If You Can’t Freeze Fresh Mozzarella, What’s the Use?

Fresh mozarella reminds me of our honeymoon to Italy and so when I buy it, I take cresh tomatos and slice them and place a slice of mozzarella on the tomato. Then, I chopped up fresh basil and sprinkle on and crush fresh garlic and sprinkle on. Then I put a thin drizzle of olive oil and then top off when a balsamic vinegar (I use a lot because we love it). Makes a wonderful Italian appetizer!

I just started using fresh mozzarella, a few months ago, when I found it at Sam's. It averages about $5/pound. I adapted my baked ziti (penne) recipe for one pound, of it, with two pints of freezer spaghetti sauce. I've made this recipe twice, with the fresh cheese. My family would prefer it with more sauce, but I've been trying to see if we can "do" on two pints, to compensate for the higher price of the cheese. As long as they eat it, their complaints can't be that bad, eh? *giggle*

Oh, and in regards to Balsamic Vinegar, above, Caprese Sandwich, is my favorite, at Muddy Waters, in West Ashley, for locals, in Charleston. I can't wait to try Kevin's recipe, here.

Mmmmm, fresh mozzarella is so very tasty. I've made a yummy salad with the little pre-marinated balls of fresh mozzarella mixed with cherry tomatoes. So easy and delicious.

We made some appetizers with fresh mozzarella over the weekend. Sliced it and skewered it on toothpicks with some pepperoncinis, grape tomatoes and pepperoni slices then drizzled them with balsamic vinegar and sprinkled on some basil.

I had my first fresh mozzerella just a couple weeks ago, when I found a small package marked down in the gourmet cheese section at my favorite store.

It didn't last long enough to "do" anything with it.

Coz I ate.

All.

With my fingers.

I can't help but giggle every time I see the word pepperoncinis. I was waiting on this very snooty lady who was going out of her way to talk down to the staff at our restaurant. I happened to be in the wait station when I heard one of her tablemates ask about the peppers on the Greek salad. In a very loud and know-it-all voice she announced to show everyone her superior wisdom, "That, my dear is a pepper-raunchy."
And now I can't see them without saying that in my head.

I LOVE fresh mozzarella. I use it in anything and everything when I have the chance. I love cutting it and mixing it with fresh roma tomatoes, black olives, and fresh basil. Drizzle some olive oil and balsamic vinegar over it, and it's a meal. Yum!

Mozzarella is one of my favourite cheeses. I like it straight up or drizzled with some good balsamic vinegar.

The high water content in mozzarella doesn't make it a very good candidate for freezing. all those ice crystals that form end up shredding the proteins that the mozzarella makers went so hard to make in the first place.

I use it in sandwiches, slice it and put it on bagels, in the summer I make a tomato mutz salad, or tomato mutz pie. I grate it and use it in bakes pasta dishes, ziti, lasagna, etc. pizza.