Randy Chandler
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made using the pasta filata or 'stretched-curd' method. The type of milk used to make mozzarella varies depending on the region and availability. While most mozzarella found in supermarkets is made from cow's milk, traditional fresh mozzarella is made from Italian Mediterranean buffalo milk. This type of mozzarella is called mozzarella di bufala and is more expensive than its cow's milk counterpart. Other types of milk used to make mozzarella include sheep milk and goat milk, though these are less common and produced in smaller quantities.
| Characteristics | Values |
|---|---|
| Milk used | Cow's milk, Italian Mediterranean buffalo's milk, sheep's milk, goat's milk |
| Cow's milk variety | Mozzarella fior di latte |
| Buffalo's milk variety | Mozzarella di bufala, Bocconcini, Bocconcini alla panna di bufala, Bocconcino di bufala campana PDO, Mozzarella di bufala campana PDO, Mozzarella di latte di bufala |
| Sheep's milk variety | Mozzarella pecorella |
| Origin | Southern Italy |
| Texture | Semi-soft |
| Colour | White or light yellow |
| Sound | Makes a distinct squeaky sound when chewed or rubbed |
| Moisture content | High |
| Shelf life | 1 day (traditionally), up to 1 week in brine, up to 1 month in the refrigerator, up to 6 months (shredded low-moisture variety) |
| Serving suggestions | Pizza, pasta, Caprese salad, grilled bread, tomatoes, olive oil |
| Nutritional composition of buffalo's milk | Higher percentage of solids, higher levels of protein, fat, and minerals compared to cow's milk |
| Taste of buffalo's milk mozzarella | Stronger, tangier |
| Taste of cow's milk mozzarella | Sweeter, milder |
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What You'll Learn
Mozzarella made from cow's milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. The type of milk used to make mozzarella determines its variety. When made with cow's milk, it is called mozzarella fior di latte. This variety is commonly found in supermarkets and is milder, sweeter, and less tangy than its buffalo milk counterpart. It is also less expensive, as the milk of the Italian Mediterranean buffalo is three times more expensive than cow's milk.
Mozzarella fior di latte can be made with pasteurized or unpasteurized cow's milk. It is produced in Italy and other countries, including the United States, where it is the common mozzarella found in grocery stores.
Mozzarella is made using the pasta filata or 'stretched-curd' method. Fresh mozzarella is traditionally served the day after it is made but can be kept in brine for up to a week. Low-moisture mozzarella can be refrigerated for up to a month, and some shredded varieties have a shelf life of up to six months.
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Mozzarella made from buffalo milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. The type of milk used to make mozzarella determines its variety. While mozzarella fior di latte is made with cow's milk, buffalo mozzarella (mozzarella di bufala in Italian) is made with the milk of the Italian buffalo.
Buffalo mozzarella is traditionally manufactured in Campania, specifically in the provinces of Caserta, Naples, Salerno, and Avellino. Since 1996, mozzarella di bufala campana has been registered as a protected designation of origin (PDO) product in the EU and the UK. The protected origin appellation mandates that it can only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia, and Molise.
Italian buffalo are present in all Italian regions, so the cheese is produced nationwide under the official name mozzarella di latte di bufala. However, only the specific type of mozzarella di bufala campana PDO is produced in the area stretching from Rome, Lazio, to Paestum, near Salerno, Campania. There are also production areas in the province of Foggia, Apulia.
Buffalo mozzarella is made from the milk of the Italian Mediterranean buffalo, which has a unique digestive system. This allows them to convert low-grade vegetation into rich milk with a higher percentage of solids, resulting in higher levels of protein, fat, and minerals compared to cow's milk. To produce 1 kilogram of mozzarella, 8 kilograms of cow milk is required, whereas only 5 kilograms of buffalo milk is needed.
Mozzarella di bufala has a brighter white colour, softer texture, and more moisture compared to cow's milk mozzarella. It has a stronger, tangier, almost sour taste, while cow milk mozzarella is sweeter and milder. Buffalo mozzarella is commonly served with calzone, vegetables, salads, grilled bread, or tomatoes, and it is often used on pizza due to its low moisture content.
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Mozzarella made from sheep milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. The type of milk used to make mozzarella determines its variety. Mozzarella made with cow's milk is called mozzarella fior di latte, while mozzarella made with Italian buffalo milk is called mozzarella di bufala.
Mozzarella can also be made from sheep's milk. This variety, called mozzarella pecorella, is typical of Sardinia, Lazio, and Abruzzo, where it is also called mozzapecora. It is made with the addition of lamb rennet.
Mozzarella made from sheep's milk has a white, smooth, and shiny surface with a tender skin. It is soft, elastic, and fibrous, with a paste that may contain alveoli of milky liquid.
To make mozzarella from sheep's milk, it is important to reach the proper pH level to achieve the desired stretch. The pH should be between 5.1 and 5.3, and the water or whey should be 77-82°C when stretching the curd.
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Mozzarella made from goat milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made from Italian buffalo's milk, but it can also be made from cow's milk or, more recently, goat's milk. Goat milk mozzarella is produced in small quantities, and it can be tricky to make due to the difficulty of getting the right curds.
Goat milk mozzarella is a delicate and lightly flavoured cheese. It is mild, creamy, and beautifully meltable, adding a subtly more complex taste when shredded onto a pizza or flatbread.
To make goat milk mozzarella, you will need goat's milk, citric acid, rennet, and water. The milk should be three days old, and the curds should not get above 150°F—aim for 140°F. A good thermometer is essential to monitor the temperature. It is also important to start with a clean work surface and tools.
The first step is to place an ice cube in the bottom of a room-temperature pan and let it dissolve. This will cool the bottom of the pan and prevent the milk from scorching as it heats. Sprinkle citric acid on top of the milk and gently stir it in, then turn the burner to medium/low heat. Heat the milk mixture to 90°F, which should take about 5-6 minutes. While the milk is heating, mix the rennet with cool water. When the milk reaches 90°F, take it off the heat and gently pour the rennet mixture into the milk. Stir very carefully for 30 seconds, using an up-and-down, scooping motion rather than stirring in a circle.
Cut a grid pattern into the mixture to separate the curds. Put the mixture back on the burner and heat it to 105°F. Scoop the curds into a mesh strainer and pour off the whey. Microwave the curds for one minute, then squeeze them again to remove more whey. Continue to microwave in 30-second increments until the cheese can be stretched at least 12 inches without breaking. Add salt and knead it into the cheese, then form it into a ball.
Mozzarella made from goat's milk can be a challenging process, but with time and patience, it is possible to make this delicious and complex cheese at home.
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The history of buffalo mozzarella
Mozzarella is a semi-soft, non-aged cheese prepared using the pasta filata ('stretched-curd') method. It originated in southern Italy and is traditionally manufactured in Campania, specifically in the provinces of Caserta and Salerno.
The history of water buffalo in Italy is uncertain, with several theories suggesting different origins. One theory suggests that the Goths introduced Asian water buffalo to Italy during the early medieval period migrations. Another theory posits that the Normans brought them from Sicily in the 11th century, after the Arabs had introduced them there. A fourth theory suggests that water buffalo originated in Mesopotamia and were brought to the Near East by Arabs before being introduced to Europe by pilgrims and crusaders. Fossil evidence of the prehistoric European water buffalo, Bubalus murrensis, also indicates a possible Italian origin.
The first references to cheese made from water buffalo milk date back to the 12th century. Notes from the Monastery of San Lorenzo a Capua mention "Mozza" and "Provatura," which are believed to refer to mozzarella. The word "mozzarella" itself first appeared in a 1570 cookbook written by Bartolomeo Scappi, the cook of Pope Pius V.
Mozzarella di bufala, or buffalo mozzarella, became widespread in southern Italy from the second half of the 18th century due to its rich flavor and texture. The Bourbon Royal Family promoted the breeding of buffaloes in the province of Caserta, which significantly influenced the cheese's popularity. It spread from the rich markets of Naples and Salerno and became an important part of Campania's agriculture and economy in the 19th and 20th centuries.
In 1993, buffalo mozzarella from Campania received denominazione di origine controllata (DOC) status. In 1996, it was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its authenticity and quality. This designation restricts its production to select locations in the regions of Campania, Lazio, Apulia, and Molise.
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Frequently asked questions
Mozzarella cheese is traditionally made from Italian Mediterranean buffalo milk, also known as "mozzarella di bufala" or "mozzarella di latte di bufala". It is produced in Italy and some other countries like Switzerland, the US, and China.
Yes, mozzarella cheese can also be made from cow's milk, which is commonly found in supermarkets. It is known as "mozzarella fior di latte" in Italy. Other types of milk used to make mozzarella include sheep milk and goat milk, although these are less common.
Mozzarella cheese made from buffalo milk tends to be brighter white, softer, less firm, and more moist compared to cow's milk mozzarella. It also has a stronger, tangier, and slightly sour taste. Cow's milk mozzarella is sweeter and milder in flavour.
