Kitchen. Mozzarella, the cheese that makes everyone agree

If its unique typicity has made it known throughout the world, we know that mozzarella has been made since the 12th century! And as with many recipes, it is due to a clumsiness. Indeed, according to the story that we are willing to tell, the curdled milk of the first mozzarella fell, fortunately, into a bucket of hot water!

The milk used therefore comes from buffaloes. These come from a breed of cattle originating in Asia, very well adapted to the marshes of southern Italy. Low in calories, mozzarella is rich in protein and calcium. It can be eaten cooked or raw, makes a happy marriage with tomato, green salad, pizza, bread… and olive oil, of course! Its immaculate white paste, its lactic aroma, its elasticity and its soft and creamy flavor make it a truly unique cheese.

A great success, it was even listed on the Naples and Capua stock exchanges in the 16th century. That is to say that the enthusiasm it generated was immense!

Mozza’ can be eaten cooked or raw, makes a happy marriage with tomato, green salad, pizza, bread… and olive oil, of course!

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Regulated manufacturing

Protected by an AOC, the artisanal mozzarella is made from raw buffalo milk, pasteurized first. Brought to coagulation with rennet, the curd is then cut up and placed in hot water varying between 80 and 90°.

Reprocessed from the water, the dough is then spun using a bowl and a stick. This is all the subtlety of the cheesemaker’s know-how! Because it is necessary to obtain a stringy, elastic and above all perfectly homogeneous character.

This operation completed, the cheese will then be cut into balls of the desired size. So that they can keep their round shape, they will be immersed in a bath of cold water. Follows the salt seasoning.

Artisanal and industrial

The manufacturing process does not take more than 8 hours. There is no refinement. Only the spinning of the dough requires a perfect mastery of the product, therefore a real know-how.

The mozzarella can be industrially produced. Produced outside the Italian borders, the cheese is made with cow’s milk. For these two reasons, the taste, appearance and quality of mozzarella are obviously highly variable.

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A little recipe?

For bruschetta for 4 people, you need: 4 slices of thick bread, 1 ball of mozzarella, 2 ripe tomatoes, 8 black olives, olive oil, salt and pepper.

Preheat the oven to 160°. On a baking sheet lined with parchment paper, place 4 large slices of bread generously coated with olive oil. Leave to cook for 15 mins. Then cover with a thick slice of mozzarella di bufala, small slices of tomatoes and pieces of black olives. Season with salt and pepper, drizzle with olive oil and place in the oven for around 10 minutes. Enjoy with a green salad.

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