How many times have you picked up a mozzarella at the supermarket, opened it with high expectations and found yourself with something rubbery, tasteless or that tasted vaguely like plastic? It’s not just bad luck: behind an apparently simple product there are enormous differences in terms of raw materials, processing, freshness and supply chain. And finding your way among the refrigerated shelves is not at all obvious.
For this reason, Gambero Rosso has decided to clarify the situation by testing 27 of the most popular fior di latte mozzarellas in Italian large-scale retail trade. The tasting was conducted blind by a panel of expert tasters, who evaluated each product on precise parameters: aromatic profile, taste balance, structure, freshness and overall quality. The result is a ranking that overturns some certainties – and offers some nice surprises.
The only 3 prawn mozzarella
Only two mozzarellas out of 27 have achieved the highest recognition. Two out of twenty-seven. A fact that says a lot about how difficult it is to make this product really well even on an industrial scale.
1. Gioiella – Capurso Dairy Company
In first place goes Gioiella, a Gioia del Colle DOP mozzarella that has won over tasters thanks to a rare balance between aromas, taste and consistency. Fresh lactic notes emerge on the nose with a light acidic nuance, while when tasted the harmony between sweetness and flavor stands out. The paste is elastic, well structured, and the overall profile is close to that of an artisanal production. A point of reference for the category, even on the supermarket shelf.
2. Delicious
On the second step of the podium we find Deliziosa, also awarded with 3 Gamberi. It stands out for its strong territorial identity and the intense aromas of fresh milk that emerge upon opening the package. The sweetness accompanies the entire tasting, supported by a pleasant and well-made consistency. According to experts, all that’s missing is a greater acidic boost to achieve absolute perfection — but we’re really talking about the details.
The mozzarella awarded with 2 Prawns
Immediately behind the two excellences, four products obtained 2 Gamberi: very good, recommended, and in some cases capable of surprising even on the price front.
Comb
Firm and compact texture, with aromas that recall fresh milk and cream. The taste is full and pleasant, although less complex than the top-ranked ones. A solid choice for those looking for consistent quality.
Todis – Colle Maggio
One of the real surprises of the test. Despite belonging to the cheaper segment of large-scale retail trade, it offers a balanced profile, delicate hints of yogurt and fresh milk and good softness. Proof that the low price does not automatically condemn you to disappointment.
Esselunga
It stands out for its aromatic cleanliness and freshness of lactic scents. In the mouth it is consistent and well structured, even if slightly flavoursome. Reliable and consistent, as often happens with the branded products of this chain.
Rome Milk Plant
Compact and juicy stretched curd, characterized by a persistent sweetness and a pleasant acidity that contributes to the overall balance. Pleasant and successful.
Mozzarella from 1 Shrimp
The top 10 is rounded off by four references which nevertheless obtained a positive rating, with 1 Gambero. They are not the best, but they remain acceptable choices if alternatives are scarce.
Conad Bio
Organic mozzarella with a clean and tidy profile, with good fibrousness and a slightly acidic finish. Those who choose organic for ethical or environmental reasons will find a decent compromise here.
Carrefour Italy
Delicate aromas of milk and yogurt, balanced taste. Less juicy than other competitors, but pleasant to the bite. Nothing memorable, but nothing to throw away.
Cuomo
Produced within a certified supply chain, it offers notes of milk and butter and a clearly perceptible sweetness. The consistency, according to the tasters, could be improved. Traceability is good, the organoleptic yield still needs to be refined.
France Mozzarella
Good juiciness and balance between lactic and acidic components. A correct and harmonious mozzarella, with a well-made elastic structure. He closes the ranking without making a bad impression.
What really makes the difference?
The Gambero Rosso test confirms what industry experts have been repeating for some time: even among industrial mozzarella there are significant differences, and price is not always the main discriminating factor. What makes the difference above all is the quality of the raw material, the respect of processing times, the balance between sweetness and acidity and the consistency of the stretched curd.
Another often overlooked variable? Freshness at the time of purchase and the cold chain during transport and storage. An excellent mozzarella can become mediocre if it arrives at your home after a less than optimal journey. It is worth always checking the production date — not just the expiration date — and preferring products with quick rotation on the shelf.
Of all of them, Gioiella and Deliziosa emerge as the best choices for those looking for a supermarket mozzarella capable of truly approaching the standards of artisanal production. The rest of the ranking shows that there is something good to be found — you just need to know where to look.
