Frederic Melton
Mozzarella is a semi-soft, non-aged cheese with a stringy texture and a slightly sour taste. It is now the most popular cheese in America and the second most popular worldwide. But how was it first made? The exact origins of mozzarella are unknown, but it is believed to have been first developed in Southern Italy as far back as the 1st Century A.D. The cheese was likely first made using sheep's milk, although today it is most commonly made with cow's milk. Legend has it that mozzarella was created by accident when cheese curds fell into a bucket of hot water.
| Characteristics | Values |
|---|---|
| Origin | Southern Italy |
| First made | As early as the 1st Century A.D. |
| First mentioned | 1570 |
| Milk used | Sheep's milk, cow's milk, goat's milk, buffalo milk |
| Texture | Soft, stringy |
| Taste | Mild, slightly sour |
| Colour | White, occasional yellow or brown |
| Serving | Traditionally served the day after it is made |
| Packaging | Vacuum-sealed packages, brine |
| Refrigeration | Can be kept refrigerated for up to a month |
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What You'll Learn
- Mozzarella was first made in Italy, near Naples, from buffalo milk
- It was likely first made by accident when cheese curds fell into a bucket of hot water
- The cheese was originally called mozza, a name first recorded in the 12th century
- In the 20th century, refrigeration and transportation systems allowed mozzarella to spread beyond Italy
- Today, mozzarella is the most popular cheese in America and the second most popular worldwide
Mozzarella was first made in Italy, near Naples, from buffalo milk
Mozzarella cheese was first made in Italy, near Naples, from buffalo milk. The cheese is believed to have originated as far back as the 1st century AD, although the earliest form of the cheese was likely made using sheep's milk. According to legend, the first batch of mozzarella was created by accident when some cheese curds fell into a pail of hot water.
Mozzarella is a semi-soft, non-aged cheese prepared using the pasta filata or 'stretched-curd' method. This involves adding lemon juice or vinegar to the milk to make the proteins coagulate. The curdled milk is then heated and stretched to form long ropes of cheese, which gives the cheese its characteristic stringy texture. The name "mozzarella" is derived from the Southern Italian dialect spoken in several regions, including Campania, Lazio, and Apulia. It is the diminutive form of "mozza", meaning "cut", or "mozzare", meaning "to cut off", which refers to the method of working the cheese.
Mozzarella di bufala, or buffalo mozzarella, is made from the rich milk of water buffalos. It has a creamier texture and a more pronounced flavour compared to mozzarella made from cow's milk. In Italy, mozzarella di bufala is produced using Italian buffalo milk under the government's official name, mozzarella di latte di bufala. The breeding of buffalos expanded in the Campania region during the 18th century, and the royal family of the Kingdom of the Two Sicilies is credited with influencing the popularity of buffalo mozzarella in Southern Italy.
Mozzarella made from cow's milk is called fior di latte or "flower of the milk". This type of mozzarella is the most common variety produced today due to the high demand for the cheese and the wider commercial availability of cow's milk. Cow's milk mozzarella is also milder in taste compared to its buffalo milk counterpart. While buffalo milk mozzarella is considered the traditional and authentic version by many Italians, other types of milk, such as sheep's and goat's milk, are also used to make mozzarella in Italy.
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It was likely first made by accident when cheese curds fell into a bucket of hot water
Mozzarella is a soft, stringy, semi-soft non-aged cheese from the pasta filata family. It is typically made from cow's milk or buffalo milk, with the latter being considered by many Italians to be the "true" mozzarella. It is called mozzarella di bufala when made from buffalo milk and fior di latte when made from cow's milk.
Mozzarella was likely first made by accident when cheese curds fell into a bucket of hot water. This accident may have occurred in a cheese factory near Naples, Italy, as early as the 1st century AD. At the time, the cheese was likely made using sheep's milk, though it is now typically made with cow's milk or buffalo milk.
The process of making mozzarella involves mixing raw milk with lemon juice or vinegar to make the proteins coagulate. The curdled milk is then heated and stretched until it takes on a stringy texture, which allows it to be molded into balls or other shapes. This process is known as the acid curdling or pasta filata method.
Mozzarella has a high moisture content and is typically served the day after it is made. It can be stored in brine for up to a week or longer if sold in vacuum-sealed packages. Low-moisture mozzarella has a longer shelf life and can be kept refrigerated for up to a month.
Mozzarella is now the most popular cheese in America and the second most popular worldwide. It is commonly used on pizzas, in calzones, and as part of a caprese salad.
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The cheese was originally called mozza, a name first recorded in the 12th century
The history of mozzarella cheese dates back to as early as the 1st century A.D. in Southern Italy, where it was likely first made using sheep's milk. The cheese is said to have been created accidentally when some curds fell into a bucket of hot water.
Over time, the production of mozzarella evolved, and by the 12th century, the cheese was originally called "mozza", as documented by historian Monsignor Alicandri in "Chiesa Metropolitana di Capua". Alicandri described how the Monastery of Saint Lorenzo in Capua would offer pilgrims bread with "mozza". The term "mozza" is derived from the Italian word "mozza" or "mozzare", which means "to cut off" or "cut", respectively, referring to the method of working the cheese.
The name "mozza" was used for the cheese until the 15th and 16th centuries, after which it began to be referred to as "mozzarella". The earliest confirmed reference to the cheese by this name is from a 1570 cookbook authored by the renowned chef Bartolomeo Scappi, who served the Papal Court. In his book, Scappi specifically referred to mozzarella as a type of cheese made solely from buffalo milk.
Mozzarella is a soft, stringy cheese that belongs to the pasta filata family, which includes other cheeses like Provolone, Queso Oaxaca, and Caciocavallo. The term "pasta filata" translates to "spun paste", reflecting the method of kneading and pulling used to shape the familiar mozzarella balls.
Today, mozzarella is predominantly produced from cow's milk due to its milder taste and wider availability, although some still argue that true mozzarella is made from buffalo milk. The cheese has become a staple in Italian cuisine, famously topping pizzas and featuring in caprese salads, and has gained worldwide popularity.
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In the 20th century, refrigeration and transportation systems allowed mozzarella to spread beyond Italy
Mozzarella's journey beyond Italy was facilitated by the development of refrigeration and transportation technologies, which enabled its distribution within Italy and to other parts of Europe and America. This expansion in reach led to an increase in the cheese's popularity, and it eventually became the most popular cheese in America and the second most popular worldwide.
The spread of mozzarella beyond Italy introduced the cheese to new markets and contributed to its growing fame. This expansion was made possible by the advancements in refrigeration and transportation systems, which ensured that the cheese could be transported and stored effectively without compromising its quality or freshness.
The demand for mozzarella in new markets prompted adaptations to suit local preferences and distribution systems. For instance, in the United States, low-moisture mozzarella was developed to align with transportation and distribution requirements. This variation has a moisture content of less than 50%, differing from the traditional high-moisture mozzarella produced in Italy.
Mozzarella's journey beyond Italy not only broadened its geographical reach but also contributed to its versatility. The cheese found its way into various dishes, both traditional and modern, such as pizzas, calzones, caprese salads, pasta dishes, and innovative creations like mozzarella sticks and burgers.
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Today, mozzarella is the most popular cheese in America and the second most popular worldwide
Mozzarella is now the most popular cheese in America and the second most popular worldwide. This is quite remarkable given that mozzarella was confined to a small region in Southern Italy until the 20th century. It was only when refrigeration technology advanced that mozzarella could be transported and enjoyed around the world.
Mozzarella's journey from a regional Italian cheese to a global favourite is quite fascinating. The cheese is believed to have originated in Southern Italy as far back as the 1st century AD, with the earliest form likely made using sheep's milk. Legend has it that mozzarella was created by accident when cheese curds fell into a bucket of hot water. This story may well be true, as new cheeses are often the result of mistakes.
Mozzarella's popularity remained largely confined to the region near Naples, where it was produced, due to its short shelf life resulting from the use of unpasteurised milk and lack of refrigeration. However, as cheese-making technology, refrigeration, and transportation systems developed, mozzarella gradually spread to other parts of Italy and beyond.
Today, mozzarella is a staple in kitchens and restaurants worldwide. It is a versatile cheese used in a variety of dishes, from pizzas and calzones to caprese salads and pasta dishes. It is also enjoyed on its own or with accompaniments like fresh tomatoes, basil, and olive bread. The demand for mozzarella has led to it being produced from cow's milk, which has a milder taste than the traditional buffalo milk mozzarella. This switch has made mozzarella more accessible and affordable, contributing to its widespread popularity.
Mozzarella's unique characteristics, such as its soft, stringy texture and mild flavour, have undoubtedly contributed to its success. The cheese's high moisture content and short shelf life when fresh have also shaped the way it is consumed and distributed, with mozzarella often being served the day after it is made or packaged in vacuum-sealed plastic to prolong its life.
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