How To Choose Mozzarella Cheese

[fmdog44]

Watching Cooks Country yesterday I learned don't buy "low moisture" block cheeses and don't buy the shredded style a well. Instead buy whole milk block mozzarella. "Part skim" is out as well. I have always bought the shredded but the speaker said it is covered with starch and other stuff. I have tried the block style for pizza and I don't like how it melts because it is kind of wet or mushy. I dry the shredded cheese in the fridge for a few hours before balking because the cheese is stiffer after baking and it browns easier.

 

[Ruth n Jersey]

I always buy the block whole milk mozzarella. I think it is creamier and works so much better when I make sliced tomatoes, olive oil and basil salad.
If I want to add some extra cheese to a frozen pizza which I am guilty of buying once in awhile or for the top of a casserole I use the shredded stuff.

 

[Aunt Bea]

I buy whatever I find on sale and prefer a blend in most recipes.

The little fresh mozzarella balls (bocconcini) are tasty if you find them in a market with high turnover. I don’t buy them because they are a little too spendy for my cucina povera style of cooking.