Now that I’m approaching my mid-twenties my perfect Friday nights have become more demure. No longer are my weekends spent drinking away hours in clubs or sipping a cocktail at a bar. Instead, my idea of the ideal evening is a plate of various snacks and a glass or two of red wine. The sundries can vary depending on where I have been shopping but my plate must always have some cheese and olives. I have yet to encounter a cheese I do not enjoy and each lazy evening I sample a new variety. However, there is one cheese that must always be present: The humble Mozzarella.
There is something irresistible about the creamy spheres that I always enjoy. When I pick up a pack and hear the slosh of water around the cheese, I am immediately content and know the evening will be peaceful. Over time I have had the pleasure of slicing many varieties under my cheese knife. It has reached the point that I feel my understanding of the food has reached beyond the level of novice and I can now advise the newly initiated on the correct purchase.
In order to determine what constitutes a good cheese we must set ourselves some categories. I propose two empirical perimeters that will allow for comparison: Texture/Shape and Flavour. Beginning with Texture/Shape we must understand that supermarket Mozzarella spends most of its life in a bath. Once the packaging has been opened a considerable amount of liquid must be drained. Now the cheese is squeezed free of excess fluids we may now consider how it appears and feels upon the tongue. Has the ball lost its shape and now resembles a creamy puddle or hold its shape? Does it slice and tear away easily in fleshy strips? The sad truth is that some retailers sell overly saturated mozzarella that is an immediate disappointment upon opening.
Our second and perhaps most important category for comparison is flavour. It seems absurd that different brands of such a mild cheese can have distinct differences on the pallet. However, every Mozzarella producer will procure their ingredients from different dairies and have an individual process in the making of their product. As with all cheese, Mozzarella is largely made up of fat and the levels of the unhealthy substance impact on the taste. In an attempt to be more health conscious there are now reduced fat Mozzarella readily available. Broadly speaking these cheeses are an abomination and if you are inclined to ingest these for health reasons, then I would suggest eating less of other foods or exercising more. It is better to relegate Mozzarella to a rare treat than compromising on one of life’s purest delights.
Now we have our guidelines for understanding quality, we can move on to comparing some common varieties. I have picked up three readily available samples from a Northern English town and applied to them the rules of Texture/Structure and Flavour. This brief comparison will hopefully guide you in your purchases and lead you along the road of Mozzarella appreciation.
ASDA Mozzarella Cheese- £0.63
The first cheese on the list proudly proclaims to have been made in Italy. This claim should be a considered mild international offense to the Italians. At the low price of 63p the supermarket’s mid-range, own brand offering could be considered fair value for money. That is by paying so little for the cheese you will receive little in return. Once you’ve opened the packet, poured away the liquid and given the sphere a small squeeze you’re left with a melted snowball. This Mozzarella is excessively saturated and fails to hold the ball shape. Only the center is an enjoyable texture because the enormous amount of fluids makes the majority of the cheese into a mild milk slush. The water gives the cheese a diluted taste and promotes the impression of eating a new terrible form of Mozzarella flavour protein shake.
Overall, I wouldn’t recommend offering this option on a cheese board. Instead, I believe the true destiny of this offering is for cooking. When exposed to heat the liquid will evaporate, concentrating the flavour and allowing the cheese to shine. For the bargain price it’s definitely worth exploring on a pizza and is mild enough to be enjoyed by children and strong cheese abstainers.
Rating: Raw eating- 2/5 Cooking-4/5
Galbani Santa Lucia Mozzarella- £1.30
This is perhaps the most readily available option in most retailers. The reason for this is because it’s a really dependable option. Galbani offer a wide variety of choices from the maxi (large tube), to dainty pearls and a light Mozzarella that is only good as substitute wall filler. The standard Mozzarella ball is solid, soft and tears away in satisfying fleshy strips. It doesn’t ooze liquid on the plate to taint other cheeses. Instead, it stands firm to knife pressure and retains a proud shape. The flavour is mild, creamy and feels indulgent to eat. After eating one sphere I look at the other cheeses I have purchased with minor disappointment- I should have bought two Mozzarella instead. I would recommend this Mozzarella for all general eating and is always my standard choice.
Rating: Raw eating- 4/5 Cooking-Just eat it now
Fattorie Garofalo Mozzarella di Bufalo Campana- £2.39
Now we’ve reached the top end of the Mozzarella scale. This is your Champagne of the cheese world. Just like champagne it can be a little overrated. Sometimes your standard Prosecco will be just as good. However, there are times when only the best will satisfy. I imagine that when I win my Nobel Prize for Literature because of my seminal cheese reviews, the after-party will be flooded with the fancy stuff.
This Mozzarella has a fluffy outside texture that immediately places you onto a cloud of eating. It is intensely creamy which makes you jealous to have not been born a buffalo, able to drink the goodness from source. The price and availability doesn’t make this everyday eating. The good stuff should be a treasure for when you truly deserve the best Mozzarella has to offer.
Rating: Raw eating- 4.5/5 Cooking- HEATHEN!