While Italians might see it as a crime to eat fresh cheeses with any other ingredients, there are plenty of ways you can make use of Mozzarella and Burrata when they are no longer perfectly fresh.
Mozzarella is probably the most famous and sought-after fresh cheese – not only in Italy but in the world. While its production has hardly changed over hundreds of years, the question for mozzarella aficionados is one of style...the cheese from Caserta, north of Naples, is saltier with a more pronounced taste, while examples from Paestum, further south, are milder and sweeter.
While Mozzarella is a familiar and welcome sight on a Margherita pizza or paired with tomatoes in a Caprese salad, the cheese (or one of its relatives like Burrata) also adds a gourmet touch to burgers, chicken or soups. If you're firing up the grill, brown some Scamorza cheese and serve with radicchio or other bitter leaves.
Top 10 Mozzarella, Burrata & Co. recipes
The Falstaff team wishes you lots of fun and success in the kitchen!
