Mozzarella Cheese

Fresh mozzarella in brine should remain submerged in liquid in the refrigerator. Low-moisture mozzarella (block form) lasts longer and can be frozen, though texture may become crumbly after thawing. Once opened, use within 5-7 days.

Values for whole milk mozzarella. Part-skim varieties have fewer calories and less fat. Good source of calcium and phosphorus.

Bring fresh mozzarella to room temperature before serving for best flavor and texture

For pizza, use low-moisture mozzarella to prevent a soggy crust; fresh mozzarella releases too much water

Tear rather than cut fresh mozzarella for salads to create rustic, attractive pieces

Pat mozzarella dry with paper towels before using to reduce excess moisture in dishes

Melt mozzarella over low heat to prevent it from becoming stringy or rubbery

Tomatoes and fresh basil for classic caprese salad

Prosciutto and melon for appetizers

Balsamic vinegar and olive oil as dressing

Roasted red peppers and arugula

Pesto and sun-dried tomatoes

Using fresh mozzarella on pizza without draining, resulting in a watery, soggy crust

Overheating mozzarella, which causes it to separate into oil and rubbery solids

Storing fresh mozzarella without its brine, causing it to dry out and lose flavor

Confusing fresh mozzarella with low-moisture mozzarella in recipes, leading to texture issues