Discover all the secrets of the most famous cheeses ball that comes from Italy. Legend has it that Mozzarella Cheese was made first when a cheese curd fell into hot water pale accidentally in a cheese factory. The new types of cheese keep developing when such accidents happen.
When we think of Italian cuisine, we naturally think of Mozzarella, which is almost its emblem with the famous Caprese salad: tomato-mozzarella.
For a few years now, Mozzarella has been in fashion, and we can accommodate it in a thousand and one ways. It has crossed the borders of Italy to conquer our plates!
However, Mozzarella Cheese is one of the commonly used types of cheese. You must know about different aspects of this cheese here to get to learn more about it.
Mozzarella vs Mozzarella Di Bufala Campana.
Everyone knows Mozzarella, and for many of us, it is a cheese that is particularly appreciated. But be careful to distinguish between that made with buffalo milk and that made with cow’s milk. There is a Huge difference!
What is Mozzarella Cheese?
Mozzarella Di Bufala Campana has been a DOP since 1996 (Protected Designation of Origin). DOPs have been grouped under the AOP label since 1992, which means that the production must take place in a specific geographical area with recognized and proven know-how.
There is, however, another variety of Mozzarella, very well known and much less traditional. As buffalo milk has become rarer and therefore more expensive, there is a variety made from cow’s milk mistakenly called Mozzarella.
It comes from the city of Sorrento, in the Campania region, and is called “fior di latte,” which means “flower of milk”. Made mainly in Puglia and Calabria, it stands out for its unique taste, and it’s much yellower paste.
However, there are a variety of Italian cheeses that are part of the Mozzarella family. We are going to learn together about it.
Overall, these characteristics are making it a favorite among people with delicate palates. Even more, when fresh, it is softly spoken. However, the profile can change when it is melted once, becoming mellow and stringy in flavor.
How is Mozzarella Cheese made?
Weighing 400 to 800 grams, Mozzarella, an ancient cheese, takes its name from a characteristic stage in its production cycle. Its peculiarity is that it is a curd cheese. And to obtain this consistency, its manufacture is very particular.
First, the milk is curdled. The curd is then cut up and soaked in boiling water to be spun. Spinning consists of lifting and pulling the dough several times until you obtain a stringy and homogeneous mixture. After that, it is “mozzata”, “cut” to give it the correct size. When cut by hand, it leaves a particular imprint.
The modern techniques of making Mozzarella Cheese can take you so far.
However, measuring the consistency and feel of the cheese thoroughly, the artisan relies on knowledge and nutrition to decide if the Mozzarella Cheese is at the same stage of development.
- Traditionally, the production of Mozzarella Cheese will start from either raw milk or pressurized milk. Nothing will be added in the milk but rennet. It will thicken the milk and let you have a firm paste.
- When the milk is curdled, you will cut it. However, keep the remaining whey to strain off.
- Resting the curd can also let you have a rich texture and flavor of the cheese.
- After final grading and separation, the broken curd will be disposed of in hot water 2between 90 ° C (194 ° F) “and heated until it gets into the stringy paste’s form.
- Then the Cheese is stretched and kneed carefully to prevent any irregularities and holes in the cheese body.
- The consistency of the cheese will strengthen gradually, and the surface will get smoother. When it reaches the shiny gloss, this is where the Mozzarella bun is made.
Remember, the traditional recipe of Mozzarella Cheese doesn’t contain any preservatives that can dilute the cheese taste and provide it longer shelf life.
Where Mozzarella Cheese comes from?
Mozzarella cheese is made of buffalo or cow milk more commonly. However, this Italy’s white gold hails from Campania Near Nepal’s Gulf.
Beneath the resting Mount Vesuvius and hillside, Mediterranean buffalo milk produced a rich cheese that soon became everyone’s favorite who gave it a try.
How you use Mozzarella Cheese?
The Mozzarella is the Star of our cuisine, and it is being enjoyed by people for different uses. Mozzarella is one of the least caloric cheeses since, at 100g, it does not exceed 250 kcal. Very rich in calcium, it also provides a good amount of protein, and It can be paired beautifully with various dishes, fresh-picked tomatoes, and basil during the summer.
In winter: The advantage of Mozzarella is that it goes perfectly with all our good winter dishes. Its melting texture will give a little extra to all your pies, cakes, or even your gratins. For example, in a cake accompanied by sun-dried or candied tomatoes, pine nuts, and Parmesan, a true delight!
Finally, I have to say that Mozzarella is the cheese par excellence that goes in all your pasta, lasagna, cannelloni, risotto, and pizzas plates. It is the only cheese that melts perfectly and this actually makes me think about that delicious Neapolitan pizza recipe.
Even more, the torn Mozzarella Cheese spread on the warm plates can melt the best and spread evenly to give you the best taste with ease.
However, here are some of the most amazing recipes’ lists in which you can use everyone’s favorite Mozzarella Cheese. So, you can use it.
Recipes with mozzarella cheese:
- Pizza
- Lasagna
- Cannelloni
- Risotto
- Salad
- Arepas
- Cream Sauce
- and much more
Types of cheese pare to Mozzarella Cheese family.
Below are some types explained.
Stracciatella di bufala
Originally from the province of Foggia, this type of Mozzarella is made of buffalo milk entirely. This type of cheese is rich and creamy in texture, and it’s perfect to use snacking.
Buffalo dop cheese
DOP is also known as Denominazione di Origine Protetta. It means this cheese type is made of entirely Italian water buffalo milk. It is best to use at room temperature.
Scamorza affumicata Mozzarella.
Mozzarella Affumicata is a fresh cheese related to Mozzarella di Buffalo but smoked on damp straw. This type of cheese is used in a smoked variety of products and can let you add a nice flavor in the background.
Burrata Adriana cheese.
Softer than Mozzarella Cheese, Burrata cheese comes up with a striking appearance that resembles in appearance with Mozzarella—usually wrapped in softshell, with a decadent and creamy center. However, its taste is salty with a bit of tang. The best season to taste it is during spring.
Treccia mozzarella cheese.
Treccia, is an artisanal braid of mozzarella, made of buffalo milk that comes in the form of a very fibrous Mozzarella braid. This kind of cheese is to eat during an apéritif with friends with good cold meats and olive oil.
Bocconcini cheese
Bocconcini, meaning “little bites” in Italian. This cheese type is for dishes that demand smaller quantities. Bocconcini are egg-sized semi-soft Mozzarella cheese that originated in Naples.
Bocconcini’s are usually made from a mixture of water buffalo and cow’s milk. Italians like to savor them in a salad, wrap it in prosciutto or serve them with a spinach dish known as Bocconcini Sorentina.
This cheese is similar to Mozzarella in consistency and taste. However, it is best to enjoy fresh and on your favorite meals.
Smoke scamorra cheese
In Italy, smoked scamorza cheese is as popular as Parmesan or mozzarella. Like the latter, it originates from the Naples region and is made from buffalo or cow’s milk. This cheese is matured from 2 weeks to a month before being ready to be tasted.
It develops a nice smooth rind and a firm paste. Scamorza is traditionally smoked, but it can also be found plain. It is easy to handle, especially if you want to grate it. Dried, it also keeps longer than Mozzarella. And finally, because smoked scarmoza has a divine, excellent taste that enhances any dish.
Provolone valpadana cheese.
Provolone Valpadana Dolce DOP is an Italian cheese made from cow’s milk with origins in southern Italy. This cheese has obtained the AOC designation by the European Union to ensure that the cheese is produced under strict supervision, using specific methods to guarantee supreme quality.
This cheese has Flavor Notes, and Dolce is elastic, smooth, and velvety. Its flavor is sweet, slightly salty, milky, and buttery. This cheese’s texture is dense and compact, grainy, acrid, and salty, with hints of nutmeg.
How to taste it Try it with nuts and pears. Use the dolce in slightly spicy dishes. Serve it with a freisa d´asti wine or a lambrusco secco di sorbara (sparkling white wine).
Note: in Italy, pizzas are eaten accompanied by a beer or a glass of sweet drink, but nothing stops you from enjoying it, with a glass of Italian red wine such as Bardolino.
Common Questions:
Can mozzarella cheese be frozen?
Shredded Mozzarella or mozzarella cheese boxes are fine to store and freeze. However, it is recommended for you to avoid freezing fresh Mozzarella.
Does mozzarella cheese melt?
Fresh mozzarella cheese with whey or which is stored in salted water won’t melt well. It is because of the high moisture content in the cheese.
Which mozzarella cheese is best for pizza?
Mozzarella cheese is undoubtedly the most commonly used type of cheese for pizza. However, the best mozzarella cheese for pizza is the one with low moisture mozzarella. It can let you enjoy a classic pizza with enhanced texture and salted flavor.
Why mozzarella cheese stretch?
Buffalo milk contains proteins that consist of molecules coiled up chains. While making cheese, these proteins are separated out from the milk to curdle it. It can uncoil the proteins and turn these into long strands. Due to continuous stretches and compresses, the strands will line up and make the cheese stretchy.
Why is mozzarella cheese good for you?
Mozzarella cheese is on the saturated fat scale’s lower end, which makes it healthier. Even more, it also contains a number of bacteria that act as probiotics, including the strains of Lactobacillus fermentum and Lactobacillus casei. This is beneficial for gut health, fight inflammation and promote immunity.
