Tag Archives: food

The Most Moreish Mozzarella

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!

Malmö for the Day

Two weeks ago I landed in Copenhagen for the weekend. I enjoyed the city and have briefly briefly about the adventure in my previous post. On the final day in Denmark, after checking out of the hotel, I crossed the border into Sweden. When I planned my journey around Copenhagen I had only intended to look at the bridge that connects Malmö to the Danish capital. Somehow I couldn’t resist being drawn onto the train and across the Scandinavian border. Admittedly, part of my motivation was due to the thriller television series Brön (The Bridge). The series starts with a murder victim being placed in the center of the bridge that connects Copenhagen and Malmö. The victim is so perfectly located on the border that the Swedish and Danish police both have claim to the investigation. Thereafter, the hunt of the serial killer jumps between both countries. A large part of me wanted to stand on the bridge and pretend to be a detective. Unfortunately, it is illegal to walk on the bridge and is only accessible by rail or car. This was disappointing but I took the tourist train across anyway.

Regardless of where you board the Denmark to Malmö train, the journey is shortly interrupted at Copenhagen Airport. Passengers have to disembark the vehicle, evidence their passports or identity documents, and wait for the next train. The pause isn’t long, approximately fifteen minutes in total. A major downside of the wait is the temperature. This is due to the platform beneath the airport acting as a wind-tunnel, which makes the passengers grateful that (due to a lack of Danish border control) the train back into Copenhagen is direct, without passport inspection. After the chilly wait, the journey by the thankfully warm train straight into Sweden is dotted with stunning scenes of waves and the island of Saltholm in-between.

I was only in Malmö for approximately three hours, killing time before the flight back to England. Clearly, three hours isn’t enough to fully explore the city and enjoy all it has to offer. Mostly, time was spent wandering between the “small” and “big” squares. Their name is simple but accurate- two different sized areas, walled by some of Malmö’s best buildings. The architecture in the city center is as beautiful as any other Swedish city. The trademark colourful buildings, ornate features and great height put me in mind of Stockholm, whilst the lack of overbearing commuters and city rushers gives chance to stop and admire without always being in somebody’s way. I imagine the city is at it’s picturesque peak in summer, when the sun can truly highlight the coloured walls and a walk towards the harbour would be paved in rainbow.

As with all travel destinations food was high on my agenda. Malmö lays claim to the best Falafel in Sweden and the city boasts it is their preferred street food. Apparently, falafel became popular among the city dwellers after immigrants from Israel and Lebanon began to reside there and began serving the fried chickpea balls. The low price of the food made it popular even during manufacturing and economic slumps of the 80’s and falafel has been a local staple ever since. In my limited time I only had chance to eat one lunch at a small place called Jalla Jalla. The warm, freshly made falafel, despite being located in a take-away shop, was potentially the best non-hummus  chickpeas I’ve ever had. If I had a few days in the city I would tour the best restaurants and become as round as a chickpea. However I can n now I can attest to Malmö’s claim to be falafel king of Sweden and worth the Danish border check for lunch alone.

Hey there Copenhagen

If you have read any of my previous posts or know me in real life, then you’ll be aware that when I take a weekend break it’s almost always in Sweden. In the last year I have been to Stockholm over a dozen times. I’m found in the Swedish capital for festivities such as new years and Midsummer; events like Eurovision; or when I just really need a sugar, cinnamon Kanelbullar fix.  Of course, I visit other countries and cities too but Stockholm is my favourite and has started to feel comfortably like home.

I broke my mini-break tradition last weekend and went to a country southward: Denmark. Scandinavian Airlines had a ridiculous sale and I managed to score return flights to Copenhagen for less than £70. A bridge connects Malmö (situated in Southern Sweden) to the Danish capital. Originally, it didn’t seem like a brave choice to go to the islands next door to my normal destination but I’d never been so far south in Scandinavia and the cultural differences are striking.

Food is arguably the most important aspect of any trip. Before I arrive at the airport I’ve scoured menus and reviews of the most recommended places to eat. Once I’m off the plane my time is mapped around meals. In Copenhagen this meant one food: The Danish Smørrebrød. Smørrebrød is an open sandwich with a rye bread base used a plate for various toppings. This was particularl a challenge because Danish food relies heavily on fish and I am a vegetarian. Unfortunately, the first restaurant didn’t have any non-meat Smørrebrød but I would recommend it to meat eaters with their wide range of fish dishes and red meats that ranged from beef to fresh liver. The carnivore only dishes was a little disheartening but I drowned the disappointment with deep fried, breaded Camembert.

The second Smørrebrød restaurant I tried was much better. After stepping inside from the sea air that wraps the city, Rabes Have had exactly the welcome we looked for. The lady who ran the lunch restaurant was incredibly friendly and  created the relaxed air against the cold outside. Initially, she believed that we had been before and queried our return to the city, which only enhanced the friendly feel. The food was the best I had all weekend and there was plenty to choose from the chalk board menu. Carnivores could range from Steak Tartare to pork belly and I opted for one of the traditional Danish cheese dishes. The server warned me about the strength of the cheese but feeling brave I determined upon the Smørrebrød. I had be forewarned correctly. The Danish variety was stronger than most English cheddar but had the waxy texture of a dutch cheese. The flavour punched my taste buds and was strengthened by the suggestion that I top the sandwich liberally with rum which the server presented with the dish. Rum on a cold cheese sandwich seemed an absurd suggestion. At first I thought it being offered as a local side aperitif of so some sort. However, I would highly recommend the alcoholic accompaniment as it both breaks up pungency of the cheese whilst simultaneously strengthening the impact on the tongue. It was a shame to leave Rabes Have. I’d have sat the day away, drinking schnapps and eating the cheese menu. I would definitely recommend dining here and when I’m in Copenhagen  again I’ll be having the chocolate cake as well.

Naturally, the whole weekend was spent stuffing my face with cheese sandwiches. The city is an interesting exploration as well. If Copenhagen had two proceeding themes they would be water and  Hygge. Being a coastal city it’s impossible not to spend some time gazing at the water, either as you cross the bridges that connect the capital together or wander around the harbour. Once you have emerged from your hotel room your vision will be filled with ocean and estuary. The prevalence of water on the lives  Copenhagen residents can be epitomized by “The Little Mermaid”. Hans Christian Anderson’s creation is depicted in numerous sculptures and paintings, demonstrating the city’s appreciation for his work and the sea it was born from.

Like the water, the concept of hygge permeates the city. Walk past any cafe and the locals are rolling away Saturday with a small smile on their face. They pass the hours  drinking beer, smoking too many cigarettes and grazing at Smørrebrød.  A walk down Nyhavn is the perfect combination of water and relaxed Danish lifestyle. The canal is reminiscent of Amsterdam with the colour palette of Swedish buildings. As you stroll down the path you’ll see the Danish people unwinding into the weekend as the bright shops and houses pass slowly like the water you walk along. Once you reach the end of Nyhavn and embrace the wide sea again, you’re calmed and ready to embrace the city.