If you’ve ever stepped into a supermarket thinking you’d simply grab some mozzarella, you probably discovered it’s not that simple anymore.

What was once a single white ball wrapped in plastic has evolved into a whole category of cheeses — fresh, low-moisture, smoked, buffalo, burrata — each with its own texture, flavor, and best uses. Here’s how to choose the right one for your next meal.

Fresh mozzarella

Soft, milky and delicately tender, fresh mozzarella is a little kitchen magic. Best enjoyed soon after purchase, it’s usually packed in water or brine to preserve its creamy texture. Slice it over tomatoes with olive oil and basil for a perfect Caprese salad, tuck it into sandwiches, or use it in pasta and chicken parmigiana.

Fresh mozzarella comes in different sizes and shapes — from large balls to smaller varieties like bocconcini, ciliegine (“little cherries”), and perline (“pearls”). These bite-sized pieces are ideal for salads, appetizers or casseroles. Braided treccia mozzarella makes an attractive centerpiece for any cheese board.

Because of its high water content, fresh mozzarella can release moisture during cooking. Blot slices with paper towels before baking, and eat within a few days of opening for the best quality.

Low-moisture mozzarella

The reliable all-rounder of mozzarellas, low-moisture mozzarella comes in blocks or shredded form. It melts beautifully, browns evenly, and doesn’t water down dishes — making it the top choice for pizzas and lasagnas. Its denser texture and saltier flavor hold up well in baked recipes.

Unopened, it keeps for weeks in the refrigerator; once opened, wrap it tightly and use within a week.

Burrata

Think of burrata as mozzarella with a surprise inside. Its soft shell of fresh mozzarella encloses a rich mixture of cream and stracciatella (mozzarella curds mixed with cream). Slice it open and the creamy center oozes out — the dairy equivalent of molten chocolate cake.

Serve burrata over warm pizza, with grilled peaches, prosciutto or salad, or drizzle it with balsamic glaze over bruschetta. Enjoy within two days of purchase for its best flavor and texture.

Buffalo mozzarella (Mozzarella di Bufala)
Made from water buffalo milk, this version is creamier, tangier, and richer than cow’s milk mozzarella, with a higher fat content and price tag. Typically packed in liquid, it’s best eaten fresh and uncooked, ideally the day it’s bought.

Look for the label Mozzarella di Bufala Campana DOP — it signifies authentic Italian cheese made in a protected region using traditional methods.

Smoked mozzarella (Scamorza Affumicata)
For a subtle smoky depth, smoked mozzarella adds a touch of complexity to dishes. Slice it into sandwiches, cube it for grain salads, or layer it into baked pasta. To balance the flavor, pair it with unsmoked mozzarella. Properly wrapped, it lasts up to two weeks in the fridge.

Which one to choose?

For stretch, melt and longer shelf life: go with low-moisture mozzarella.

For luxury and freshness: choose burrata or buffalo mozzarella.

For versatility with a light touch: use fresh mozzarella.

For a distinct, smoky note: pick smoked mozzarella.

Or better yet, try them all. Arrange a mozzarella tasting with olive oil, salt, crusty bread and ripe tomatoes. It might be the most delicious way to appreciate one of the world’s most versatile cheeses.

Source: AP