Patrick Oconnell
Mozzarella is a semi-soft, non-aged cheese with a mild flavour and a rubbery, springy texture. It is traditionally made from Italian buffalo milk, but can also be made from cow's milk or a mixture of both. The cheese gets its unique texture and taste from a production method called 'pasta filata' or 'stretched-curd', where the curd is mixed with heated whey and stretched and kneaded until it attains a smooth, pliable consistency. It is then moulded into spheres or ovals and stored in water to keep it moist.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, non-aged, fresh, smooth-textured, spun-curd, stretched-curd, pasta filata, rubbery, mild, smooth, elastic, rindless |
| Origin | Southern Italy |
| Traditional Milk Type | Buffalo |
| Modern Milk Type | Cow, or a blend of cow and buffalo |
| Fat Content | 3%–6% |
| Casein to Fat Ratio | 0.7 |
| pH | 5.1 – 5.3 |
| Salt Content | Maximum of 2% |
| Moisture Content | Up to 60% (generally 45% – 52%) |
| Shape | Ball, bocconcini (small balls), treccia (braid), nodini (knot) |
| Weight | 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter |
| Colour | White, creamy white, pale ivory, occasional yellow or brown |
| Texture | Springy, smooth, pliable, thin rind, smooth surface |
| Flavour | Mild, fresh lactic, subtle, delectable |
| Preservation | Stored in water, salt water (brine), whey, diluted salt and acid solution, vacuum-sealed packages, refrigerated |
| Use | Main ingredient in pizza, lasagna, salads |
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What You'll Learn
- Mozzarella is made from cow's milk or buffalo milk
- It can also be made from a blend of both
- Mozzarella di bufala campana is a specific kind made in the Campana region of Italy
- It's a semi-soft, non-aged cheese made using the pasta filata method
- It's a popular pizza topping due to its mild flavour and melting abilities
Mozzarella is made from cow's milk or buffalo milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is typically made from either cow's milk or buffalo milk, with each type of milk producing a slightly different version of the cheese.
Mozzarella made from cow's milk is called Mozzarella fior di latte or simply mozzarella. This variety has a slightly tighter and springier texture and a milder flavour than its buffalo milk counterpart. It also holds up better to cooking, making it a popular choice for pizzas and other dishes where the cheese needs to be melted.
Mozzarella made from buffalo milk is called Mozzarella di bufala or Mozzarella di bufala campana. This variety has a softer, less firm, and more moist texture. It is a brighter white colour and has a stronger, tangier, and slightly sourer taste. It is more expensive and can be harder to find outside of Italy, but it is worth trying for its unique flavour and texture.
In addition to the type of milk used, the manufacturing process also plays a role in determining the final characteristics of mozzarella. The fat content and casein-to-fat ratio of the milk are adjusted to achieve the desired quality. The manufacturing steps include adding a starter culture or acidifying the milk, adding rennet, cutting the gel, stirring and cooking the curd, and finally, cheddaring and stretching the curd to achieve the desired plasticity and elasticity.
Mozzarella is a versatile and popular cheese that is used in a variety of dishes, from pizzas and lasagnas to fresh salads. Its stretching and melting properties, as well as its mild flavour, make it a favourite among chefs and home cooks alike.
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It can also be made from a blend of both
Mozzarella is a semi-soft, non-aged cheese that was traditionally made using the milk of Italian buffalo. However, nowadays, mozzarella is also commonly made from cow's milk or a blend of both cow's and buffalo milk.
Mozzarella made from a blend of cow's and buffalo milk was reported to have better sensory quality and meltability than cheese made from milk from a single species. This is due to the unique properties that each type of milk brings to the cheese. Buffalo milk gives mozzarella an ultra-creamy texture and a subtle yet delectable flavour, while cow's milk mozzarella provides a milder flavour profile.
The ratio of fats and proteins in the milk, regardless of its source, plays an important role in achieving the desired texture and taste of mozzarella. The fat content of cow or buffalo milk for making mozzarella cheese is standardised to 3–6%, and the casein to fat ratio is adjusted to 0.7 for the desired quality.
The process of making mozzarella cheese involves several steps. Firstly, optimum starter culture addition or adequate milk acidification is achieved. Then, rennet is added to the milk, and the gel is cut at optimum firmness. Next, the curd particles are stirred and cooked to the desired consistency. Finally, the curd undergoes cheddaring and stretching to achieve the required plasticity and elasticity, followed by brining.
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Mozzarella di bufala campana is a specific kind made in the Campana region of Italy
Mozzarella is a semi-soft, non-aged cheese that is typically manufactured from cow's milk. However, the traditional method of making mozzarella involves using buffalo milk, specifically milk from Italian Mediterranean buffalo. This variety of mozzarella is called 'Mozzarella di bufala campana' and is produced in the Campania region of Italy.
Mozzarella di bufala campana is a specific kind of mozzarella that has been produced in Italy since the second half of the 18th century. It is protected by the European Union and UK under the protected designation of origin (PDO) product, which means that it can only be produced with a traditional recipe in select locations. The select locations where mozzarella di bufala campana is produced include the regions of Campania, Lazio, Apulia, and Molise.
The Consorzio per la Tutela del Formaggio di Bufala Campana is an organization of around 200 producers that is responsible for the "protection, surveillance, promotion and marketing" of mozzarella di bufala campana. The mozzarella industry in Italy is a result of 34,990 recorded females of the Italian Mediterranean breed, which account for approximately 30% of the total dairy buffalo population. This percentage is unique to Italy and these buffalo have an average milk production of 2,356 kg in 270 days of lactation, with 8% fat and 4.63% protein.
Mozzarella di bufala campana is made from the fresh milk of water buffalo and has a creamy texture and a unique flavour influenced by the buffalo's diet. The fodder that the buffalo eat is drawn from the local area, which includes small streams crisscrossing volcanic plains, imparting a particular flavour on the cheese. The cheese is produced by adding whey rennet to the milk after it arrives at the dairy. The rennet must come from water buffalo raised on the same farm as those who produced the milk or from those in its direct neighbourhood. The milk is then heated to between 33 and 39 degrees centigrade, and calf rennet is added to coagulate the milk.
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It's a semi-soft, non-aged cheese made using the pasta filata method
Mozzarella is a semi-soft, non-aged cheese with a mild flavour and a rubbery, springy texture. It is made using the pasta filata or 'stretched-curd' method, which involves several steps. Firstly, the right quality of milk is procured and fermented using thermophilic lactic acid bacteria. The ratio of fats and proteins in the milk is important for achieving the desired texture and taste.
The milk used for mozzarella can be cow's milk, buffalo milk, or a blend of the two. In Italy, it is produced nationwide using Italian buffalo's milk, under the name mozzarella di latte di bufala. However, only selected mozzarella di bufala campana PDO is made from the milk of Italian buffalo raised in specific areas of Campania, Lazio, Apulia, and Molise. This variety of mozzarella is protected under the European Commission's Protected Designation of Origin (PDO) scheme, which means that every part of the production and preparation process must take place in the designated region.
Mozzarella made from cow's milk is called mozzarella fior di latte or simply mozzarella. Blended milk mozzarella was reported to have better sensory quality and meltability than cheese made from milk from a single species. In addition, cow's milk mozzarella has a milder flavour profile compared to buffalo milk mozzarella.
The next steps in the pasta filata method involve adding rennet to the milk to create curds, and then allowing the curds to ripen in the whey for around five hours. The curds are then immersed in hot water and stretched, which creates a significant rearrangement in the curd structure, resulting in mozzarella's unique textural and melting characteristics. After stretching, the curd is cooled and then immersed in brine.
Mozzarella is traditionally packaged in a diluted salt and acid solution and consumed fresh. It is usually shaped like a ball, but can also be formed into other shapes such as bocconcini (small balls), treccia (braided), and nodini (knot-shaped). Fresh mozzarella is white, but it can occasionally have a yellow or brown colour due to the enzyme R110.
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It's a popular pizza topping due to its mild flavour and melting abilities
Mozzarella is a semi-soft, non-aged cheese with a mild flavour and a rubbery texture. It is traditionally made from buffalo milk, but it can also be made from cow's milk or a mixture of the two. The cheese gets its unique stretching and melting properties from the plasticization and kneading performed on coagulated curd in hot water at a pH of 5.2. This process is called pasta filata or 'stretched-curd'.
Mozzarella is a popular pizza topping due to its mild flavour and melting abilities. Its mild, milky taste harmonises well with other ingredients such as the base sauce, pizza toppings, or other blended cheeses. Its stretchy, melty texture is what makes a pizza truly classic. The cheese's ability to melt nicely in the oven, its rich, satisfying texture, and its fresh milky flavour are what make it a popular pizza topping.
Mozzarella is also a versatile cheese that can be used in combination with other cheeses such as cheddar, parmesan, or gouda for added flavour and complexity. It can also be blended with Muenster, Monterey Jack, or farmer's cheese. The blend of mozzarella and cheddar combines the mild, creamy taste of mozzarella with the sharper, tangier flavour of cheddar for a flavourful and gooey pizza topping.
Mozzarella is also a popular choice for pizza toppings because of its convenience and long shelf life. The pre-shredded low-moisture mozzarella is a top pick for many as it is sold in vacuum-sealed bags and has a long shelf life. It also melts very well, making it a good choice for pizza toppings.
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Frequently asked questions
Mozzarella is traditionally made from the milk of Italian buffalo. This is called Mozzarella di Bufala Campana (MDB) and is produced in specific regions of Italy. However, nowadays, most mozzarella is made from cow's milk or a blend of buffalo and cow's milk.
The process of making mozzarella is called pasta filata or the 'stretched-curd' method. The milk is first fermented using thermophilic lactic acid bacteria. The curd is then mixed with heated whey and stretched and kneaded until it is smooth and pliable. It is then moulded into spheres or ovals and stored in water to keep it moist.
Buffalo milk mozzarella has an ultra-creamy texture and a subtle flavour. Cow's milk mozzarella has a milder flavour profile.
