Burrata: Guide to Varieties, Taste, Pairings
Discover Burrata, a fresh Italian cheese with a creamy center. Perfect for salads, appetizers, and gourmet dishes.
Burrata: Guide to Varieties, Taste, Pairings Read More »
Mozzarella Cheese
Definition and Scope
Mozzarella is a fresh, stretched-curd cheese originating from Southern Italy. It belongs to the pasta filata family, characterized by its unique kneading and stretching process. Traditional mozzarella is made from water buffalo milk, while commercial versions often use cow’s milk.
The cheese has a Protected Designation of Origin status for Mozzarella di Bufala Campana. Its high moisture content gives it a short shelf life compared to aged cheeses. Modern production includes low-moisture varieties specifically designed for pizza topping applications.
Production Process
Mozzarella production begins with acidification of milk using bacterial cultures. Rennet is added to coagulate the milk into curds, which are then cut and heated. The curds undergo a distinctive stretching process in hot water or whey.
This thermophilic stretching aligns the proteins, creating the cheese’s characteristic fibrous texture. The molten curd is shaped by hand or machine into balls or other forms. Finally, the cheese is brined or salted before packaging to enhance flavor and preservation.
Sensory Profile
Fresh mozzarella exhibits a milky, slightly tangy aroma with subtle lactic notes. Its texture ranges from soft and moist to semi-soft depending on moisture content. The flavor profile is generally mild and delicate with a clean finish.
When heated, mozzarella develops excellent meltability and stringiness due to its protein structure. High-quality buffalo mozzarella has a richer, more complex flavor than cow’s milk versions. The cheese’s white color and shiny surface are distinctive visual characteristics.
Culinary Applications
Mozzarella is essential in Italian cuisine, particularly for Caprese salad and pizza Margherita. Its excellent melting properties make it ideal for baked pasta dishes like lasagna. Fresh mozzarella is often served with tomatoes, basil, and olive oil.
Low-moisture mozzarella is preferred for pizza due to its reduced water content and better browning. The cheese pairs well with acidic ingredients like tomatoes and wine. Industrial forms include shredded, cubed, and sliced varieties for food service.
Regional Variations
Mozzarella di Bufala Campana DOP comes from specific regions in Campania, Lazio, and Apulia. This protected version uses only water buffalo milk and traditional methods. Fior di Latte refers to mozzarella made exclusively from cow’s milk.
Other Italian variations include smoked mozzarella (affumicata) and braided mozzarella (treccia). International adaptations include part-skim and whole milk versions with varying fat contents. Some producers create flavored mozzarella with herbs or spices incorporated during stretching.