When To Use Processed Mozzarella Cheese Over Fresh
Processed mozzarella is also known as low-moisture — it’s those blocks of cheese you’re more likely to find next to the hunks of cheddar and pepper jack than the fancy international cheese section. But that low-moisture distinction is what makes it better for some applications than fresh. According to Kitchn, processed mozzarella is aged longer, which improves its shelf life and adds a stronger flavor than the creamier fresh version. The lower water content also means processed mozzarella melts far better than fresh, which tends to get soupy and rubbery — so it should be your choice almost anytime you’re heating up your cheese.
That means the defining use of mozzarella, pizza, is better off with processed, not fresh. Your classic Neapolitan pie will use unprocessed, in line with Italians emphasis on fresh, local ingredients, but every other type of pizza will work better with low-moisture. It won’t just melt better, but it will add a more powerful, salty flavor, and it won’t release too much moisture and sog down the crust.
Fresh mozzarella is a truly amazing treat that we would never discourage you from eating with a hunk of crusty bread, but if a good slice of New York pizza isn’t enough to convince you some processed things are better, nothing will.
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