What You Need to Know When Buying Fresh Mozzarella

Byamazingfoodstv


Ingredient expert Jack Bishop tells you everything you need to know about mozzarella.

Read the taste test of fresh mozzarella:

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44 Comments

  1. I recently used the high moisture mozzarella in the center of my arancini and it turned out really well. I also use it on pizzas because where I previously lived, it was more common than block. I love Peck Milano’s cheese, garlic and chili pepper calzones which I cannot buy now. I had thought it was mozzarella they used as the cheese but it never tasted right. I have managed to make a decent copy using fontina and Pecorino Romano. Fontina would make a nice substitute to mozzarella on a pizza as well. In my opinion, it has a much nicer flavor.

  8. I bought shredded mozzarella from Walmart their brand. It was very hard to melt with very little taste. It lasted in the fridge for over 6 mths it would have lasted longer but the date was long past expiration I threw it out. Being that it lasted that long I wonder what was in it. Never again. Danger Will Roberson.

  9. I recently baked a dish where I’d normally use high moisture, but the store didn’t have enough so I also grabbed some whole milk block. Wow, what a difference. For that dish it’s high moisture only from now on.

  16. With the exception of his comments about pre-shredded, everything in this video is entirely wrong. Believe this video at your own risk. It is, quite simply, massively misinformed.

    Using fresh mozzarella on any pizza other than traditional Neapolitan (which requires an 800-degree oven) is guaranteed to fail. You may think it's working okay for you. It's not. The moisture content is far too high for it to melt and bake properly.

    New York style pizza — which can be duplicated at high quality in home ovens at 500 to 600 degrees — REQUIRES low-moisture mozzarella. Low moisture is NOT low flavor or low quality. WRONG.

    Also, the block cheeses he seems to think are fresh mozzarella are in fact LOW MOISTURE. However legal definitions do not require them to be labeled as such, whereas those labeled low moisture are even lower in moisture content–and theres NOTHING WRONG AT ALL with that aged low moisture Boar's Head. WRONG AGAIN.

    Want to learn to make a decent pizza at home? Not to mention improve your eggplant parmigiana, baked ziti and the like? Buy the block cheeses this supposed expert is telling you is both fresh (wrong) and inferior to actual fresh (wrong). Buy fresh mozzarella — aka fior di latte or buffalo mozzarella — for your caprese salads and sandwiches. (And find a better quality than that Belgioioso crap. Look for the mozzarella from Murray's Cheeses in NYC that is distributed to many supermarkets around the country, or better yet, buy genuinely fresh from your local Italian market.)

  24. The BG soft mozzarella sliced into thick slices, some pesto sauce, sliced pepperoni, one thin chicken breast seared with fresh rosemary, lettuce and tomato, all on a ciabatta bread bun. This is the worlds best sandwich.

  30. as an italian…my stomach is revolting!!! please please please….do not never ever buy a block mozzarella….is not real, has no taste and is plasticky. Avoid. Buy real fresh mozzarella cheese, with salt, in a container with it's water. You can buy the most expensive type to use raw and the less expensive to use for cooking. Mozzarella for pizza SHOULD always be of high quality.

  38. I agree but would not buy anything except the real deal buffalo mozzarella for fresh applications. Nothing I have found comes close, unless you are talking burrata and that is really another cheese.

  40. The humor in them having to black out the names of the products they hate/don't recommend, but then leaving the brands on for the ones they do recommend.

    Polly-o whole fat gets to keep it's label, polly-o part skim gets blacked out. Then 12 seconds later the label is clearly visible on the part skim.

    So is that a video editing oversight or an electrical tape malfunction?

  42. This is a general comment about this series. I enjoy the knowledge segments on the science of cooking and new/best gadgets info. However some of the recipes take way too long to prepare as some take 24 hours or more before finishing the dish. Some of these recipes look absolutely fabulous but the prep time… Nuff said. 😉 Albeit I enjoy the series and the new ideas offered.

    Stay Frosty 🤗

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