There are over 300 types of cheese! Sounds quite overwhelming, right? Cheeses vary in texture and taste depending on the regional production methods, their ages, and the type of milk used.
You can enjoy some cheeses plain as part of an antipasto board or as delicious pizza toppings. Others are amazing when grated over salads or pasta.
Some make great components of yummy Italian desserts. From pungent gorgonzola to soft creamy burrata to hard flaky parmesan, the list is practically endless!
Luckily, I have compiled 15 types of mouthwatering mozzarella cheese that will melt your heart.
Buon appetito!
What Is Mozzarella Cheese?
Mozzarella is a boiled, stretched, and pounded curd cheese that originated in Italy. Currently, the majority of mozzarella consumed in America is domestically produced.
All types of mozzarella are a sort of pasta filata cheese meaning ‘spun paste” in Italian. This is a method of boiling, straining, and pounding curd cheeses.
Typically, mozzarella is made from cow’s milk and is purchased in brine and maybe vacuum-packed or dried. All types of mozzarella cheeses are rarely matured!
Simply visit your local supermarket or any nearby Italian gourmet food joint for a piece of yummy mozzarella cheese.
Top 15 Mouthwatering Mozzarella Cheese
1. Mozzarella
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Mozzarella is a soft white Italian cheese that originated from the Campania region. Traditionally, it’s made from buffalo milk, but many cheese-makers currently prefer cheaper fresh cow milk.
For the most delicious Italian mozzarella, you’ll have to check for Mozzarella di Bufala Campana PDO. It’s more powerful and much creamier than the cow’s milk type.
Mozzarella is mostly used as a pizza topping, but can still be enjoyed on its own as a topping on Italian sandwiches and as a companion to a Caprese salad.
2. Burrata
Burrata means “buttery “and normally, it looks like a large ball. So, if you want an easy but amazing entrée, this mozzarella type is an impressive one.
Simply slice the outermost part for the tasty caramel and use it for scooping and dunking your bread.
Admittedly, burrata is so delicious when mixed into a tray of pasta or Panzanella. It can elevate your meal to new heights.
3. Stracciatella
Stracciatella is a soft Italian cheese with a liquidity texture and a rich, buttery taste. Its Italian word is straccia, translating into ‘shreds’ or ‘rag.’ It’s made by mixing shredded and pulled mozzarella curds with thick cream.
Stracciatella is an extremely popular and delicious and popular cheese. It originated from the Foggia region in southern Italy. Traditional stracciatella is produced from buffalo milk.
You can spread the creamy stracciatella onto a toasted crostini or a warm piece of bread with a drizzle of olive oil.
It’s also used as a topping for pasta, salads, and pizza.
Good to know: stracciatella also refers to an Italian egg soup, Italian gelato, and the flavor of chocolate, so don’t get these three mixed up.
4. Ricotta
Usually, ricotta isn’t a slice of cheese. Ricotta is made from whey — the watery liquid left over after sheep, goat, or cow cheese is made.
But, you can call it a whey cheese, I couldn’t leave it out of this list, though. For the ricotta, you’ve to reheat the leftover whey and strain the liquid from the curds.
The outcome is a popular Italian cheese with a crumbly texture and mild, creamy flavor. Generally, ricotta is less salty and has a subtle sweetness.
Probably, it’s the most versatile Italian cheese and can be used in various savory and sweet meals; from toast toppers and stuffed pasta to creamy cannoli toppings and to make gelato.
5. Mascarpone
Mascarpone is one of the yummiest Italian cheeses. It’s similar to a thick double cream to most cheeses.
Mascarpone is made by heating cow’s milk with acid to thicken and strain it later. This creates a spreadable, smooth cream cheese with a creamy flavor.
It’s used in Italian desserts of Tiramisu and other desserts like fruit tarts and cheesecakes.
6. Casu Martzu
Casu Martzu is made from Sardinian sheep milk and contains live insect larvae. Yes, I mean maggot cheese! Unfortunately, it’s currently illegal to consume Casu Martzu in Italy and across Europe due to the danger it poses.
If you don’t chew it correctly, the live maggots might end up in your intestines. Nobody wants that!
Unless you’re linked to the Italian cheese black market, you can’t get your hands on it. Also: maggots, no way!
7. Fontina
Fontina is a creamy, semi-soft Italian cheese that originated in the Aosta Valley region in the 12th century. It has a PDO status, meaning you can only make it using milk from the region’s cattle breeds and aged for about 3 months.
Fontina has many bubbly holes and is yellowish. It has a complex sweet, nutty and earthy flavor which varies depending on when the cow is milked and the cheese’s age.
Fontina becomes extremely gooey and silky when cooked, which makes it a melting cheese similar to other Alpine cheeses.
You can serve it with toasted bread, and make Italian cheese fondue — a delicious meal in the colder mountainous parts — or melted on top of a steak or chicken.
8. Bufala Mozzarella
Please note this isn’t an American buffalo-made mozzarella cheese! It’s made from a particular breed of domesticated buffalo in Italy’s Campania region.
The above water buffalo resembles cows more than the American buffalo you’re familiar with.
Similarly, “Champagne” is a sparkling wine that is produced in France’s Champagne region, and so is Bufala Mozzarella crafted in Campania with this water buffalo milk.
Bufala mozzarella is fatter than a normal Fiore di Latte and has a smooth and an unfeasibly silky texture
That is why it’s also called a “white gold.” You can eat Bufala mozzarella plainly.
But, due to its PDO status, bufala mozzarella isn’t produced anywhere else. So, to get one; you must ship it.
9. Low Moisture Mozzarella
Unlike fresh mozzarella, low moisture mozzarella isn’t preserved in water. It’s relatively dry, has a sourer taste, and thicker texture than fresh mozzarella.
It’s fit for any meal that calls for consistent and equitably spread gelatinization action, and items that need a “cheese pull” like mozzarella stick.
10. Gorgonzola
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Gorgonzola is a unique Italian cheese due to its greeny-blue veins, strong taste, and pungent smell. It originated from the Lombardy region and its unique flavor is made from whole cow’s milk and bacteria during the aging process.
The two main types of gorgonzola depend on how the cheese is aged for. Gorgonzola Piccante is a sharp Italian cheese and is aged for longer while younger Gorgonzola Dolce is slightly creamier and sweeter.
It’s used in creamy risottos (walnut and pear risotto is a must-try!) and pasta sauces. Plus it can be used as a topping for pasta, salads, and pizza.
Simply, take it out of the fridge and let it come to optimal temperature then serve for a softer texture.
11. Pecorino Romano
Pecorino Romano is salty cheese made from Italian sheep’s milk. It originated from the Lazio region and it’s one of the oldest cheeses that was a staple meal for Roman soldiers.
Currently, much of the production has shifted to Sardia, with other regional variations being created like Pecorino Sardo. Each regional cheese has its unique flavor profile.
It’s used in traditional pasta meals in the Lazio region including Cacio e Pepe and Carbonara. You can use Pecorino Romano as an alternative for parmesan cheese in most Italian dishes.
12. Perline
Perline is the smallest mozzarella ball that weighs just a couple of grams each. It’s ideal for tossing into a hot soup or pasta before serving.
Try scattering them on top of baked macaroni or cheese before broiling or stuffing them into pickled cherry peppers.
13. Scamorza Cheese
Scamorza is made similarly to mozzarella but it is a firmer, drier cheese. Scarmorza comes in a ball-like shape or pear in both smoked and plain varieties.
It melts perfectly and is less watery than standard mozzarella. You can marinate or toss in a cherry tomato pasta or salad.
14. Smoked Mozzarella
Smoked mozzarella cheese is made by suspending it over wood chips or placing it in a container or smoker where smoke can waft through.
The type of wood chips varies, though chestnut, hickory, pecan, alder, apple, and cherry are common. Mostly, the cheese is cold smoked in a gentle process at about 100 F.
Smoked mozzarella has a brown, delicious rind.
15. Bocconcini
Bocconcini is are one-size down from a standard large ball. The name originated from the Italian word for mouth, translating into ‘bite-sized.’
Usually, bocconcini are made from cow’s milk, and are impressively marinated or tossed in a cherry tomato pasta or salad.
Frequently Asked Questions About Mozzarella Cheese
Is Cheese Good For Me?
Yes. Cheese is a good source of calcium, protein, riboflavin, zinc, phosphorous, and vitamin B12.
These nutrients are helpful in the following ways:
- Calcium help lower the risks of cavities and build strong bones
- Protein enhances muscle growth
- Zinc boosts the immune system, body growth, and wound healing
- Vitamin B12 is needed by the nerves, brain, blood cells, and other body parts
- Riboflavin is involved in the digestion system to help produce energy
Cheese made from grass-fed cattle contains omega-3 fatty acids. Some cheese like Blue, Cheddar, and Brie cheese contain conjugated linoleic acid which helps reduce inflammation and prevent heart disease and obesity.
Why Is Mozzarella Cheese Impressive?
Check out some reasons why mozzarella cheese is impressive:
- Flavor
Mozzarella cheese is produced from daily fresh milk. It has the milk’s creamy favor.
Some cheese-makers might add flavors like walnuts and almonds, to diversify, and meet clients’ needs.
- Good For Health
Mozzarella cheese is a profound source of nutrients like protein, fat, vitamin A, and calcium.
Many cheese products don’t contain artificial flavorings, preservatives, or colorings, so they’re health risk-free.
- Easy To Eat
Mozzarella cheese products have moderate texture and flavor, hence easier to eat. They make side dishes yummy and help you eat deliciously.
- Suitable With Many Foods
Mozzarella cheeses are fit for many types of dishes. You can eat it with a sandwich, or salad or use it to make pizza or sauce.
Can I Eat Cheese When I’m On A Diet?
Yes. You can enjoy cheese in moderation to easily fit into your diet. Cheese is an excellent source of essential nutrients like protein, vitamin A, and calcium.
These nutrients are essential in keeping your eyes and skin healthy, your teeth and bones strong, and your immune growing.
Taking a piece of cheese after every meal or sugary snack protects your teeth against cavities or restores minerals of tooth enamel.
Can I Serve Cheese At Room Temperature Or Chilled?
I recommend you enjoy cheeses at room temperature as it is when they are at the best level of aroma, texture, and flavor. If the cheese is too cold, you’re basically missing out!
So, remove the cheese from the fridge, about 30 minutes before serving.
How Long Should I Keep Cheese?
Typically, the cheese ripens in the fridge gradually, no matter its storage time. It’s important to consume soft cheeses immediately after you purchased them.
Harder cheese might remain fresher for long, though. You can keep Swiss and Cheddars for several weeks, while blue ones for about one to three weeks.
A large piece of cheese keeps longer than shredded cheese. Just enjoy your cheese shortly after opening the package.
Can I Freeze Cheese?
Yes. You can freeze it to prolong its lifespan. But you need to understand that freezing a cheese goes through textual changes. For example, softer cheeses might separate and harder ones might become crumbly.
But if you’re going to use frozen cheese in cooked meals, you might not notice the differences.
A quick tip when freezing cheese is to double wrap and keep it in the freezer for about six months. When you need it, remove it from the freezer and thaw it in the fridge. Then use it within a few days.
Why Does My Cheese Have Mold?
Artisan cheeses that contain no preservatives might have a thin film of mold. This mold forms during the aging process.
When cutting your cheese, the knife will push some molds into the cut and get into contact with the surface of the cheese. With that, you’ll begin to see mold forming gradually on your cut cheese.