Randy Chandler
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made from the milk of water buffaloes, or Italian buffaloes, and is known as 'mozzarella di bufala' or 'mozzarella di latte di bufala' in Italy. This variety is considered to be of higher quality and better-tasting than mozzarella made from cow's milk, which is called 'mozzarella fior di latte'. However, mozzarella made from cow's milk is more popular due to the widespread availability of cow's milk and is widely used in pizzas and other dishes across the world.
| Characteristics | Values |
|---|---|
| Common name | Mozzarella |
| Origin | Southern Italy |
| Milk used | Cow's milk, Italian buffalo milk, sheep's milk, goat's milk |
| Cow's milk variant | Mozzarella fior di latte |
| Buffalo milk variant | Mozzarella di bufala, Mozzarella di bufala campana PDO |
| Sheep's milk variant | Mozzarella pecorella, Mozzapecora |
| Goat's milk variant | Not mentioned |
| Texture | Semi-soft |
| Colour | White, light yellow |
| Sound | Makes a squeaky sound when chewed or rubbed |
| Moisture content | High |
| Calories | 300 kcal per 100 g |
| Fat content | 20-40% |
| Protein content | 20-25% |
| Vitamin content | A and B12 |
| Mineral content | Calcium and zinc |
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What You'll Learn
Mozzarella fior di latte is made with 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. Mozzarella fior di latte is made with cow's milk, while traditional mozzarella, or mozzarella di bufala, is made with Italian buffalo milk.
Mozzarella fior di latte is a pasta filata cheese that originated from Agerola, on Italy's Amalfi Coast. It is made using pasteurised cow's milk and rennet for coagulation. The cheese is then stretched and kneaded to produce a delicate consistency, a process known as pasta filata.
Fior di latte has a more subtle and lighter flavour than traditional mozzarella due to the use of cow's milk. It also has a higher moisture content, resulting in a softer texture. This delicate cheese is best eaten within a few days of production.
Fior di latte is commonly used as a topping for pizzas, as its lower liquid content prevents the pizza from becoming soggy. It can also be served fresh in a Caprese salad or enjoyed on its own. Bocconcini is a smaller version of fior di latte, perfect for adding to a cheese plate or salad.
While mozzarella di bufala is considered to have a richer flavour and is preferred by some, fior di latte is still a delightful and versatile cheese that has gained popularity worldwide.
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Mozzarella di bufala is made with Italian 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. Mozzarella fior di latte is made from cow's milk, while mozzarella di bufala is made from Italian buffalo milk.
Mozzarella di bufala, or buffalo mozzarella, is considered a higher-quality cheese with a better taste than mozzarella made from cow's milk. It is traditionally made from the milk of female domestic oxen, or water buffalo (Bubalus bubalis). This variety holds the status of a protected designation of origin (PDO: 1996) under European Union and UK law. Only selected mozzarella di bufala campana PDO is made from Italian buffalo raised in specific areas of Campania, Lazio, Apulia, and Molise.
The process of making mozzarella di bufala involves curdling the milk and separating the curds from the whey. The curds are then 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 create a delicate consistency, known as pasta filata. This process is done by hand, forming individual mozzarella balls.
Mozzarella di bufala is traditionally served fresh and has a high moisture content. It is best eaten within a few days of production, as it has a shorter shelf life than cow's milk mozzarella. The taste and texture of mozzarella di bufala are highly regarded, with some preferring it over the cow's milk variety when used in dishes like Caprese salad or on pizza.
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Mozzarella made from cow's milk is more popular
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 traditional mozzarella is made from Italian buffalo milk, a more popular variant is made from cow's milk. This variety, known as mozzarella fior di latte, is widely consumed and produced on a larger scale compared to its buffalo milk counterpart.
Mozzarella made from cow's milk has gained popularity for several reasons. Firstly, cow's milk is more readily available and accessible than buffalo milk, making it a more economical and sustainable option for cheese production. Secondly, the flavour and texture of cow's milk mozzarella are milder and less intense compared to buffalo milk mozzarella, which has a stronger flavour and a more delicate consistency. This makes cow's milk mozzarella more versatile and suitable for a wider range of dishes, including salads, pizzas, and sandwiches.
Cow's milk mozzarella is also preferred by some consumers for its ability to compete with other ingredients in a dish. While buffalo milk mozzarella has a distinct and stronger flavour, cow's milk mozzarella blends well with other flavours without overwhelming them. This makes it a popular choice for dishes where the cheese is not the main ingredient or focus of the dish. Additionally, cow's milk mozzarella has a longer shelf life compared to buffalo milk mozzarella due to its lower moisture content, making it more convenient and suitable for commercial distribution.
Furthermore, cow's milk mozzarella is more widely available and accessible to consumers worldwide. While fresh buffalo milk mozzarella is highly regarded for its superior taste and texture, it is primarily produced and consumed in Italy, with limited availability in other parts of the world. On the other hand, cow's milk mozzarella is produced and distributed on a larger scale, making it more readily available to consumers outside of Italy. This accessibility and widespread production contribute to the popularity of cow's milk mozzarella.
While traditional buffalo milk mozzarella is considered a delicacy in Italy and is preferred by some cheese connoisseurs, the popularity of cow's milk mozzarella cannot be overlooked. Its accessibility, milder flavour, versatility in various dishes, and longer shelf life make it a favourite among consumers and the food industry. Cow's milk mozzarella has played a significant role in popularising this Italian cheese worldwide, making it a familiar and beloved ingredient in kitchens and restaurants beyond the borders of Italy.
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Mozzarella di bufala is considered higher quality
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 from cow's milk is called mozzarella fior di latte, while mozzarella made from Italian buffalo milk is called mozzarella di bufala.
Mozzarella di bufala is considered to be of higher quality than mozzarella made from cow's milk. This is due to several factors, including taste, texture, colour, and the history and protected designation of the cheese.
Mozzarella di bufala has a stronger, tangier, and smoother taste than cow's milk mozzarella. The latter is much sweeter and milder in comparison. The water buffalo milk variety is also softer, less firm, and more moist, with a spongier texture. It is porcelaine white in colour, while the cow's milk variety is a less bright white.
Mozzarella di bufala has a long history in Italy, dating back to at least the 12th century. It is traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno, and has been recognised as a speciality guaranteed (TSG) in the European Union since 1996. It is also registered as a protected designation of origin (PDO) product in the EU and the UK, which means it can only be produced with a traditional recipe in select locations. This adds to the prestige and perceived quality of the cheese.
The higher quality of mozzarella di bufala is also reflected in its price, as it tends to be more expensive than cow's milk mozzarella. However, for those who appreciate fine cheese, it is worth the extra cost.
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Mozzarella is also made from sheep's milk
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made from Italian buffalo milk, specifically the milk of the Italian river buffalo that migrated from India to Italy in the 7th century CE. This type of mozzarella is called "mozzarella di bufala" in Italian and is considered to be of higher quality and better taste than mozzarella made from cow's milk. It is also more expensive.
However, mozzarella can also be made from other types of milk, including cow's milk and sheep's milk. Mozzarella made from cow's milk is called "mozzarella fior di latte". While it is widely available, some people find that it competes with the flavour of basil and tomatoes in dishes like Caprese salad.
Mozzarella made from sheep's milk, sometimes called "mozzarella pecorella" or "mozzapecora", is typical of Sardinia, Lazio, and Abruzzo. It is made with the addition of lamb rennet. Some people have tried making mozzarella from sheep's milk at home with varying degrees of success. While one person reported that their attempt tasted good, another described their attempt as having the consistency of somewhere between ricotta and mozzarella and tasting like mild yoghurt.
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Frequently asked questions
Traditionally, mozzarella is made from the milk of domestic water buffalo (Bubalus bubalis). This variety is called mozzarella di bufala and is considered to be of higher quality than mozzarella made from cow's milk.
Mozzarella made from cow's milk is called mozzarella fior di latte.
Mozzarella fior di latte is produced nationwide in Italy.
In Italy, mozzarella di bufala is called mozzarella di latte di bufala.
Yes, mozzarella can also be made from sheep's milk (called mozzarella pecorella or mozzapecora) or goat's milk.
