Mozzarella cheese is one of the most important types of cheese that is used in preparing the most delicious recipes, the most important of which is pizza and some pasta casseroles, in addition to its entry into many baked goods, which makes housewives rush to buy large quantities of them to store and use at intervals to serve a variety of dishes and the similarity of fast food in There are other times, so “The Seventh Day” with Chef Ahmed Eid reviews several tips for using cheese for mozzarella, from buying it to storing it.

first purchase

When buying cheese, avoid buying frozen cheese, but try to buy a bag that is not frozen and the bag is transparent so that you can see the color of the cheese and whether it is a single lump or zigzag shape and the cheese is flat or solid inside and the bag has water from the inside, as the color of natural cheese is creamy yellowish to an extent What, which is not pure compared to vegetarian, is completely white, and you must also make sure that the bag has the ingredients written on it, so the bag appears if it is natural or not.

If you buy cheese loose from the refrigerator and not the freezer, make sure that it is “rolled”, not kneaded, not lumpy, and does not have any water in the bag.

Second, check the color and type of cheese

The most important reason for its quality is if it is 100% natural, vegan, or 1/2 natural milk cheese, and of course natural is better. Natural cheese is yellowish-white or pale, and vegan is white, the color of pure milk.

Third, storage

This step is the most important step in cheese and any other product, as buying cheese that has been stored in the wrong way or has been disassembled and frozen more than once. Then it is divided into bags according to the size of use. Each bag does not exceed a quarter of a kilo for a large 32-inch pizza tray, then spread the cheese in the bag, and the cheese must be “excessive and falling off” and then put it in the freezer and do not put any foods on it other so as not to knead the cheese.