Kitchen Tip Tuesdays: The best mozzarella for pizza

Have you ever noticed quality differences in mozzarella cheese on pizza? We love the mozzarella that pulls in long strands as we cut the pizza... it's almost "squeaky" and is just extra good when stringy! (Is it just us?? Tell me you've noticed differences too!!)

When we lived in Ohio, my mom and I both made homemade pizza (our favorite pizzas are here!) and for some reason the mozzarella on her pizzas was better than mine. This was odd to me, since we both shopped at the local Kroger store and bought mozzarella blocks whenever they'd go on sale for $2/lb.

We finally discovered the difference: My mom throws her mozzarella cheese into the freezer as soon as she gets home from the store. She thaws just before using. I, on the other hand, would store my mozzarella in the fridge for weeks.

If it doesn't have mold, it's still good, right? That may be true, but we can tell a definite quality difference when the mozzarella has been in the fridge for longer than a week. Those blocks of cheese are dated to expire in a couple MONTHS but they will not be as GOOD by then!

mozzarella cheese

Tip: For best quality, freeze mozzrella cheese until needed, unless using within a few days of purchase.

Now, I bring home mozzarella in a 5# bag from Costco, and divide it into two portions and freeze immediately. I thaw for a few hours before using on pizza and the cheese is much fresher and tastier than when it's been in the fridge a while.

Tammy's Easy Pizza

Related kitchen tips:

6 tips for perfect homemade pizza

How to deal with sticky pizza dough

Tips on making pizza for guests

Pizza pan tips

I don't use a pizza cutter to cut my pizzas...

Storing a partially used block of cheese

How to make stuffed crust pizza

Baking a casserole with cheese on top? Keep the cheese from sticking to the foil!

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1. Keep apple slices from browning (Alea)
2. Green onions (Donna)
3. Tips for using swiss chard and kale
4. Keeping bags clean when packaging meat (Ashley)
5. Make-ahead seasoning mixes (Rebecca)
6. Letting kids cook
7. Meringue/egg whites tip (Rachel)
8. More restful Sunday dinner (Gretchen)
9. 10 things to grind in a coffee grinder (Tara)
10. Cutting tomatoes (Elsa)


I grate and then freeze my cheese. I haven't done side by side comparisons before, but I sure am glad to know I am doing it the tasty way! :)

My tip is for keeping apples from browning when you are cutting a large quantity:

Alea @ Premeditated Leftovers

Unfortunately we use cheese as fast as we buy it LOL. No freezing needed. Today I'm linking up an older post, but one which I rediscovered has great tips for cooking with greens, plus a tasty recipe.

I always stock up on cheese when it's $3.00/lb. or less. It usually goes right into the freezer. My problem is remembering to take it out of the freezer so it will have enough time to thaw out a bit. Nobody likes frozen cheese shreds on hot!

My tip today (it's my first time linking here) is about how to keep your baggies clean when re-packaging big quantities of raw meat into smaller portions.

Ashley @ Forever In The Kitchen

Hmmm I never knew that, Thanks!! I've been using my own homemade mozzarella, but it's good to know, for if I wouldn't have any. My homemade melts beautifully, and makes lots of those strings you are talking about...I love it to. :)

Several years ago we had a friend tell us tell us that the pizza restaurant she worked at used Delissio mozzarella cheese. We tried a block and were delighted how it totally made our pizza taste like real pizza.

I grate mine all, freeze it on cookie sheets, place it in quart size ziplock freezer bags, and refreeze. We actually use this for any recipe that calls for mozzarella.

The block is a bit bigger than 2 kg and costs about $24 or so. It actually costs about the same as other mozzarella cheese per gram but you can't buy it in smaller packages.

Now I'm really feeling like a piece of pizza! :)

What an interesting discovery! I'm making pizza this week, so I love the extra links on your "related kitchen tips."

My tip is from a few months ago, a post about saving money and making my own conveniences with do-ahead mixes.

Love your blog!!!

YES! I noticed that, too, but didn't know why. I actually had one bag of mozzarella that would hardly melt. I thought it was the brand, but that particular brand had been fine before. Now I know!
I saw an unusual woman on youtube named NancyToday who stores her mozzarella in brick form in the freezer. When she needs mozzarella, she just takes the brick out, zaps it in the microwave for a few seconds, and twists/crumbles it in her hands. The whole thing crumbles into tiny pieces with no need to shred. I always say I'm gonna try it, but then I buy shredded ~ again!

Never knew that.I love that tip.Can't wait to try it.Thanks for sharing it.I was always afraid to buy in bulk in fear it would mold in my fridge.

A tip for making meringue:


My tip is about how to make Sunday dinner on Saturday so your Sunday's will be more restful.

Gretchen @ Extraordinary Ordinary Life

A Few Canning Tips (Lenetta)

I had no idea! I've never had anyone else's homemade pizza, so I had no idea that fresh cheese would work better. Our cheese is always in the fridge for a week or two... or three. Do you freeze other cheeses, too, or just the mozzarella?

My tip is 10 ways to use your coffee grinder.
I forgot to stop by this morning, so I'm just now getting to it.

I freeze my moz. as well. Although, I did not think about the freshness, I just do it because I buy it in bulk. But freshness is a definite plus!

The biggest difference I've noticed is shredding my own, or buying pre-shredded. The pre-shredded is coated with something and doesn't melt as nicely. But sometimes convenience still wins! Rebecca

My mom would often buy blocks of cheese and shred it herself. The best way she found to shred it was to put it in the freezer for a few hours then shred it with her food processor (Cuisenart shredding blades). The shredded cheese would then go back in the freezer. Since she shredded it when it was parcially frozen it didn't clump together as much as it does when you shred it straight from the fridge.

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