Tested 15x mozzarella from the supermarket

Mozzarella from the supermarket tested

We focused on mozzarella from the supermarket with this test. We filled the shopping cart at six different supermarkets: Aldi, Lidl, Jumbo, COOP & Plus (same range) and Albert Heijn. This resulted in fifteen different types of mozzarella from the supermarket, all from different brands. The mozzarella was tasted blind by the editors of Foodies and a number of volunteers, without processing the cheese in dishes or combining it with other ingredients.

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What is Mozzarella?

Mozzarella is made by adding rennet to (buffalo) milk. This causes the proteins to clump together and separate from the milk fluid. The resulting curd is then placed in boiling water and formed with a stick into a thick, elastic mass. Finally, the cheese makers put the cheese in cold water and knead it well. Just cut into pieces and the white ball that we know so well is ready.

The original Italian variant is mozzarella di bufala, made from the milk of the water buffalo. Later (and certainly outside Italy) mozzarella was also made from cow’s milk. Not only is there a difference in taste, the color is also different. Mozzarella made from cow’s milk often has a slightly yellowish colour, while the buffalo’s milk variety is very white.

Protected name?

Although many Italian cheeses such as Gorgonzola and Grana Padano are protected, this is not the case with mozzarella. This means that in principle anything that resembles mozzarella can be called mozzarella, regardless of whether it is made with cow’s or buffalo’s milk. The name Mozzarella di Bufala Campana is protected, only mozzarella made from 100% buffalo milk may bear this name. Often there is DOP or AOP after the name, this indicates that it is certified cheese.

The best mozzarella from the supermarket

There are no less than fifteen numbered plates on the table, each with shredded mozzarella. The test panel tastes blind and does not know where the mozzarella comes from or which brand it is. It is immediately noticeable that some mozzarella from the supermarket is hard and rubbery, while other types are soft and creamy. The cheese also differs in color, although this is probably because cow’s milk is used in one variant and buffalo’s milk in the other.

The winner of our test is the mozzarella from Galbani (available at COOP, Plus, Jumbo and Albert Heijn) with an average score of 7.1. You pay €1.99 to €2.26 for this Italian cheese, depending on where you buy it. One of the panelists says: “The mozzarella has a good taste and is creamy, without immediately falling apart.” Another panelist describes Galbani’s mozzarella as follows: “Good texture and great taste.” This variant is also made with cow’s milk.

The second place is for buffalo mozzarella, namely Zanetti mozzarella di bufala campana. This received a 6.7 from our panel and you can buy it for € 3.39 at Albert Heijn.

Third place goes to Albert Heijn’s Italian mozzarella (made from cow’s milk). You can buy this for € 1.89 and received a 6.4 from our panel.

Mozzarella from the supermarket

Curious how mozzarella from the supermarket around the corner scores? This is the overall result of the fifteen different types of mozzarella we tested:

1. Galbani (€ 1.99 to € 2.26 – various supermarkets): 7.1
2. Zanetti mozzarella di bufala campana (€ 3.39 – Albert Heijn): 6.7
3. Albert Heijn Italian mozzarella (€ 1.89 – Albert Heijn): 6.4
4. Albert Heijn mozzarella di bufala campana (€ 1.95 – Albert Heijn): 6.0
5. Zanetti mozzarella di bufala campana DOP (€ 4.89 – Albert Heijn): 5.9
6. La Place buffalo mozzarella (€ 2.49 – Jumbo): 5.7
7. Jumbo mozzarella (€ 1.89 – Jumbo): 5.5
8. d’Antelli (€ 0.99 – Aldi): 5.1
9. Milbona mozzarella di bufala campana DOP (€1.69 – Lidl): 4.9
10. Castelli (€ 1.35 – COOP & Plus): 4.8
11. Cammino d’Oro (€ 0.99 – Jumbo): 4.6
12. Fresca d’Oro (€1.04 – COOP & Plus): 4.3
13. Ah mozzarella (€ 0.99 – Albert Heijn): 3.8
14. Milbona (€ 0.99 – Lidl): 3.4
15. Goldsteig light (€ 0.99 – Albert Heijn): 3.1

Mozzarella or burrata?

They are often mentioned in the same breath, but there is a difference between the two types. Burrata is a fresh Italian cheese consisting of mozzarella, cream and curd (curdled and drained cheese). This is done as follows: first a ‘pocket’ of mozzarella is made, as it were, and then the cream is added. This makes burrata softer and creamier than its well-known brother and the white cheese runs out nicely when you cut it open.

> read all about the difference between mozzarella and burrata here

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