Mozzarella Sizes – (Why Fresh Small Balls are the Best)

Mozzarella Sizes

Are you confused with all the different mozzarella ball sizes? 

Have you ever been to the supermarket and looked at all these cheeses with these weird Italian names?

They all look the same, right?

So how do you know which one to pick? 

No worries, in this article, we will go over all the different types of fresh mozzarella sizes, how they differ in preparation and what all those Italian names mean.

So, let’s get started!

Mozzarella Sizes

Fresh mozzarella cheese is known by various names depending on its size and form. The most common mozzarella sizes in grocery stores are the pound log and half-pound balls, ideal for slicing. 

But they also have other types of mozzarella sizes, usually kept in water, that share the same mozzarella making process. The other mozzarella sizes include pearls, noccioline, ciliegine, bocconcini, and ovolini.

Although there may be some variance across varieties and between cheesemakers, the basic process is the same. Milk is heated to a temperature of 90 to 105 degrees Fahrenheit, after which rennet (i.e., enzymes that thicken milk during the cheesemaking process ) and either citric acid or vinegar are added. This process activates the mixture and causes it to curdle.

At this point, the solids (or curds) are cut into pieces and separated from the liquid (or whey), the residual of which gradually drains as the curds rest and solidify. Soon thereafter, when they have reached the proper pH, they are slightly heated, salted, and shaped.

Why Does Mozzarella Cheese Come in Different Sizes?

The size of fresh mozzarella will depend on the application that it will be used. For example, if you are snacking, it is better to have more petite balls because they are easier to eat than you can in just one bite.

To make salads, you will have different options, depending on how you want that salad to look.

For example, in a Caprese salad, you will need a slightly bigger mozzarella ball because that particular salad intends to show big slices of tomatoes and cheese arranged by color.

Types of Mozzarella by Size

There are different types of mozzarella sizes:

• Perlini or Mozzarella Pearls (Pearl size)
• Noccioline (Nut size)
• Ciliegine (Cherry size)
• Bocconcini (Bite size)
• Ovolini (Egg size)
• Fior di Latte and di Bufala (Ball Size)
• Burrata (Ball Size)
• Nodini (Knot)

How to Choose the Best Mozarella Size

The key to choosing the best mozzarella sizes is symmetry; keep everything the same size.

To select the best size for your application, think of what you will make with the mozzarella ball, and try to imagine how they will look in terms of size and how they will interact with other ingredients.

Regarding flavor, regular fresh mozzarella balls tend to be bland compared to cheddar cheese or smoked mozzarella. So the key is not to overpower the cheese flavor when combined with other ingredients.

The best approach is to keep the mozzarella size the same as the other ingredients. For example:

• Cherry tomatoes with Ciliegine
• Campari tomatoes with Bocconcini
• Roma tomatoes with Ovalini

However, if the mozzarella is the show’s star, choose a bigger size, like the 8 oz mozzarella ball. Because it will be plated on its own, and all the attention should be focused on that big ball of cheese.

Now, let’s look at all these different cheeses so you know what we are talking about.

Because of its tiny size, this mozzarella is ideal for savory tartlets because it melts rapidly and doesn’t absorb much liquid. Add a little flaky sea salt for additional flavor, and you are all set!

You can use perlini for salads, snacks, and simple pasta meals. 

The name noccioline comes from the Italian word for “nut” and refers to the cheese’s size.  

They should call them “right-size” because of their size and melting capability, making them perfect for pizza.

Ciliegine is somewhat bigger than noccioline but smaller than bocconcini.

The name ciliegine comes from the Italian word for cherry and refers to the cheese’s size.

These smooth, porcelain white pearls are made from fresh; local milk is collected only a few hours after milking.

The name bocconcini come from the Italian word bocconcini, which means little bites in Italian and refers to the shape and form of the cheese. 

Eating it raw or using it on pizzas or vegetable-based meals is best.

These egg-shaped cheeses are packed in water for freshness and have a soft consistency and flexible flexibility, making them enjoyable to eat. 

These fresh Mozzarella balls are delicious or refreshing to your favorite Caprese salad.  

Fior di Latte and di Bufala Mozzarella Cheese

Both fior di latte mozzarella and buffalo milk mozzarella cheese; you can typically find them in balls ranging from 4 to 8 ounces, a fairly standard large ball.

The preparation of these cheeses is very similar; however, the significant difference is in the milk. Fior di latte mozzarella cheese is made from cow’s milk, while mozzarella di bufala is made from buffalo’s milk.

It’s typically prepared using pasteurized cow’s milk, but it can also be created with the milk of water buffaloes.

The flavor is milky and fresh, while the texture is delightful, soft, stringy, elastic, and chewy.

Nodini can be eaten alone or with ingredients like cold meats and fresh veggies.

The knotty form of the cheese exposes a larger surface area, making it suitable for different sauces and olive oil to engulf the nodini thoroughly.

The outcome was a real delicacy with the creamiest inside and a creamy fresh milk flavor rapidly gaining a following. 

Burrata should be consumed as soon as possible, ideally within 24 hours. It’s fantastic on its own, seasoned merely with salt, pepper, and a drizzle of extra virgin olive oil. Still, it’s also great with fresh tomatoes, fresh basil, and prosciutto or topping for pizzas or bruschettas.

Types of Mozzarella Sizes

They’re mild unripened cheeses in plastic tubs filled with whey or water and are semi-soft, white, and rindless. 

Bocconcini are often produced from a combination of water buffalo and cow’s milk. Because this delectable cheese is perishable, it’s essential to eat it immediately.

These rindless small balls are semi-soft, creamy, elastic, and springy in texture, while the flavors are mild, buttery, and slightly sweet.

They’re perfect for marinating or tossed in a cherry tomato salad. 

What Is The Difference Between Ovoline And Ciliegine?

Both Ovoline and Ciliegine are the same kinds of mozzarella cheese. The difference between Ovoline and ciliegine is their size; Ovoline cheese is larger balls, about the size of an egg, while Ciliegine mozzarella is much smaller, more the size of a cherry.

What is the Best Mozzarella Size for Pizza?

The short answer is it depends.

If you want to melt the mozzarella in the oven while the pizza cooks, it is best to choose a small mozzarella size, that would be either the pearls or the noccioline; anything bigger than that will not melt.

If you want the cheese to melt extra fast in strings, choose a low moisture mozzarella cheese instead of fresh mozzarella.

The other problem is that big balls of mozzarella on top of the pizza will look out of place.

If you choose a bigger size of fresh mozzarella, then you have to manually tear the cheese into smaller pieces so it will slightly melt.

Where to Buy Italian Cheese

The Last Slice

We hope you can now know the difference in mozzarella sizes you can find at the cheese counter at your local supermarket and what those Italian names mean. So you can be a cheese ball PRO!

Additional Cheese Resources

Enjoy!

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