Mozzarella, a fresh pasta filata cheese, is a staple ingredient in Italian cuisine. It is a versatile cheese, commonly used in dishes like Pizza, Lasagne and Caprese Salad. In this blog post, we will explore the origins, history, production, and characteristics of this immensely popular cheese.
What is Mozzarellla?
Mozzarella originated in Italy in the region of Campania, specifically in the city of Naples. It is believed that the cheese was first made in the 16th century by Italian monks.
This pasta filata’s popularity grew in the late 1800s when the tomato was introduced to Italy. Pizza became a common food, and Mozzarella was the perfect cheese to top it. In the 1950s, production began to spread throughout Italy and the rest of the world.
How is Mozzarella made?
Mozzarella is predominantly produced in Italy, with the Campania region still being the main producer. Other regions that produce this cheese include Apulia, Calabria, and Molise. In addition to this, a number of other countries, such as the United States, Australia and Argentina produce both artisanal and commercial versions of this cheese.
Some of the most well-known producers in Italy include Caseificio Andriese, Caseificio Comellini, and Latticini Vallelata. In the United States, some of the most prominent producers include BelGioioso Cheese and Galbani.
Traditionally, cheesemakers used the milk of water buffaloes to make Mozzarella. But there are also some cow’s milk versions. Initially, they heat the milk is heated and mix in rennet to form curds. Afterwards, the maker warms and stretches the curd into balls. Finally, they place the newly formed cheese in a brine solution to produce the characteristic texture.
Different types of Mozzarella
There are several types of this cheese, each with its own unique characteristics. Here are some of the most common types:
Buffalo Mozzarella
This type of Mozzarella is made from the milk of water buffaloes and has a tangier flavour than cow’s milk versions. Moreover, it is soft and creamy and is a great ingredient in Caprese Salads.
Burrata
Burrata is a type of Mozzarella that has a creamy centre made from cream and shredded pieces of pasta filata cheese called Straciatella. Unsurprisingly, Burrata has a rich, buttery flavour and is a spectacular addition to salads and pasta dishes.
Fior di Latte
Undoubtedly, this is the most common type of Mozzarella and is made from cow’s milk. It has a soft, creamy texture and a mild, milky flavour. Fior di Latte is often present in salads, pizzas and sandwiches.
You can read more about the differences between Mozzarella and Fior di Latte by clicking here.
Smoked Mozzarella
Next, we have a type of pasta filata cheese that is smoked over wood chips, giving it a smoky flavour and a brown exterior. You can use Smoked Mozzarella in sandwiches and pasta dishes.
Low-Moisture Mozzarella
Finally, we have the most common commercial type of Mozzarella, Low-Moisture Mozzarella. This type of Mozzarella has a lower moisture content than all of the fresh versions we’ve mentioned so far. As a result, it has a firmer texture and is commonly used in Pizzas and Mozzarella Sticks. Moreover, you can buy this particular cheese either in blocks or pre-grated.
Serving guide
Mozzarella is a versatile cheese and can be paired with many foods. It is commonly used in pizza and pasta dishes, but it also goes well with tomatoes, basil, and olive oil. It can be paired with meats like prosciutto or salami, or used as a topping for Bruschetta.
Alternatives to Mozzarella
If you are looking for alternatives to Mozzarella, try Provolone, Bocconcini or Oaxaca. Provolone has a similar texture and is often used in Italian dishes like pizza and lasagne. Bocconcini is a smaller version of Mozzarella which is great for fresh salads. And Oaxaca is a Mexican pasta filata that is inspired by Mozzarella.
Conclusion
Mozzarella is a beloved cheese with a rich history and a variety of uses. Whether it is used as a topping for pizza or mixed with tomatoes and basil in a salad, it is sure to add a delicious flavour and texture to any dish.
With a growing number of producers and an increasing global popularity, this wonder from Campania is a cheese that will continue to be enjoyed for generations to come
Thank you for reading
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