Mozzarella cheese

Mozzarella Cheese

Mozzarella cheese is a traditionally southern Italian cheese made from milk by the pasta filata method. It is recognized as a Protected Designation of Origin (PDO) product in the European Union under the official name of Mozzarella di Bufala Campana.

History

Mozzarella cheese originated in Italy, with the first known mention of it dating back to the 12th century. The term "mozzarella" is derived from the Italian verb "mozzare", which means "to cut off". This refers to the process of separating the curds from the whey during cheese production.

Production

Mozzarella cheese is made using a process called pasta filata. This involves heating the curd to a point where it can be stretched and kneaded into the desired shape. The cheese is then cooled and cut into individual pieces. The traditional source of milk for mozzarella cheese is the Italian water buffalo, but it can also be made from cow's milk.

Characteristics

Mozzarella cheese is known for its soft, moist texture and mild, slightly tangy flavor. It has a high moisture content and melts easily, making it a popular choice for use in cooking, particularly in dishes such as pizza and lasagna.

Nutritional Value

Mozzarella cheese is a good source of protein, calcium, and vitamin B12. However, it is also high in saturated fat and sodium, which can contribute to health issues if consumed in excess.

Varieties

There are several varieties of mozzarella cheese, including Mozzarella di Bufala (made from buffalo milk), Mozzarella Fior di Latte (made from cow's milk), Smoked Mozzarella and Low Moisture Mozzarella.

See Also

• Cheese
• Italian cuisine
• Pizza
• Lasagna