The Ultimate Guide to Different Types of Mozzarella Cheese

The world of fresh Italian cheeses can be exhilarating and, at times, overwhelming. What’s the distinction between burrata and fresh mozzarella? How is fresh mozzarella different from part-skim? And what does 'bufala' really mean? Is fiore di latte just another trendy coffee drink at Starbucks?

Mozzarella comes in two main types: fresh mozzarella and low-moisture mozzarella. The latter is a drier, aged version of the former. Each of these categories boasts several varieties, each with unique characteristics and optimal uses in cooking.

What Exactly Is Mozzarella Cheese?

All forms of mozzarella are made using the pasta filata method, meaning 'spun paste' in Italian. This technique involves stretching, heating, and kneading curd to form the cheese. In the U.S., mozzarella is typically crafted from cow's milk and can be found fresh in brine or slightly dried and vacuum-sealed. Mozzarella cheeses are soft cheeses, generally not aged, and you can find a variety of them at your local supermarket or, for more options, at a specialty cheese shop or Italian market.

Fresh Mozzarella Cheese

Fresh mozzarella is typically stored in water and has a much shorter shelf life. With a moisture content of over 60%, it's soft, pliable, and easy to tear or slice. It's perfect for eating on its own, in classic dishes like Caprese or panzanella salads, on Neapolitan-style pizza (or any pizza cooked in a high-heat pizza oven), or as a simple yet delicious part of an antipasto platter.

Common Shapes of Mozzarella

Fresh mozzarella comes in a variety of shapes and sizes, all made from the same cheese base. While the texture and flavor remain consistent, the difference lies in the shape. The classic round, tennis ball-sized fresh mozzarella is the most common one you'll find in grocery store cheese sections.

Starting with the largest after the traditional ball shape, we have ovaline — named after the Italian word for 'egg'. Ovaline mozzarella is perfect for slicing or cutting into smaller pieces. The next in line is bocconcini, also known as 'bite-sized'. These are roughly the size of a cherry tomato and ideal for antipasto platters or dishes that call for a full bite of mozzarella. Then there’s perline, or 'small pearls'. These tiny mozzarella balls are great for tossing into salads or pasta, offering the perfect bite-sized cheese experience. Another fun variation is the braid. Available in various sizes, braids are fantastic for slicing, but even more enjoyable for tearing off pieces.

Varieties of Fresh Mozzarella

Fiore di Latte

Fiore di latte is the formal name for the classic fresh mozzarella you typically find in stores. Made from cow's milk, it's the all-purpose variety of fresh mozzarella. Some versions are also marinated in olive oil with herbs, garlic, and sometimes chili flakes. Unless otherwise specified, most fresh mozzarella you encounter is fiore di latte.

Bufala Mozzarella Cheese

First things first: Bufala mozzarella isn't made from American buffalo. Instead, it’s crafted from a specific breed of domesticated water buffalo found in the Campania region of Italy. These water buffalo are more similar to cows than the American buffalo. Just as 'Champagne' refers to sparkling wine from the Champagne region of France, 'Bufala' mozzarella can only be made with milk from these unique water buffalo in Campania. This mozzarella has twice the fat content of regular fiore di latte, with an incredibly creamy, smooth texture. It’s the quintessential cheese for authentic Neapolitan pizza and is protected under Italy's PDO (Protected Designation of Origin) regulations, which specify how and where it must be made. With its rich flavor and texture, bufala mozzarella is often called 'white gold.' It’s so premium that it’s best enjoyed on its own. Due to the PDO regulations, bufala mozzarella can’t be produced in the U.S., so it's rare and must be imported. If you come across it while shopping, it's definitely worth picking up and savoring.

Stracciatella Cheese

Stracciatella, which means 'rags' in Italian, is a creamy mixture made from the shreds and remnants of mozzarella, combined with rich cream. This soft, almost liquid cheese is perfect for spreading on crostini or drizzling over a hot pizza fresh out of the oven. Because it’s not a firm cheese and is soaked in cream, stracciatella can become a bit watery when paired with hot dishes. For this reason, it's best to add it at the very end to avoid soggy pizza crust or mushy crackers.

Burrata Cheese

Italian for 'buttery,' burrata consists of a fiore di latte shell filled with creamy stracciatella. Often presented as a large ball, burrata is perfect for a show-stopping appetizer. When you slice through the outer layer, the rich, creamy interior flows out, making it ideal for scooping and dipping with crusty bread. While burrata shines as the main attraction, it’s also fantastic in panzanella or atop a plate of pasta. No matter how it’s served, burrata elevates any meal.

Low-Moisture Mozzarella Cheese

Low-moisture mozzarella, unlike its fresh counterpart, isn't stored in water. It has a firmer, drier texture with a slightly saltier flavor. This type of mozzarella is ideal for dishes that require even melting, like American or New York-style pizza (or pizzas baked in a conventional home oven), and it’s also perfect for dishes where you want that iconic 'cheese pull,' such as mozzarella sticks.

Part-Skim vs. Whole Milk Mozzarella Cheese

When it comes to low-moisture mozzarella, the distinction between 'whole milk' and 'part-skim' is subtle. Whole milk mozzarella contains more fat, which adds a bit more richness. On the other hand, part-skim mozzarella tends to brown and develop a slightly more defined 'leopard' pattern, while whole milk mozzarella melts into a smoother, silkier texture. Ultimately, it’s a matter of personal preference, as the differences are minor.

Varieties of Low-Moisture Mozzarella

Shredded Mozzarella Cheese

Shredded mozzarella is the most common type of low-moisture mozzarella found in the U.S. It’s incredibly versatile, with a mild flavor and excellent melting properties. This is the go-to cheese for American-style or NY-style pizza, as it bubbles, browns, and delivers that perfect cheese pull that makes pizza so irresistible.

String Cheese

While string cheese isn’t typically used in cooking, it’s a perfect example of what low-moisture mozzarella is all about: tasty and stretchy. The 'stringy' texture comes from the cheese being stretched, pulled, and twisted during its production. Plus, those mozzarella sticks we snack on are also an ideal choice when making homemade cheese sticks yourself.