"Fresh mozzarella is one of those ingredients that feels like a little bit of magic in the kitchen - soft, milky and impossibly tender. Unlike aged cheeses, fresh mozzarella is best enjoyed quickly while its delicate flavor and creamy texture are at their peak. You'll usually find it packed in liquid (water or brine), which helps keep it moist and soft."
"Fresh mozzarella is sold in a variety of shapes, each with its own best uses. The most familiar are large mozzarella balls, usually available in 8- to 16-ounce sizes. Then there are bocconcini, which are small fresh mozzarella balls, available in several sizes. These might be labeled ovaline ("egg-size" in Italian), ciliegine (meaning "little cherries") and teeny, tiny perline ("pearl-size"). These mini mozzarella balls can be tossed into salads, skewered on toothpicks with cherry tomatoes and basil for a quick appetizer, or used in casseroles."
Fresh mozzarella is soft, milky, and tender with a delicate flavor and creamy texture best enjoyed soon after purchase. It is commonly packed in liquid (water or brine) to maintain moisture and softness. Fresh mozzarella appears in various shapes: large balls, bocconcini (ovaline, ciliegine, perline), braided treccia, and logs that are sometimes pre-sliced and wrapped in plastic. Uses include Caprese salads, pasta salads, sandwiches, chicken parmigiana, casseroles, and appetizers when paired with cherry tomatoes and basil. High water content can release moisture during baking, so blotting slices with paper towels reduces excess liquid.
Read at Boston Herald
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