Definition:

(maht suh REHL uh) A mild-flavored, unripened cheese that has a semisoft and chewy consistency. This creamy white cheese was originally made in Italy with buffalo's milk, but is now made extensively in the United States with whole or part-skim cow's milk. When the cheese is made, the warm curds are blended and stretched until they develop their smooth appearance and elastic texture. This cheese usually is brine cured.

Selecting

When purchasing cheese put your senses to work. Look, touch, smell, and, if possible, taste the cheese before you purchase it.

If the package is wet and sticky, or if the cheese has shrunk in the rind, don't buy it. In general, avoid cheese with dry and cracked edges, uneven texture, unpleasant odors, and off-flavors.

Storage

Airtight packaging is the key to proper cheese storage. If the cheese has a rind, leave it on during storage to keep the cheese fresh. Wrap unused cheese tightly in foil or plastic wrap, then seal it in a plastic bag or container with a tight-fitting lid. Store the cheese in your refrigerator.

Most cheese comes stamped with a "sell by" date on the package. In general, the softer the cheese is, the shorter the storage life. If there is no date on the container, soft cheeses such as cottage and ricotta should be stored no longer than 5 days after purchase. Firm and hard cheeses have less moisture and can be stored for longer periods. For instance, sharp cheddar may keep for weeks in your refrigerator, if properly wrapped.

As cheese ages, it naturally develops more flavor and may develop surface mold. Most surface mold is harmless but looks unappealing. For firm cheese, cut away at least 1 inch around the moldy area and use the remaining cheese.

Q\A:

Q: Why are some mozzarellas stringy?

A: Most mozzarellas are stringy to a certain degree when heated because of the way they are manufactured. Mozzarella may become extra stringy and tough if heated at too high a temperature or melted too quickly.