During the late 1960s, mozzarella cheese enjoyed a culinary renaissance, appearing in such dishes as fried mozzarella sandwiches and breaded mozzarella sticks. Today, mozzarella cheese is available in freshly-rolled watery balls or condensed thin slices for sandwich making. If you purchased an unusually sumptuous variety of mozzarella with too many leftovers, proper storage and freezing will keep your mozzarella fresh for up to six months. Freezing will give your mozzarella a curd-like and crumbly consistency. The best uses for frozen mozzarella include dips, casseroles and soups.
Portion your mozzarella into half pound sections. Freezing mozzarella in blocks or balls larger than half a pound will increase the inconsistency of texture.
Drain any excess moisture if the mozzarella is fresh. Don't squeeze or force liquid from the cheese block, but strain any excess pools or moisture before wrapping the cheese for freezing.
Wrap the mozzarella cheese securely in tin foil or freezer-ready cling film if you prefer a transparent material.
Place the tightly wrapped mozzarella into a freezer-ready zip seal plastic bag. Expel any extra air from the bag by squeezing the plastic from the base up and zipping the seal at the top.
Store the properly prepared mozzarella cheese in your freezer for up to six months, assuming the temperature is at least 00 degrees Celsius.
Unwrap and thaw your mozzarella at room temperature inside a regular plastic bag to prevent drying.
Inspect your mozzarella carefully before packing for any mould or rotten patches. Cut out these spoiled sections before freezing the block.