Mozzarella cheese

Cooking Recipes Catalogue

Mozzarella cheese is a rindless white, mild-tasting Italian variety of cheese traditionally made from water buffalo's milk and sold fresh. Commercially produced cow's milk mozzarella is much more common, but less flavorful. Fresh mozzarella is sold immersed in water and should be drained before using. Small, bite-sized balls of fresh cheese are known as bocconcini. Mozzarella is also flavored and preserved by smoking, giving it a sturier texture and a deep yellowish brown color.

For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.