The main types of mozzarella: infographic

Soft, juicy and with a delicate taste: mozzarella is the most famous fresh cheese in the world. Of Italian origin, this pasta filata cheese has a delicately salty flavor of fresh milk and a creamy consistency. Its name comes from the Italian “mozzare”, which means “to cut”, and refers to the cutting operation carried out to divide the spun dough into individual pieces, in the realization of the mozzarellas that arrive on our tables.

Ideal on pizza, but also perfect to be eaten plain, in a salad or cooked, mozzarella is a true icon of Italian tables… and not only! Click here to learn all about this Italian specialty.

What is mozzarella?

Technically, mozzarella is a fresh pasta filata cheese originating from southern Italy. There are also excellent mozzarellas produced in central Italy and, for some years now, thanks to its enormous success, this fresh cheese has also been produced in France and all over the world. From fiordilatte to buffalo mozzarella, passing through burrata and smoked mozzarella, the types of mozzarella are numerous and are distinguished on the basis of their production techniques and their formats. Here are the main types of mozzarella.

List of the main types of fresh mozzarella:

  • milk cream
  • Buffalo mozzarella
  • Burrata
  • Chocolate Chip
  • braid
  • Not studied
  • Smoked mozzarella
  • Bocconcini
  • Zizzona from Battipaglia
  • buffalo litter
  • Black buffalo mozzarella

Mozzarella Fiordilatte

It is the queen of mozzarellas, the most classic. It is made from cow’s milk and its flavor is savory and sapid. Excellent on pizza, or just sliced ​​in the classic caprese salad, in salads and in pies and gratins, to give them a stringy and creamy side.

Buffalo mozzarella

Buffalo mozzarella

It is obtained from buffalo milk, its taste is salty, with a pleasant milky note. The exterior is harder than that of the mozzarella Fior di latte, but it contains a soft heart. Try it with pasta, in oven preparations or in salads, but also simply, just cut and seasoned with a drizzle of olive oil.

Burrata

Burrata

Typical of the Puglia region, it is made from cow’s milk. Its outer part is spun dough while its heart is soft and creamy. The taste of burrata oscillates between salty, sweet and sour notes. Excellent tasted plain, it can also be eaten in salads, as a starter and used in the stuffing of fresh pasta.

Chocolate Chip

Chocolate Chip

It’s the creamy inside of the burrata and it’s called that because it comes in small pieces, dipped in delicious fresh cream. Creamy and soft, stracciatella has a slightly salty taste tending towards sweetness. Excellent for giving a touch of milky freshness to pasta dishes, but also to accompany raw fish, or in salads.

braid

braid

This type of mozzarella is obtained from cow or buffalo milk. The treccia (braid, in Italian) is made of spun dough and its consistency is particularly fibrous. It is still made by hand and exists in different sizes. It is ideal to taste plain and to serve in the center of the table, to visually enjoy its beautiful shape.

Not studied

Not studied

Nodini (little knots, in Italian) are small pieces of stretched mozzarella with a fibrous and tenacious consistency. To be eaten plain, in a salad or with grilled vegetables.

Mozzarella bocconcini

Mozzarella bocconcini

Also called ciliegine (mozzarella cherries). These are small balls of mozzarella with a fibrous consistency, typical of the Puglia region. Perfect as an aperitif, but also to enrich salads and summer pasta salads. Bocconcini are also excellent fried, coated in breadcrumbs.

Smoked mozzarella

Smoked mozzarella

It is prepared with cow or buffalo milk and then smoked with hay, which gives it a rustic and intense flavor. This mozzarella is often used to enrich savory pies, omelettes or pasta gratins. Excellent fries, in a salad, or served on a board with other cheeses and charcuterie

Zizzona from Battipaglia

Zizzona from Battipaglia

It is the “queen of mozzarella”. It is prepared only with buffalo milk from the Battipaglia region, in Campania. The zizzona gets its name from its shape, which resembles a large female breast. Its exterior is fibrous and its heart is soft and chewy; it can weigh from 1 to 5 kg. Eat it as it is!

buffalo litter

Invented in 2016, figliata di bufala is a large pocket of spun dough filled with small pieces of buffalo mozzarella and cream. It is very picturesque and is recommended to be tasted fresh and in all simplicity.

Black buffalo mozzarella

It is prepared with buffalo milk and powdered charcoal. This additive makes the mozzarella more digestible and very unique. To be enjoyed on its own, to take advantage of its original appearance!

Types of mozzarella: the infographic

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