What’s the difference between fresh mozzarella and buffalo mozzarella? What about ciligine and bocconcini? Is “caprese” pronounced kuh-preese or kuh-pray-zay? Is your head spinning yet? Don’t worry, we’re here to help—for all your pressing mozzarella questions, we’ve got the answers! 

What’s up with the sizes? Fresh mozzarella is frequently available in a lot of different sizes, each one known by an Italian moniker (think fancy latte sizes). Here are some of the common size options for mozzarella and what they mean:

• Perlini: Pearl size
• Noccioline: Nut size
• Ciliegine: Cherry size
• Bocconcini: Bite size
• Ovoline: Egg size 

What about the milk? Domestically produced fresh mozzarella is made using whole cow’s milk and has a soft, delicate texture and sweet, delicate flavor. It’s typically packed in water or whey.

Buffalo mozzarella is made from the milk of water buffalo and has a richer, more intense flavor that is reminiscent of butter on warm sourdough bread—yeasty and delicious. 

Yum! So, how do I use it? We’re glad you asked! There are lots a great ways to enjoy fresh mozzarella, including the classic caprese (pronounced kuh-pray-zay). Here are a few tasty recipes to get you started!

Heirloom Caprese with Balsamic Syrup: Summer is the perfect time for a caprese salad. Try this quick and easy recipe using organic heirloom tomatoes. 

Caprese-Stuffed Portobello Mushroom: Brimming with fresh mozzarella and cherry tomatoes, these roasted portobello mushrooms are easy, elegant and delicious. 

Tomato, Squash & Fresh Mozzarella Tart: This warm, savory and sumptuous tart makes a great appetizer or a classy choice for brunch. 

Have more questions regarding your favorite fromage? Drop by our specialty cheese department and talk to our in-store cheese specialists to learn even more!