From the Italian “mozzare”, which means “to cut”, Mozzarella has all the makings of a virtuoso. It must be said that this fresh spun cheese is a noble product. And “Mozza” is cooked like preparing a recital.
Once the cheese is coagulated, it is cut and shaped by hand, to be available in as many forms as varieties. With cow’s milk or buffalo milk: discover all the characteristics of the White Gold of Italian cuisine.
1 – WHERE DOES MOZZARELLA COME FROM?
Mozzarella originates from southern Italy. It originated in the province of Campania. The history of this string cheese, now recognized worldwide, is linked to the appearance of buffalo on the great plains of the South around the 7th century AD. There, these imposing cattle arrived from Asia are first considered as agricultural auxiliaries, therefore mainly used to carry loads. But gradually, farmers are also taking advantage of buffalo milk to produce cheese.
The discovery of the recipe for mozzarella is linked to the error of a monk. He would have dropped curdled milk into hot water and, at the same time, discovered the art of spinning. What about the name “mozzarella”? It originates from the cutting stage, the one which precedes the maturing period. “Mozzatta” actually means “cut” in Italian.
During the first centuries, the consumption of mozzarella was limited to local families in Campania. Then, in the mid-1950s, its notoriety spread to new regions and then exploded from the 1970s. Today, mozzarella is one of the most consumed cheeses in the world.
2 – MAKING MOZZARELLA
When we talk about mozzarella, we must distinguish classic mozzarella from mozzarella di Bufala Campana.
“Classic” mozzarella, also called “fior di latte” in Italian, is a spun cheese made from cow’s milk. It takes on average 10 liters of milk to produce one kilo of cheese. Mozzarella is made from milk curds. This is obtained using rennet, a method which solidifies milk. Once the curd is made, it is cut and immersed in water heated to between 80 and 90°.
The spinning then begins and consists of stretching the dough several times until a homogeneous mixture is obtained. This is when the cheese is sliced (mozzata in Italian, hence the name mozzarella), to give it its final ball shape.
3 – HOW TO CHOOSE MOZZARELLA?
Mozzarella Di Bufala Campana has been a DOP since 1996 (Protected Designation of Origin). DOPs have been grouped under the AOP label since 1992; which means that manufacturing must take place in a specific geographical area with recognized and verified know-how.
Weighing 400 to 800 grams, mozzarella, a very old cheese, takes its name from a characteristic stage of its production cycle. Its particularity is that it is a spun cheese. And to obtain this consistency, its manufacturing is very particular. First, the milk is curdled. The curd is then cut and soaked in very hot water to be spun. Spinning consists of lifting and pulling the dough several times until you obtain a stringy and homogeneous mixture. After that, it is “ mozzata ”, that is to say “cut” to give it the right size. When cut by hand, it leaves a very specific imprint.
However, there is another variety of Mozzarella, very well known and much less traditional. As buffalo milk has become rarer and therefore more expensive, there is a variety made from cow’s milk mistakenly called Mozzarella. It actually originates from the town of Sorrento, in the Campania region, and is called “ fior di latte ”, which means “milk flower”. Made mainly in Puglia and Calabria, it is distinguished by its very unique taste and its much yellower paste.
4 – MOZZARELLA, HOW MANY CALORIES?
Even though it is one of the low-fat cheeses, it is richer than it seems with its 250 calories per 100 grams.
The taste of mozzarella is more or less pronounced, but always remains mild. Slightly tangy, its nutritional values are interesting since it is rich in proteins (around 18 grams per 100 grams of cheese) and calcium with 400 mg per 100 grams.
5 – HOW TO COOK AND TASTE MOZZARELLA
The traditional buffalo milk mozzarella is best enjoyed plain. This has a pronounced taste, so we discover all the authentic flavors of mozzarella. It is eaten raw, accompanied just by salt, olive oil, garlic, or even basil. When eaten cold, you can add it to salads such as the tomato-mozzarella-basil-olive oil salad.
Of course, the quality of the flavors released will depend on the quality of the mozzarella. Thus, a cheese that is not of good quality, it will be better to enjoy it hot. We most often use cow’s milk for hot preparations, for example in pizzas, lasagna, gratins, paninis, cakes or even with vegetables such as eggplant. Cooking certainly reduces the taste, but its texture becomes very creamy and melting. In Italy, one of the Neapolitan specialties based on mozzarella is called “mozzarella in carrozza”, it is a small bite of this cheese rolled in flour then in egg and finally fried in oil, it is eaten very hot. Also rarer, you can find in delicatessens or Italian caterers, a mozzarella called “la scarmoza” which is lightly smoked. It is most often eaten in salads.