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Brewing beer, curing meat, or making cheese?

storing fresh mozzarella

col8118 Dec 24, 2006 01:46 AM

should i put the fresh mozzarella that i bought today--to be served tomorrow evening--in the fridge, or can i leave it out overnight? tia

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  1. c
    candace Dec 24, 2006 01:48 AM

    Leave it out - but in a cool place, maybe a window sill. In other words, think of it as fresh milk.

    1. m
      Maddash Dec 24, 2006 02:45 AM


      1. Joe MacBu Dec 24, 2006 03:56 AM

        Eat it now and buy another one tomorrow. Freshness is what it's about, specially if you're serving it to guests. Refrigeration will severely compromise the texture.

        1 Reply
        1. re: Joe MacBu
          col8118 Dec 24, 2006 02:41 PM

          completely wish that i could do that, however, in my current location, it is just not possible

        2. s
          StarvinMarvin Dec 24, 2006 06:37 PM

          Refrigerate, then take it out about an hour or so beforehand to soften and freshen up the flavor. That is what the lovely people at the cheese shop across the street suggested to me and it works great. I am a big believer in refrigeration for dairy (i.e would not store fresh milk/butter on a windowsill, although I am aware many people do this and they're fine :)).

          Hope your guests enjoy!

          1. Chow Baby Dec 24, 2006 07:33 PM

            I have a wine refrigerator that is perfect for storing cheese. You want to keep it around 50-55 degrees if you need to store it overnight. Second choice is to refrigerate it then let it sit out an hour or more before serving.

            Whatever you do, DO NOT go immediately from fridge to plate.

            1. erica Dec 24, 2006 07:50 PM

              I would take it out at least two hours before you plan to serve it. It won't be as good as on the day it was made but should not suffer too much.

              1. n
                nativeNYer Dec 24, 2006 11:19 PM

                i agree with the posts recommending to refrigerate and take it out 1-2 hrs before serving

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