5 best producers of mozzarella cheese: features, which one to buy, reviews
Mozzarella is a fast-maturing young cheese. It has several varieties: classic brine in the form of large and small balls, semi-hard for baking and smoked. Traditionally, this product is made from fresh milk from black buffaloes from the central and southern regions of Italy, but mozzarella from regular cow's milk is most often found on the mass market.
This time, 5 popular samples of lumpy young cheese of domestic production were selected for testing. To choose the highest quality product, we will check and compare the features of each of them, and also tell you what to look for when buying mozzarella in a store.
Rating of TOP 5 brands of mozzarella cheese
For testing, 5 samples of mozzarella in the form of a solid bar were selected. The following brands are in the greatest demand among Russian buyers:
Galbani mozarella ball maxi
Fresh pickled cheese with 45% fat in the form of a whole piece. The product has a delicate creamy taste and a springy fibrous texture. Its elongated shape makes it easy to cut into slices. Suitable for preparing traditional Italian dishes - caprese salad, appetizers, pizza and lasagna.
The product is manufactured according to the manufacturer's specifications. Does not contain preservatives, vegetable fats and starch. The shelf life is 30 days.
| Weight, g | 250 |
| Calorie content, kcal | 242 |
| Package | soft package |
| Composition | normalized milk, acidity regulator: citric acid, using a milk-clotting preparation of microbial origin; brine (drinking water, food salt) |
- rich creamy taste;
- safe composition;
- ideal for salads
- not found.
Fresh dietary cheese with good composition — maximum benefit and taste! Any salad makes it tastier, goes well with herbs and vegetables.
Many may have a natural question as to why citric acid is needed in the composition of mozzarella. To achieve the correct structure and harmony in taste, mozzarella must have a certain degree of acidity. If earlier they resorted to the process of obligatory long-term fermentation, now modern manufacturers have found an easier way: the addition of citric acid solves this problem much faster.
Bonfesto semi-hard "Mozzarella pizza"
Semi-hard extract cheese made from cow's milk from a Belarusian manufacturer. It is characterized by elastic texture, low moisture content and delicate freshish taste. A product of a wide culinary spectrum best of all reveals its organoleptic properties during heat treatment. The cheese melts well, so it's great for baking. On the cut, you can see the characteristic layered texture.
The product is free of preservatives, flavor improvers and palm oil. Expiration date: 3 months from the date of production. After opening, it is recommended to use it within 2 days.
| Weight, g | 250 |
| Calorie content, kcal | 309 |
| Package | vacuum |
| Composition | normalized milk, salt, sealant - calcium chloride, bacterial starter culture of thermophilic cultures, milk-clotting enzyme of microbial origin |
- without milk fat substitutes;
- creamy and stringy when melted;
- does not crumble when cutting
- expressionless when cold.
I use it to make hot sandwiches in the microwave. Very good for pizza too. I don't recommend eating it raw, it's too bland, but melted is a completely different matter.
IL Primo Gusto Mozzarella Treccia
Classic Italian cheese in the shape of a bulky pigtail in a plastic wrap. Thanks to its elongated shape, it is convenient to cut the cheese mass into portioned slices.The product has an elastic and slightly springy texture; when sliced, it slightly delaminates due to the specifics of cooking. It is characterized by a delicate slightly salted taste and aroma. The brine helps to maintain freshness, juiciness and characteristic aroma. Best suited for foods that require heat treatment.
The product does not contain milk powder, preservatives or milk fat substitutes. It is recommended to use it no later than 28 days from the date of production.
| Weight, g | 370 |
| Calorie content, kcal | 288,6 |
| Package | polyethylene |
| Composition | normalized milk, food salt using a milk-clotting enzyme preparation of animal origin, a starter culture of mesophilic and thermophilic lactic acid cultures |
- delicate texture;
- natural composition;
- stretches well;
- dense structure
- not found.
Very tasty mozzarella, tender in consistency. When heated, it melts and stretches very well. Perfect for making homemade pizza. There is nothing superfluous in the composition — I will continue to buy it.
Pretto “Soft Mozzarella”
Soft lump cheese made from cow's milk in sealed plastic packaging. The product is made according to a traditional Italian recipe. It contains only three ingredients - milk, live enzymes and table salt. The cheese mass is dense and elastic, characterized by a salty taste and a delicate creamy aroma. The product melts well, therefore it is primarily intended for the preparation of hot sandwiches, pizzas and pies.
The cheese does not contain stabilizers, flavor enhancers and vegetable fats. Suitable for consumption no later than 65 days from the date of production.
| Weight, g | 200 |
| Calorie content, kcal | 297 |
| Package | plastic |
| Composition | pasteurized milk, food salt, using thermophilic starter microcultures, an enzyme preparation of microbial origin |
- safe composition;
- moderately salty;
- melts quickly;
- affordable price
- not found.
This cheese is appropriate not as an independent product, but as an ingredient for baking. Then he does his best — melted, juicy and viscous, has a delicate creamy taste. When sliced cold, it does not crumble.
Unagrande “Mozzarella for Panini and Hot Sandwiches”
Young gastronomic cheese made from pasteurized milk in vacuum packaging. The product with a moderately dense texture has a pronounced slightly salty taste. Easy to cut, does not stick to the knife and does not crumble. The high degree of melting and stickiness allows the cheese to be used as an ingredient for baking in a microwave or oven.
Manufactured according to the manufacturer's specifications without the use of vegetable oils, preservatives and thickeners. The shelf life of the product is 65 days.
| Weight, g | 370 |
| Calorie content, kcal | 297 |
| Package | vacuum |
| Composition | pasteurized milk, food salt, using starter cultures, an enzyme preparation of microbial origin |
- melts well;
- without foreign taste;
- delicate and delicate taste
- high price.
Very good quality cheese, perfect for preparing a wide variety of dishes. Used for pasta, after grating — melts very actively, gives the dish a special tenderness and creaminess.
For an objective assessment of the cost of mozzarella, it will not be superfluous to take into account the amount of raw materials used for the production of cheese. For example, to cook 1 kilogram of cheese, you will need at least 8 liters of milk.
Best lists
Today's rating includes 5 of the most popular copies from Russian cheese dairies. Each sample boasts an almost flawless composition without vegetable fats and synthetic additives. The next three cheeses proved to be better than competitors in one quality or another, which means they can be safely recommended for purchase.
Galbani mozarella ball maxi - the best option for caprese
The soft brine version of mozzarella in the form of a sausage is as close as possible to traditional Italian cheese in its organoleptic characteristics. Delicate and juicy white cheese mass with an elastic consistency is ideal for classic caprese in combination with tomatoes, basil and pesto sauce. As a rule, young cheese in brine is used for cold dishes, but for pizza, this option, according to the experience of some consumers, is also quite appropriate.
Pretto “Soft Mozzarella” - value for money
High-quality and inexpensive mozzarella sandwich from the Bryansk region in convenient packaging will be the best family choice for every day. The product melts and stretches excellently, so it will be very useful for sandwiches, pizzas and casseroles. The cheese head has the optimal size, it will not have time to lie down or deteriorate ahead of time. The price for a package of 200 g starts at 145 rubles - and this is more than deserved for a tasty and healthy cheese with a natural composition.
IL Primo Gusto Mozzarella Treccia - high quality workmanship
Mozzarella "Trecha" in the form of a voluminous pigtail is one of the most worthy variants of domestic cheese in the Italian style, which can be found in an ordinary supermarket near the house. A product with an impeccable composition and favorable organoleptic properties, in which it is quite difficult to find any drawbacks. High-gravity cheese melts well and is suitable for hot dishes, but many people prefer to feast on it cold, as an addition to coffee.
What to look for when choosing mozzarella in a store
Most often, on the shelves of Russian stores, you can find two varieties of mozzarella - in brine and without. It can be used to prepare both hot and cold dishes, but there are some nuances, without which you can buy a completely different product that you expect. The following recommendations will help you make the right choice in favor of high-quality and tasty young cheese.
- For vegetable salads and cold appetizers, it is best to purchase the pickled version with whey in the package. Typically, it is sold in the form of various sized balls from large - "bokconcini", to small - "chileggini". For cooked foods such as pizza, casseroles, or lasagne, a brine-free slab semi-hard mozzarella is best. It has a denser consistency and less moisture, making it ideal for melting and baking.
- You should not ignore the information about the expiration dates, especially since young cheese is a perishable product, especially the one that is stored in brine. After opening the package, it must be consumed within 48 hours. At the same time, it is categorically not recommended to drain the brine - the balls very quickly wind up from contact with air. The deterioration of such a product is usually indicated by yellow spots, a sour smell and a characteristic bitterness in the taste. The pressed variety retains its freshness longer due to its lower moisture content.
- A good mozzarella should include: milk, rennet, citric acid, and table salt. The presence of starch, preservatives, emulsifiers and vegetable fats in a truly high-quality cheese is unacceptable.
- Fresh mozzarella should have a smooth white surface, elastic texture, and a little flaky when cut - almost like boiled chicken breast.
