Milk: pasteurized or raw cow's or water buffalo's milk
Country: Italy
Region: Campania
Family: Mozzarella
Kind: fresh soft, artisan, brined
Fat: 22 g/100g
Calcium: 500 mg/100g
Rind: rindless
Texture: creamy and smooth
Color: white
Flavor: acidic, mild, milky
Aroma: fresh
Synonyms: Mozzarella fresco
Description: Mozzarella has been the number one choice for many cheese-loving families for its delicate and fresh taste of milk. It is available in different forms and varieties, the foremost being fresh mozzarella or mozzarella fresco. It is a type of mozzarella that is just been made and ready to be consumed at room temperature. Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape. This cheese has a soft, moist texture and is full of milky flavor. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low in fat. It has a slightly acidic or lactic taste. Compared to mass-processed mozzarellas, the freshly made variant is creamier and much softer. True buffalo mozzarella is highly appreciated around the world than the one made with cow’s milk. Fresh mozzarella’s firmer texture has gained popularity as a slicing cheese on pizzas or flatbreads, snacks, salads or vegetables. It pairs well with fresh tomatoes, pestos, fruits, olives, basil and tapenades. Try the cheese with cava or other sparkling wines. This cheese is available in curd form to pull your own fresh mozzarella by hand, logs or shape of balls called Bocconcini. These days fresh mozzarella is available in most supermarkets and Italian stores. Let the cheese soak in the brine solution until ready to consume and eat it within 2-3 days. Consuming fresh is recommended as it becomes bitter and sour with age.