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 North American Mozzarella Cheese
© Denzil Green
It looks more like Provolone than it does Mozzarella.
Though it can be eaten fresh in theory, it is almost always used as a cooking cheese, in particular as a pizza topping.
North American Style Mozzarella is actually more like Scamorza Cheese.
Cooking Tips
Use the North American Style Mozzarella for cooking.
Equivalents
2 cups grated/shredded North American Style Mozzarella = 8 oz / 225g in weight
7 oz / 200g North American Style Mozzarella, diced = 1 cup
12 slices North American Style Mozzarella = 8 oz / 225g
Storage
North American Style Mozzarella freezes well for use in cooking later.
You can shred it first, pack it into freezer bags, and then freeze. As it freezes, you may want to massage the bag to see if that will help avoid it freezing in one big lump. Over time, though, it may form one big lump anyway. Use a serrated-edge knife such as a bread knife to saw off a portion that you want to use, and put the rest back in the freezer. Let the portion you cut off thaw a bit for a few minutes, then crumble it by hand. It is fine for most cooking applications to use the shreds still partially or mostly frozen.
Other entries for Mozzarella Cheese
Blissful Buffalo Mozzarella, Bocconcini Cheese, Caciocavallo Cheese, Mozzarella (North American), Scamorza Cheese, Treccia Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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