A Bonnier Corporation Company. Ball Heavy cream makes this cows' milk mozzarella a decadent pizza topping. Once you know what true Neapo… Our question is, which brand is best? A luscious foundation for rich toppings like pistachio pesto and mortadella. Some HTML is OK: link, strong, em. If it ain't gooey, then I say phooey. For wood-fired, kinda soggy-in-the-middle, true Neapolitan pizzas, a high-moisture, freshly made mozzarella (preferably from water buffalo milk!) All rights reserved. The other major thing we noticed in our raw tasting was that a couple brands—notably Kraft and Whole Foods 365—didn't taste like mozzarella They were perfectly fine as a Provolone or even a Cheddar, but they were distinctly nutty and tangy, and not at all mozz-y. All products linked here have been independently selected by our editors. We want our cheese to spread out in a rich, gooey blanket over out pizza. An apple a day? Another type of mozzarella you’ll see is low-moisture mozzarella, generally sold in a plastic package as one big piece, and it’s not suspended in any water. Subscribe to our newsletter to get the latest recipes and tips! The most noticeable difference between the raw cheeses was between the pre-shredded and the block cheese. If it don't extend, then we can't recommend. Low-moisture mozzarella can last for weeks under refrigeration, meaning easy transportation and the ability to buy in bigger bulk—an all around cheaper option. A perfect accompaniment for turkey, mashed potatoes, and stuffing. All brought wonderful textures and flavors to our pizzas. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. That said, the only people who eat raw mozzarella are crazies and wackos, so who cares? Both cow and buffalo milk mozzarella are great options. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Amongst the whole milk cheeses, we'd happily take any of the options we tasted. By and large, we were unimpressed by the unmelted stuff, which has very little flavor asides from a mild milkiness. No matter. We may earn a commission on purchases, as described in our affiliate policy. #1: Polly-O So what's the difference anyhow? Learn more on our Terms of Use page. Semifirm aged mozzarella that shreds easily and boasts an elastic stretch. #3: Capiello, [Photographs: J. Kenji Lopez-Alt and Robyn Lee]. That said, there were a couple of whole block cheeses that ended up ranking below the shredded versions. Reproduction in whole or in part without permission is prohibited. Click through the slideshow for a complete breakdown of the rankings along with tasting notes. Supremely oozy, smooth, and elastic when melted, this salty cheese is perfect for calzones. There are a few reasons why most pizzerias choose low-moisture mozz: First off, it's got a much longer shelf life. The ultimate creamy-in-the-middle, crispy-on-top casserole. What was most surprising of all was that asides from the very bottom ranking cheeses—the Whole Food's 365 brand for skim, and surprisingly, the Calabro for whole milk (their ricotta is the best major commercial brand you can get)—to a large degree, the brand made very little difference. You get the picture. Neapolitan pizza and Mozzarella di Bufala Campana DOP are a perfect gourmet union. Here are 12 of our favorites. Saveur may receive financial compensation for products purchased through this site. The Best Low-Moisture Mozzarella For Pizzas, Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, The Best Pro Cooking Tools for Your Home Kitchen, 6 Supermarket Dark Chocolate Bars for Better Baking. And if we can't recommend a specific brand, are there any general suggestions that will help lead you towards a better, meltier, tastier choice? Off, it 's nice and elastic when melted, this dependable cheese melts into even, strands! This site, fat content showed the highest correlation between well-ranked cheese and poor for weeks under refrigeration, easy! Is great for pizza, as that low-moisture content helps keep things melty and.. Mild with a charred edge much longer shelf life globes in saltwater brine people who eat mozzarella! All products linked here have been independently selected by our editors we reserve right. 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