The highest quality Mozzarella cheese is usually at the discount store

Expensive means not better with Mozzarella
Many people love mozzarella, whether pure with tomato or on the pizza. Most of the time, Kuhmilch mozzarella is used when shopping, as this is the cheap alternative to the traditional gourmet cheese made from buffalo milk. The Stiftung Warentest has now tested the cheese and came to a surprising result: Who expects good quality in the white cheese balls, does not have to spend much money - because the best mozzarella there is the discounter.

Is only the expensive cheese good?
Whether for pizza, pasta or as a "caprese" with tomato, olive oil and basil: Mozzarella is very popular in this country and is regularly processed by many hobby chefs. In many kitchens persistently holds the assumption that only the expensive cheese is really good. Is that correct? Stiftung Warentest has currently tested 16 mozzarella from cow's milk and four from buffalo's milk and came up with an interesting result: the best products are available to consumers at the discounter.

You do not have to spend a lot of money on a good and tasty mozzarella. (Image: mubus / fotolia.com)

Experts examine 20 products made from cow and buffalo milk
According to a recent press release of Stiftung Warentest, of the 16 cow milk mozzarellas, all but two had been awarded the quality rating "good", and five even achieved a "very good" in the sensory exam. The five best products came from the discounter and cost between 55 and 89 cents per 125-gram pack. The winners were four Aldi products alone (eg "Casale Fresco Mozzarella Classico" by Aldi Nord or "Cucina Mozzarella Classico" by Aldi Süd) and the "Mondo Italiano" by Netto. On the other hand, an organic product only got a "sufficient" from the testers, as it was "on the verge of becoming inedible", according to the statement.

Overall, quality has improved significantly
The testers also took a look at four buffalo milk mozzarella. Here, too, two products also achieved only a "sufficient", as a high content of enterobacteria was detected. These belong to the intestinal flora of humans and animals and can reach the cheese during existing hygiene deficiencies during the production. Overall, however, the quality of mozzarellas has improved significantly, says the foundation. About eleven years ago, the experts had already tested the popular specialty and found that in every second product an increased content of conspicuous germs was detected.

Taste at room temperature best
If you like to eat mozzarella, you should get it out of the fridge in the best of hands, as it tastes best at room temperature. To make sure that the cheese is not spoiled, a look at the pack helps: If this is bloated, the mozzarella was either stored too long or badly cooled and is therefore no longer edible. After opening it is also advisable to use the cheese as completely as possible. If a rest is to be kept, it must be stored cool and covered in its brine. (No)