Mozzarella Explained: Fresh, Buffalo and Low-Moisture
Mozzarella is one of the most loved cheeses in the world, and one of the most misunderstood. The milky, delicate ball you eat with tomatoes is almost a different food from the rubbery, low-moisture block you grate onto a pizza. Knowing which is which changes everything you cook.
The two mozzarellas
Broadly, there are two kinds, and they are not interchangeable:
- Fresh mozzarella — soft, milky, high in moisture, sold in brine or whey. Meant to be eaten within days. This is the Caprese salad cheese.
- Low-moisture mozzarella — firm, drier, block or shredded. This is the pizza cheese, designed to melt and stretch without releasing water.
Mozzarella di Bufala
The most prized fresh mozzarella is Mozzarella di Bufala Campana, made from the milk of water buffalo in the Campania region of Italy. It is richer, tangier and creamier than cow’s milk mozzarella, with a protected designation guaranteeing where and how it is made. It is best eaten simply, with good olive oil and salt.
How mozzarella is made
Mozzarella belongs to the “pasta filata” family — cheeses that are stretched. After the curds are formed, they are heated in hot water until they become elastic, then pulled and stretched into shape. This stretching aligns the proteins and gives mozzarella its signature stringy melt.
What mozzarella tastes like
- Fresh: milky, delicate, slightly acidic, with a soft, springy texture
- Buffalo: richer, tangier, creamier
- Low-moisture: milder and saltier, with a firmer bite — built to melt, not to savour
How to use each
- Fresh: Caprese salads, sandwiches, torn over pizza after baking, with tomatoes and basil
- Low-moisture: pizza, lasagne, baked pasta, cheese sticks
- Both: never overcook fresh mozzarella — it releases water and turns rubbery
Storing mozzarella
Keep fresh mozzarella in its brine or whey, in the fridge, and eat it within a few days — ideally the day you buy it. The flavour fades fast. Low-moisture mozzarella keeps much longer, wrapped and refrigerated.
Frequently asked questions
Is buffalo mozzarella better than cow’s milk?
Not “better” — different. It is richer and tangier. Cow’s milk mozzarella (fior di latte) is milder and more delicate. Both are excellent.
Why is my fresh mozzarella watery?
Fresh mozzarella holds a lot of moisture. Drain it and pat it dry before using, especially on pizza.
Can I eat mozzarella if I’m lactose intolerant?
Aged cheeses are naturally low in lactose; fresh mozzarella still contains some. Many people tolerate it, but it depends on the individual.
Related: Burrata vs Mozzarella.
