BJ

BJ is a British cheese label, and its mozzarella is a medium fat soft cheese made from pasteurised cow's milk. It is mild and milky, with very little sharpness, so it lets the sauce and spices around it do the talking. Under heat it melts into the soft, stretchy strings expected of mozzarella and browns lightly under the grill.

You will find it in cheese, part of cheese and butter in our chilled and dairy department. It sits alongside harder slicing cheeses and spreads, and is the one to pick when you want melt and stretch over strong flavour.

Tear or slice it over a homemade pizza, a tray of baked pasta or a lasagne, and it browns in the last few minutes of cooking. It is the cheese behind street favourites such as cheese chilli toast with green chilli and coriander, a street style grilled sandwich, or cheese pav bhaji finished with a handful on top. Stuff it into dough for a cheese naan, or scatter it over a tikka chicken flatbread from frozen naan. For an Indo fusion bake, layer it with paneer cubes cooked in tikka masala and finish under a hot grill.

Keep it in the fridge. Once opened, wrap it tightly or put it in a covered tub and use it within a few days. For a firmer cheese that holds its shape in a curry, see paneer, and for cool sides to serve with spicy bakes, look through yogurt.