A Buyer's Guide to Mozzarella: Fresh vs Dried

When it comes to mozzarella, a beloved cheese in kitchens across the globe, the types can vary greatly. In Italy, fresh mozzarella and the closely related scamorza are the stars of the show. On the other hand, dried mozzarella, which is more common in the United States, is used for its convenience and shelf stability. This article delves into the differences, focusing on the beloved fresh mozzarella and scamorza, and how they are used in traditional Italian cuisine.

What is Fresh Mozzarella?

Fresh mozzarella is far more common in Italy. There are two main types: mozzarella di bufala, which is made from buffalo milk, and fior di latte, which is made from cow's milk. These cheeses are prized for their creamy texture and distinct, milky flavor. They are often enjoyed in salads, on pizzas, or simply with tomatoes and basil, making them a staple of many Italian dishes.

The Case Against Dried Mozzarella

Dried mozzarella, often found in the U.S., is used primarily for convenience and shelf stability. It is commonly used in packaged foods and certain recipes. However, in traditional Italian cooking, fresh mozzarella is preferred for its quality and taste. Many would be surprised to find that hard mozzarella does not exist in Italy, and it is typically considered unappetizing and contrary to traditional Italian culinary standards. The preference for fresh, creamy mozzarella over dried, hardened mozzarella is a notable distinction in culinary traditions.

Regional Variations: Scamorza

It is important to note that there are other types of mozzarella-like Italian cheeses that can be confusing. One such variety is scamorza. While scamorza and mozzarella start with a similar production process, scamorza poses an interesting twist. Scamorza begins as a fresh cheese like mozzarella but is then allowed to dry for one to two weeks. This drying process results in a firmer, saltier cheese that can be enjoyed with less refrigeration. Scamorza is particularly delicious when slow-cooked and served with simple accompaniments like roasted potatoes and a splash of sparkling wine.

How to Enjoy Scamorza

For the ultimate scamorza experience, try slicing it into 1/2 inch thick pieces and slowly melting it in a pan or a raclette oven. Drizzle it with a bit of freshly ground black pepper, and you will be treated to a heavenly taste. This versatile cheese pairs wonderfully with boiled potatoes and a glass of spumante (sparkling wine).

Conclusion

Understanding the nuances between fresh and dried mozzarella, as well as the unique qualities of scamorza, can enhance your appreciation for Italian cheese. When selecting your cheese, consider the context in which it will be used. Whether you opt for the creamy and fresh mozzarella di bufala or the more robust scamorza, you will be introduced to a world of delicious flavors and textures that are truly worth exploring.