Can you freeze mozzarella cheese?

Yes, you can freeze mozzarella. Freezing mozzarella is a great way to cut down on your food waste too. However, once thawed, you will get the best results and tastiest dishes from cooking the mozzarella. Eating thawed mozzarella raw, for example in salads, is likely not to taste as nice as when it was fresh.

Can you eat mozzarella raw?

Yes, mozzarella is equally delicious raw, in the likes of salads or in antipasti selections, as it is cooked, in dishes such as casseroles, pizzas, pastas and even mozzarella sticks.

Mozzarella Recipes

Soft, creamy and gooey when melted, mozzarella makes a wonderful addition to many dishes. Find your perfect recipe with mozzarella today.

Mexican Superfood Cottage Pie

Quick Fusili Beef Ragu

with Honey Dressed Leaves

Serrano Ham, Mozzarella, Roasted Pepper and Pesto Panini

with Herby Fries and Balsamic Rocket

Cheesy Chicken and Serrano Ham Parmigiana

with Buttery Mashed Potatoes and Garlicky Green Beans

Chicken and Serrano Parmigiana Style Sandwich

with Mozzarella, Pesto, Chips and Tomato Salad

Veggie Birria Style Cheesy Tacos

with Wedges and Baby Plum Tomato Salad

Ultimate Meatballs and Pasta al Forno

with Parmigiano Reggiano, Cheesy Garlic Bread and Baby Leaf Salad

Crispy Serrano Caprese Bruschetta

with Caramelised Red Onion and Rocket Salad

Pesto Veggie Fritters and Caprese Style Salad

with Pine Nuts and Herby Potatoes

Chicken Tikka Naan Pizza

with Sweet Potato Fries and Mango Chutney

Ultimate Cheesy Tomato and Herb Ravioli

with Caprese Style Salad and Garlic Ciabatta

Volcanic Mozzarella and Garlic Chicken

with Rosemary Wedges, Baby Leaf and Tomato Salad

Chipotle Black Bean Enchiladas

with Mozzarella and Baby Leaf Salad

Ultimate Triple Cheese Mac and Cheese

with Garlic Ciabatta and Balsamic Glazed Tomato Salad

Pesto & Mozzarella Portobello Burger

with Balsamic Onion and Wedges

Aubergine Parmigiana Style Pasta

with Rocket and Crouton Salad

Mozzarella and Roasted Butternut Squash Salad

with Pesto Dressing and Croutons

Creamy Mozzarella Chicken Gnocchi

with Roasted Broccoli

Ultimate Creamy Pesto Pasta and Caprese Bruschetta

with Asparagus and Balsamic Glaze

Rigatoni Caprese with Diced Chicken Breast

with Pine Nuts, Mozzarella and Balsamic Tomato Salsa

Chicken Margherita

with Italian Roasties and Broccoli

Meatball Marinara Loaded Cheese Fries

with Parmigiano Reggiano, Pesto and Rocket Salad

Cheddar, Tomato and Basil Pesto Pizza

with Balsamic Rocket Salad and Roasted Garlic Dip

Roasted Pepper, Mozzarella and Serrano Ham Salad

with Toasted Ciabattas, Almonds and Balsamic Dressing

Handmade Adjaruli Khachapuri Style Pastry

with Honey Walnut Salad

Pesto Chicken Thigh Traybake

with Herby Potatoes and Caprese Salad

BBQ Chicken Pizza

with Pepper, Onion and Rocket

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Mozzarella Sticks Recipe

If you’re looking for a mozzarella sticks recipe, you’re in the right place. Mozzarella sticks are the perfect addition to the likes of burger recipes, but also make an excellent buffet food idea as they’re guaranteed to please all guests at your gathering.

Ingredients - 300g mozzarella cheese (block form) - 1 cup of plain flour - 2 large eggs - 2 cups of breadcrumbs - Salt and pepper (for seasoning, optional)

How to make mozzarella sticks - Firstly, slice your mozzarella into sticks then set three separate bowls aside one with flour, one with beaten eggs and one with breadcrumbs. - Dip each mozzarella stick into the flour, then into the eggs, and finally into the breadcrumbs. For an extra crunchy mozzarella stick, give them a second dip in the eggs and breadcrumbs! - Pop your coated sticks in the freezer for at least an hour(to ensure the mozzarella maintains its shape while frying). - Finally, heat a drizzle of oil in a frying pan. Fry the sticks in batches until golden and crispy, turning occasionally, which should take around 2-3 minutes. Serve warm and enjoy!

Flavour Pairings with Mozzarella Recipes

Similar to other mild and creamy cheeses, such as goat’s cheese and feta, mozzarella pairs beautifully with a variety of foods in different dishes, due to its mild, creamy flavour, ability to be eaten hot or cold, and versatile texture. Here are some of HelloFresh’s Senior Recipe Development Manager, Mimi Morley’s, favourite mozzarella flavour pairings.

Vegetables - Mozzarella goes well with many vegetables, especially acidic ones such as bell peppers and tomatoes. The sharp acidity and sweetness of tomatoes in particular complements the creaminess of mozzarella, which is why this lively duo are often found in dishes like Caprese salads.

Meats - Meats such as tender chicken, spicy salami or salty prosciutto create a balanced flavour profile when paired with soft cheeses like mozzarella. Prosciutto and hams make excellent pairings for mozzarella on antipasto platters and charcuterie boards.

Nuts - The earthy flavour and crunchy texture juxtapose the soft and creamy mozzarella perfectly. Walnuts, for instance, have a slightly bitter flavour, which pairs well with mozzarella in salads.

Oils and Dressings - An olive oil drizzle adds depth and richness to mozzarella dishes, whereas sweet and tangy balsamic vinegar, for example, provides a delightful contract to the cheese in salads. Either dressing on a mozzarella recipe creates the perfect finish to any romantic meal or elevated midweek dinner.

There are multiple different types of mozzarella, each with their own quirks and flavour profiles. Each variety of mozzarella brings something a little different to the table, enhancing different recipes in their own special way. Fresh mozzarella is usually sold brine, and boasts a soft, moist texture and delicate, milky flavour. Buffalo mozzarella, made from water buffalo milk, is much creamier and richer, with a slightly tangy taste, making it better suited to Caprese salad recipes. Whereas, low-moisture mozzarella (moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% water), is firmer with a saltier flavour, and is commonly used in cooking and baking, especially for pizzas and casseroles, due to its high melting point.