Grilled cheese, mac and cheese, festive cheese dip… Obviously, we LOVE cheese, and nothing beats mozzarella for its versatility. Whether you’re just starting to explore all that Italian cheese has to offer or you’re already a true expert, we have a recipe for you. Check out our list of 40 mozzarella recipes – it’s time to get some more CHEESE.
When you think of mozzarella, what comes to mind? If you’re into the string cheese and shredded crowd, you’ll be happy to know that there’s a whole world of mozzarella out there to discover. At its most basic, mozzarella is a by-product of the early stages of the cheese-making process, where the curd and whey in Little Miss Muffet are separated from each other. Take these curds, add a little salt and work them until they form a ball, and you have mozzarella!
Not that there’s anything wrong with shreds or string cheese. Their low fat content makes them the best for even melting, and they’re a staple in some of our favorite mozzarella recipes, like homemade pizza, mozzarella sticks, cheesy garlic bread, and bell peppers. stuffed. However, when we seek to imagine things, there is nothing better than fresh mozz. The different sizes are known by different names (ovoline, ciliegin, and perline are a few popular options), so pick the one that best suits your recipe. One of the most classic options is to make a caprese salad with big slices, but you can also toss the little balls into salads, like our summer panzanella or our antipasto chickpea salad, or stick them on skewers, as in our melon prosciutto skewers.
Do you really want to take it to the next level? Try mozzarella di bufala (yes, buffalo milk), mozzarella fior di latte (premium cow’s milk) or burrata. Burrata is basically fresh mozzarella surrounded by leftovers (striciatelle in Italian) leftovers from cheese making, and it’s DELICIOUS. It is exceptional with pasta, like in our gnocchi burrata caprese on plate, or in a salad, like our caprese salad with peaches and burrata.
Whatever you do, make sure you have a plan to finish your fresh mozzarella as soon as possible – it won’t stay good until it’s shredded or stuck together.