Mozzarella, with tomatoesIn Italian the verb mozzare means to ‘cut’. Mozzarella is made using spinning and then cutting, hence the name. Mozzarella is a generic term used for several different kinds of Italian cheeses.
It can be made from Buffalo or cows milk and is made from either pasteurised or un-pasteurised milk, as long as it is fresh. Milk buffalo milk is three times more expensive than cows milk so the price tag can be high. These animals are only herded in a few countries so the majority of Mozzarella is made form cow’s milk.
Buffalo milk is high in fat and is not easy to digest in its raw form. This means it is used primarily for cheese instead of as a beverage. Mozzarella contains 40 to 45 % fat, however, there are lower fat versions and skim versions available.
It is a soft cheese and due to its high moisture content it is usually served the day it is made. However, it can be sold in brine and be kept for a few weeks if in a vacuum sealed container. This cheese is not aged like most others. The process to make Mozzarella is called pasta filata, where the curds are heated in water until they form strings. This gives it its name of string cheese. They are then kneaded and stretched until smooth, and then they are formed in to round balls and served.
Fresh Mozzarella is generally white, but this can vary seasonally, and also depending on the animals diet; it can have a slight yellow tinge to it. If the cheese is low moisture it can be kept in the fridge for up to a month. You will find different varieties of Mozzarella on pizza, lasagne, etc.
It can be made from Buffalo or cows milk and is made from either pasteurised or un-pasteurised milk, as long as it is fresh. Milk buffalo milk is three times more expensive than cows milk so the price tag can be high. These animals are only herded in a few countries so the majority of Mozzarella is made form cow’s milk.
Buffalo milk is high in fat and is not easy to digest in its raw form. This means it is used primarily for cheese instead of as a beverage. Mozzarella contains 40 to 45 % fat, however, there are lower fat versions and skim versions available.
It is a soft cheese and due to its high moisture content it is usually served the day it is made. However, it can be sold in brine and be kept for a few weeks if in a vacuum sealed container. This cheese is not aged like most others. The process to make Mozzarella is called pasta filata, where the curds are heated in water until they form strings. This gives it its name of string cheese. They are then kneaded and stretched until smooth, and then they are formed in to round balls and served.
Fresh Mozzarella is generally white, but this can vary seasonally, and also depending on the animals diet; it can have a slight yellow tinge to it. If the cheese is low moisture it can be kept in the fridge for up to a month. You will find different varieties of Mozzarella on pizza, lasagne, etc.
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