This mozzarella cheese has been voted the best by 60 million consumers

What is your favorite cheese and why is mozzarella cheese? This Italian cheese is the star of our summer dishes, and we never tire of it. But great mozzarella lovers must have noticed that there is one better mozzarella cheese than another. 60 million consumers, for their part, conducted a small survey and determined what is the best in the market.

Best mozzarella cheese

Mozzarella is eaten with everything, in all weathers, all the time. In the summer, it is especially appreciated in salads, or with its tomato friend. But for delicious recipes, you have to choose The best mozzarella cheese From the cheese section. To help you out, 60 million consumers have compared 18 mozzarella cheeses from different brands, including 12 from cow’s milk and 6 with buffalo milk. The answer is clear: mozzarella Casa Azzurra (PDO) And the Zanetti They are the best on the market, reaching the number one position with an average of 15/20. Since these two products are made from buffalo milk, as called for in the original mozzarella recipe, it will be more expensive to purchase them. But after all, when you love…

What a place jellabani mozzarella ? Undoubtedly the most famous brand, it ranks first behind Bio Village’s Bio Village mozzarella di bufala by Marque Repère and is closely followed by L’Italie des Fromages and Lovilio.

Recipes with mozzarella di bufala

to sublimate Bufala mozzarellaIt must be accompanied by good products and very tasty Italian recipes. If you are tired of the classic tomato mozzarella, here are some ideas:

  • Grilled vegetables and mozzarella cheese

This mozzarella recipe is so simple to make, you’ll need seasonal vegetables like eggplant, broccoli, zucchini, carrots, asparagus, artichokes, or peppers. Add to that a good dose of garlic, basil and olive oil, put it in the oven for 30 minutes, put mozzarella on top and enjoy!

To create a duo of mozzarella tomatoes, substitute the tomatoes for the beets. These vegetables are in season and are rich in potassium. Arrange the mozzarella and beetroot slices on your plate, a pinch of salt, a pinch of olive oil, and a pinch of basil, and you’re done.

On a homemade or industrial focaccia still warm, top with serrano ham, sun-dried tomatoes, black olives, and mozzarella di bufala. A little olive oil, Provence herbs, salt, it’s ready. If you make your own dough, add tomatoes and dried olives directly to the preparation, for more flavour.

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