Mozzarella

This fresh white Italian cheese was originally made from water buffalo's milk (mozzarella di bufala), but now cow's milk is more often used. Part of the family of spun-curd cheeses (pasta filata), mozzarella has a semi-soft to firm texture and a mild tasting flavour.

It is available in two varieties: low moisture (less than 50%) and high moisture (over 52%). The low moisture version is a firm block of cheese that can be easily grated onto dishes such as pizza. It melts well, absorbing and enhancing the flavours of other ingredients.

The low moisture variety is often sold surrounded by brine or whey to keep it fresh, soft and springy. It comes in a variety of forms:

• Ciliegini
  Small cherry-shaped balls of cheese that may be eaten as an appetiser or as a complement to fresh foods and salads.
• Bocconcini
  Larger cone-shaped drops packed in brine and used in appetisers and salads.
• Smoked Mozzarella
  Mozzarella can be smoked lightly (affumicata) or dried and heavily smoked (scamorza). Scamorza has a denser texture and a darker colour than unsmoked mozzarella.

Despite its somewhat bland taste, mozzarella is a good melting cheese that forms an elastic texture. It has a delicate and slightly sour flavour with a milk-like freshness that works well as an hors d'oeuvre with olive oil and freshly ground pepper. It is particularly good when layered with fresh tomatoes and basil.

Although mozzarella is best served the day it is purchased, it may be stored in a bowl of water or brine in the refrigerator for a couple of days. Allow the cheese to return to room temperature before serving.