. The different sizes are known by different names (ovoline, ciliegine, and perline are a few popular options), so pick the one that’s best for your recipe. When we’re looking to fancy things up though, there’s nothing better than fresh mozz. Their lower fat content makes them the best for uniform melting, and they’re integral to some of our favorite mozzarella recipes, like homemade pizza, mozzarella sticks, cheesy garlic bread, and stuffed peppers. Not that there’s anything wrong with shreds or string cheese. Take those curds, add a little salt, and work them until they form a ball, and you’ve got mozzarella! At its most basic, mozzarella is a byproduct of the early stages of the cheesemaking process, where Little Miss Muffet’s curds and whey get separated from one another. When you think mozzarella, what comes to mind? If you’re in the string cheese and shreds crowd, you’ll be happy to know there’s a whole world of mozzarella out there to discover.

Check out our list of 40 mozzarella recipes-it’s time to get extra CHEESY. Whether you’re just beginning to explore all the Italian cheese has to offer, or are a bonafide expert already, we’ve got a recipe for you. Obviously, we LOVE cheese, and nothing beats mozzarella for versatility.

#Fresh mozzarella mac#

Grilled cheese, mac & cheese, cheesy party dip.