Mozzarella is one of the most widely used cheeses in cookery, whether in cooked or fresh meals such as salads. If it must be cooked, use day-old mozzarella that has been sliced a few hours before use and left to drain so that only a trace of whey remains in the cheese. When eaten fresh at the table, it is prepared simply with a drizzle of olive oil (if it is cow's milk mozzarella) or plain if it is buffalo mozzarella.
Mozzarella Cheese is the indisputable queen of many meals, especially the national dish of Italy, pizza (but cheese also occurs in calzones and panzerotti). It is the key ingredient in eggplant parmesan, mozzarella in carrozza, as well as savoury pies and potato casseroles. It is seductive in the insalata caprese, that simple recipe so evocative of the fragrances and colours of the Mediterranean coast: juicy tomato slices, soft mozzarella, aromatic basil leaves, and extra-virgin olive oil.
Mozzarella will keep in its container liquid for two days. Cow's milk mozzarella should be refrigerated in a well sealed container. Buffalo mozzarella must be kept at room temperature and well covered in whey to avoid oxidation.
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