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.

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.

The post Mozzarella: America’s Favourite Cheese appeared first on Cheese Atlas.

Fior di Latte vs Mozzarella

Fior di Latte is a pasta filata cheese that originates from Agerola, on Italy’s Amalfi Coast. Unsurprisingly, people often confuse this cheese with the more popular, Mozzarella.

While they both find their roots in the Campania region of southern Italy, they differ in one very important manner. Fior di Latte is traditionally made using exclusively cow’s milk whereas Mozzarella is traditionally made with buffalo milk. Hence, the locals call the latter Mozzarella di Bufala.

How Fior di Latte is made

The art of pasta filata is something that has been passed on from one generation to another in Italy. It always starts with warming up the finest local milk, in this case, pasteurised cow’s milk. To this milk, the cheese maker (or casaro in Italian) adds rennet for coagulation. Once the curds are formed, they cut them into small pieces to allow the whey to drain.

After allowing the curd to rest for a few hours, they transfer it into a bath of very hot whey. As a result of the high temperature, the curds start to soften. Using their hands, the cheese maker starts to stretch the curds until the texture is soft, elastic and stringy. This artful process is known as pasta filata (or stretched curd).

Finally, they shape the fresh cheese into small balls and store them in a water based solution. You can watch this entire process in the video above. Isn’t it just mesmerising?

How to eat Fior di Latte

Because it is made with cow’s milk, it has a more subtle and lighter flavour than Mozzarella. Furthermore, this cheese has a higher moisture content and, as such, has a softer texture than its more well-known counterpart.

Without a doubt, this delicate cheese is best eaten within a few days of production. Just like Mozzarella, it is an excellent topping for pizzas. Moreover, it can also be served fresh in a Caprese salad.

Where can I buy it?

You want to try this Italian delight out for yourself now right? Your best best will be to try your local cheese shop or speciality deli. Moreover, it is a staple at most Italian specialty food stores.

Substitutes for Fior di Latte

Buffalo Mozzarella

If you are unable to get your hands on Fior di Latte, there a couple of fresh Italian cheeses that are worthy alternatives. Unsurprisingly, Buffalo Mozzarella can replace Fior di Latte in most recipes. Its rich, buttery and creamy flavour means that it can slot right in.

Cherry Bocconcini

Also, the smaller Bocconcini is basically a young Mozzarella with a very similar flavour and texture. Due to its bite-size dimensions, it is an excellent addition to a cheese plate or a salad.

Summary: Similar to Mozzarella, but different

In conclusion, Fior di Latte cheese is a delightful and versatile dairy product that has captivated taste buds around the world with its rich history and creamy goodness.

Whether enjoyed on its own, in a Caprese Salad, or as a topping for your favourite pizza, its mild, milky flavuor and melt-in-your-mouth texture make it a true culinary gem.

The post Fior di Latte: Italy’s Cow Milk Mozzarella appeared first on Cheese Atlas.