Mozzarella

Basic info

Category: Semi-soft
Appearance: Rindless, bright surface; white to ivory colour
Varieties: Made of whole milk, partially skimmed or skimmed milk; smoked

How to enjoy them?

Without Mozzarella, pizza, lasagna, hamburgers and au gratin dishes wouldn’t be the same! And sandwiches, salads and omelettes simply couldn’t do without. Plain or smoked, Mozzarella is as delicious in a snack as it is on cheese trays.

How are they made?

Mozzarella is an unripened cheese that is cooked and stretched using warm whey after the curd is formed. This creates the stringy texture. This is an example of a “pasta filata”.

Some Mozzarellas are produced with the curd being pressed into plastic bag without the traditional stretching so the cheese will break rather than peel.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.

Conservation

Storage

As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.

Freezing

All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.