Mozzarella

Mozzarella

A fresh ball of Mozzarella
Alternative names
Type
Course
Place of origin	Italy
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Caprese salad, a popular dish made with mozzarella, tomatoes, and basil.

Mozzarella is a traditionally southern Italian cheese made from Italian water buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is usually served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.

History

The origins of Mozzarella lie in the Campania region of Italy, where the water buffalo were first brought by Arab invaders in the 7th century. The term "Mozzarella" derives from the procedure called mozzare which means to cut off in Neapolitan dialect, referring to the method of working the cheese by hand to form balls.

Production

Mozzarella is made using the pasta filata method. The milk is first curdled by the addition of rennet. The curds are then heated and stretched by hand or machine until they reach the desired elasticity and are then formed into balls. This process gives Mozzarella its distinctive smooth and shiny surface and its elastic texture.

Types

There are several types of Mozzarella:

• Mozzarella di Bufala Campana - made from the milk of Italian water buffalo in the regions of Campania, Lazio, and parts of Apulia and Molise, and has PDO status.
• Fior di latte - made from fresh pasteurized or unpasteurized cow's milk.
• Smoked Mozzarella - Mozzarella that has been smoked over wood chips.

Culinary Uses

Mozzarella is a versatile cheese that can be eaten on its own or used in a variety of dishes. It is a key ingredient in pizza, melted over the top to create a stretchy and creamy topping. It is also used in Caprese salad, paired with tomatoes, basil, and olive oil. Additionally, Mozzarella can be found in various pasta dishes, sandwiches, and as a filling in calzones and stuffed breads.

Nutrition

Mozzarella is rich in protein, calcium, and vitamin B12, but it is also high in fat and sodium. The nutritional content can vary depending on whether it is made from cow's milk or buffalo's milk, with buffalo milk being higher in calories and fat.

See Also

• Cheese
• Italian cuisine
• Pasta filata
• Protected Designation of Origin