Come and meet the cheeses that can be brushed! Buffalo Milk Mozzarella Mozzarella di Bufala Milk Mozzarella Fior di Latte Mozzarella Ofophrine Cheese Ovolini Bocconcini Ciliegine Cheese Ciliegine Perlini Cheese Perlini Smoked Mozzarella Mozzarella Burrata Sterella Cheese Burrata Sterella Cheese Stracciatella

What cheese is in the pizza in the brush? It's Mozzarella! Mozzarella in English.

Tell you a secret: fresh mozzarella and the baking ingredients of those road goods are completely different things!

Fresh mozzarella, with a high water content, with a seductive pure white, round and lovely shape, a mouthful, milk mellow, teeth and cheeks, smooth taste, is simply moved to tears to flow down.

The Mozzarella is a big family

Such a cute and delicious cheese, there is more than one, is it very happy to hear it?

Let's get to know the nine members of the fresh Masulira family.

<h1 class="pgc-h-center-line" > buffalo milk mozzarella mozzarella di Bufala</h1>

The eldest of the family is this buffalo milk mozzarella, known as the "Queen of Mediterranean Cuisine".

Mozzarella made from buffalo milk

As long as you tell italians that you like this cheese, you will be immediately introduced as a confidant - after all, to like such an expensive cheese, you must be true love!

This cheese is made with buffalo milk, traditionally made with buffalo milk produced in and around the Campania region of southern Italy.

Capania, Italy

This is not a pretense, but it is impossible to make the same quality of mozzarella with buffalo milk from anywhere else. Therefore, this cheese is a specialty product of Campania and is certified by the European Union For appellation of origin (D.O.P) and cannot be called casually.

Campania Buffalo Mazzarella, D.O.P certified

This fist-sized cheese is incredibly rich in flavor, with a more intense and prominent milk aroma and a hint of sourness that sets it in stark contrast to other mozzarellas made from milk.

Fist-sized cheese balls

The best time to enjoy this cheese is within a few hours after the production is complete.

However, after all, it is impossible to fly to Italy at any time, so you also have to learn to compromise and choose those imported products from supermarkets.

Industrially packaged fresh mozzarella

Buffalo Mazzarella is best suited for original tasting.

Mozzarella slices

However, depending on personal preference, choosing to taste it on heat, or pairing it with some tomato slices, a few drops of olive oil and a pinch of sea salt at room temperature, can also enhance the taste.

<h1 class="pgc-h-center-line" > milk mozzarella Fior di Latte Mozzarella</h1>

Buffalo milk is good, but it is not easy to obtain after all.

So, in other parts of the world, when you mention fresh mozzarella cheese, you are actually talking about this cheese. It is made with fresh whole milk and is available in two types: salted and saltless.

Milk mozzarella cheese

The mozzarella made of milk is called "Fior di Latte", which means "flower of milk".

This cheese has a sweet, light and delicate taste, and is very elastic.

In general, the Milk Flower is slightly smaller than the buffalo Massurella, but overall the appearance does not vary much.

The appearance is actually similar

Whether it's milk or buffalo milk mozzarella, it's a great ingredient for making Margarita pizza. However, for budgetary reasons, milk mozzarella is generally chosen.

Thick cut, only classic

From a tasting point of view, it is still recommended to taste it directly, or after a thick cut, it is made into a classic cabri salad. Of course, it is also a good choice to heat it up and taste it.

<h1 class="pgc-h-center-line" > Ovolini</h1>

The following models, starting with Opryny and all the way to Perrini, are made using the same ingredients.

These four cheeses are basically the same in other aspects except for different sizes. So the taste and the way it tastes are basically similar to Fior di Latte.

Egg-sized Evelynne

The first is this one, Oprynne, which is second only in size to the standard-sized Mozzarella

Its name, Ovolini, is also derived from the Italian word "egg", and it is really very apt.

Ophrine Masulella cheese

This egg-sized cheese is perfect for making a cabri salad for one or two people.

A salad made with Oprynne

<h1 class="pgc-h-center-line" > Bocconcini</h1>

This cheese is one size smaller than Ovolini.

You can eat boconcini cheese in one bite

Bocconcini's name comes from the Italian word for "mouth", in other words, this means to make you eat it in one bite.

Eat it in one bite and it's just the right size

So, you can call it "a mouthful of mozzarella".

Pickled up and the flavor is excellent

Usually, in countries outside of Italy, this cheese is made with 100% milk, which is perfect for marinating and serving.

Salad made with Boconcini

With this cheese, combined with cherry tomatoes to make a salad, it will be very comfortable in both taste and vision.

<h1 class="pgc-h-center-line" > Ciliegine cheese</h1>

You'll guess this cheese!

A little smaller Sirigine

That's right, Ciliegine is a little smaller than Bocconcini.

Ciliegine's Italian is "cherry", and the size is indeed the size of a cherry.

Make a skewer

Sirigine and Boconcini are not much different and can be used interchangeably.

<h1 class="pgc-h-center-line" > Perlini</h1>

Witty you, you must have seen through everything!

Perrini Masulira cheese

Yes, this is the last and most miniature mozzarella cheese!

Cute cheese the size of a pearl

Perrini cheese, as its name suggests, is like a pearl.

Adding such cute little ones to pasta, or tomato tartar is quite suitable.

Works perfectly with spaghetti

Its small size allows it to melt faster without releasing too much water.

<h1 class="pgc-h-center-line" > smoked Mozzarella mozzarella</h1>

Any, remember, mozzarella of any size and type, whether buffalo-milk or milky, can be smoked to add aroma.

Smoked mozzarella cheese

These golden skins, smoked from pecan and cherry wood, bring a lost earthy scent and richer taste.

All kinds of mozzarellas can be smoked

Smoked mozzarella is perfect for heating and melting to eat, whether it's sandwiched between sandwiches, salads or spread over pizza

Smoky chic flavor

<h1 class="pgc-h-center-line" > Burrata</h1> cheese

Bratta cheese has become popular all over the world in recent years, and even some Italian restaurants in China can see it.

Brata cheese

Bratamasulla can be made with water milk or milk and tastes the richest and most mellow of all varieties.

This cheese looks similar to a normal mozzarella, and is round and spherical.

But if you look closely, you'll see that Bratta looks more like a small bag.

Small bags like Brata

The filling inside this bag is made of soft clotted pieces produced when making mozzarella, soaked in whipped cream, no wonder the taste is so rich and mellow.

Cut the meeting to flow out delicious sesame heart

Cut open the skin and the soft and smooth heart will slowly flow out. You can spread them on bread for a pure cheese flavor or add it to a variety of salads, pasta or pizzas.

<h1 class="pgc-h-center-line" > Strychia cheese Stracciatella</h1>

This last Stericia cheese is actually Brata's heart!

In fact, it is Zhixin

Bratta, like a bun, is delicious, but it's a great choice to enjoy a delicious filling without a process.

It is also very well matched with bread

As for how to eat it, in addition to putting it directly in the mouth, of course, it can also be used as a cheese spread, coating it with baked crispy bread and spreading it with slow tomato slices.

The big family of Masulilla, that's all there is to it.

Don't you think their names are too much trouble to remember?

I'll share with you a way to remember, you just need to remember: buffalo, milk, eggs, a bite, cherries, pearls, smoke, buns and bun fillings, and you're good to go!

Mozzarella cheese is introduced here, which one do you appreciate the most? Or which one do you most want to try?

Welcome to leave a message, let's discuss together!