TASTES: Fresh Mozzarella

By Erica and Kara

After our last FACTS post on mozzarella, we thought it would only be appropriate if we tasted a mozzarella as well. We hope you appreciate our consistency.

Background: We purchased this fresh mozzarella from the Jenifer Street Market. It came in a container of brine with no information on the label (except, of course, the price). Where is it from? Who made it? We do not know. We can only assume it was made from cow's milk.

But, if you want to know more about mozzarella in general, see the previous FACTS post about this glorious cheese.

The Taste: We did not have as much to say about this cheese, as it is much simpler than the cheeses we usually taste. Since mozzarella is so fresh (it is best eaten the day it is made), there is no time for bacteria to grow and flavor the cheese. It tastes--as we say in our video many, many times--like milk. If milk were a solid, it would be mozzarella. Actually, mozzarella essentially is milk as a solid, so this analogy is not an analogy at all.

As for the texture, we noticed that the outer layer was stringy, much like string cheese, which is indeed a lower moisture, more processed form of mozzarella. The inside was more firm and had a grainier texture. Because the cheese is so simple, we also discussed why we think mozzarella is usually paired with tomato and basil. Watch the video to hear what we have to say!