There are so many directions you could take.
you’re able to make mozzarella sticks from scratch, if you’re so inclined.
I picked up a box of itsMozzarella Sticksat Walmart for just $1.24a cheesy steal compared to other brands.
Photos: Megan Hageman. Design: Eat This, Not That!
The box describes the sticks as “real mozzarella cheese nestled in a crispy, golden coating.”
The Look:Unappealing with a major spillage problem.
Almost all of the gooey, messy cheese oozed out of the sticks while they were in the oven.
Megan Hageman for Eat This, Not That!
Because a majority of the cheese escaped, a bland carcass of breading is essentially all that remained.
Despite the massive quantity, the package only costs $7.99.
The Look:Traditionally long and skinny.
Megan Hageman
The outside covering is fabricated from very fine breadcrumb particles and small specks of green are faint but visible.
The Taste:Very similar to warmed-up string cheese, both in taste and texture.
The mozzarella tasted fresh and acceptable, but not overly creamy or impressive.
Megan Hageman for Eat This, Not That!
It’s an interesting ingredient choice, and one that none of the other brands had made.
The Look:Stubby and thickwhich just means more cheese.
But, it’s enveloped by a stale and bland coating.
Megan Hageman
And despite its crunchiness on the outside, the breading closest to the cheese is soggy and off-putting.
Well, I’ll be the judge of that!
The store brand uses real mozzarella cheese in a crispy coating of seasoned bread crumbs.
Megan Hageman for Eat This, Not That!
These include butter, a nonfat milk blend, and a natural cream cheese-jot down flavor.
The Look:Classic, thin, and delicately breaded.
It’s almost a dead ringer for the Market Pantry sticks,sansthe parsley bits.
Megan Hageman
I had to keep a close eye on both to prevent mixing them up.
The Taste:Well-baked to a crisp with soft yet dense cheese, but lacking character.
One of these not-so-hidden freezer aisle gems is the brand’sMozzarella Sticks.
Megan Hageman for Eat This, Not That!
It’s also only one of two options here which comes with its own marinara dipping sauce.
The box rang up at $7.99 for over a dozen pieces.
The Look:Flat and rectangularalmost like a fish stick.
Megan Hageman
The panko crust is not too heavy, albeit a little bumpy.
It also shows some semblance of spices throughout, and is browner than most.
The cheese is standard white and a tad glossy.
Megan Hageman for Eat This, Not That!
The Taste:Tame but chock full of cheese.
But, the flavor stops there.
I couldn’t pick up on any garlic or seasonings in the crunchy coating.
Megan Hageman
I grabbed a box ofBudweiser’s Beer Battered Cheese Sticksto find out.
And, for the piece de resistance, the crispy batter is infused with Budweiser’s lager beer.
The sticks are medium-sized in terms of both length and width.
Megan Hageman for Eat This, Not That!
When split apart from the center, a really nice and stretchy cheese pull emerges.
The Taste:Rich and cheese curd-esque.
The white cheddar is more pronounced than the mozzarella, giving the sticks a buttery taste.
Megan Hageman
But, the beer batter is the true star of the show here.
The breading is a balanced combination of puffy, oily, and savory.
It also has a cheesy flavor in and of itself which I mistakenly pinpointed as asiago.
Megan Hageman for Eat This, Not That!
I Tried 4 Frozen Tater Tot Brands & The Winner Was Golden & Crispy
Wholly Veggie!
Mozzarella Style Sticks
The name “Mozzarella Style Sticks"is concerning.
But, I decided to give the Wholly Veggie brand a shot, anyway.
Megan Hageman
The Look:Bite-sized and resembling a tater tot.
Once cooked, the sizzling cauliflower crust looks almost fried even though it was baked in the oven.
Inside, the cheese is more of a liquid than a solid, like a baked brie.
The Taste:Wholly moly, these are so creamy and melty!
Admittedly, they’re not your traditional mozzarella sticksthey’re better.
The shell contains it pretty well, with just slight leakage in spots.
The snack altogether is similar to a mac and cheese bite, just without the noodles.
