Frederic Melton
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy and can be made from the milk of several animals. While the traditional method uses milk from the water buffalo, it can also be made with milk from cows and goats. The choice of milk gives the cheese its distinct taste and characteristics.
| Characteristics | Values |
|---|---|
| Animal | Water buffalo, cows, goats |
| Milk colour | White |
| Milk fat content | High |
| Subspecies | River buffalo, swamp buffalo |
| Region | Italy, Australia |
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What You'll Learn
Mozzarella is traditionally made from water buffalo milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made from water buffalo milk, also known as buffalo mozzarella. This type of mozzarella is known as "mozzarella di bufala" and has been produced in Italy for centuries. The water buffalo, or Asian buffalo, first appeared in Italy in the 15th century, and today, Italy dominates the buffalo mozzarella market.
While mozzarella can also be made from cow's milk or goat milk, buffalo milk is said to enhance the flavour and creaminess of the cheese. This is due to the higher milk solids in buffalo milk, which results in a richer flavour. Buffalo mozzarella is often used in Italian cuisine, particularly in dishes like Caprese salad. It is also considered a luxury item and is usually more expensive than cow's milk mozzarella.
The process of making mozzarella from water buffalo milk involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream. The curds are then cut into small pieces, stirred, and heated to separate them from the whey. The whey is drained, and the curds are placed in a hoop to form a solid mass. Once the pH reaches around 5.2-5.5, the cheese can be stretched and kneaded to produce a delicate consistency, a process known as pasta filata.
In addition to Italy, water buffalo dairy farming is also present in other parts of the world, such as Australia, which has a national herd of over 700,000 buffalo. However, the treatment of water buffalo in some Australian dairy farms has been criticised, with reports of abuse and inhumane conditions.
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Cow's milk is the most common type used today
Mozzarella is a semi-soft, non-aged cheese that is prepared using the pasta filata ('stretched-curd') method. It has its origins in southern Italy and is traditionally made from Italian buffalo's milk, known as "mozzarella di bufala". However, today, cow's milk is the most common type of milk used in mozzarella production.
Cows' milk mozzarella is widely available and used in mass production due to its availability and yield. It is also the preferred choice for pizza and lasagna. The use of cow's milk ensures consistent quality and flavour in the production of mozzarella cheese. It is also a common ingredient in other dishes such as pizza and lasagna.
While buffalo mozzarella is considered more luxurious and flavourful, it is more expensive and less accessible due to the higher costs of packaging and shipping from Italy, where most buffalo mozzarella is produced. Additionally, water buffalo yield less milk than dairy cattle, making it less practical for large-scale production.
Cow's milk mozzarella, also known as "mozzarella fior di latte", is a suitable alternative for those seeking a more widely available and affordable option. It has become the standard option for mozzarella cheese in many parts of the world due to its convenience and consistent quality.
In summary, while traditional buffalo mozzarella is prized for its unique flavour and creaminess, cow's milk mozzarella has become the most common type used today due to its accessibility, affordability, and consistent quality. It is a versatile option that can be easily incorporated into various dishes, making it a popular choice for consumers and food producers alike.
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Goat's milk mozzarella is also available
Mozzarella is traditionally made from the milk of water buffaloes, particularly in Italy, where it is known as "mozzarella di bufala". It is considered a luxury item and is often used in Italian cuisine, such as in Caprese salad. The water buffalo, also known as the Asian buffalo, originated in Southeast Asia but has been present in Italy since at least the 15th century.
However, mozzarella can also be made from other types of milk, including cow's milk and goat's milk. Cow's milk mozzarella is commonly used on pizzas and in lasagna due to its consistent quality and flavour. It is also widely available and suitable for mass production. Goat's milk mozzarella is of more recent origin and there are still few producers. Nonetheless, several variants of goat's milk mozzarella have been specifically formulated and prepared for use on pizza, ensuring that those who wish to avoid dairy products derived from cows have an alternative.
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Sheep's milk mozzarella is typical in Sardinia, Abruzzo and Lazio
Mozzarella is a popular Italian cheese with a smooth, creamy texture and a mild flavour. It is commonly used in Italian cuisine, particularly in pizza, pasta, and salads. While it is traditionally made from Italian buffalo's milk, some variants are made from cow's milk, goat's milk, or sheep's milk.
Sheep's milk mozzarella, sometimes called mozzarella pecorella, is typical in Sardinia, Abruzzo, and Lazio. In these regions, it is also called mozzapecora. This variety of mozzarella is made with the addition of lamb rennet. Sheep's milk mozzarella is a more recent variation of the cheese, and there are still few producers of it.
Mozzarella made from sheep's milk is a part of the larger category of mozzarella made from goat or sheep milk. This type of mozzarella is less common than those made from cow's milk or buffalo milk. Mozzarella made from goat or sheep milk is often specifically formulated for use on pizza, such as low-moisture mozzarella cheese.
Mozzarella cheese is typically made using the pasta filata or 'stretched-curd' method. This involves heating the milk and adding rennet to coagulate it, and then stretching and kneading the curds. The cheese is then shaped, brined, and packaged. The final product has a soft, stretchy, and elastic texture, with a slightly sweet taste.
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The water buffalo originated in Southeast Asia
The water buffalo, also known as the Asian buffalo, first appeared in Southeast Asia. They have been roaming Italy since at least the 15th century, though it is unclear how they got there. Today, Italy dominates the buffalo mozzarella market, and their milk is considered a luxury item.
Water buffalo are classified into two subspecies: river buffalo and swamp buffalo. River buffalo make up over 70% of the global water buffalo population and first appeared around 2500 BC in India and 1000 BC in Mesopotamia. They produce more milk than swamp buffalo, who are typically used to work the land rather than for dairy.
Water buffalo are docile, intelligent creatures, and their milk is highly prized in Italian cuisine. It is often used to make mozzarella, bocconcini, ricotta, feta, and halloumi due to its high butterfat content. While mozzarella can also be made from cow's or goat's milk, buffalo milk is considered to enhance the flavor and creaminess of the cheese.
In Italy, mozzarella made from Italian buffalo's milk is called mozzarella di latte di bufala. Bocconcini of water buffalo's milk are produced in the provinces of Naples, Caserta, and Salerno, and mozzarella di bufala campana PDO is made in designated areas of Campania, Lazio, Apulia, and Molise.
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Frequently asked questions
Mozzarella is traditionally made from the milk of water buffalo.
This type of mozzarella is called "mozzarella di bufala" or "buffalo mozzarella".
Mozzarella can also be made from the milk of cows, goats, and sheep.
Cow's milk is widely used due to its availability and yield, ensuring consistent quality and flavor in mass production.
Italy dominates the buffalo mozzarella market, but it is also produced in other countries such as Australia and the United States.
