Unveiling the Art of Identifying a “Real” Mozzarella: A Guide for my Guests

How to recognize the “real” mozzarella in the Italian supermarkets or stores

Texture

A superior mozzarella should have a delicate, elastic, and slightly springy texture. When fresh, it should be moist and soft, with a subtle creaminess that melts in the mouth. Avoid mozzarella that feels rubbery, overly firm, or excessively dry, as these qualities can indicate a lack of freshness or poor quality.

Color

Authentic mozzarella should exhibit a pristine white color, reflecting the use of high-quality milk. Be cautious of mozzarella with a yellowish tint, as this may suggest the presence of artificial colorings or lower-grade milk. The whiter the mozzarella, the more likely it is to be made from fresh, whole milk, delivering a richer and more authentic flavor.

Aroma

A good mozzarella should have a mild and fresh aroma, evoking the essence of high-quality dairy. If the cheese emits a strong or unpleasant smell, it could be a sign of improper storage, aging, or low-quality ingredients. Trust your senses – a delightful fragrance is indicative of a well-crafted mozzarella.

Milk Source

The source of milk plays a crucial role in determining the quality of mozzarella. Traditionally, mozzarella is made from the milk of water buffaloes, known for its high fat and protein content. Buffalo milk mozzarella, often labeled as “mozzarella di bufala”, is considered a premium choice, boasting a distinctive richness. However, excellent mozzarella can also be crafted from cow’s milk, with some regions producing outstanding varieties.

Freshness

Freshness is paramount when it comes to mozzarella. Opt for mozzarella that is as close to its production date as possible. This ensures that you experience the cheese at its peak flavor and texture. If buying pre-packaged mozzarella, check the expiration date and choose the one with the longest shelf life for the freshest option.

Packaging

Eliminato: The packaging of mozzarella can provide valuable insights into its quality. Look for mozzarella that is vacuum-sealed or stored in brine, as these methods help preserve freshness. Avoid packages with excessive liquid or signs of leakage, as they may indicate poor handling or compromised packaging, leading to a decline in quality.

Conclusion

Recognizing a good mozzarella requires a combination of sensory perception and knowledge about the cheese-making process. By paying attention to factors such as texture, color, aroma, milk source, freshness, and packaging, you can confidently select a mozzarella that will enhance your culinary creations. Whether enjoyed on its own, in a Caprese salad, or melted over a pizza, a high-quality mozzarella will undoubtedly elevate your gastronomic experience.
So, in Rome we have many shops where you can buy the “real” mozzarella. This is the list:

https://g.co/kgs/UG8g9mr
https://g.co/kgs/T7Gjprb
https://g.co/kgs/uQedrmh
https://g.co/kgs/Qe9jXf8
https://g.co/kgs/CsB9Pq5
https://g.co/kgs/eDZZZVp
https://g.co/kgs/JfF8cVN

If none of them is close to your apartment, don’t worry, you can also buy a very good mozzarella in supermarkets. For doing this, one recommendation: skip al the big fridges with cheeses and mozzarellas exposed and wrapped in plastic and go directly to the cold cuts and cheese counter! There, ask the counter clerk for a “mozzarella di bufala” (mozzarella made by the dairy, artisanal with buffalo milk) or “fiordilatte” (lighter, usually made by food industry with the milk of the cow). In Rome, the common and the best “fiordilatte” are “Pettinicchio”, “Sabelli”, “Nonno Nanni”.

Nearby my house there is a big supermarket where you can buy the “real mozzarella” in different shapes: braid, cherry, etcetera.

The average price for “Mozzarella di bufala” is from 15 to 23 euro.