Fresh mozzarella is porcelain white in appearance with a mild, milky flavor. Cheese makers produce fresh mozzarella by kneading the curds, stretching them and forming them into spheres or logs. The softest and most flavorful mozzarella is produced from the milk of water buffalo. Cow’s milk mozzarella, the predominant variety, packs a less powerful taste than buffalo’s milk but nonetheless is a good ingredient in recipes for adding texture or absorbing oils and juices. Fresh mozzarella is available in many sizes and shapes including Ciliegine (one-third ounce), Bocconcini (1 ¾ ounces) and Ovoline (4 ounces or 1-pound log). A fresh and unripened cheese, fresh mozzarella should be eaten within a few days of purchasing.
- Bake homemade Margherita Pizza, a Neapolitan pizza consisting of tomatoes, fresh mozzarella, fresh basil, olive oil and garlic.
- Cut into half-inch strips, then wrap inside slices of Prosciutto, drizzle with olive oil and sprinkle with oregano and pepper.
- Season with salt, ground pepper and an extra virgin olive oil dressing and serve as a table cheese.
- Top bruschetta or a Caprese salad.
- Complete a cold cut platter.
- Goes well with tomatoes, cured meats, black olives, pesto and roasted red peppers.