Fresh marinated mozzarella with a spicy touch
Fresh mozzarella, although more tender than aged mozzarella, absorbs the flavors of the marinade better and blends perfectly into salads and sandwiches.
When marinating cheese, fresh mozzarella has advantages over aged mozzarella. Its more delicate texture allows flavors to penetrate more deeply. The thin membrane of mozzarella balls or the softer consistency of slices, although saltier than the firm variety, facilitates the absorption of flavors. The result is a harmony in which the new, fully developed cheese prevails over the individual herbs and spices.
To marinate fresh mozzarella, use a basic blend of herbs and olive oil. Be sure to use relatively firm balls of fresh mozzarella or cut into portions that won't fall apart. Traditional fresh buffalo mozzarella is delicious for dipping bread, but it can turn into a milky soup in a marinade.
Once marinated, you have a quicker Caprese salad. Dried herbs can taste as fresh as freshly cut leaves when marinated. In sandwiches, the extra oil from the marinade provides much-needed moisture. Firm marinated mozzarella risks the oil running out, but fresh mozzarella absorbs it completely, keeping the sandwich juicy without dripping at the edges. Adding slices of fresh marinated mozzarella to a frozen pizza is a budget-friendly trick that adds more flavor to a single ingredient.