John Myers
Here the salad with fresh tomatoes and basil, there the pasta or pizza – Mediterranean cuisine and mozzarella belong together. Learn everything you need to know about the production, storage and aroma of Italian cheese.
Interesting facts about mozzarella
There are two types of mozzarella. The traditional variant comes from the Campania region in Italy and is made from the milk of the black water buffalo. The original can be recognized by the DOP predicate “Mozzarella di Bufala Campana”, with Lazio and Apulia also producing buffalo mozzarella. Cheese production from cow’s milk is more widespread. The end product – unless it is a reduced-fat light version – contains around 44 percent fat. Real buffalo mozzarella must have a fat content of at least 50 percent. The production is the same for both variants and characterizes the mozzarella as scalded and drawn cheese: the addition of rennet and lactic or citric acid creates the cheese curd, which in turn is roughly divided until threads form. This is followed by pressing in a mould. Mozzarella does not know seasonality. Italy’s favorite cheese is available all year round.
Shopping and cooking tips for mozzarella
The fresher the mozzarella, the tastier its association with tomato and basil, the famous tomatoes with mozzarella. However, freshness also plays a much more practical role. Mozzarella does not keep for long, which is why you usually get it pickled in brine. Once you open it, process the cheese within a few days. The aroma depends on the type of mozzarella. If it is made from cow’s milk, it tastes pleasantly mild. Buffalo mozzarella, on the other hand, has a more intense, slightly sour and salty aroma. Of course you can also freeze mozzarella. It is best to leave it in the original packaging. When it comes to processing, feel free to get creative. The cheese is suitable for baking casseroles, pizza or pasta dishes as well as a delicate flavor carrier in salads. Be inspired by our mozzarella recipes and try our mozzarella steak with penne, for example.
