Can I freeze buffalo mozzarella?

[msgenie516]

Hi,

Not having a good day here!  First, I discovered that I paid WAY too much for my buffalo mozzarella and now I see that the expiration date is coming up by the end of this week.  I didn't even notice that in the store (usually, it's the first thing I check but I was in a big hurry and forgot).  The brand is Ambrosi Mozzarella di Bufalo Campana.  If I make ONE more pizza this week, I think my husband will rebel! 

Can I freeze this cheese?  If so, is there anything I need to know?  Thanks!     Genie

[boudie]

I freeze mine all the time.  I don't do anything special, just put it in the freezer.

[Matthew]

Hi,

Not having a good day here!  First, I discovered that I paid WAY too much for my buffalo mozzarella and now I see that the expiration date is coming up by the end of this week.  I didn't even notice that in the store (usually, it's the first thing I check but I was in a big hurry and forgot).  The brand is Ambrosi Mozzarella di Bufalo Campana.  If I make ONE more pizza this week, I think my husband will rebel! 

Can I freeze this cheese?  If so, is there anything I need to know?  Thanks!     Genie

I wouldn't freeze it at this stage, nor would I use it on pizza in a conventional oven as it will turn into a watery mess.  My advice, make a nice Caprese salad.  I buy flash frozen buffalo mozarella from Campania that is frozen as soon as it's made to preserve its flavor & texture.

Matt

[dellavecchia]

I wouldn't freeze it at this stage, nor would I use it on pizza in a conventional oven as it will turn into a watery mess.  My advice, make a nice Caprese salad.  I buy flash frozen buffalo mozarella from Campania that is frozen as soon as it's made to preserve its flavor & texture.

Matt

Matt - Is the brand you use found in the supermarket, or are you ordering online?

John

[Matthew]

Matt - Is the brand you use found in the supermarket, or are you ordering online?

John

John,
It's Torre Lupara, the same brand that Roberto uses at Keste (http://www.torrelupara.eu/). I buy it at a cash & carry.  It's very well priced $5 for 200g (wholesale)

Matt

[dellavecchia]

Thanks Matt - I think David said that brand is available at Accardi Foods up my way. Looking forward to trying it out. Do you drain overnight on paper towels?

John

[Matthew]

Thanks Matt - I think David said that brand is available at Accardi Foods up my way. Looking forward to trying it out. Do you drain overnight on paper towels?

John

No problem John.  Once thawed, I slice it & let it sit in a bowl for a couple of hours at room temp.  Every half hour or so I drain out any liquid.  The texture is much more firm than the fresh.  Let me know what you think.

Matt

[scott r]

david is right, its at accardi.

When I was in naples I ate at a number of spots that served fresh buffala included in a cheese plate.   It was much more firm that the costco buffala, or any other buffala I found in the states.   I think thats just part of it actually being fresh!

[Matthew]

david is right, its at accardi.

When I was in naples I ate at a number of spots that served fresh buffala included in a cheese plate.   It was much more firm that the costco buffala, or any other buffala I found in the states.   I think thats just part of it actually being fresh!

You're absolutely right.  By the time buffalo mozzarella arrives to North America, it's pretty much at the end of its life & as a results is really soft & almost mushy.  A cheesemaker in Toronto makes buffalo mozzarella from Ontario water buffalo milk & the texture is much closer to the Lupara than to any imported fresh that I have ever tried. 

Matt

[matermark]

You're absolutely right.  By the time buffalo mozzarella arrives to North America, it's pretty much at the end of its life & as a results is really soft & almost mushy.  A cheesemaker in Toronto makes buffalo mozzarella from Ontario water buffalo milk & the texture is much closer to the Lupara than to any imported fresh that I have ever tried. 

Matt

What is their source for the buffalo milk, Matt?

(I'm in Buffalo...)

[jonesyb]

I freeze in pizza sized portions. Once thawed and sliced I squeeze between pieces of kitchen roll to extract liquid.

A tip I obviously learned from this forum.