Soft Cheese – Stretched Curd and Brined Cheese

Soft Cheese – Stretched Curd and Brined Cheese

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Fresh Mozzarella
Mozzarella di Bufala
Burrata

Mild

Mild cheese categories Fast2eat

Brined cheese is a type of cheese that is matured in saltwater. This helps to stop bacteria growth, even in hot places. This kind of cheese can be soft or hard, and the taste, colour, and moisture will depend on the type of milk used. However, they do not have any rind and commonly taste salty and acidic when fresh. When aged, they develop some spiciness and are usually white. Brined cheese is the most popular type of cheese eaten and made in the Middle East and Mediterranean regions.

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Fresh Mozzarella or Mozzarella fresco

Mild cheese categories Fast2eat
Fresh mozzarella

Fresh mozzarella is a soft cheese made from whole cow’s milk and sometimes made with buffalo milk. The authentic buffalo mozzarella is packed in water or whey and is highly valued worldwide. The cheese curds are stretched and kneaded in hot water to form a mozzarella ball.

Characteristics & Tasting Notes

This cheese is soft and moist and tastes milky. It’s called mozzarella fresco and is similar to other fresh cheeses. It has lots of water but not much fat, so it’s healthier. It tastes a bit sour or milky. Fresh mozzarella is creamier and softer than mass-produced mozzarella. It’s usually white but can be slightly yellow depending on what the animal eats.

Serving Suggestions & Food Pairings

It has just been made and is ready to be consumed at room temperature.

Fresh mozzarella is a cheese that people like to use for pizza, flatbreads, snacks, salads, and vegetables. It goes well with things like tomatoes, basil, and olives. People use it in a lot of different recipes, including ones with meat and seafood. It’s also good with olive oil, salt, and pepper or fresh arugula. Fresh mozzarella is essential in dishes like Caprese salad and Pizza Napoletana. There’s a type of bread called Michetta that tastes great with fresh mozzarella too.

Wine Pairings

Mozzarella is a cheese that smells like fresh milk and tastes creamy. It is usually eaten with a white wine called Pinot Grigio. This wine has an acidic taste that complements Mozzarella cheese’s soft and slightly sweet flavour.

Substitutes/Similar cheeses

Don’t use aged and fresh cheeses in place of each other, except for mozzarella, which can be bought fresh or aged. If you’re making a salad, use Burrata instead of aged cheeses. For cooking, use low-moisture mozzarella instead of fresh or aged cheeses.

Buying

This cheese is famous in Italian dishes and can also be bought fresh. Nowadays, most supermarkets and Italian stores sell fresh mozzarella. You can buy it as balls that come in brine, whey, or water to keep them moist and in shape.

Storing

Eating this cheese when fresh is better because it tastes sweet and creamy, with a slightly soft texture, and it can taste bad when it’s older and sour. It’s usually kept in water and served the day after it’s made. If vacuum-sealed in brine, it can last up to a week or more. Soak the cheese in the brine until you’re ready to eat it, and try to eat it within 2-3 days.

Variations

This cheese comes in curd, logs, or ball shapes. There are different types of mozzarella, like Bufala (Buffalo) mozzarella made with buffalo milk, Bocconcini (little balls) marinated in oil, Mozzarella Fior di Latte from cow milk, Low-moisture mozzarella, and Mozzarella affumicata which is smoked.

boconccini

Best wine pairing

White wine: Pinot Gris/Pinot Grigio, Fiano di Avellino, Greco di Tufo
Red wine: Chianti, Cabernet sauvignon
Sparkling wine: Prosecco, Cava, or other sparkling wines
Dry Rose

Pair with

Michetta, wheat crackers, nut bread, fresh tomatoes, pestos, fruits, olives, basil eggplant parmesan, fresh arugula and Roasted Tomatoes

Type

Fresh soft, artisan, brined, Italian Type Cheeses – Pasta filata (pulled- or stretched-curd) style.

Texture

Smooth, creamy and stringy

Rind

Rindless

Colour

White

Flavour

Delicate, creamy, acidic, mild, milky

Aroma

Fresh

Source of milk

Cow’s or water buffalo’s milk

Family

Mozzarella

Country of origin

Italy

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Mozzarella di Bufala or Buffalo mozzarella or Mozzarella di Bufala Campana

Mild cheese categories Fast2eat
buffalo mozzarella

Mozzarella di Bufala is a creamery, stretched curd cheese made from domestic water buffalo milk in southern Italy. It has an oval or spherical shape of various sizes and is wet, shiny and pure white.
It is healthier than cheese from cows because it has more calcium, protein, and less cholesterol. Mozzarella di Bufala is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. Buffalo mozzarella from the Campania region bears the “Mozzarella di Bufala Campana” trademark and DOC. Apart from Italy, it is also produced in many countries.

Characteristics & Tasting Notes

Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese from the “pasta filata” family. Making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages.

Serving Suggestions & Food Pairings

Like most fresh cheeses, mozzarella adds texture rather than a specific taste. You can add it to many dishes, like antipasti dishes, with salads, pasta, calzones, vegetables and various side dishes. People in Italy like to use it in dishes like lasagne and baked casserole. When you heat it up, it becomes a little creamy.

Best wine pairing

White wine: Sauvignon Blanc, Greco di Tufo, Riesling, Pinot Grigio/Gris, Gruner Veltliner
Red wine: Beaujolais, Chianti, Gamay Beaujolais, Zinfandel

Pair with

Pears And Figs, mostarda di Cremona, Italian bread, roasted sweet peppers, soppressata, olives

Type

Fresh, soft, brined

Texture

Creamy, smooth and springy

Rind

Rindless

Colour

White

Flavour

Floral, mild, milky, sour

Aroma

Fresh

Source of milk

Water buffalo’s milk

Family

Pasta filata

Country of origin

Italy

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Burrata

Mild cheese categories Fast2eat
fresh mozzarella - Classic cheese and wine pairing chart Fast2eat

Burrata is a cheese from Italy made with cow or buffalo milk, similar to mozzarella cheese. It was invented by Lorenzo Bianchino Chieppa, who had the idea to fill a shell made of mozzarella cheese with rich cream and leftover mozzarella cheese. The result was a very popular and delicious cheese. The outer shell is made of solid mozzarella cheese, while the inside contains a mixture of curd, cream and stracciatella cheese. This gives the cheese a soft texture. The cheese is wrapped in herbs from Puglia to give it a unique flavour.

Characteristics & Tasting Notes

The cheese has a rich, buttery flavour and retains its fresh milkiness. It has a creamy texture and a sweet flavour. It’s milky on the nose and palate, with all the buttery richness we love in buffalo milk cheese.

Serving Suggestions & Food Pairings

Burrata is best served fresh and at room temperature. A thick cream comes out when cut open, and the inside looks like rice pudding. You can put it on pasta or salad or add olive oil and truffle flakes for extra flavour. It also tastes good with salt, pepper, olive oil or fresh tomatoes. You can eat it with prosciutto crudo, bread, and black pepper, put it on pizzas or bruschettas, mix it with warm pasta, or use it in a Caprese salad. It goes well with fresh figs and salt too.

Substitutes/Similar cheeses

Storing

Burrata should be eaten as fresh as possible – ideally within 24 hours of being made and is considered past its prime after 48 hours.

Best wine pairing

White wine: Fiano di Avellino, Greco di Tufo, Sauvignon Blanc, Pinot Grigio
Red wine: Sangiovese, Zinfandel
Sparkling wine: Prosecco

Pair with

Prosciutto, crusty bread, fresh tomatoes with olive oil, cracked black pepper, or pasta.

Type

Fresh soft, artisan, Italian Type Cheeses – Pasta filata (pulled- or stretched-curd) style.

Texture

Creamy interior and smooth, stringy exterior

Rind

Leaf wrapped

Colour

White

Flavour

Buttery, milky, mild and sweet

Aroma

Fresh, milky

Source of milk

Cow’s or buffalo’s milk

Family

Mozzarella

Country of origin

Italy

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These tips are from my own experience;
I’m neither a party organizer, a sommelier, nor a turophile (a cheese connoisseur). 
I just love cheese, wine and spending time with family and friends.

I hope my easy tips will give you the confidence to host a wine and cheese party with a handful of close friends.

If you use my tips for your next Wine & Cheese party, please comment below and remember to take a picture, tag @Fast2eat.com and use #Fast2eat so that we can both marvel at how easy it was!

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I hope my easy tips will give you the confidence to step into the kitchen and prepare delicious meals to eat with a handful of close friends.

Have you made a Fast2eat Recipe? I love seeing your take on my recipe!

Comment below with your experience, snap a pic, use #fast2eat and tag us on
Instagram, Facebook, Pinterest and YouTube.

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