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MozzarellaMozzarella Country of origin Italy Region, town Campania and elsewhere Source of milk Cow or Water buffalo Pasteurized Yes and No Texture semi-soft Aging time none Certification no, Stg and Dop 1996 Mozzarella is a generic term for the several kinds of Italian fresh cheese that are made using spinning and then cutting (hence the name: the Italian verb mozzare actually means to cut): mozzarella di latte di bufala made from unpasteurized water buffalo's milk; mozzarella di bufala campana made only from Campania's buffalo milk; mozzarella fior di latte made from fresh pasteurized or unpasteurized cow's milk; and mozarella made from mixtures, sometimes smoked, and those stored in preservatives.. Fresh mozzarella is usually served alone the day it is made as it does not keep beyond 12 or 24 hours. Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds) or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala). The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it's the best for flavour or quality and it's protected by European DOP. It is a raw material in original neapolitan Pizza instead of mozzarella made with pasteurized cow's milk. Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), some kinds up to 1 kilogram (about 12 cm diameter), and soaked in salted water, sometimes with added citric acid, until sold. Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow's milk from that made from buffalo's milk. Another difference is that fior di latte has more fats and less water than mozzarella. This makes it more suitable as a basic component for pizza, while mozzarella would almost completely melt in whey when baked. When slightly desiccated, the structure gets more compact then it's better used to prepare dishes cooked in the oven, for example lasagna. When twisted to form a plait it is called treccia with different lengths. It is also available in smoked (also called provola) and reduced-moisture packaged varieties. To preserve natural consistency (for no more than a couple of days), fresh mozzarella is delivered in its own liquid (whey). In this last period there are many other types like "stuffed mozzarella", filled with olives and cooked or raw ham, as well as small tomatoes (pomodorini). The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." Mozzarella di Bufala Campana trade organization (Retrieved May 8, 2005) It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer. Check out the following recipes that are tagged "Mozzarella":
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