Whether for Insalata Caprese, pasta, pizza or simply plain: mozzarella can be used in a variety of ways in both hot and cold cuisines. The Austrian consumer magazine has 21 mozzarellas tested. 18 of the spherical cheeses examined were made from cow’s milk, including three low-fat cheeses. Three other mozzarellas were made from buffalo milk.
Highly recommended cheese
Among other things, our colleagues professionally tested the products and checked them for germs at the end of their shelf life (BBD). The results whet the appetite: 14 cow’s milk mozzarellas performed very well, two were good – as was the best buffalo mozzarella in the test. However, consumers rated two products made from cow’s milk and buffalo milk as less satisfactory due to their lack of freshness.
Very good and good mozzarellas that we have
We asked some suppliers whether and at what price their very good or good products from the VKI test are available with us. We also have these:
Cow’s milk mozzarella
- Aldi Cucina Nobile Mozzarella Classico (for us: Mozzarella Classic), 125 grams for 0.79 euros. Test verdict: Very good.
- Penny San Fabio Mozzarella, 125 grams for 0.79 euros. Test verdict: Very good.
- Lidl Milbona Organic Mozzarella (for us: Bioland Mozzarella), 125 grams for 1.19 euros. Test verdict: Very good.
- Lidl Milbona Mozzarella, 125 grams for 0.79 euros. Test verdict: Very good.
- Dennree mozzarella, 125 grams for 1.19 euros. Test verdict: Very good.
Low-fat cow’s milk mozzarella
- Aldi Cucina Nobile Mozzarella Light, 125 grams for 0.79 euros. Test verdict: Very good.
Buffalo milk mozzarella
- Galbani Mozzarella di latte di buffalo Maxi, 200 grams for 4.19 euros. Test verdict: Good.
A warning: Penny and Lidl told us that they work with different suppliers. Their products offered by us may have been manufactured by the same supplier or by suppliers other than Austria. But the recipe and specifications are the same.
Spoilage pathogens in four products
The testers found two mozzarellas each made from cow’s milk and buffalo’s milk. Best before date undesirable levels of spoilage pathogens. These are not pathogens, but they do affect shelf life. When tasting one of the four samples of mozzarella contaminated with germs, they also found sensory deviations, but only slight.
Overall, our colleagues came to a positive conclusion: compared to previous tests, significantly fewer microbiologically suspicious products were found. Also in our Mozzarella test As of 2016, only a few products were contaminated with germs.
Mozzarella is sold in stores with a shelf life of up to four weeks. To do this, it must always be sufficiently cooled. However, for three of the four affected products, the temperature of the refrigerated shelf when purchased was sometimes significantly above the recommended storage temperature. It should be below seven degrees Celsius.
Fresh tips for mozzarella lovers
Flat bag. If the package bulges, the mozzarella is probably spoiled. The cheese is probably overcooked or not cooled properly. When buying, look for one that is as far away as possible. Best before date.
Cool location. The ideal is to transport mozzarella from the supermarket to home with a thermal bag and an ice pack. There are dairy products in the middle zone of the fridge The best place.
Fixed pleasure. It’s best to enjoy mozzarella quickly rather than store it for a long time. If possible, use packages that have been opened completely. If you have leftovers, refrigerate them covered in brine and eat them right away.
Chilled grated cheese. Mozzarella can also be frozen. The easiest way to do this is in the original, unopened packaging. To defrost, place the cheese in the refrigerator overnight. It can also be finely grated while still frozen, for example as a topping for pizza or pasta.
Mozzarella is not a protected designation of origin
The original Italian cheese specialty does not have to come from the Mediterranean country. The only protected designation of origin is “Mozzarella di Bufala Campana DOP”. This can only be made from buffalo milk from Campania and the surrounding area in southern Italy. During production, the cheese mixture is cut and pulled several times. This is probably where the name comes from, because cutting means mozzare in Italian.