Mozzarella is Italy’s most internationally recognized cheese, a pasta filata style in which the curd is heated and stretched until smooth and pliable. Fresh mozzarella is a world apart from the low-moisture blocks sold for pizza, with a delicacy that rewards eating it soon after production.

Flavor Profile

Fresh mozzarella is mild, milky, and gently sweet with a clean lactic finish and very little salt. The texture is soft, moist, and slightly springy, and cutting into a ball releases a light milky liquid. The flavor is subtle and fresh rather than complex, designed to complement rather than dominate.

How to Use

Use fresh mozzarella uncooked in caprese salads, on antipasto platters, or torn over finished dishes. It melts into soft, creamy pools on pizza, though its high moisture content means it should be drained and patted dry first. Low-moisture versions are better suited to long baking.

Pairing Suggestions

Pair with a Pinot Grigio, a dry rosé, or a Prosecco. Serve with ripe tomatoes, fresh basil, olive oil, aged balsamic, and prosciutto.

Storage

Keep refrigerated in its packing liquid and use within a few days. Fresh mozzarella does not improve with time and should never be frozen.