Grilled cheese, mac & cheese, cheesy party dip… Of course we love cheese, and nothing beats mozzarella for versatility. Whether you’re just starting to discover all the Italian cheese has to offer, or you’re already a true expert, we’ve got a recipe for you. Check out our list of 40 mozzarella recipes – it’s time to get extra CHEESY.
What comes to mind when you think of mozzarella? If you’re part of the cheese and shredded crowd, you’ll be happy to know that there’s a whole world of mozzarella to explore. Basically, mozzarella is a by-product of the early stages of the cheese-making process, where Little Miss Muffet’s curds and whey are separated. Take those curds, add a little salt and work them until they form a ball, and you have mozzarella!
Not that there is anything wrong with shreds or strings of cheese. Their lower fat content makes them the best for melting uniformly, and they’re an integral part of some of our favorite mozzarella recipes, such as homemade pizza, mozzarella sticks, cheesy garlic bread, and stuffed peppers. However, if we want to make something fun out of it, there is nothing better than fresh mozz. The different sizes are known by different names (ovoline, ciliegine, and perline are some popular options), so choose the one that best fits your recipe. One of the most classic options is to make a caprese salad with large slices, but you can also toss the smaller balls through salads, such as our summer panzanella or antipasto chickpea salad, or skewered on skewers, such as in our melon prosciutto skewers.
Do you really want to take things to the next level? Try mozzarella di bufala (yes, from buffalo milk), mozzarella fior di latte (from the best cow’s milk), or burrata. Burrata is essentially fresh mozzarella surrounding leftovers (straciatella in Italian) left over from the cheese making process, and it’s DELICIOUS. It is exceptional alongside pasta, such as in our burrata caprese gnocchi from a pan, or in a salad, such as our peach & burrata caprese salad.
Whatever you do, make sure you have a plan for eating your fresh mozzarella as soon as possible — it won’t last as long as it’s shredded or pasted-on counterparts.