How to recognize fresh mozzarella in 6 simple ways

How to Recognize Fresh Mozzarella

Dear reader, welcome to the Eggify blog, dedicated to the restaurant industry, more precisely to its main figures: producers, suppliers, and restaurateurs.

Today, we will talk about mozzarella, not only a fundamental ingredient in Italy but also exported and appreciated worldwide. It is a fact that the quality of ingredients plays a crucial role in the kitchen of every restaurant or hotel, especially when it comes to such a unique and delicate food like this soft cheese, whether it be cow's milk or buffalo.

Due to its high demand and the delicacy of the product, which is preferably consumed very fresh, in recent years, many mozzarella producers have developed production close to high-consumption areas, such as the United Arab Emirates or Spain.

For you, working in the hospitality sector, distinguishing fresh mozzarella from a more mature one is an essential skill. Have you ever noticed differences in quality between one batch and another while checking the goods on arrival? Have you ever doubted that all the merchandise was very fresh? So, how to recognize fresh mozzarella from one that's a few days too old? In this article, we will explore six key differences between fresh and less fresh mozzarella.

First of all, let's explain what mozzarella is. Mozzarella is a fresh cheese with raw spun paste produced exclusively with cow's milk, suitably heated and added with calf liquid rennet and lactic ferments. For about 5 hours, the curd matures under whey, then it is reduced to strips and placed in special containers, where, with the addition of water at 95 °C, it is stretched and then cut, or rather "mozzata" (hence the name of the cheese), into smaller pieces not only in the typical shape but also in other shapes (chunks, braids, pearls, cherries, knots, etc.).

How Fresh Mozzarella Appears

1. Crust Consistency

   Fresh mozzarella has a very thin, taut, smooth, and elastic crust. The paste has a more milky color, slightly elastic in texture, with layers visible near the crust. It should be consumed very fresh; when the layers begin to melt, it means it has lost freshness or has been poorly preserved. On the contrary, older mozzarella may have a thicker and harder crust.

2. Visual Appearance of Mozzarella

   By looking closely, it is possible to recognize freshness from the shine of the mozzarella. Fresh mozzarella has a porcelain-white color. Older mozzarella might show an opaque or irregular surface.

3. Subtle Milk Scent

   Another key to recognizing fresh mozzarella is its delicate scent of freshly milked milk. As mozzarella ages, its aroma may fade or acquire stronger notes.

4. Softness When Cut

   Cutting fresh mozzarella should be a light and soft experience. The knife blade should easily sink into the creamy consistency of mozzarella. On the contrary, older mozzarella might offer more resistance to cutting.

5. Whey Retention

   The freshness of mozzarella is often associated with its high milk or whey content. When squeezed between the fingers, fresh mozzarella releases a light liquid. On the contrary, more aged mozzarella may have a drier consistency.

6. Taste

   The taste is sweet and fresh with a scent of live lactic ferments and a slightly acidic vein conferred by the whey. Over time, the taste tends to become more pronounced and less sweet.

Knowing how to recognize the freshness of the products you use in your restaurant will not only allow you to enhance the quality of your dishes, offering an unforgettable culinary experience to your customers, but you will also ensure that the customer wants to repeat the experience. Always remember that customer loyalty is vital for every successful restaurant.

In conclusion, recognizing fresh mozzarella from an older one is an art that needs to be refined if you want to have a successful restaurant where word of mouth from satisfied customers will be your advertisement.

To conclude, I would like to emphasize the importance of always checking the goods upon unloading, both for quality and weight (we will talk about this in another article).

If you have come this far, perhaps you now want to contact a good producer or supplier of mozzarella and other cheeses for your establishment. I am pleased to inform you that you are in the right place; in Eggify, you will find various dairy producers or distributors, whether Spanish or Italian.

Dear restaurateur, I invite you to register for free on our platform.

See you soon,

Alessandro